Tofu Sushi Bowls
This is my favorite hack to make tofu extra crispy in the airfrfyer— use previously frozen and thawed out tofu !! This recipe is on repeat weekly and is easily customizable. I love using fresh salad or cauliflower rice instead of regular rice if i’m counting calories— or I like using shrimp, beef, or chicken instead of tofu !!
What you’ll need:
Servings: 4
(2 ) 16oz blocks of thawed out and pressed firm tofu
2 tsps soy sauce or coconut aminos
2 tsps sesame oil
2 tsps garlic powder
salt
black pepper
2-4 persian cucumbers (sliced)
8oz bag shredded carrots
1 oz vinegar
1/2 oz olive oil
cooked rice or salad/ cauliflower rice
sriracha
japanese mayonaise
eel sauce
sesame seeds
2 sliced avocados
Instructions:
Start off by gently squeezing out liquid from thawed out tofu and then slice into bite sized cubes . Transfer tofu cubes to a large mixing bowl.
Season tofu with soy sauce, sesame oil, garlic powder, salt, and black pepper. Toss to coat .
Airfry tofu at 400F for about 20 minutes— be sure to flip tofu cubes halfway through cook time. Once crispy and golden, remove from airfryer and set aside .
Prepare pickled veggies by placing sliced cucumbers and shredded carrots in a large mixing bowl and soaking with vinegar, olive oil, and salt. (You can also add a pinch of sugar here if desired) . Let marinate while tofu is airfrying and then drain before serving .
Prepare bowls by layering rice, followed by drained pickled veggies, and then crisp tofu on top .
Finish off. by drizzling sriracha, japanese mayo, and eel sauce on top, followed by sesame seeds, and some sliced avocado on the side . ENJOY !
