Chili Tofu Kathi Roll

• 220 g extra-firm tofu, pressed and cut into strips — Extra-firm tofu prepared with nigari
• 120 g cooked brown rice — Cooked long-grain brown rice
• 60 g whole-wheat roti — Plain whole-wheat roti
• 70 g red pepper, strips — Raw red bell pepper
• 50 g onion, strips — Raw yellow onion
• 70 g cabbage, shredded — Raw green cabbage
• 7 g cilantro, finely chopped — Fresh cilantro
• 10 g soy sauce — Reduced-sodium soy sauce
• 12 g lime juice — Fresh lime juice
• 0.5 g cayenne — Ground cayenne pepper
• 4 g garlic, grated — Raw garlic
• 6 g avocado oil — Avocado oil

Method

1. 1Press and cut the tofuWrap the drained extra-firm tofu in a clean towel, press it under a heavy plate for 10 minutes.10 minLook for: The press and cut the tofu stage is complete and ready for the next action.
2. 2Cut it into even stripsCut it into even strips and blot every cut face dry.Look for: The tofu surfaces are dry and the strips hold clean edges.Safety: Use a stable plate and wash hands before handling the pressed tofu.
3. 3Measure ingredients: Mix the sauceMeasure reduced sodium soy sauce, lime juice, cayenne, and garlic using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Mix the sauceWhisk the measured soy sauce, lime juice, cayenne, and garlic with 20 g water until smooth.45 secLook for: The soy sauce, lime juice, cayenne, and garlic sauce is uniform with no spice or paste pockets.Safety: Declare allergens in packaged sauces.
5. 5Air-fry the tofuHeat the air fryer to 400°F. Toss the extra-firm tofu with the avocado oil and one-third of the soy sauce, lime juice, cayenne, and garlic sauce.400°FLook for: The mixture is even and ready for the next action, with no dry pockets.Safety: Use heat-safe tongs.
6. 6Air-fry for 12 minutesAir-fry for 12 minutes, turning after 7 minutes.12 minLook for: Tofu strips have crisp golden corners and firm centers.
7. 7Prepare the fillingsAdd the cooked brown rice and 15 g water to a skillet, cover, and heat over medium for 2 to 3 minutes, stirring once, until 165°F; transfer it to a clean plate.3 min · 165°FLook for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Reheat cooked grains to 165°F.
8. 8Warm the whole-wheat roti in the dry skillet for 30 seconds per sideWarm the whole-wheat roti in the dry skillet for 30 seconds per side. Wash all produce; slice the pepper and onion, shred the cabbage, and chop the cilantro.2 minLook for: The cooked brown rice is steaming, the whole-wheat roti bends without cracking, and crisp texture remains in the red pepper, onion, cabbage, and cilantro.
9. 9Roll and serveSpread the remaining soy sauce, lime juice, cayenne, and garlic sauce over the whole-wheat roti; add all the cooked brown rice, red pepper, onion, cabbage, and cilantro, and crisp tofu.Look for: This cooking stage is complete and the food is ready for the next action.
10. 10Roll tightlyRoll tightly and cut in half until the mixture holds together without loose crumbs.1 min 30 secLook for: The whole-wheat roti holds closed and the tofu remains crisp.Safety: Serve promptly or cool components before packing.