Firm Tofu (2 pckg)
for at least 15 minutes.
In a large bowl, whisk together
Ketchup (1/2 cup)
Soy Sauce (2 Tbsp)
Lee Kum Kee Hoisin Sauce (1 Tbsp)
Vegan Worcestershire Sauce (1 tsp)
Apple Cider Vinegar (2 Tbsp)
Paprika (1 Tbsp)
Garlic Powder (1 tsp)
Onion Powder (1 tsp)
Poultry Seasoning (1 tsp)
Dry Mustard (1/2 tsp)
Freshly Ground Black Pepper (1/4 tsp)
Slice the Tofu into thick strips, and place into the marinade for a minimum of 15 minutes.
Drain off the marinade and pour into a small saucepan. Add
Brown Sugar (1 1/2 Tbsp)
, and over medium-low heat gently cook for about 10 minutes stirring occasionally.
Meanwhile, make 2 “racks” of vegan ribs. Use two skewers per rack to attach the tofu, leaving space in between.
Using a fine-mesh sieve or flour sifter, sprinkle both sides of the racks with
Corn Starch (1/2 Tbsp)
Line the fryer basket with a mat or a sheet of lightly greased aluminum foil or parchment.
Add the racks of vegan ribs to your air fryer basket, set the air fryer to 375 degrees F (190 degrees C) for 5 minutes.
Remove from the air fryer and brush both sides of the vegan ribs with the cooked bbq sauce. Place the vegan ribs back into the air fryer, set to 375 degrees F (190 degrees C), and cook for 8 minutes.
After 8 minutes, flip the vegan bbq ribs and brush with additional sauce. Cook for another 5 minutes, or until slightly charred.
Remove from the air fryer and brush with additional sauce if you like more bbq on your vegan ribs.