15-minute crispy tofu bowls

Golden, properly crisp tofu with a chewy edge, no deep-frying and no sad soggy cubes.

Two things make tofu crisp in an air fryer: pressing out the water, and a cornflour shell. Skip either and you get pale, spongy cubes. Do both and the outside crackles.

Ingredients

Serves 2 · tap to check off

• 400g block firm tofu, pressed and cubed
• 1 tbsp cornflour
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• Cooked rice and quick-pickled veg, to serve

Method

1. Press. Press the tofu for 15 minutes under something heavy, then cut into 2cm cubes.
2. Coat. Toss the cubes in the soy and sesame oil, then dust with cornflour and turn gently until evenly coated.
3. Air fry. Cook at 400°F for 14 minutes, shaking at the halfway point.
4. Build. Pile onto rice with the pickles and spoon over any resting juices.