Inspired by Oakland's Hawking Bird. Crunchy tofu with sticky jasmine rice and spicy chili glaze!⏱️ Total Time: 50 minutes
Prep: 20 min |
Cook: 30 min |
Serves: 4 |
Ingredients
Instructions
Prepare the tofu by getting rid of the water in the package, placing it in a plate with a double layer of paper towel underneath, and putting a heavy pan/weight on top to get rid of excess water.
In the meantime, mix together the flour, cornstarch, water, ginger powder, onion powder, salt, black pepper, garlic powder, and curry powder. The mixture will look slightly thin, but that’s ok! Make sure the mixture is in a bowl big enough so you can coat all of your tofu at once.
Chop the tofu into bite-size cubes, and place all of the pieces into the batter. Give the batter and tofu a mix so every piece is nicely coated.
Coat your air fryer with 1 tablespoon of olive oil to prevent sticking (you can also use your oven at 375 F if you don’t have one). You may need to split your batch of tofu into two depending on how large your air fryer is. Carefully place each individual tofu cube on the base of the air fryer. Cook for 15 minutes or until golden brown. Depending on which air fryer you have, you may need to check halfway through the cooking time to flip the cubes.
While your tofu is frying, heat 4 tablespoons of olive oil on medium heat. Add your sliced onions and let them sizzle, tossing every 2-3 minutes. Cook them for about 15 minutes until they are nice and brown. Put on a plate lined with a paper towel after they are finished so the remainder of the oil is absorbed.
Prep your chili jam by adding the pepper jelly and bomba sauce to a sauce pan on medium heat. Bring it to a boil, and let it simmer for 2-3 minutes until it has a pourable consistency.
Take your rice, make sure it is nice and warm so it absorbs all of the flavors. I highly recommend prepping it right before you start this recipe so it is fresh (recipe linked).
Add in the vinegar, salt, and half of the chopped mint and cilantro. Give it a good mix and divide it evenly among 4 bowls or meal prep boxes.
To prepare your cucumbers, add the remainder of the herb mixture and juice from the lime. Mix it together to blend the flavors.
Top each rice bowl with equal amounts of tofu, onions, cucumber, and drizzle with chili jam. Optionally, sprinkle some everything but the bagel seasoning and chopped green onion.