You will need:
- 450g firm tofu, drained, patted dry, and cut into 8 pieces
- ⅓ cup soy sauce
- ¼ cup hot chile sauce, such as Sriracha or sambal oelek chile sauce
- 1 serrano chilli, halved, seeded if desired
- ⅓ cup chopped fresh coriander leaves
- 6 garlic cloves, coarsely chopped
- 1 tbs coarsely chopped peeled fresh ginger
- ½ cup cornflour
- 1 tbs Peanut oil
- 140g baby kale or spinach
- 4 radishes, finely sliced
- 2 cups brown rice, cooked
- 2 carrots, shredded
- 100g soybeans
- 2 tbs extra-virgin olive oil
- Fine sea salt to taste
- Sliced shallots (white and green parts), for garnish
Let's make it:
Step 1:
Arrange the tofu on a plate or baking sheet. In a blender, combine the soy sauce, chilli sauce, chile halves, cilantro, garlic, and ginger; puree until smooth.
Step 2:
Coat the tofu on both sides with two-thirds of the chilli mixture (reserve the rest for serving). Cover with plastic wrap and refrigerate for at least 1 hour and up to 6 hours.
Step 3:
Dip the slabs of tofu in the cornflour, coating both sides, and tap off the excess. Drizzle the peanut oil over the tofu. Lay the tofu onto the Air Fry basket lined with baking paper, place in the middle shelf of the oven.
Step 4:
Select AIR FRY, TEMPERATURE 200°c and TIME 5 minutes or cook until golden.
Step 5:
In a large bowl, toss the kale and radish with the olive oil and fine sea salt to taste. Add the tofu and toss. Arrange in a bowl with the rice, carrots and soybeans. Serve hot, topped with shallots, coriander and drizzle with reserved chile marinade.