Air Fryer Crispy Tofu Bowls
Ultra-crispy air-fried tofu served over rice with quick-pickled vegetables and a spicy mayo drizzle. College-budget friendly with maximum flavor.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Store components separately: rice, tofu, pickled veggies, and sauce in their own containers. Refrigerate for up to 4 days.
- Batching: The air fryer produces the crispiest tofu — far better than baking, and uses less oil than frying.
- Reheat: Reheat tofu in the air fryer at 375°F for 3 minutes. Microwave rice for 1 minute. Serve pickled veggies and sauce cold.
EXECUTION STEPS
THE MACRO PREP
Press tofu for at least 15 minutes, then cut into 1-inch cubes. Toss with soy sauce and sesame oil, then coat evenly in cornstarch.
THE MACRO PREP
Preheat the air fryer to 400°F (200°C). Arrange tofu in a single layer (work in batches if needed).
HIGH HEAT SEAR
Air fry for 15–18 minutes, shaking the basket every 5 minutes, until the tofu is golden and crispy on all sides.
THE MACRO PREP
Quick-pickle the carrots and cucumber: toss with rice vinegar, sugar, and a pinch of salt. Let sit while tofu cooks.
STEP 5
Mix vegan mayo with sriracha to make the spicy drizzle.
STEP 6
Assemble bowls: rice on the bottom, crispy tofu on one side, pickled vegetables on the other.
STEP 7
Drizzle with spicy mayo and sprinkle sesame seeds on top.
PRIMARY CATEGORY
EXPLORE MORE Air Fryer ProteinFULL EXECUTION PLANS
5-DAY BEGINNER MEAL PREP PLAN ›GROCERY LIST
servings
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 2 cups cooked jasmine rice
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons cornstarch
- 1 large carrot, julienned
- ½ English cucumber, thinly sliced
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 2 tablespoons vegan mayo
- 1 teaspoon sriracha
- 1 tablespoon sesame seeds