Crispy Tofu Poke Bowl

• 250 g extra-firm tofu, pressed and cubed — Extra-firm tofu prepared with nigari
• 130 g cooked brown rice — Cooked long-grain brown rice
• 80 g, diced — Cucumber with peel
• 60 g, shaved into ribbons — Raw carrots
• 40 g baby spinach — Raw baby spinach
• 9 g (2 tsp) avocado oil — Avocado oil
• 16 g reduced-sodium soy sauce, divided — Reduced-sodium soy sauce
• 15 g unseasoned rice vinegar — Unseasoned rice vinegar
• 10 g pure maple syrup — Pure maple syrup
• 8 g toasted sesame seeds — Toasted sesame seeds

Method

1. 1Glaze the tofuHeat the air fryer to 400°F. Pat the pressed tofu dry.400°FLook for: The ingredients are fully prepared and ready for the next action.Safety: Use a clean bowl and dry the tofu well to limit hot-oil spatter.
2. 2Toss it with oilToss it with oil, 8 g soy sauce, and 5 g maple syrup until every cube is lightly coated.Look for: The tofu surface looks tacky rather than wet and no marinade pools in the bowl.
3. 3Air-fry until crispArrange tofu in one layer, leaving space between the pieces so heat can circulate evenly.Look for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Open the hot air-fryer basket away from your face and use heat-safe tongs.
4. 4Air-fry for 12 to 15 minutesAir-fry for 12 to 15 minutes, shaking at 7 minutes, until deep golden at the corners and firm on the outside.15 min · 400°FLook for: The tofu cubes have crisp browned edges and release cleanly from the basket.
5. 5Measure ingredients: Mix the dressingMeasure reduced sodium soy sauce, rice vinegar, maple syrup, and sesame seeds 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. 6Mix the dressingStir the remaining 8 g soy sauce, 15 g rice vinegar, remaining 5 g maple syrup, and 4 g sesame seeds for 30 seconds until uniform.30 secLook for: The maple syrup is dissolved and the sesame seeds are suspended throughout the soy-vinegar dressing.Safety: Use a clean bowl and spoon that have not touched the tofu before it was air-fried.
7. 7Reheat the rice and build the poke bowlTransfer the crisp tofu to a heatproof plate. Put all 130 g cooked brown rice and 15 g water in a small covered air-fryer-safe dish and heat at 350°F for 5 minutes until steaming throughout. Place the rice in one bowl.5 minLook for: The cooking surface or appliance is fully heated and ready for the next action.
8. 8Arrange spinachArrange spinach, cucumber, carrot, and hot tofu over it, spoon on all of the dressing, and finish with the remaining 4 g sesame seeds.Look for: The rice has no cold clumps and is steaming, the tofu retains crisp edges, and the spinach, cucumber, and carrot sit in separate sections.Safety: Use rice that was cooled promptly, open the covered dish away from your face, and refrigerate cooked rice and tofu within 2 hours.