Ingredients
The following ingredients have 4 Servings
- 1 ½ cups (300g) firm tofu (cubed)
- 1 tablespoon cornflour
- ½ teaspoon ground coriander
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground ginger
- Pinch of dried chilli flakes (chopped finely)
- 1 tablespoon oil
- 2 tablespoon peanut butter (smooth or crunchy)
- 2 tablespoon soy sauce
- Juice of ½ lime
- 2 teaspoon maple syrup or honey
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- ½ teaspoon grated ginger
- Sriracha chili sauce (to taste)
- 3.5 oz (100g) thick rice noodles ((or thin vermicelli))
- ¼ of a red cabbage (thinly sliced)
- 2 carrots (spiralized or julienned into thin matchsticks)
- 1 red bell pepper (thinly sliced into matchsticks)
- Spring onion (scallions chopped)
- Black and white sesame seeds
- Coriander (cilantro)
- Peanuts (chopped)
- Dried chilli flakes (I like to chop them up finely)
- Wedges of lime
Instruction
- In a small bowl, mix the cornflour and spices. Chop the tofu into cubes and gently toss them in the spice mixture.
- Add them to the bowl of the air fryer with 1 tbsp oil and cook for 10 minutes, then turn and cook for a further 10 minutes or until crispy.
