Maple Chili Tofu Grain Bowl

• 250 g, pressed dry and cut into 2 cm cubes — Extra-firm tofu prepared with nigari
• 180 g (about 7/8 cup), hot — Cooked long-grain brown rice
• 100 g (about 1 cup), cut small — Raw broccoli florets
• 60 g (about 1/2 cup), cut into 2 cm pieces — Raw red bell pepper
• 2 tsp (9 g), divided — Avocado oil
• 1 1/2 tsp (10 g) — Pure maple syrup
• 1 tbsp (16 g) — Reduced-sodium soy sauce
• 2 tsp (10 g) — Unseasoned rice vinegar
• 1/2 tsp (1.2 g) — Smoked paprika
• 0.6 g (about 1/4 tsp) — Crushed red pepper flakes
• 3 g, finely grated — Raw garlic
• 2 tbsp (12 g), thinly sliced — Raw scallion
• 2 tsp (5.3 g) — Toasted sesame seeds

Method

1. 1Make the maple-chili glazeWhisk the maple syrup, soy sauce, rice vinegar, paprika, chile flakes, and garlic for 45 seconds.45 secLook for: The glaze is smooth and rust-colored with no spice clumps.
2. 2Preheat 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.
3. 3Oil the tofuToss the dry tofu with 1 teaspoon avocado oil until all faces are lightly coated.Look for: The tofu is glossy without oil pooling.
4. 4Start crisping the tofuAir-fry the tofu in one layer at 400°F for 9 minutes, shaking after 5 minutes.9 min · 400°FLook for: Several edges are pale golden and the surfaces feel dry.
5. 5Oil the vegetablesToss the broccoli and red pepper with the remaining avocado oil.Look for: Every piece has a thin oil coating and the bowl has no puddle.
6. 6Finish air-fryingAdd the vegetables around the tofu and air-fry at 400°F for 7 minutes, shaking after 4 minutes.7 min · 400°FLook for: The tofu has crisp brown corners, the broccoli tips are browned, and the pepper is tender.Safety: Open the hot basket away from your face and use heat-safe tongs.
7. 7Glaze the hot mixtureTip the tofu and vegetables into the glaze bowl and toss for 60 to 90 seconds.1 min 30 secLook for: A thin shiny glaze clings without pooling.
8. 8Heat the rice and buildHeat the rice with 15 g water until steaming, spoon it into a bowl, add the glazed mixture, and finish with scallion and sesame.Look for: The rice has no cold clumps and the garnishes are evenly distributed.Safety: Heat refrigerated rice until steaming throughout and refrigerate leftovers within 2 hours.