Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
14 Ingredients
Number of servings
4
- 5 free range eggs
- 450grams Macro firm tofu
- 1/2 cup panko breadcrumbs
- 2tablespoons sesame seeds
- 2tablespoons salt-reduced soy sauce
- 1tablespoons sriracha
- 1tablespoons sesame oil
- 2 Lebanese cucumbers
- 450grams microwave brown rice, heated to serve
- 120grams baby spinach leaves
- 200grams frozen edamame, blanched
- 2 spring onions, thinly sliced
- 1 long red chilli, sliced
- 5milliliter extra virgin olive oil cooking spray
Nutrition per serving
13200kJ
Protein
282grams
Sugars
26.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This healthier bang-bang tofu is a fun vegetarian twist on a popular Asian dish. It's packed with flavour and easy to prepare.
Method
Step 1 of 4
Place 4 eggs in the basket of a 5L air fryer. Cook at 130°C for 12 minutes for a medium-soft yolk. Cool, then peel eggs under cold water. Cut in half.
Step 2 of 4
Cut tofu in half, horizontally, then each half into 4 pieces to create 8 pieces in total. Whisk remaining egg in a shallow bowl. Mix panko and sesame seeds on a plate. Coat tofu in egg, then press into panko mixture to lightly coat. Spray with oil. Cook tofu at 180°C, in batches, for 8 minutes or until golden-brown.
Step 3 of 4
Meanwhile, mix soy, sriracha and sesame oil in a jug until combined.
Step 4 of 4
Using a vegetable peel, cut cucumber into long thin ribbons. Spoon rice onto plates. Arrange spinach and cucumber on plates. Top with edamame, tofu and onion. Drizzle dressing over salad. Top with chilli. Serve.
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