Air-fryer Crispy Tofu Bulgogi Rice Bowls with Quick-pickled

• całkowity czas: 23 minutes

Składniki

Extra-firm tofu, pressed and cubed (14 oz / 400g)

Soy sauce (2 tbsp)

Gochujang (1 tbsp)

Maple syrup (1 tbsp)

Sesame oil (1 tsp)

Garlic, minced (2 cloves)

Ginger, grated (1 tsp)

Cornstarch (1 tbsp)

Gochujang (1 tbsp)

Soy sauce (1 tbsp)

Rice vinegar (1 tsp)

Maple syrup (1 tsp)

Cucumber, thinly sliced (1 medium)

Rice vinegar (2 tbsp)

Sugar (1 tsp)

Salt (pinch)

Cooked rice, jasmine or short-grain (2 cups)

Green onions, sliced (2)

Sesame seeds (1 tbsp)

Wskazówki

Press tofu well, then cut into 1-inch cubes.

Whisk soy sauce, gochujang, maple syrup, sesame oil, garlic and ginger. Toss with tofu and marinate 10 minutes.

Toss marinated tofu in cornstarch, then air fry at 400°F for 12-15 minutes, shaking halfway, until crispy and caramelized.

While tofu cooks, toss cucumber slices with rice vinegar, sugar and salt to quick-pickle.

Whisk glaze ingredients in a small pan and warm gently until slightly thickened.

Toss the hot crispy tofu in the warm glaze until fully coated.

Divide rice between bowls, top with glazed tofu and pickled cucumbers, then finish with green onions and sesame seeds.

Nutrition: 480 kcal | 30g protein | 52g carbs | 20g fat | 5g fiber

Save this for meal prep day — the tofu and pickles both hold up great for lunches all week.

Link in bio @vegangainskitchen for more high-protein recipes