Tikka Tofu Poke Bowl

• 250 g, pressed and cubed — Extra-firm tofu prepared with nigari
• 140 g — Cooked long-grain brown rice
• 80 g — Cooked shelled edamame
• 70 g, diced — Cucumber with peel
• 70 g, diced — Fresh mango
• 40 g — Canned light coconut milk
• 3 g — Garam masala
• 15 g — Fresh lime juice
• 5 g — Avocado oil
• 2 g, cut into strips — Toasted nori sheets
• 0.7 g, divided — Fine salt

Method

1. 1Season the tikka tofuStir garam masala, oil, half the lime, and half the salt.Look for: The mixture is even and ready for the next action, with no dry pockets.
2. 2Toss thoroughly with tofuToss thoroughly with tofu until every piece is evenly coated.1 minLook for: Every cube has an even spice coating.Safety: Use clean equipment and refrigerate perishable ingredients promptly.
3. 3Air-fry the tofuHeat 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 tongs around the hot basket.
4. 4Cook tofu in one layer for 14 minutesCook tofu in one layer for 14 minutes, shaking halfway.14 minLook for: Tofu has browned crisp edges and a steaming center.
5. 5Measure ingredients: Make the coconut-lime sauceMeasure light coconut milk, lime juice, 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.
6. 6Make the coconut-lime sauceWhisk coconut milk with remaining lime and salt for 30 seconds.30 secLook for: The sauce is smooth and pourable.Safety: Use clean equipment and refrigerate perishable ingredients promptly.
7. 7Prepare the serving areaSet out the serving bowl, plate, jar, or container named in the method, and place every prepared component within reach before assembling.Look for: The serving dish and every prepared component are within reach.
8. 8Build the poke bowlWarm rice and edamame until steaming, then bowl with cucumber, mango, tofu, nori, and all sauce.3 minLook for: Hot and cool sections stay distinct and tofu remains crisp.Safety: Reheat rice and edamame until steaming.