Air-Fried Vegan Tofu Bowl

A satisfying, delicious bowl of air-fried tofu with Asian-inspired tastes that is suitable for lunch or dinner.

Ingredients

Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid.
Meanwhile, preheat the oven to 200 degrees F (95 degrees C) and an air fryer to 400 degrees F (200 degrees C) according to manufacturer’s instructions.
Cut the tofu into cubes by cutting it lengthwise and then cutting the thin tofu blocks into eight pieces. Roll them in 1 tablespoon cornstarch.
Cook in the preheated air fryer until browned and crisp, about 10 minutes. Transfer to a baking sheet and keep warm in the preheated oven.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, edamame, 1/4 teaspoon everything bagel seasoning, and a drop of soy sauce; cover, and steam until tender, 2 to 6 minutes.
While the veggies are steaming, add remaining soy sauce, brown sugar, and chili oil to a pan and combine. Stir in remaining cornstarch to thicken, adding a bit of water if it’s too thick. Bring to a simmer. Transfer the tofu to a bowl and coat it in the warm sauce. Sprinkle with remaining everything bagel seasoning.
Add the cooked rice to a bowl, top with the veggies and tofu, avocado, and sprinkle with furikake and pepper flakes. Enjoy while warm.
Use firm or extra-firm tofu for this. You can use tamari instead of soy sauce.
You can cook the tofu in oil in a frying pan until browned, instead of using an air fryer.