Crispy Tofu Bowls with Peanut Sauce

First, drain off excess liquid from the tofu package. Then, wrap it in a dish towel and place it on a cutting board with a heavy object (such as a cast iron pan) on top. If you have a tofu press, use that instead! Press the tofu for 30 minutes.

Then, turn the tofu on it's short side and cut it in half lengthwise. Then, place the block back on it's long side and cut it in an 8x6 grid, resulting in about 96 very small cubes (see video for reference).

Add cubed tofu to a large bowl along with the coconut aminos and oil. Use your hands to gently toss until evenly coated. Then add the arrowroot starch, ginger and garlic and toss again.

For the Air Fryer Method: Add tofu to your air fryer tray or basket, making sure there's space between each cube. Depending on the size of your air fryer, you may have to do this in two batches. Air fry at 400F for 15 minutes.

For the Oven Method: Preheat your oven to 425 and line a baking sheet with parchment paper. Spread tofu out evenly on the baking sheet, making sure there's space between each cube. Bake for 30 minutes, flipping halfway through.

Meanwhile, add water to a medium pot and bring it up to a boil. Then add rinsed rice and stir. Once it begins to boil again, cover the pot with a lid, reduce the heat to low and let it simmer for 15-20 minutes.

Next, prepare the peanut sauce by mixing together all the ingredients in a small bowl. The texture will look funky at first, but keep stirring and it will become smooth. As the sauce sits, it starts to thicken up so feel free to add more water as needed to get it to a drizzle-able consistency.

Assemble your crispy tofu bowls starting with a bed of white rice, diced cucumber, edamame, crispy tofu, a drizzle of peanut sauce, chopped green onion and sesame seeds. Enjoy!