Chili Crunch Tofu

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Step 1

Prepare the tofu by pressing the liquid out.* HERE is my full guide on pressing tofu with AND without a tofu press. Once pressed, tear (or cut) the tofu into large, bite-sized chunks. Mine were all roughly an inch long and varied in size a little. Don’t worry too much about the size and shape. The idea is for it to have rough edges to give the tofu a little more texture and to hold onto flavors a little better.

Step 2

Place the tofu in a large bowl and toss it with the cornstarch, soy sauce, and sesame oil.

Step 3

To bake the tofu: Pre-heat the oven to 425 degrees F. Place the tofu on a parchment lined baking sheet in an even layer and bake for 25 minutes, tossing halfway.

Step 4

To air-fry the tofu (my preferred method): place the tofu in your air-fryer and air fry at 425 degrees for 13-15 minutes, tossing halfway.

Step 5

Make the sauce by whisking together the yum yum sauce and chili crunch oil. Toss half of the sauce with the tofu and reserve the remainder for topping.

Step 6

Assemble the bowl by dividing everything evenly between 2 bowls: rice, tofu, cucumber, edamame, green onion, avocado, cilantro, and the remaining sauce. ENJOY!

Step 7

Notes

Step 8

If using super firm tofu, you do not need to press it.