In the fall 2025 issue of Island Scene, we’ll be sharing three recipes made using an air fryer. However, since not everyone may have an air fryer, we wanted to create a guide for all the home chefs who might like to recreate the recipes in their oven or on the stove. Here are the same recipes with more traditional methods of cooking them (plus a bonus recipe).
BUFFALO TOFU COUSCOUS BOWLS
My husband and I have always enjoyed eating tofu, but when he became a vegetarian, we started to experiment with more recipes (besides just adding it in soups or eating it cold with shoyu). Pairing buffalo tofu with the natural nuttiness of couscous and topped with a healthier version of ranch dressing quickly became one of our go-to dinner recipes.
Ingredients
- Nonstick cooking spray
- 16 oz. extra firm tofu, drained, pressed, cubed
- ¼ cup cornstarch
- 1 tsp. garlic powder
- ⅓ cup milk
- 1 cup panko breadcrumbs
- 1 cup buffalo wing sauce
- 1 Tbsp. butter
- 2 cups pearl couscous
- 2¼ cups vegetable broth
- 1 lime, juiced
“Ranch” dressing
- ½ cup plain yogurt
- ¾ tsp. garlic powder
- ¼ tsp. onion powder
- 1 tsp. fresh lemon juice
- 1 tsp. fresh chopped chives
- ½ tsp. dried dill
- ¼ tsp. salt
For serving
- 2 avocados, sliced
- Lime wedges
Instructions
Preheat the oven to 400 degrees F. Spray baking sheet with nonstick cooking spray.
Place tofu in a resealable bag with the cornstarch and garlic powder. Shake gently until coated.
Dip tofu in a bowl of milk and drain the excess liquid. Dip in a separate bowl of breadcrumbs. Place the tofu in an even layer on the baking sheet. Cook for 12-14 minutes, flipping halfway. Dip the cooked tofu in buffalo wing sauce. Drain excess liquid. Cook for another 5 minutes until crispy.
Meanwhile, add the butter to a medium saucepan. Toast the couscous until golden brown, about 2 minutes. In a separate saucepan, bring the broth to a boil. Pour the broth into the saucepan with couscous. Bring to a boil, then lower the heat, and simmer for 15 minutes until the liquid is absorbed. Add lime juice and stir to combine.
Mix all the “ranch” ingredients in a small bowl.
To assemble, add the couscous to a bowl and top it with tofu, sauce, and avocado. Serve with lime wedges. Makes 4 servings.
GARLIC STEAK BITES WITH ROASTED BROCCOLI
With some simple seasonings, garlic, and butter, you can make steak bites right on the stovetop. I paired it with some roasted broccoli because that’s one of my favorite vegetables, but feel free to swap it with your preference.
Ingredients
- ¾ lb. broccoli florets
- 4 Tbsp. olive oil
- ½ tsp. garlic powder
- ½ tsp. red pepper flakes
- ½ tsp. salt
- ½ tsp. pepper
For the steak
- 2 lbs. top sirloin, cut into bite-size chunks
- 1 Tbsp. avocado oil
- ½ tsp. garlic powder
- 2 tsp. salt
- ½ tsp. black pepper
- 2 Tbsp. butter
- 6 cloves garlic, minced
- ¼ cup chopped parsley
Instructions
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
In a large bowl, add broccoli florets, olive oil, and spices. Toss to combine. Roast for 15-20 minutes until browned around the edges.
While broccoli is cooking, heat avocado oil in a large pan over medium-high heat.
In a large mixing bowl, toss steak bites, garlic powder, salt, and pepper until well-coated. Place the steak bites in a single layer in the pan. Cook for 3-4 minutes, stirring occasionally, until golden brown.
Add butter and garlic to the pan. Cook for 1-2 minutes, mixing to coat the meat in the sauce. Sprinkle in parsley and toss to combine. Makes 4 servings.
