These crispy spiced tofus are perfectly paired with a combination of sweet and savoury, courtesy of palm sugar dressing and yummy greens
Serves 4
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Looking to throw together a fast and fuss-free recipe after a long and busy day? Try this crispy tofu recipe, which will be ready in a jiffy with an air-fryer. Served with broccolini and kai lan, the dish doesn’t lack in nutrients – and even packs a punch thanks to its delicious palm sugar dressing. A heavenly combination of sweet and savoury.


  • 600 g medium-firm tofu
  • 2 bunches broccolini (700 g), trimmed, thick stems halved lengthways
  • 170 g gai lan, trimmed, cut into 5cm lengths
  • 3 egg whites
  • 1 cup (180 g) rice flour
  • 2 tbsps sesame seeds
  • 1 tbsp ground white pepper
  • 2 tsps freshly ground black pepper
  • 2 tsps salt
  • Olive oil cooking spray
  • Sliced green onions, sliced red chilli, extra sesame seeds and lime cheeks, to serve


  • 1 tbsp finely grated ginger
  • ¼ cup (60 ml) extra virgin olive oil
  • 2 tbsps fresh lime juice
  • ¼ cup (60ml) mirin
  • ¼ cup (60 ml) soy sauce
  • 1 tbsp finely grated palm sugar
  • 1 small red chilli, chopped finely

Cut tofu horizontally into four slices. Cut each slice in half to make eight pieces in total. Line a board with paper towel. Place tofu slices on paper towel; lay more paper towel on top of tofu, then top with a heavy tray (or small chopping board) to weigh the tofu down. Leave for 10 mins to drain.


Preheat a 5.3 litre air fryer to 180 C for 3 mins.


Rinse broccolini and gai lan. Taking care, pull out the air-fryer pan and basket; place damp vegetables in basket. Slide pan and basket back into appliance. Keep temperature set at 180 C; set timer for 5 mins. Cook until vegetables are just tender. Transfer vegetables to a platter; cover to keep warm.

Meanwhile, make palm sugar dressing. Place ingredients in a screw-top jar; shake well to combine.

Beat egg whites in a shallow bowl. Combine rice flour, sesame seeds, peppers and salt in a second shallow bowl. Dip tofu slices in egg white, then coat in rice flour mixture; spray generously with oil.


Place half the coated tofu in basket. Keep temperature set at 180 C; set timer for 15 mins. Cook, turning halfway through cooking time, or until tofu is crisp and golden. Transfer to a wire rack. Repeat with remaining coated tofu.


Top vegetables with crisp tofu, sliced green onion, sliced chilli and extra sesame seeds; drizzle with dressing. Serve with lime cheeks.

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