INGREDIENTS

400 g tofu

8 pak choi heads

4 spring onions

6 cloves garlic

1 chili

4 tbsp rice vinegar

4 tbsp soy sauce

4 tbsp water

2 tbsp raw sugar

1,5 tbsp starch

2 tsp ground cumin

1 tsp salt

3 tbsp unroasted sesame oil

320 g cooked basmati rice for serving

1 tbsp white and black sesame seeds for decoration

Peel and finely dice spring onions and garlic. Deseed the chili and finely chop. Trim the ends off pakchoi heads and slice half or quarter depending on size.

Preheat the oven to 220 °C Air Fry. For the sauce, mix rice vinegar, soy sauce, water, and raw sugar in a small bowl. Pat tofu dry, then dice into bite-sized pieces. Add to a bowl with cornstarch, ground cumin, salt, and toss to coat.

Place coated tofu on the Air Fry & Grill Tray, place in the oven, and air fry for 16 - 18 minutes on shelf level 2, until crispy and golden brown. 

In the meantime, add sesame oil, pak choi, diced spring onions, garlic and chili to a frying pan or wok and sauté for approx. 2 – 3 min. on Induction Hob level 7, then deglaze with the sauce. Transfer crispy tofu from the oven back to the pan and toss to combine.

Sprinkle some black and white sesame seeds and serve with cooked basmati rice. Enjoy!