Press the tofu. Drain the tofu and wrap it in a clean kitchen towel. Place a heavy skillet or a few cans on top and let it sit for 15–20 minutes. This removes excess moisture so it crisps better.

Prep your base and veggies. Cook your grains according to package instructions. While they cook, slice the cucumbers, shred the carrots, and chop any other vegetables you’re using. Keep everything bite-size for easy eating.

Make the sauce. In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon maple syrup or honey, 1 teaspoon sesame oil, 1 grated garlic clove, 1 teaspoon grated ginger, and 1–2 teaspoons sriracha (if you like heat). Taste and adjust. You’re aiming for a balanced salty-sweet-tangy flavor.

Season the tofu. Cut the pressed tofu into 3/4-inch cubes. Toss with 1 tablespoon soy sauce and 1 teaspoon oil until lightly coated. Sprinkle on 1–2 tablespoons cornstarch and toss again until the cubes look dusty and evenly coated.

Preheat the air fryer. Set it to 390°F (200°C) for a few minutes. Lightly spray or brush the basket with oil to prevent sticking.

Air-fry the tofu. Arrange the tofu in a single layer with a little space between pieces. Cook for 12–15 minutes, shaking the basket halfway through. The tofu is done when it’s golden and crisp on the edges.

Toss with sauce. Transfer hot tofu to a bowl and drizzle with half the sauce. Toss gently so it absorbs without getting soggy. Save the remaining sauce for drizzling over the bowls.

Assemble the bowls. Add a scoop of rice or grains to each bowl. Layer on your vegetables and greens, then add the saucy tofu. Finish with extra sauce, sliced green onions, cilantro, sesame seeds, and a squeeze of lime.

Serve. Enjoy right away while the tofu is still crisp and the veggies are fresh.