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Crispy Air Fryer Tofu Bowls
Crispy on the outside and tender inside, this air-fried tofu transforms a simple bowl of quinoa into a highly craveable meal. You'll skip the heavy oil of deep frying but still get that satisfying crunch thanks to a quick cornstarch coating. A bright cucumber and red onion salad cuts through the richness, while a sweet chili vinaigrette ties everything together. It's a fresh, protein-packed bowl that leaves you feeling energized and full.
Equipment
- Air Fryer
- Baking sheet
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
- 1Slice the tofu a quarter-inch thick. Place the slices on a cutting board lined with paper towels, cover with more paper towels, and set a baking sheet on top. Weigh it down with heavy cans and let it press for 10 minutes to remove excess moisture. Meanwhile, soak the sliced red onion in a bowl of cold water to mellow its bite.
- 2Whisk 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 vinaigrette.
- 3Preheat the air fryer to 350°F. Place the cashew halves in the basket and air-fry for 3 minutes until toasted. Remove them and set aside.
- 4Sprinkle 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.
- 5Increase 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.
- 6Divide the cooked quinoa evenly among four bowls. Top each portion with the cucumber and onion salad, toasted cashews, and the crispy tofu. Drizzle the remaining vinaigrette over the top.
Notes
- Make ahead: You can press the tofu and whisk the vinaigrette up to a day in advance. Store them separately in the fridge.
- Storage: Keep leftover components in separate airtight containers in the fridge for up to 3 days. The tofu will lose its crunch but remains flavorful.
- Reheat: Warm leftover tofu in the air fryer at 350°F for 3 to 4 minutes to restore some of its crispy texture.
- Swap: If you don't have quinoa, serve this over brown rice, farro, or a bed of mixed greens.
Recipe Details
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