Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

• 14 oz extra firm tofu, drained
• 1 tablespoon plus 2 teaspoons gluten-free Tamari, (or soy sauce) divided
• 4 teaspoons sriracha, divided
• 1 tablespoon sesame oil, divided
• 1 medium scallion, chopped, white and green parts separated
• 2 teaspoons Thai sweet chili sauce

For Serving:

• 1 cups cooked brown rice
• 1/2 cup warmed shelled edamame
• 1/2 teaspoon multi color sesame seeds

• Place tofu block between some paper towels and press to absorb extra water.

• Repeat until tofu feels dry and no more water comes out.  Slice across in half lengthwise and then into cubes.

• In a large bowl stir together 1 tablespoon of the tamari, 2 teaspoons of the sriracha, 2 teaspoons of the sesame and the scallion whites. Let it sit 10 minutes.

• Spray the air fryer basket with oil.

Air Fryer directions:

• Transfer the tofu to the air fryer in a single layer and air fry 370F about 10 to 12 minutes, shaking the basket halfway until slightly golden and crisp on the outside and tender on the inside.

• While it cooks, add the remaining 2 teaspoons sriracha, 2 teaspoons Tamari, 1 teaspoon sesame oil and sweet chili sauce to the bowl.

• When the tofu is ready, toss it with the sauce to coat until evenly covered. Serve immediately over rice with edamame, sesame seeds and scallion greens.

Variations:

• Swap the tofu with chicken or shrimp.
• If you don’t have an air fryer, bake the tofu in the oven at 400 degrees for 25 minutes.
• Sub coconut aminos or soy sauce for tamari.
• Use plain white sesame seeds or omit them if you can’t find multi-colored.
• Here, I served these crispy tofu bowls with brown rice and edamame for more protein, but cauliflower rice or stir-fried veggies would also be great.