Crispy Air Fried Tofu With Ginger Rice Recipe

Japanese cuisine · 223 calories

Crispy Air Fried Tofu with Ginger Rice recipe

About this recipe

Crispy Air-Fried Tofu with Ginger Rice is a delightful Asian-inspired dish perfect for dinner. The tofu is air-fried to perfection, achieving a golden, crunchy texture that contrasts beautifully with the fragrant, turmeric-infused ginger rice. Stir-fried mixed vegetables add a pop of color and nutrients, while scallions and Shichimi Tougarashi spice bring vibrant flavors and a touch of heat. Packed with 18g of protein and 6g of fiber per serving, this meal is both nourishing and satisfying, making it a great choice for a busy weeknight meal or a cozy family dinner. The recipe is straightforward, using an air fryer for minimal fuss and maximum crispiness. Prepare this dish in just 35 minutes and enjoy a wholesome dinner that’s both comforting and nutritious. Perfect for vegetarians looking for a protein-rich option that doesn’t compromise on taste or convenience.

Ingredients

  • - DELI QUINOA/BASMATI RICE 1KG
  • 100 g Diet Tofu Masala Tofu
  • loose Ginger
  • 1 pack (100 g) Khetika Stone Ground Turmeric Powder, Single Origin, With Natural Oils, High Curcumin,Reusable Pouch
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
  • 1 ltr Anveshan Cold Pressed Black Sesame Oil
  • - Frozen Mixed Vegetables
  • - Dark Soy Sauce-90 GM
  • 300 G S B Shichimi Togarashi
  • 200 G Spring Onion(200Gm)

Instructions

  1. 1. Rinse the rice thoroughly under cold water until the water runs clear.
  2. 2. Boil 500ml of water in a pot, add rice, ginger powder, turmeric, and salt, then simmer until fully cooked.
  3. 3. Cut tofu into bite-sized cubes and pat dry with a kitchen towel to remove excess moisture.
  4. 4. Toss tofu cubes in cornstarch until evenly coated, then drizzle with sesame oil for flavor.
  5. 5. Preheat the air fryer to 200°C and arrange tofu cubes in a single layer inside the basket.
  6. 6. Air-fry the tofu for 12-15 minutes, shaking the basket halfway for even cooking and crispiness.
  7. 7. In a pan, stir-fry frozen mixed vegetables with soy sauce and a pinch of Shichimi Tougarashi for 5 minutes.
  8. 8. Slice scallions thinly and set aside for garnishing the dish later.
  9. 9. Plate the cooked ginger rice and top it with stir-fried vegetables and crispy tofu.
  10. 10. Garnish with fresh scallions and an additional sprinkle of Shichimi Tougarashi for a spicy kick.