Glazed Tofu Bowl
COURSE:
Lunch, Main Course
Glazed Tofu Bowl
The Culinary Cartel
Glazed Tofu Bowl
The Culinary Cartel
Prep Time:
10 mins
Cook Time:
20 mins
Servings:
2 servings
Ingredients
For the glaze
- 60 ml cup soy sauce
- 40 gr brown sugar
- 1 clove garlic grated
- 2 Tbsp Sriracha
- 2 Tbsp Rice vinegar
For the tofu
- 280 g Ready to cook pressed firm tofu we used Toofoo
- Oil
- 40 g corn flour
- 2 tsp garlic powder
- 1 tsp fine salt
- 200 g tenderstem broccoli
- Cooked jasmine rice for serving
Instructions
-
Combine the glaze ingredients, except the rice vinegar in a sauce pan or your Instant Pot. Saute until thick and sticky, then add the rice vinegar and combine.
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While the glaze cooks, remove the tofu from the packaging and cut into 4 rectangular “steaks”, then score each piece slightly before brushing with oil
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Mix the cornflour, garlic powder and salt together in a bowl and mix to combine, then toss the tofu peices in the mixture until well coated.
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With the divider in place, or using a dual drawer air fryer, add the broccolli to one side and the foured tofu on the other. Spritz both ingredients with oil and a bit of salt.
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Set the broccoli to Air Fry, setting the temperature to 205C and time to 5 minutes, and set the tofu to Air Fry, setting the temperature to 200C and time to 20 minutes. Press SyncFinish to ensure both foods finish cooking at the same time.
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Turn the tofu half way through cooking and once cooked, remove the tofu and coat it in the sticky glaze.
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Divide your rice between two bowls, add the tenderstem broccoli, and glazed tofu.
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Drizzle over more glaze if you wish and serve immediately.