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Crispy Tofu Bowl
A crispy air-fried tofu bowl served over fluffy quinoa with a fresh cucumber and red onion salad. The air fryer creates a perfectly crunchy exterior on the tofu without deep frying. A quick sweet chili vinaigrette ties the components together. It makes a fast, protein-packed weeknight dinner with bright, tangy, and savory flavors.
Ingredients
- 14 ounces extra-firm tofu
- ½ small red onion, very thinly sliced
- ¼ cup red wine vinegar
- ¼ cup Thai sweet chili sauce
- 1 tablespoon olive oil
- ¼ teaspoon salt
- 1 seedless cucumber, chopped
- ½ cup cashew halves
- 3 tablespoons cornstarch
- 1 cup quinoa, cooked
- 1. slice tofu ¼ inch thick. Place the tofu on a cutting board between paper towels; top with a baking sheet. Top with large cans or another weight; let stand 10 minutes. Soak red onion in cold water until ready to use.
Instructions
- 1Whisk the red wine vinegar, Thai sweet chili sauce, olive oil, and salt together in a small bowl. Drain and pat the soaked red onion dry, then toss it with the chopped cucumber and half of the prepared vinaigrette.
- 2Preheat the air fryer to 350°F. Place the cashew halves in the basket and air-fry for 3 minutes until toasted, then remove and set them aside.
- 3Sprinkle cornstarch over both sides of the pressed tofu slices. Rub the cornstarch in with your fingers to create an even coating, then spray both sides lightly with oil.
- 4Increase the air fryer temperature to 400°F and spray the basket with oil. Arrange the coated tofu in a single layer, working in batches if necessary. Air-fry for 10 to 12 minutes, flipping halfway through, until the pieces are crisp and light golden brown.
- 5Divide the cooked quinoa evenly among four bowls. Top each portion with the cucumber and onion salad, toasted cashews, and the crispy tofu. Serve immediately with the remaining vinaigrette on the side.