Cook and Scale
Air Fryer Crispy Tofu Bowls
2 servings · 35 min total
Cornstarch-coated tofu air-fried until crackly and golden, served over rice with scallion and a savory soy-ginger drizzle. A fast, protein-packed dinner.
Ingredients
- 400 g tofu, pressed and cubed
- 2 tbsp cornstarch
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp garlic powder
- 4¾ dl white rice, cooked
- 2 spring onion, thinly sliced
- 1 tbsp soy sauce, for the drizzle
- 1 tsp fresh ginger, grated
- 1 tsp sesame oil, for the drizzle
- 1 tsp sesame seeds, to serve
Contains: Gluten, Soy, Sesame
Allergen info is best-effort — please verify yourself.
Method
- 1.
Press and cube the tofu — Press the tofu between paper towels for 15 minutes to remove excess moisture, then cut into bite-sized cubes.
- 2.
Coat the tofu in cornstarch — In a bowl, toss the tofu cubes with the cornstarch, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, and garlic powder until evenly coated.
- 3.
Air fry until crisp — Arrange the tofu in a single layer in the air fryer basket. Air fry at 200°C for 15 minutes, shaking the basket halfway through, until crisp and golden on all sides.
- 4.
Make the ginger drizzle — Meanwhile, whisk together the remaining soy sauce, sesame oil, and grated ginger to make the drizzle.
- 5.
Assemble the tofu bowls — Divide the rice between bowls, top with the crispy tofu, and drizzle with the soy-ginger sauce. Scatter over the scallion and sesame seeds before serving.