Crispy Tofu Fajita Bowl

• 220 g, pressed, dried, and cubed — Extra-firm tofu prepared with nigari
• 130 g (about 2/3 cup) — Cooked long-grain brown rice
• 90 g (about 1/2 cup) — Low-sodium canned black beans, drained and rinsed
• 90 g, cut into strips — Raw red bell pepper
• 60 g (about 1/2 cup) — Frozen corn kernels
• 50 g, finely shredded — Raw green cabbage
• 15 g (1 tbsp) — Fresh lime juice
• 8 g (about 2 tsp) — Avocado oil
• 1 g (about 1/2 tsp) — Smoked paprika
• 0.5 g (about 1/4 tsp) — Garlic powder
• 0.6 g (about 1/8 tsp) — Fine salt

Method

1. 1Preheat the air fryerSet the air fryer to 400°F and let it preheat fully.400°FLook for: The display confirms 400°F and the basket is hot.
2. 2Season the tofu and pepperToss the dry tofu and pepper with oil, paprika, garlic powder, and salt.Look for: Every piece has a thin even spice coating without oil puddles.
3. 3Arrange the basketSpread the tofu and pepper in one loose layer without stacking.Look for: Hot air can circulate around the pieces and none are crowded in a pile.
4. 4Air-fry the first sideAir-fry at 400°F for 8 minutes without opening the basket.8 min · 400°FLook for: The tofu surfaces are dry and pale gold at the edges.
5. 5Shake and finishShake the basket, spread the pieces again, and air-fry for 6 minutes more.6 min · 400°FLook for: The tofu has crisp golden edges and the pepper has blistered tender spots.Safety: Open the hot basket away from your face.
6. 6Heat the rice, beans, and cornHeat the rice, black beans, corn, and 1 tablespoon water until steaming throughout.165°FLook for: No cold clumps remain and the mixture reaches 165°F.
7. 7Build the fajita bowlSpoon in the hot rice mixture, add the cabbage and crisp tofu-pepper mixture, then pour over the lime juice.Look for: The tofu remains crisp and the cabbage stays fresh and crunchy.Safety: Refrigerate leftovers within 2 hours.