Crispy Tofu Bibimbap Bowl

• 220 g extra-firm tofu, drained — Extra-firm tofu prepared with nigari
• 135 g cooked brown rice — Cooked long-grain brown rice
• 75 g cooked shelled edamame — Cooked shelled edamame
• 90 g cucumber, matchsticks — Cucumber with peel
• 70 g carrots, matchsticks — Raw carrots
• 50 g vegan kimchi, drained — Prepared vegan napa cabbage kimchi
• 14 g gochujang — Gochujang
• 10 g rice vinegar — Unseasoned rice vinegar
• 4 g toasted sesame oil — Toasted sesame oil
• 6 g avocado oil — Avocado oil

Method

1. 1Press the tofuWrap the drained tofu in a clean towel, press it under a heavy plate for 10 minutes.10 minLook for: The press the tofu stage is complete and ready for the next action.
2. 2Cut it into 2 cm cubesCut it into 2 cm cubes and blot the cut faces dry.Look for: The tofu surfaces are dry and the cubes hold clean edges.Safety: Use a stable weight and keep the pressing setup away from the counter edge.
3. 3Measure ingredients: Mix the sauceMeasure gochujang, rice vinegar, and sesame oil 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 gochujang, rice vinegar and toasted sesame oil with 20 g water until smooth and glossy.45 secLook for: The gochujang, rice vinegar and toasted sesame oil sauce is uniform with no paste or spice clumps.Safety: Declare allergens in packaged condiments.
5. 5Air-fry the 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: Use heat-safe tongs and avoid splashes from damp tofu.
6. 6Toss the tofu with avocado oilToss the tofu with avocado oil and one-third of the gochujang, rice vinegar and toasted sesame oil sauce; air-fry for 12 minutes, shaking after 7 minutes.12 minLook for: Tofu has crisp golden corners and a firm center.
7. 7Heat the baseAdd the rice, edamame, and 20 g water to a skillet, cover.Look for: Everything is evenly positioned and ready for the next action.
8. 8Heat over medium for 2 to 3 minutesHeat over medium for 2 to 3 minutes, stirring once, until both reach 165°F.3 min · 165°FLook for: Rice is loose and the edamame is hot throughout.Safety: Reheat cooked rice to 165°F.
9. 9Assemble the bowlAdd the cooked brown rice and edamame to a bowl, arrange the cucumber, carrots and vegan kimchi.Look for: This cooking stage is complete and the food is ready for the next action.
10. 10Crisp tofu over themCrisp tofu over them, and spoon on the remaining gochujang, rice vinegar and toasted sesame oil sauce.1 minLook for: The crisp tofu, warm brown rice and edamame, and cucumber, carrots and vegan kimchi stay distinct.Safety: Serve promptly or cool components before packing.