Peanut Tofu Bowl

For the Crispy Tofu: In a large bowl, combine the tofu with nutritional yeast, cornstarch and garlic powder. Mix until the tofu cubes are evenly coated. Add the soy sauce and sesame oil and stir gently until combined. Place tofu in an air fryer basket and air-fry at 400F for 25 minutes, shaking the basket every 5-10 minutes to ensure the tofu is evenly baked. Alternatively, spread tofu cubes on a baking sheet and place in a 400F oven for 30 minutes, flipping halfway through.

For the Peanut Sauce: Combine peanut butter, soy sauce, mirin, rice vinegar, maple syrup and garlic powder in a small bowl and whisk until combined. The sauce will be very thick at this point. Add the water in small increments and stir until the sauce is smooth.

To Serve: Serve the crispy tofu with steamed broccoli over rice. Top with peanut sauce, sesame seeds and green onion. You may also top the bowl with chilli oil and crushed garlic chips.