Crispy Oregano Tofu Bowl

• 250 g, pressed dry and cut into 2 cm cubes — Extra-firm tofu prepared with nigari
• 180 g (about 7/8 cup), hot — Cooked long-grain brown rice
• 60 g (about 1/2 cup), diced — Cucumber with peel
• 80 g (about 1/2 cup), halved — Raw cherry tomatoes
• 1 cup (30 g), packed — Raw baby spinach
• 1 tbsp (13.5 g), divided — Extra-virgin olive oil
• 1 tbsp (15 g), divided — Fresh lemon juice
• 3 g, finely grated — Raw garlic
• 1 tsp (1 g), divided — Dried oregano leaves
• 1/8 tsp (0.3 g) — Ground black pepper
• 0.5 g (scant 1/8 tsp) — Fine salt

Method

1. 1Coat the oregano tofuHeat the air fryer to 400°F. Allow it to preheat fully before adding the food.400°FLook for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Keep wet hands and utensils away from the air-fryer controls and hot basket.
2. 2Toss the dry tofu with 2 tsp olive oilToss the dry tofu with 2 tsp olive oil, 2 tsp lemon juice, garlic, 3/4 tsp oregano, salt, and black pepper until every cube is evenly coated.Look for: The tofu surface is evenly glossy and no lemon-oregano coating collects at the bottom of the bowl.
3. 3Air-fry until crispSpread the tofu in one layer, leaving space between the pieces so heat can circulate evenly.Look for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Open the basket away from your face and use heatproof tongs on the hot tofu and metal basket.
4. 4Air-fry at 400°F for 14 minutesAir-fry at 400°F for 14 minutes, shaking the basket after 8 minutes so multiple faces brown.14 min · 400°FLook for: The tofu has dry, deeply golden corners and feels firm when lifted with tongs.
5. 5Measure ingredients: Dress the cucumber, tomatoes, and spinachMeasure cucumber with peel, cherry tomatoes, baby spinach, extra virgin olive oil, and lemon juice 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.
6. 6Dress the cucumber, tomatoes, and spinachWhile the tofu cooks, toss the cucumber, tomatoes, and spinach with the remaining olive oil, lemon juice, and oregano for 30 seconds.30 secLook for: The cucumber, tomatoes, and spinach are lightly glossed but remain crisp, and no dressing pools beneath the spinach.Safety: Use a clean knife, board, and bowl for the ready-to-eat cucumber, tomatoes, and spinach.
7. 7Build the hot-and-cold bowlTransfer the crisp tofu to a heatproof plate. Put all 180 g cooked brown rice and 15 g water in a small covered air-fryer-safe dish and air-fry at 350°F for 5 minutes until steaming throughout.5 minLook for: This cooking stage is complete and the food is ready for the next action.
8. 8Spoon the rice into a bowlSpoon the rice into a bowl, arrange the dressed cucumber, tomatoes, and spinach over one side, and add every tofu cube immediately before serving.Look for: The rice has no cold clumps and is steaming, the cucumber, tomatoes, and spinach remain crisp, and the tofu retains browned edges.Safety: Use rice that was cooled promptly, open the covered dish away from your face, and refrigerate leftovers within 2 hours.