Crispy Tofu and Broccoli Peanut Bowls

Instructions

1. 1

   Drain the tofu, pat it thoroughly dry and cut into 2.5 cm cubes. Cut the broccoli into small, evenly sized florets, slicing any thick stems thinly. Dry the broccoli well, then toss with 15 ml vegetable oil and the salt.

2. 2

   Preheat the empty air fryer to 200°C/390°F for 3 minutes. Arrange half the broccoli in a single layer without overcrowding. Air-fry for 9 minutes, shaking after 5 minutes, until tender with browned edges. Repeat with the remaining broccoli: 18 minutes cooking altogether. Transfer to a bowl and cover with a plate.

3. 3

   While the broccoli cooks, use a fork or hand whisk to mix the peanut butter, 30 ml soy sauce, lime juice, sugar and 60 ml room-temperature water until smooth. Set the sauce aside.

4. 4

   Rinse the white rice, then cook it according to the package directions. Leave covered while the tofu cooks.

5. 5

   Toss the tofu with the remaining 15 ml vegetable oil and 15 ml soy sauce, then gently toss with the cornstarch and garlic powder. Set the fryer to 200°C/390°F. Arrange the tofu in one single layer with small gaps between the cubes. Air-fry for 20 minutes, turning after 10 minutes, until crisp and golden around the edges.

6. 6

   Divide the covered rice and broccoli between four bowls, add the freshly crisped tofu and spoon all the peanut sauce over the top. Serve immediately. Allow about 65 minutes for preheating, all cooking stages and batch changes.