Crispy Tofu Puttanesca Bowl

• 220 g, pressed, dried, and cubed — Extra-firm tofu prepared with nigari
• 150 g (about 3/4 cup) — Cooked long-grain brown rice
• 150 g, quartered — Raw cherry tomatoes
• 35 g, sliced — Pitted black olives
• 10 g, rinsed and minced — Jarred preserved lemon
• 5 g, finely grated — Raw garlic
• 8 g, thinly sliced — Fresh basil leaves
• 0.5 g (about 1/4 tsp) — Crushed red pepper flakes
• 8 g (about 2 tsp) — Extra-virgin olive oil
• 0.3 g (small pinch) — Fine salt

Method

1. 1Air-fry the tofuPreheat 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 heatproof gloves and open the hot basket away from your face.
2. 2Toss tofu with half the olive oilToss tofu with half the olive oil and salt, then air-fry for 15 minutes while shaking after 8 minutes.15 minLook for: The tofu is dry and crisp at the corners with golden patches on several faces.
3. 3Measure ingredients: Cook the puttanesca sauceMeasure extra virgin olive oil, cherry tomatoes, pitted black olives, jarred preserved lemon, 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.
4. 4Cook the puttanesca sauceHeat the remaining oil in a skillet, add tomatoes, olives, preserved lemon, garlic, and chile flakes, and cook over medium-high heat for 5 minutes.5 minLook for: Tomatoes collapse into a chunky sauce while olives and lemon remain visible.Safety: Hot tomatoes can spit; stir with a long spoon and keep the handle inward.
5. 5Assemble the bowlHeat the brown rice until steaming, spoon over the puttanesca sauce.Look for: The cooking surface or appliance is fully heated and ready for the next action.
6. 6Add the crisp tofuAdd the crisp tofu, and finish with all of the sliced basil.2 minLook for: Hot rice and sauce contrast with tofu that still has crisp edges and fresh basil on top.Safety: Reheat cooked rice to 165°F and refrigerate leftovers within 2 hours.