sliced green onions, sliced red chilli, extra sesame seeds and lime cheeks, to serve
Palm sugar dressing
1 tablespoon finely grated ginger
¼ cup (60ml) extra virgin olive oil
2 tablespoons fresh lime juice
¼ cup (60ml) mirin
¼ cup (60ml) soy sauce
1 tablespoon finely grated palm sugar
1 small red chilli, chopped finely
Cut tofu horizontally into four slices. Cut each slice in half to make eight pieces in total. Line a board with paper towel. Place tofu slices on paper towel; lay more paper towel on top of tofu, then top with a heavy tray (or small chopping board) to weigh the tofu down. Leave for 10 minutes to drain.
Preheat a 5.3-litre air fryer to 180°C for 3 minutes.
Rinse broccolini and gai lan. Taking care, pull out the air-fryer pan and basket; place damp vegetables in basket. Slide pan and basket back into appliance. Keep temperature set at 180°C; set timer for 5 minutes. Cook until vegetables are just tender. Transfer vegetables to a platter; cover to keep warm.
Meanwhile, make palm sugar dressing. Place ingredients in a screw-top jar; shake well to combine.
Beat egg whites in a shallow bowl. Combine rice flour, sesame seeds, peppers and salt in a second shallow bowl. Dip tofu slices in egg white, then coat in rice flour mixture; spray generously with oil.
Place half the coated tofu in basket. Keep temperature set at 180°C; set timer for 15 minutes. Cook, turning halfway through cooking time, or until tofu is crisp and golden. Transfer to a wire rack. Repeat with remaining coated tofu.
Top vegetables with crisp tofu, sliced green onion, sliced chilli and extra sesame seeds; drizzle with dressing. Serve with lime cheeks.