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Recipes
Crispy Tofu & Asian Greens
Serves 4
450g firm tofu, drained, patted dry, and cut into 8
pieces
Marinade
1/3 cup soy sauce
1/4 cup hot chile sauce, such as Sriracha or
sambal oelek chile sauce
1 red chili, halved, seeded if desired
1/3 cup chopped fresh coriander leaves
6 garlic cloves, coarsely chopped
1 tablespoon coarsely chopped peeled fresh
ginger
To toss
1/2 cup corn flour
1 tablespoon Peanut oil
For assembling into the bowl
140g baby kale or spinach leaves
4 radishes, finely sliced
2 cups brown rice, cooked
2 carrots, shredded
100g soybeans
2 tablespoon extra-virgin olive oil
Shallots for garnish
Fine sea salt to taste
1. Sliced shallots (white and green parts), for
garnish
2. In a blender, combine the soy sauce, chili
sauce, chili halves, coriander, garlic, and
ginger; puree until smooth.
3. Arrange the tofu on a plate or baking sheet.
4. Coat the tofu on both sides with two-thirds of
the chili mixture (reserve the rest for serving).
Cover with plastic wrap and refrigerate for 1
hour to 6 hours.
5. Remove the tofu from the refrigerator and dip
the tofu in the corn flour, tap off the excess.
6. Drizzle the peanut oil over the tofu and place
into the Air Fry basket. Select MANUAL
program, TEMPERATURE 190°C and TIME
10 minutes. Press start button. Turn tofu
over through the cooking process. Cook until
golden.
7. After cooking, carefully remove from the
basket using heat resistant utensils.
8. In a large bowl, toss the kale and radish with
the olive oil and salt to taste. Add the tofu and
toss.
9. Arrange in a bowl with the rice, carrots and
soybeans. Serve hot, topped with sliced
shallots and coriander leaves, drizzle with
reserved marinade.
Recipes
Chicken Katsu
1kg chicken breasts cut in half horizontally
Salt
1 1/2 cups all-purpose flour
3 eggs beaten
3 cups panko breadcrumbs
Olive oil spray
2 shallots, finely sliced, for garnish
Tonkatsu Sauce
1/2 cup tomato sauce
2 tablespoon soy sauce
2 teaspoon brown sugar
1 tablespoon mirin
2 teaspoon Worcestershire sauce
1 teaspoon freshly grated ginger
1 teaspoon finely minced garlic
1. Tonkatsu Sauce - In a small bowl combine all
ingredients.
2. Place chicken breasts between plastic wraps
and gently pound out to 1cm thick.
3. Salt the chicken liberally, cover, and place in
the refrigerator for about 1 hour.
4. Set up a breading station with three bowls.
Place the flour into one bowl. Beat the eggs
and water together and pour into a second
bowl. Place panko breadcrumbs into the third
bowl.
5. Place chicken in flour, shake off any excess.
Dip into egg wash, coat well, then shake off
excess. Dredge in panko breadcrumbs. Place
the coated chicken on a plate and chill for 1
hour. Repeat with all the chicken.
6. Place chicken in air fry basket lined with
baking paper. Select POULTRY, adjust
TEMPERATURE 180°C, TIME 20 minutes.
Spray the chicken with olive oil spray and
close the basket. Press start button.
7. Halfway through the cooking process, turn the
chicken over, spray with olive oil spray and
continue the cooking.
8. When the chicken is fully cooked, carefully
remove from the basket using heat resistant
utensils and onto a clean chopping board.
Cut into thin strips that you can pick up with
chopsticks. Serve with rice and tonkatsu
sauce.
Greek Chicken Gyros with Tzatziki Sauce
Chicken marinade
500g chicken breast, sliced into thin strips
1/4 cup greek yogurt
1 tablespoon fresh lemon juice
1 tablespoon Extra Virgin Olive Oil
1/2 tablespoon red wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon oregano
Tzatziki sauce
1 cup greek yogurt
1 cucumber, seeded, finely grated and drained
2 cloves garlic, finely minced
1 teaspoon lemon zest plus 1 tablespoon fresh
lemon juice
2 tablespoon chopped fresh dill
Salt and freshly cracked black pepper, to taste
Greek salad
2 tomatoes, diced
1 cucumber, peeled and diced
1/4 red onion, diced
1 tablespoon Italian parsley, chopped
1/2 tablespoon extra virgin olive oil
Salt and pepper to taste
150g feta cheese, cubed
4 Greek pita breads or naan bread or flatbread
1. Place chicken and all marinade ingredients
in a bowl and let marinate at least 30
minutes, preferably 2-4 hours up to 24 hours,
refrigerated.
2. To make tzatziki sauce, combine all
ingredients together.
3. To make greek salad, place all ingredients
together in bowl. Stir to coat. Season to taste.
8. Lay chicken pieces into the air fry basket.
Select POULTRY, adjust TEMPERATURE
190°C and TIME 7 minutes.
4. After cooking, carefully remove from the
basket using heat resistant utensils.
5. Place cooked chicken in selected bread. Top
with tzatziki sauce and Greek salad. Add
additional feta, if desired.
Note: Ensure that the chicken is thoroughly
cooked before consuming. Time may vary
depending on the size and thickness of the
chicken.
