1Tear the pressed tofu into bite-sized pieces, or cut into cubes if you prefer a neater shape, and place in a bowl.
2Tear the pressed tofu into bite-sized pieces, or cut into cubes if you prefer a neater shape, and place in a bowl.
3Tear the pressed tofu into bite-sized pieces, or cut into cubes if you prefer a neater shape, and place in a bowl.
4Season the tofu with the reduced-salt soy sauce and a generous crack of black pepper.
5Season the tofu with the reduced-salt soy sauce and a generous crack of black pepper.
6Season the tofu with the reduced-salt soy sauce and a generous crack of black pepper.
7Sprinkle over the cornflour and toss until all the tofu is evenly coated.
8Sprinkle over the cornflour and toss until all the tofu is evenly coated.
9Sprinkle over the cornflour and toss until all the tofu is evenly coated.
10Transfer the tofu to an air fryer basket, spray lightly with olive oil, and cook at 200°C for 15 minutes, shaking the basket a couple of times during cooking to ensure even crisping.
11Transfer the tofu to an air fryer basket, spray lightly with olive oil, and cook at 200°C for 15 minutes, shaking the basket a couple of times during cooking to ensure even crisping.
12Transfer the tofu to an air fryer basket, spray lightly with olive oil, and cook at 200°C for 15 minutes, shaking the basket a couple of times during cooking to ensure even crisping.
13Alternatively, if baking, spread the tofu on a lined baking tray and bake at 200°C fan for about 30 minutes, flipping halfway through, until golden and crisp.
14Alternatively, if baking, spread the tofu on a lined baking tray and bake at 200°C fan for about 30 minutes, flipping halfway through, until golden and crisp.
15Alternatively, if baking, spread the tofu on a lined baking tray and bake at 200°C fan for about 30 minutes, flipping halfway through, until golden and crisp.
16While the tofu cooks, prepare the sauce by adding the tomato paste, gochujang, soy sauce, water, apple cider vinegar, brown sugar, maple syrup and garlic powder to a small pan.
17While the tofu cooks, prepare the sauce by adding the tomato paste, gochujang, soy sauce, water, apple cider vinegar, brown sugar, maple syrup and garlic powder to a small pan.
18While the tofu cooks, prepare the sauce by adding the tomato paste, gochujang, soy sauce, water, apple cider vinegar, brown sugar, maple syrup and garlic powder to a small pan.
19Heat the sauce gently over a low to medium heat, stirring, until it warms through and begins to thicken slightly.
20Heat the sauce gently over a low to medium heat, stirring, until it warms through and begins to thicken slightly.
21Heat the sauce gently over a low to medium heat, stirring, until it warms through and begins to thicken slightly.
22Once the tofu is crispy, add it straight to the pan with the sauce and toss well until every piece is evenly coated and sticky.
23Once the tofu is crispy, add it straight to the pan with the sauce and toss well until every piece is evenly coated and sticky.
24Once the tofu is crispy, add it straight to the pan with the sauce and toss well until every piece is evenly coated and sticky.
25Remove the tofu from the heat.
26Remove the tofu from the heat.
27Remove the tofu from the heat.
28Rinse the basmati rice, quinoa and lentils well.
29Rinse the basmati rice, quinoa and lentils well.
30Rinse the basmati rice, quinoa and lentils well.
31Cook the rinsed basmati rice, quinoa and lentils together in a rice cooker or in a pan with water until tender.
32Cook the rinsed basmati rice, quinoa and lentils together in a rice cooker or in a pan with water until tender.
33Cook the rinsed basmati rice, quinoa and lentils together in a rice cooker or in a pan with water until tender.
34Divide the cooked grain base between two bowls.
35Divide the cooked grain base between two bowls.
36Divide the cooked grain base between two bowls.
37Top with the sticky popcorn tofu.
38Top with the sticky popcorn tofu.
39Top with the sticky popcorn tofu.
40Add the pan-fried tenderstem broccoli.
41Add the pan-fried tenderstem broccoli.
42Add the pan-fried tenderstem broccoli.
43Finish with a sprinkle of white sesame seeds.
44Finish with a sprinkle of white sesame seeds.
45Finish with a sprinkle of white sesame seeds.
Ingredients
400 g extra-firm tofu, drained and pressed
400 g extra-firm tofu, drained and pressed
400 g extra-firm tofu, drained and pressed
1 tbsp reduced-salt soy sauce
1 tbsp reduced-salt soy sauce
1 tbsp reduced-salt soy sauce
Freshly cracked black pepper
Freshly cracked black pepper
Freshly cracked black pepper
2 tbsp cornflour
2 tbsp cornflour
2 tbsp cornflour
Olive oil spray
Olive oil spray
Olive oil spray
1 tbsp tomato paste
1 tbsp tomato paste
1 tbsp tomato paste
1.5 tbsp gochujang
1.5 tbsp gochujang
1.5 tbsp gochujang
20 ml reduced-salt soy sauce
20 ml reduced-salt soy sauce
20 ml reduced-salt soy sauce
30 ml water
30 ml water
30 ml water
0.5 tbsp apple cider vinegar
0.5 tbsp apple cider vinegar
0.5 tbsp apple cider vinegar
8 g brown sugar
8 g brown sugar
8 g brown sugar
1 tbsp maple syrup
1 tbsp maple syrup
1 tbsp maple syrup
1 tsp garlic powder
1 tsp garlic powder
1 tsp garlic powder
60 g basmati rice
60 g basmati rice
60 g basmati rice
30 g white quinoa
30 g white quinoa
30 g white quinoa
30 g green lentils
30 g green lentils
30 g green lentils
100 g Pan-fried tenderstem broccoli
100 g Pan-fried tenderstem broccoli
100 g Pan-fried tenderstem broccoli
White sesame seeds
White sesame seeds
White sesame seeds
Equipment
air fryerbaking traysmall panrice cookerpanbowls
Tips
If you prefer less heat, reduce gochujang to 1 tbsp.
When cooking tofu in an air fryer, shake the basket a couple of times for even crisping.