Air-Fryer Crispy Tofu with Coconut Grains

Crispy air-fryer tofu is the dish that finally makes a case for tofu as a default rather than a substitute. The trick is two-fold: press out as much moisture as possible (30 minutes wrapped in kitchen towels under a weight), then dredge in cornflour before cooking. The cornflour creates a thin shell that goes audibly crisp at 200°C, with the tofu staying tender inside. The contrast is the whole point.

The marinade is doing colour and flavour duty: soy sauce for salt and umami, sambal oelek or sriracha for heat, a touch of maple for sweetness, a teaspoon of toasted sesame oil for depth. Toss the cubed tofu in this for 15 minutes — that's all you need. Cornflour goes on after the marinade has soaked in.

The bulgur (or quinoa, or rice — all work) gets cooked with coconut milk and a pinch of salt — picks up the coconut's sweetness without going cloying. Edamame stirred in for protein and chew. Coriander and lime to finish.

The photo shows two black bowls of the assembled dish: orange- rust crispy tofu cubes on a bed of yellow-flecked grains, bright green edamame and coriander scattered, lime wedges on the side, a small ramekin of extra sweet-chilli dipping sauce. The kind of weeknight dinner that looks restaurant-plated and takes thirty-five minutes start to finish.