A tasty and nutrient filled plant based recipe, this Crispy Tofu Bowl with an orange tamari dressing is sure not to disappoint. Serve with brown rice, red cabbage and crunchy snow peas.
Add brown rice to a large saucepan with 4 cups of water. Bring to a boil and until most of the water has been absorbed. Turn off the heat and place the lid on, allowing the rice to steam.
Make the Crispy Tofu
Next, add the tapioca, garlic powder, onion powder, salt and pepper to a large glass mixing bowl. Whisk to combine. Add the cubed tofu to the bowl and toss to coat the tofu evenly with the flour mixture.
Place each piece of tofu in a single layer, into the basket of the air fryer. You may need to cook in two batches depending on the size of your air fryer.
Shut the lid of the air fryer and cook for 15 minutes at 180 degrees Celsius (356 F). Once cooked, transfer to a plate and cook remaining tofu cubes.
Make Sauce
While the rice and tofu is cooking, add the tamari, orange juice, orange zest, garlic, ginger and rice vinegar to a small saucepan. Whisk to combine and bring to a low heat. Once the liquid is warm, scoop out about ¼ cup of liquid. Add the tapioca starch to the removed liquid and whisk to create a slurry. Return the slurry back to the saucepan and whisk until thick and glossy. Remove from the heat and set aside.
Assemble Bowls
Divide the brown rice between four bowls. Top with thinly sliced red cabbage and snow peas, sesame seeds, thinly sliced green onions, crispy tofu and sauce. Serve warm.
Notes
Nutrition facts are an estimate only.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. To keep tofu crispy, store leftover tofu separately and reheat in the air fryer to return to just cooked crispiness. To meal prep, divide the brown rice between four airtight containers and top with crispy tofu, red cabbage, snow peas, green onions, sesame seeds and sauce. Place the lids on and refrigerate for up to 4 days.