Crispy Air Fryer Chilli Tofu Rice Bowls

Lunch & DinnerMeal prep
Written By Sophie Benbow

When Tefal kindly gifted me their Easy Fry Silence air fryer, I knew exactly what I wanted to make first.

Tofu.

For years I'd heard people say that an air fryer gives tofu the crispiest edges with hardly any effort, and I was curious to see if it really lived up to the hype.

It absolutely did.

The outside becomes crisp while the middle stays soft, and because the tofu isn't sitting in a pan of oil, it's largely hands off while everything else comes together.

I've served it here with steamed broccoli and rice, but green beans or other greens would work just as well. If you're making extra for lunch the next day, simply keep the dressing separate until you're ready to eat.

Ingredients

Crispy Tofu

  • 400g firm tofu, pressed and cut into cubes

  • 1 tbsp cornflour

  • 1 tbsp olive oil

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • ½ tsp white pepper

  • ½ tsp sea salt

Chilli Dressing

  • 2 tbsp tamari or soy sauce

  • 1 tbsp honey (or maple syrup for a vegan version)

  • 1 tsp sesame oil

  • 1 tsp rice vinegar or lime juice

  • 1 tsp grated ginger

  • 1 garlic clove, grated

  • 1 to 2 tsp chilli crisp or chilli oil

To Serve

  • Steamed rice

  • Steamed broccoli

  • Sliced spring onions

  • Sesame seeds

  • Fresh coriander (optional)

Method

Pat the tofu dry, cut into cubes and place in a large bowl. Add the cornflour, olive oil, garlic powder, onion powder, white pepper and sea salt, then gently toss until the tofu is evenly coated.

Arrange the tofu in a single layer in the air fryer basket and cook at 200°C for 15 to 18 minutes, shaking the basket halfway through, until crisp and golden.

Meanwhile, whisk together the tamari, honey, sesame oil, rice vinegar, ginger, garlic and chilli crisp. For a lighter dressing, use it as is. If you'd prefer a slightly thicker sauce, warm it gently in a small saucepan for 1 to 2 minutes.

Transfer the hot tofu to a bowl and toss through the dressing. Divide between bowls with steamed rice and broccoli, then finish with spring onions, sesame seeds and coriander, if using.

Notes

  • Pressing the tofu well will give you the crispiest result.

  • Maple syrup can be used instead of honey to keep the recipe vegan.

  • Adjust the amount of chilli crisp to suit your preferred level of heat.

  • Leftovers keep well in the fridge overnight. Store the dressing separately and toss everything together just before serving.

Sophie Benbow
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