spicy tofu bowls
see it in action…
spicy tofu bowls
3
Ingredients
- 1 (~14 ounce) block extra-firm tofu
- sushi rice or short-grain white rice
- 2 Persian cucumbers, thinly sliced
- 3 tablespoons unseasoned rice vinegar, plus more for the spicy mayo
- kosher salt
- 1/4 cup mayonnaise (I like Kewpie)
- 2 tablespoons chili crisp
- 3 tablespoons cornstarch
- 2 tablespoons avocado or olive oil
- 2 tablespoons soy sauce
- pinch cayenne pepper
- 1 avocado, thinly sliced
- toasted sesame seeds, for serving (optional)
Instructions
- Press the 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.
- Cook desired amount of rice on the stovetop or in a rice cooker.
- Meanwhile, toss the cucumbers with rice vinegar and a pinch of salt. Set aside, tossing occasionally.
- Stir together the mayo, chili crisp, and a splash of rice vinegar until it’s a drizzly consistency. Add more chili crisp if you want it spicier.
- Heat the air fryer to 400°F. Whisk together cornstarch, oil, soy sauce, and cayenne. Tear the tofu into bite-size pieces, add to the bowl, and toss to coat.
- (If things tend to stick, coat your air fryer basket with cooking spray). Add the tofu and cook 10 minutes. Give the basket a shake and continue cooking until super crispy, about 5 minutes more.
- Assemble bowls with rice, tofu, cucumbers, avocado, and a drizzle of spicy mayo. Garnish with toasted sesame seeds, if desired.
If you don’t have an air fryer, you can bake the tofu on a greased or parchment-lined baking sheet at 400°F until crispy, ~20 minutes.
Adapted from Bon Appetit and Pinch of Yum.
Adapted from Bon Appetit and Pinch of Yum.
This is a really awesome recipe! I’ve been making it every week. Easy and delicious!
This is so good! I use only one tablespoon of chili crisp because I’m a wimp.
No judgement here!!! 🙂
Love these recipes
Thank you so much <3