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spicy tofu bowls

serves 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 low-sodium 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. If the mixture "siezes," add another splash of soy sauce or water and whisk until smooth.
  • 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.