Sticky Orange Tofu Grain Bowl

• 220 g extra-firm tofu, drained — Extra-firm tofu prepared with nigari
• 135 g cooked brown rice — Cooked long-grain brown rice
• 75 g cooked shelled edamame — Cooked shelled edamame
• 70 g carrots, julienned — Raw carrots
• 100 g broccoli florets, finely chopped — Raw broccoli florets
• 100 g fresh orange — Fresh orange
• 10 g reduced-sodium soy sauce — Reduced-sodium soy sauce
• 5 g ginger, grated — Fresh ginger root
• 4 g toasted sesame oil — Toasted sesame oil
• 6 g avocado oil — Avocado oil

Method

1. 1Press the tofuWrap the drained tofu in a clean towel, press it under a heavy plate for 10 minutes.10 minLook for: The press the tofu stage is complete and ready for the next action.
2. 2Cut it into 2 cm cubesCut it into 2 cm cubes and blot the cut faces dry.Look for: The tofu surfaces are dry and the cubes hold clean edges.Safety: Use a stable weight and keep the pressing setup away from the counter edge.
3. 3Mix the sauceFinely grate the zest from the measured orange, then juice all its fruit. Whisk all zest and juice with the soy sauce, ginger, sesame oil, and 20 g water until uniform.45 secLook for: The orange-soy sauce is smooth and glossy with fine zest and no ginger clumps.Safety: Declare allergens in packaged condiments.
4. 4Air-fry the tofuHeat 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 heat-safe tongs and avoid splashes from damp tofu.
5. 5Toss the tofu with avocado oilToss the tofu with avocado oil and one-third of the fresh orange, reduced-sodium soy sauce, ginger and toasted sesame oil sauce; air-fry for 12 minutes, shaking after 7 minutes.12 minLook for: Tofu has crisp golden corners and a firm center.
6. 6Reduce the orange glazePour the remaining two-thirds of the orange sauce into a small skillet and simmer over medium-high for 3 to 4 minutes, stirring often, until reduced by about half.4 minLook for: The glaze is glossy and leaves a clear trail across the skillet for 1 second.Safety: Stir frequently as the reduced fruit sugars can scorch and splatter.
7. 7Heat the baseAdd the rice, edamame, and 20 g water to a skillet, cover.Look for: Everything is evenly positioned and ready for the next action.
8. 8Heat over medium for 2 to 3 minutesHeat over medium for 2 to 3 minutes, stirring once, until both reach 165°F.3 min · 165°FLook for: Rice is loose and the edamame is hot throughout.Safety: Reheat cooked rice to 165°F.
9. 9Assemble the bowlAdd the cooked brown rice and edamame to a bowl, arrange the carrots and broccoli florets and crisp tofu over them.Look for: This cooking stage is complete and the food is ready for the next action.
10. 10Spoon on the remaining fresh orangeSpoon on the remaining fresh orange, reduced-sodium soy sauce, ginger and toasted sesame oil sauce.1 minLook for: The crisp tofu, warm brown rice and edamame, and carrots and broccoli florets stay distinct.Safety: Serve promptly or cool components before packing.