Spicy Tofu Bowl
Directions
- 1Press tofu with a tofu press or wrap in a few layers of paper towels, set on a cutting board, and weigh down with a heavy object such as a skillet. Let sit at least 10 minutes and up to 30.
- 2Cook desired amount of rice on the stovetop or in a rice cooker.
- 3Meanwhile, toss cucumbers with rice vinegar and a pinch of salt. Set aside, tossing occasionally.
- 4Stir together mayo, chili crisp, and a splash of rice vinegar until it’s a drizzly consistency.
- 5Add more chili crisp if you want it spicier.
- 6Heat air fryer to 400°F.
- 7Whisk together cornstarch, oil, soy sauce, and cayenne.
- 8Tear the tofu into bite-size pieces, add to the bowl, and toss to coat.
- 9(If things tend to stick, coat your air fryer basket with cooking spray). Add the tofu and cook 10 minutes.
- 10Give the basket a shake and continue cooking until super crispy, about 5 minutes more.
- 11Assemble bowls with rice, tofu, cucumbers, avocado, and a drizzle of spicy mayo.
- 12Garnish with toasted sesame seeds, if desired.
Ingredients
- 1 block extra-firm tofu
- Sushi rice or short-grain white rice
- 2 Persian cucumbers, thinly sliced
- 3 tbsp unseasoned rice vinegar
- Kosher salt
- 0.25 cup mayonnaise
- 2 tbsp chili crisp
- 3 tbsp cornstarch
- 2 tbsp avocado or olive oil
- 2 tbsp soy sauce
- 1 pinch cayenne pepper
- 1 avocado, thinly sliced
- Toasted sesame seeds, for serving
Equipment
tofu press (optional)paper towels (optional)cutting board (optional)heavy object (optional, such as a skillet)rice cooker (optional)stovetop (optional)air fryerbowlwhisk
Tips
- Tearing the tofu gives it more surface area to get crispy.
- If using vacuum-sealed tofu, a press might not be needed.
- Coat air fryer basket with cooking spray if ingredients tend to stick.
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