Crispy Tofu Romesco Bowl

• 200 g, pressed dry and cut into 2 cm cubes — Extra-firm tofu prepared with nigari
• 150 g (about 3/4 cup) — Cooked long-grain brown rice
• 120 g, cut into wide strips — Raw red bell pepper
• 100 g, halved — Raw cherry tomatoes
• 1 tbsp (15 g) — Unsweetened unsalted almond butter
• 1 tsp (4.5 g), divided — Extra-virgin olive oil
• 1 tbsp (15 g) — Fresh lemon juice
• 4 g (about 1 large clove), finely grated — Raw garlic
• 1.5 g (about 2/3 tsp), divided — Smoked paprika
• 0.75 g (1/8 tsp), divided — Fine salt

Method

1. 1Measure ingredients: Blister the pepper and tomatoesMeasure red bell pepper, cherry tomatoes, extra virgin olive oil, smoked paprika, and salt 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. 2Blister the pepper and tomatoesPreheat the air fryer to 400°F for 3 minutes. Toss the red pepper and tomatoes with 2 g olive oil, 0.5 g smoked paprika, and 0.2 g salt; air-fry for 8 minutes, shaking once, then transfer the blistered red pepper, tomatoes, and all collected juices to a bowl.8 min · 400°FLook for: The pepper edges are blistered, the tomatoes have collapsed, and their released juices are beginning to look syrupy rather than watery.Safety: Use heatproof tongs and keep your face clear when opening the hot air-fryer basket because trapped steam may escape.
3. 3Crisp the tofuToss the pressed tofu with the remaining 2.5 g olive oil, 0.5 g smoked paprika, and 0.25 g salt. Arrange it in one layer.Look for: The mixture is even and ready for the next action, with no dry pockets.
4. 4Air-fry at 400°F for 12 to 14 minutesAir-fry at 400°F for 12 to 14 minutes, shaking after 7 minutes, until the cubes are crisp-edged and steaming hot in the center.14 min · 400°FLook for: The tofu is hot throughout, dry at the edges, and evenly golden on at least two sides.Safety: Do not overcrowd the basket, and handle both the basket and freshly cooked tofu with heatproof tools.
5. 5Measure ingredients: Mash the romesco and warm the riceMeasure red bell pepper, cherry tomatoes, almond butter, lemon juice, 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.
6. 6Mash the romesco and warm the riceWhile the tofu cooks, finely chop the blistered pepper and tomatoes, then mash them with their juices, almond butter, lemon juice, garlic, and the remaining 0.5 g paprika and 0.3 g salt. Warm the brown rice with 1 tbsp water in a covered small pan over medium-low heat for 3 to 4 minutes, until steaming throughout.4 minLook for: The sauce is thick but spoonable with small visible pepper pieces, and the rice is steaming hot throughout.Safety: Previously cooked rice must have been chilled promptly; reheat it until it is steaming hot throughout and do not reheat it more than once.
7. 7Assemble the bowlSpoon the hot brown rice into a shallow bowl, arrange the crisp tofu over it.Look for: This cooking stage is complete and the food is ready for the next action.Safety: The rice, sauce, and tofu will be hot; place the serving bowl on a stable heat-safe surface.
8. 8Spoon all of the warm romesco-style sauce across the tofuSpoon all of the warm romesco-style sauce across the tofu. Serve immediately so the tofu keeps its crisp edges.Look for: The tofu remains visibly crisp above the rice and the thick red sauce coats it without flooding the bowl.