Crispy Tofu Banh Mi Bowl

• 250 g extra-firm tofu, pressed and cubed — Extra-firm tofu prepared with nigari
• 160 g cooked brown rice — Cooked long-grain brown rice
• 80 g cooked shelled edamame — Cooked shelled edamame
• 80 g carrots, julienned — Raw carrots
• 100 g cucumber, julienned — Cucumber with peel
• 10 g cilantro, chopped — Fresh cilantro
• 18 g rice vinegar — Unseasoned rice vinegar
• 12 g lime juice — Fresh lime juice
• 14 g reduced-sodium soy sauce — Reduced-sodium soy sauce
• 7 g avocado oil — Avocado oil

Method

1. 1Measure ingredients: Quick-pickle the vegetablesMeasure carrots, cucumber with peel, rice vinegar, and lime 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.
2. 2Quick-pickle the vegetablesToss carrot and cucumber with vinegar and lime; massage 30 seconds and rest 10 minutes.10 minLook for: Vegetables bend slightly but retain a crisp center.Safety: Wash produce and refrigerate if holding longer than 20 minutes.
3. 3Air-fry the tofuHeat 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 heat-safe tongs and declare soy and wheat.
4. 4Toss tofu with oilToss tofu with oil and half the soy sauce; air-fry 12 minutes, shaking after 7 minutes.12 minLook for: Tofu has crisp golden corners and a firm center.
5. 5Measure ingredients: Season the bowlMeasure brown rice, shelled edamame, and reduced sodium soy sauce 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. 6Season the bowlHeat rice and edamame together to 165°F, then stir in the remaining soy sauce.2 min · 165°FLook for: Rice is steaming and edamame is hot throughout.Safety: Reheat cooked rice to 165°F.
7. 7AssembleMound rice and edamame in a bowl, add drained pickles and crispy tofu.Look for: Everything is evenly positioned and ready for the next action.
8. 8Finish with cilantro evenly across the complete servingFinish with cilantro evenly across the complete serving.45 secLook for: Hot crisp tofu contrasts with cool crunchy pickles.Safety: Serve at once or cool components before packing.