Buffalo tofu with edamame recipe

Method

1. Wash the rice in a sieve until the water runs clear then put in a saucepan and pour over 300ml cold water. Cover, cook over a medium heat until boiling, then reduce the heat to the lowest setting and steam for 12-15 mins, until the rice is tender and the water has been absorbed.
2. Preheat your air fryer to 200°C. Alternatively, preheat your oven to gas 6, 200°C, fan 180°C. In a mixing bowl, combine the cornflour, paprika, onion powder and garlic powder with a pinch of salt. Add the tofu and toss to coat well. Air-fry for 10-12 mins, tossing halfway, until golden and crisp. If cooking in an oven, transfer to a non-stick baking tray and bake for 18-20 mins.
3. Meanwhile, cook the edamame in boiling water for 2-3 mins, until heated through.
4. Put the hot sauce and butter in a bowl and microwave in 10 secs bursts until the butter has melted. Add the cooked tofu and toss until well coated in the Buffalo sauce.
5. Divide the rice and edamame between bowls. Season the beans with lime juice and top with the spring onions and coriander. Add the tofu and serve.

• Tip: The rice should be eaten fresh but any leftover tofu and edamame can be tossed with lettuce, red pepper and lime juice to make a high-protein salad.

• See more High-protein meals