ROASTED CAULIFLOWER TACOS
Making tacos reminds me of my dad. One of my fondest memories from high school was when we’d go out for a late-night bite at a fast-food taco spot. I’d be in my room doing homework when he’d pop his head in and say, “Want to party, party?” And we both knew what he meant: sharing a platter of tacos as we caught each other up on our day.
While these tacos are a far departure from the Mexican-inspired ones we ate back then, they’re delicious (and better for you)! Roasted cauliflower stars as the base, but what makes these tacos extra special is the green sauce called Aji Verde. It’s a spicy and creamy sauce that’s typically found in Peruvian restaurants and perfect for tacos.
Ingredients
- 4 cups cauliflower florets
- 2 Tbsp. olive oil
- ½ tsp. Tajin (Mexican seasoning)
- ½ tsp. smoked paprika
- ½ tsp. salt
Aji Verde (Peruvian green sauce)
- 2 Tbsp. olive oil, divided
- ¼ cup chopped red onion
- 1/3 cup light mayonnaise
- 2 Tbsp. white vinegar
- 4 tsp. yellow mustard
- 1/2 tsp. salt
- ¼ tsp. freshly ground black pepper
- 3 jalapenos, chopped and seeded
- 2 cups chopped fresh cilantro
- 3 cloves garlic, crushed
For serving
- 6 street-size tacos
- Pickled red onions
Instructions
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
In a medium mixing bowl, combine cauliflower, olive oil, Tajin, smoked paprika, and salt until evenly coated. Spread cauliflower evenly on the baking sheet and bake 15-20 minutes until lightly browned on the edges.
To make sauce, heat 1 tsp. of olive oil over medium heat. Sauté onions until soft, about 3 minutes. Transfer to blender; add remaining oil and sauce ingredients. Blend until smooth.
Assemble tacos by topping tortillas with cauliflower, sauce, and pickled red onions. Makes 2 servings.
CORNFLAKE CHICKEN TENDERS
Whenever I go to a University of Hawaii at Manoa football game, I typically have a tray of chicken tenders and garlic fries as I’m cheering on the ‘Bows. This combination of chicken with crunchy cornflakes is a healthier option than fried chicken, and it’s easy to make at home!
Ingredients
- Nonstick cooking spray
- ½ cup milk (we used oat)
- 2 eggs
- 4 cups cornflakes
- 1 tsp. smoked paprika
- ¼ tsp. onion powder
- 1 tsp. sugar
- ½ tsp. salt, plus more to taste
- ¼ tsp. freshly ground black pepper, plus more to taste
- 1 ¼ lbs. chicken tenders or boneless skinless chicken breasts cut into strips
- 1 Tbsp. chopped parsley
Instructions
Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil and coat with cooking spray.
In a small bowl, whisk milk and eggs until combined.
In a food processor, pulse cornflakes, smoked paprika, onion powder, sugar, salt, and pepper until coarse crumbs form. Pour mixture onto a plate.
Season chicken with salt and pepper to taste.
Dip each piece of chicken into milk mixture and then roll in cornflakes.
Place chicken pieces in an even layer on the baking sheet. Coat the tops with cooking spray.
Bake for 15 minutes or until chicken is crispy and no longer pink. Sprinkle with parsley. Makes 4 servings. Optional: Serve with a side of veggie fries.
Roasting made easy
When it comes to cooking methods, roasting is one of my favorites since you can make a variety of foods and leave them in the oven to do its job. Here are recipes that check all the boxes:
cottage pie potato bowls
You won’t waste a single shred of potato with this dish! It combines the comfort food of cottage pie (consider it a cousin of shepherd’s pie, but it’s made with ground beef instead of lamb) and baked potatoes.
crunchy edamame
People in Hawaii love edamame. They’re popular as a snack, pupu, or potluck dish. Here's a simple, crunchy way to serve Hawaii’s favorite bean.
roasted sweet potato and corn salad
You can use any kind of sweet potato for this dish, but we recommend locally grown Okinawan sweet potatoes for its creamy texture.
veggie fries
Nothing can beat french fries, but for a change of pace, try some oven-baked veggie “fries.”
