Savour the contrast of a crispy outer layer and a silky interior in this mouthwatering tofu dish. It contains soy protein and is mildly spicy.
Crispy tofu;
Salt and pepper;
Onion, green pepper, carrots.
Salt and pepper: salt, dried red chilli, five spice powder, white pepper powder, peppercorn powder, keampferia galanga powder, red chilli powder, and sugar.
Veggies: onion, green and red pepper, and carrots.
Put the soy-based chicken directly into your air-fryer, set to the Maximum Crispy function, and cook for 3 minutes, or deep-fry at 180°C for 2 minutes.
Meanwhile, rinse the veggies under cold running water, then add 15g of cooking oil to your pan and stir-fry the vegetables over medium-high heat for about 3 minutes, until they are crisp-tender.
Turn off the heat, add the cooked tofu (from step 1) to the pan, and stir in the salt and pepper. Then place the meal into a serving plate and enjoy!
Crispy tofu: refrigerated for up to 2 weeks or frozen for up to 1 year;
