Crispy Peanut Tofu Bowl

• 250 g extra-firm tofu, pressed and cubed — Extra-firm tofu prepared with nigari
• 120 g cooked brown rice — Cooked long-grain brown rice
• 100 g small florets — Raw broccoli florets
• 60 g, shaved into ribbons — Raw carrots
• 25 g natural peanut butter, stirred smooth — Natural peanut butter
• 16 g reduced-sodium soy sauce — Reduced-sodium soy sauce
• 10 g unseasoned rice vinegar — Unseasoned rice vinegar
• 15 g fresh lime juice — Fresh lime juice
• 6 g raw ginger root, finely grated — Raw ginger root
• 4.5 g (1 tsp) avocado oil — Avocado oil

Method

1. 1Measure ingredients: Mix the peanut-lime sauceMeasure peanut butter, reduced sodium soy sauce, rice vinegar, lime juice, and ginger 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.
2. 2Mix the peanut-lime sauceWhisk peanut butter, soy sauce, vinegar, lime juice, ginger, and 25 g hot water until smooth and pourable.Look for: The sauce is glossy and falls in a thick ribbon with no peanut-butter lumps.Safety: Check peanut and soy-sauce allergen labels before serving.
3. 3Air-fry the tofuHeat the air fryer to 400°F. Toss the dry tofu cubes with all avocado oil.400°FLook for: The ingredients are fully prepared and ready for the next action.Safety: Pat the tofu dry before coating it, keep the hot basket on a heat-safe surface, and use heat-safe tongs.
4. 4Arrange them in one layerArrange them in one layer, and air-fry for 12 minutes, shaking the basket after 6 minutes.12 minLook for: The tofu has firm golden faces on at least three sides and crisp corners.
5. 5Steam the broccoli, carrots, and ricePut the broccoli and 30 g water in a wide skillet over medium-high, cover, and steam for 3 minutes.3 minLook for: This cooking stage is complete and the food is ready for the next action.
6. 6Add the carrot ribbonsAdd the carrot ribbons, brown rice, and 15 g water; cover for 2 minutes more until the rice is steaming and reaches 165°F.2 min · 165°FLook for: The broccoli is bright and tender-crisp, the carrots remain vivid and flexible, and the rice is hot throughout.Safety: Lift the lid away from your face and reheat the cooked rice to 165°F.
7. 7Add peanut-lime sauce and assembleTurn off the skillet heat and toss the broccoli, carrots, and rice with two-thirds of the peanut, soy, rice-vinegar, lime, and ginger sauce.Look for: The mixture is even and ready for the next action, with no dry pockets.
8. 8Transfer everything to one bowlTransfer everything to one bowl, add all crisp tofu, and spoon the remaining peanut-lime sauce over the top.Look for: The peanut-lime sauce clings without pooling and the air-fried tofu retains crisp corners.Safety: Refrigerate the tofu and rice within 2 hours if not serving immediately.