Crispy Tofu Bowl Recipe
Cube tofu and mix with your cornflour in a bowl. We recommend seasoning the cornflour with salt, pepper, paprika and garlic powder.
Finely slice your onion, and add to a bowl with a good splash of white wine vinegar and salt for a quick pickle. Mix together with your hands making sure the onion is covered. Leave to sit.
Drain and dry the chickpeas. Put them in a bowl and season with 1 tbsp olive oil, salt, pepper, garlic powder and paprika.
Air fry your chickpeas for 20/25 minutes until they’re crisp and golden. If you don’t have an air fryer, you can easily oven bake them.
Prepare your salad. We used a pre-made leaf mix but you could make your own. Finely chop tomatoes and cucumber.
Prepare your cous cous according to the packet instructions. It usually only takes a few minutes.
Heat oil in a pan. You could opt to shallow fry with more oil or just use a little. You could also air fry here if you have an air fryer.
Fry your tofu until golden and crispy. It should take between 5-10 minutes.
Once cooked, mix into a bowl with a good drizzle of Honey Sriracha Drizzle. This will coat your crispy tofu and give it a sweet chilli flavour kick.
Build your bowl. Put your leaf mix on the bottom, with chopped tomatoes, cucumber and pickled onions. Add your cous cous, crispy chickpeas and Honey Sriracha Tofu.
Finish with a big dollop of Chipotle and Lime Aioli.