Crispy Peanut Tofu Jollof Bowl

• 230 g, pressed and cubed — Extra-firm tofu prepared with nigari
• 50 g dry basmati rice, rinsed and drained — Dry basmati rice
• 60 g — Canned chickpeas, drained and rinsed
• 120 g, chopped — Raw cherry tomatoes
• 80 g, diced — Raw red bell pepper
• 40 g — Raw baby spinach
• 10 g — Natural peanut butter
• 5 g, grated — Raw ginger root
• 4 g, grated — Raw garlic
• 1 g — Smoked paprika
• 8 g — Cayenne pepper hot sauce
• 5 g — Avocado oil
• 0.7 g — Fine salt

Method

1. 1Coat the tofuStir peanut butter, hot sauce, half the ginger, half the garlic, paprika, oil, salt, and 10 g water.Look for: The mixture is even and ready for the next action, with no dry pockets.
2. 2Toss with tofuToss with tofu until every piece is evenly coated.1 minLook for: Every cube has a thin, even peanut coating.Safety: Use clean equipment and refrigerate perishable ingredients promptly.
3. 3Air-fry until crispHeat 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: Use tongs around the hot basket.
4. 4Cook the tofu in one layer for 14 minutesCook the tofu in one layer for 14 minutes, shaking at 7 minutes. Start the rice step on the stovetop as soon as the tofu basket goes into the air fryer.14 minLook for: Edges are deeply browned and centers are steaming.
5. 5Measure ingredients: Cook the jollof-style riceMeasure extra firm tofu, red bell pepper, cherry tomatoes, ginger, 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.
6. 6Cook the jollof-style riceWhile the tofu air-fries, cook the pepper, tomato, remaining ginger, and remaining garlic with 20 g water in a saucepan over medium heat for 4 minutes until jammy. Stir in the rinsed basmati, chickpeas, and 105 g water, bring to a boil, cover tightly, and simmer on low without opening for 12 minutes. Remove from heat, scatter the spinach over the rice, cover for 5 minutes, then fluff.21 minLook for: The liquid is absorbed, basmati is tender and evenly red, and spinach is wilted.Safety: Keep the lid closed during the simmer and lift it away from your face.
7. 7Prepare the serving areaSet out the serving bowl, plate, jar, or container named in the method, and place every prepared component within reach before assembling.Look for: The serving dish and every prepared component are within reach.
8. 8Assemble the bowlSpoon all jollof-style rice into a bowl and add every crisp tofu cube immediately.Look for: The tofu sits above the rice and retains crisp edges.Safety: Use clean equipment and refrigerate perishable ingredients promptly.