Ingredients
For the buffalo tofu
- 300g extra firm tofu
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon sea salt
- Generous pinch of black pepper
- 2 tablespoons cornflour
- 1/2 tablespoon olive oil
- 1 teaspoon butter
- 1 teaspoon rice mirin
- 1/4 teaspoon red pepper or chilli flakes
For the miso ranch dressing
- 3 tablespoons natural greek yogurt
- 1 tablespoon sweet white miso paste
- 1 teaspoon onion powder
- 2 teaspoons dried chives
- 2 teaspoons dried dill
- 2 teaspoons dried parsley
- 2 teaspoons rice mirin
- A little water to thin to your desired consistency although it should be on the thicker side.
1 cucumber
200g cooked rice of your choice
Method
Preheat the air fryer to 215C.
Pat the tofu dry and cut into equal cubes (approx 16 in total)
In a large bowl whisk together the spices and cornflour well. Add the tofu cubes to the bowl and coat well. Drizzle over the olive oil and toss well in the bowl again.
Lay the cubes onto the air fryer tray. Cook for 25-30 minutes until puffed up and crispy. This might be different depending on your air fryer so check after 25 minutes.
Whilst the tofu is in the air fryer mix together all the ingredients for the ranch dressing and put to one side.
Prepare and cook the rice according to the packet instructions and keep warm.
Use a peeler or mandolin lengthways on the cucumber to create ribbons.
Remove the tofu from the air fryer. Heat a frying pan on high with the butter until sizzling. Take off the heat and add the rice mirin and red pepper flakes. Place the tofu into the pan and shake to coat well.
Plate up with the rice on one half and cucumber ribbons on the other. Place the buffalo tofu on top of the rice and spoon over the ranch dressing onto the cucumber ribbons.
Recipes
