Air-Fried Vegan Tofu Bowl
Description
This air-fried vegan tofu bowl is full of Asian-inspired flavors, making it a yummy choice for lunch or dinner.
Ingredients
•
1 (12 ounce) package extra-firm tofu
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2 tablespoons cornstarch, divided
•
1 tablespoon vegetable oil, or as needed
•
3 carrots, peeled and sliced
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1/3 cup frozen shelled edamame (green soybeans)
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1/2 teaspoon everything bagel seasoning, divided
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1 drop soy sauce
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1/4 cup soy sauce
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2 tablespoons brown sugar
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1 drop chili oil, or to taste
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2 cups cooked brown rice
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1 avocado, diced
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1/4 teaspoon furikake (Japanese nori seasoning), or to taste
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1 pinch red pepper flakes, or to taste
Directions
1
Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid.
2
Meanwhile, preheat the oven to 200 degrees F (95 degrees C) and an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
3
Cut the tofu into cubes by cutting it lengthwise and then cutting the thin tofu blocks into eight pieces. Roll them in 1 tablespoon cornstarch.
4
Cook in the preheated air fryer until browned and crisp, about 10 minutes. Transfer to a baking sheet and keep warm in the preheated oven.
5
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, edamame, 1/4 teaspoon everything bagel seasoning, and a drop of soy sauce; cover, and steam until tender, 2 to 6 minutes.
6
While the veggies are steaming, add remaining soy sauce, brown sugar, and chili oil to a pan and combine. Stir in remaining cornstarch to thicken, adding a bit of water if it's too thick. Bring to a simmer. Transfer the tofu to a bowl and coat it in the warm sauce. Sprinkle with remaining everything bagel seasoning.
7
Add the cooked rice to a bowl, top with the veggies and tofu, avocado, and sprinkle with furikake and pepper flakes. Enjoy while warm.