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Lee Kum Kee

Crispy Air Fryer Tofu with an Asian Slaw

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Prep Time 5 minutes
Cook Time 25 minutes
Course: Main Course
Cuisine: Chinese
Ingredients Method Notes

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

Method
 

  1. Begin by adding the slicing the tofu into cubes.
  2. 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.
  3. Julienne the vegetables for the slaw.
  4. In a separate bowl combine the ingredients for the dressing and toss into the vegetables.
  5. 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.
  6. 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.

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