Recipe

Crispy tofu with palm sugar dressing in the air fryer

Sweet, salty and oh-so good.

  • 45 mins cooking
  • Serves 4
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Crispy spiced tofu made in the air fryer and served with broccolini and gai lan and topped with a fresh palm sugar dressing.
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Ingredients

  • 600 grams medium-firm tofu
  • 2 bunches broccolini (700g), trimmed, thick stems halved lengthways
  • 170 grams gai lan, trimmed, cut into 5cm lengths
  • 3 egg whites
  • 1 cup (180g) rice flour
  • 2 tablespoons sesame seeds
  • 1 tablespoon ground white pepper
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons salt
  • olive oil cooking spray
  • 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

Method

  • 1
    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.
  • 2
    Preheat a 5.3-litre air fryer to 180°C for 3 minutes.
  • 3
    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.
  • 4
    Meanwhile, make palm sugar dressing. Place ingredients in a screw-top jar; shake well to combine.
  • 5
    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.
  • 6
    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.
  • 7
    Top vegetables with crisp tofu, sliced green onion, sliced chilli and extra sesame seeds; drizzle with dressing. Serve with lime cheeks.

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