Sesame Tofu and Green Bean Rice Pots

Instructions

1. 1

   Drain the tofu, pat dry and cut into 1.5 cm cubes. Peel and finely chop the garlic. Cook the white rice in a saucepan according to the package directions.

2. 2

   In a large bowl, whisk together the soy sauce, sesame oil, rice vinegar, sugar, garlic, sesame seeds and water. Break up the cooked rice and gently fold it into the sauce with the tofu and frozen green beans.

3. 3

   Preheat the empty air fryer to 180°C/355°F for 3 minutes. Spread half the mixture evenly in an approximately 18 cm square, 1.5-litre oven-safe metal tin, leaving space below the rim. Refrigerate the remaining mixture while the first batch cooks. Cover the tin tightly with foil, crimping it securely around the rim.

4. 4

   Place the covered tin flat in the basket with clearance around it for airflow. Heat at 180°C/355°F for 15 minutes. Carefully remove the tin, open the foil away from your face and stir thoroughly, bringing the edges into the centre. Secure the foil again, rotate the tin halfway around and heat for 10 minutes. Stir and cover again, then heat for another 10 minutes. Check several places, including the centre, with a food thermometer: the rice and tofu must reach at least 74°C/165°F, and the beans should be tender. If needed, continue covered in 3–5-minute stages at the same temperature.

5. 5

   Serve the first two portions promptly. Transfer the refrigerated mixture to the same tin and cover securely. Cook the second batch at 180°C/355°F using the same 15-minute, 10-minute and 10-minute stages, stirring between stages and rotating after the first stir. Confirm at least 74°C/165°F throughout before serving the remaining two portions. Allow approximately 73 minutes of total air-fryer time, including preheating, plus any extra time needed to reach temperature.