Nickie Carrigan, the owner of The Warehouse, pulls out her air friyer to show us how to make Tofu Buddha Bowls.
Click here for the recipe Nickie used.
Marinade:
3T Molasses’s
1/4 Cup Soy Sauce
2T Sesame Oil
1T Siracha
Mix all together
Monday Night Meal: Air Fryer Tofu Buddha Bowls
