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Sticky Soy & Garlic Tofu Rice Bowls
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These crispy sticky tofu rice bowls are packed with fresh, vibrant toppings and finished with a creamy Gochujang lime mayo. Sweet, savoury, and full of flavour, they make an easy air fryer meal that’s perfect for a quick lunch or weeknight dinner.Ingredients
Method
Ingredients
- 2 servings cooked white rice, sushi rice or jasmine
- Vegetable oil
- 450g extra firm Tofoo, torn into bite-size pieces
- 150g edamame
- 6 radishes, thinly sliced
- 10cm cucumber, thinly sliced
- 1 medium carrot, peeled and grated
Gochujang lime mayo
- 3 tbsp mayonnaise
- Juice of half a lime
- 1 tsp Bart Gochujang Paste
To serve
- Sesame seeds
- Fresh red chillies, sliced (optional)
- Lime wedges
Method
1. Spray your air fryer with a little oil before adding the tofu. Drizzle with a little extra oil and toss to coat. Air fry at 180°C for 5–7 minutes, until lightly golden in places.
2. Squeeze over the Sticky, Soy & Garlic Paste and toss to coat evenly. Air fry for a further 7–10 minutes, until sticky and golden.
3. Meanwhile, mix together the ingredients for the Gochujang lime mayo in a small bowl.
4. Divide the rice between bowls and top with the edamame, radish, cucumber, and grated carrot. Sprinkle over the sesame seeds, drizzle with the Gochujang lime mayo, and serve with lime wedges.
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