Air Fryer Maple-Sriracha Tofu & Grain Bowls
with Sweet Potatoes, Arugula & Vidalia Onion Dressing
- Soy
This hearty grain bowl features crispy cubes of air-fried tofu tossed in a bold, sweet and spicy maple-Sriracha sauce with a bright pop of lemon juice. The tofu is served over a warm salad of mixed grains, garlic-roasted sweet potatoes, and peppery arugula tossed with Vidalia onion dressing. A final drizzle of Sriracha adds just the right amount of heat for a satisfying, balanced meal that’s ready in about 30 minutes.
Ingredients
1 unit
Veggie Stock Concentrate
2 ounce
Arugula
½ ounce
Vidalia Onion Paste
1 unit
Lemon
2 unit
Sweet Potato
1 unit
Tofu
(Contains: Soy)
1 unit
Mushroom Stock Concentrate
2 tablespoon
Maple Syrup
2 teaspoon
Sriracha
1 teaspoon
Garlic Powder
1 unit
Microwavable Grain Blend
Not included in your delivery
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Olive Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Preheat air fryer to 400 degrees. Wash and dry produce.
-
Dice sweet potatoes into ½-inch pieces. Quarter lemon. Open and drain tofu; press out excess water with paper towels. Halve crosswise, then stand tofu upright and halve vertically. Lay flat and cut into ½-inch cubes.
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In a large bowl, toss sweet potatoes with a drizzle of olive oil, garlic powder, salt, and pepper.
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Transfer sweet potatoes to air fryer basket; air-fry until slightly browned and tender, 7-10 minutes. (Keep empty bowl handy for Step 4!)
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Meanwhile, in a medium bowl, combine veggie stock concentrate, mushroom stock concentrate, half the Sriracha, maple syrup, and juice from half the lemon.
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Set aside until ready to use in Step 6.
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In bowl used for sweet potatoes, toss tofu with a drizzle of olive oil, salt, and pepper.
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When sweet potatoes are done, transfer to a plate. Transfer tofu to air fryer basket and air-fry until browned and slightly crispy, 6-9 minutes. (Reserve bowl for next step.)
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Meanwhile, in bowl used for tofu, whisk together Vidalia onion paste, a drizzle of olive oil, salt, and pepper.
-
Massage grain blend in package to break up grains; partially open package. Microwave until warmed through, 1½-2 minutes.
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To bowl with onion dressing, add warm grains, arugula, and sweet potatoes. Toss to combine.
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When tofu is done, transfer to bowl with maple-Sriracha sauce; toss to coat.
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Divide grain salad between shallow bowls; top with saucy tofu. Drizzle remaining Sriracha over top if desired. Serve with remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Oct 2026- Flavor: The maple-Sriracha sauce and sweet potatoes were well-received, though some found the overall dish bland when all components were combined.
- Ease of prep: Quick and easy using the air fryer; those without one improvised by pan-frying the tofu and baking the sweet potatoes with good results.
- Suggestions: Add a crunchy element like pepitas, or toss in some broccoli to boost volume and texture.
- Leftovers: The dish was best fresh and warm; several reviewers noted it did not reheat well for a second portion.
