Ingredients
For the tofu:
- 200 g Extra firm tofu pressed for 30 minutes
- 2 Tbsp chickpea flour
- 1 Tsp paprika
- ¼ Tsp garlic powder
- ½ Tsp onion powder
- 1½ Tbsp Lee Kum Kee Pure Sesame Oil
- 1½ Tbsp Lee Kum Kee Reduced Salt Soy Sauce
- ½ Tbsp Honey
For the slaw:
- ¼ Red cabbage
- ¼ White Cabbage
- 3 Large mushrooms
- 1 Large carrot
- ¼ Broccoli
- ½ Red pepper
For the dressing:
- 2 Tbsp Lee Kum Kee Pure Sesame Oil
- 1 Tbsp Lee Kum Kee Reduced Salt Soy Sauce
- ½ Tbsp Lee Kum Kee Seasoned Rice Vinegar
- 1 Tsp honey
- ½ a fresh chilli finely chopped
For serving:
- 1 Tsp Sesame seeds
- 1 Spring onion
Instructions
- Begin by adding the slicing the tofu into cubes.
- Add the chickpea flour, paprika, garlic powder and onion powder to a bowl and mix well. Then add the tofu and toss until the tofu is evenly coated. Place in the air fryer for 20-25 minutes.
- Julienne the vegetables for the slaw.
- In a separate bowl combine the ingredients for the dressing and toss into the vegetables.
- Once the tofu is cooked and crispy add the sesame oil, reduced salt soy sauce and honey to a pan and bring to the boil. Add the tofu to the sauce in the pan and coat well. Cook for 1-2 minutes.
- Finally, plate up and finish off with the sesame seeds and sliced spring onion. Enjoy!
Notes
Opt for calcium set tofu to increase your calcium consumption from the tofu.
