Air fryer crispy sesame tofu

Ingredients

• 800 g plain firm tofu
• 320 g jasmine rice
• 70 g cornstarch
• 45 g white sesame seeds
• 2 tbsp toasted sesame oil
• 2 tbsp sunflower oil
• 90 ml light soy sauce
• 35 ml rice vinegar
• 2 tbsp liquid honey
• 2 cloves fresh garlic
• 25 g fresh ginger
• 1 bunch fresh scallions
• 1 piece fresh red chile
• 2 pinches fine salt
• 1 pinch ground white pepper

Method

1. Press the tofu: drain it, wrap it in a clean kitchen towel, then set a plate and a weight on top. Let it drain for 20 minutes until the towel is noticeably damp and the tofu feels significantly denser.
2. Rinse the rice under cold water until it runs clear, then cook covered over medium heat for 12 minutes at a gentle simmer (about 95 °C / 200 °F) until all the water is absorbed. Let rest off the heat, covered, for 10 minutes: the grains should be tender and distinct.
3. Cut the pressed tofu into 2 cm (3/4-inch) cubes. Pat dry one last time with paper towels: the surface should be matte and completely dry.
4. Prepare the coating: combine the cornstarch, sesame seeds, fine salt, and white pepper in a large bowl. Add the tofu cubes and toss gently for 1 minute until every cube is evenly dusted with an opaque white coating.
5. Drizzle the sunflower oil and a portion of the toasted sesame oil over the coated tofu. Toss gently for 30 seconds to moisten the starch without breaking the cubes: the coating should look lightly satiny without turning pasty.
6. Preheat the air fryer to 200 °C (400 °F) for 3 minutes. Arrange the tofu in a single layer in the basket without overlapping. Cook at 200 °C (400 °F) for 15 minutes, shaking the basket halfway through (at 8 minutes): the cubes should emerge deeply golden with firm, crunchy edges when gently pressed with tongs.
7. While cooking, prepare the sauce: grate the garlic and ginger, then whisk with the light soy sauce, rice vinegar, honey, and the remaining toasted sesame oil until the honey is fully dissolved. The sauce should be smooth and runny.
8. Thinly slice the scallions, separating the white and green parts. Slice the red chile into thin 1 mm rounds. Set aside the scallion greens and chile slices for garnish.
9. As soon as cooking is complete, immediately transfer the tofu to a warm bowl. Pour the sauce over and toss briskly for 15 to 20 seconds: the sauce should coat the cubes in a glossy glaze with a slight sizzle, without softening the crunchy crust.
10. Spoon the warm rice into bowls, top with the glazed crispy tofu, and garnish with the sliced scallion greens and red chile rounds.
11. Serve immediately, within a minute of glazing, to keep the sesame crust at peak crispness.

Nutrition

Per serving

Energy

892.7 kcal

Protein

37.22 g

Carbohydrate

93.84 g

Fat

38.46 g

Fibre

4.71 g

Calcium

339.62 mg

Iron

7.26 mg

Magnesium

264.29 mg