Unlike with pan-frying or sauteing, air-frying tofu allows you to achieve a delicious crust on the outside with minimal fat. We use seasoned cornstarch to create a light, crisp coating that yields to a creamy texture within. Paired with brown rice, cucumber, avocado and a sweet-tart sauce, it’s an easy, impressive vegan meal.
This recipe is a perfect candidate to throw in any extra veggies or frozen veggies you have on hand. You can also bump up the protein content by adding shelled edamame, turning it into a high-protein, high-veggie meal.
Active time: 15 minutes Total time: 35 minutes
Crispy Air-Fried Tofu Bowls Ingredients Directions Cut the tofu into 1-inch slices. Arrange on a double layer of paper towels; top with a double layer of paper towels. Place a plate on top of the tofu, and top with a heavy skillet. Let stand 15 minutes to drain. Remove the weight and paper towels from the tofu. Cut tofu into 1-inch cubes and place in a medium bowl. Drizzle tofu with oil, and sprinkle with cornstarch, garlic powder and salt. Toss gently to coat. Preheat the air fryer, if necessary, to 400°F. Coat air-fryer basket with cooking spray. Arrange tofu in the basket. (It’s OK if it’s not in a single layer.) Air-fry until browned and crisp, 18–20 minutes, pausing fryer to shake the basket and toss tofu every 5 minutes. Meanwhile, heat the rice according to package directions. Arrange 2/3 cup (123g) rice in each of 4 bowls; top each bowl with 1/4 cup (30g) cucumber, 1/4 avocado and 1 tablespoon green onions. Divide tofu evenly among bowls. In a small bowl, whisk together chili sauce and vinegar; drizzle about 4 teaspoons sauce over each bowl. Serves: 4 | Serving Size: 1 bowl Nutrition (per serving): Calories: 337; Total Fat: 14g; Saturated Fat: 2g; Monounsaturated Fat: 6g; Cholesterol: 0mg; Sodium: 508mg; Carbohydrate: 38g; Dietary Fiber: 7g; Sugar: 8g; Protein 14g Nutrition Bonus: Potassium: 516mg; Iron: 15%; Vitamin A: 8%; Vitamin C: 13%; Calcium: 20%
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