what kate ate

what you’ll need

for the tofu

• 14-oz (1 package) extra firm tofu, pressed and cubed into 3/4in pieces
  • do your research on the pressing process for cooking tofu if you haven’t before!! it is instrumental to the texture and the bits not falling apart
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp nutritional yeast
• 1/2 tsp paprika
• 1/4 tsp black pepper

for the bowl

• 1/2 cucumber
• 1/2 cup kimchi
• 3/4 cup dry rice, cooked

for the yum yum sauce

• 1/4 cup greek yogurt
• 1/4 cup light mayo
• 1 tbsp ketchup
• 1/2 tbsp apple cider vinegar (OG recipe calls for rice vinegar but this is all i have)
• 1/2 tsp paprika (smoked or reg)
• 1/4 tsp garlic powder
• sprinkle of cayenne powder

instructions

1. Combine your pressed tofu bites with the marinade ingredients and let marinate for at least 1 hour, or up to overnight.
2. Space them out in the air fryer basket so that they are not crowding or touching for max crispy. Fry for 10 minutes at 400F, shaking the basket after the first 5 minutes.
3. While that is cooking, cut a cucumber and combine with the kimchi to make the salad.
4. Mix up all sauce ingredients thoroughly to make your topping.
5. Evenly distribute the tofu, cucumber kimchi salad, and rice among 3 bowls. Top with sauce as desired!!

macros (estimate) & notes

tip/notes: i personally found that the sauce wasn’t necessary once my tofu wasn’t burnt and the flavor could hold on its own- but i’m not too much of a sauce girly in the first place.