Air Fryer Sesame Tofu

• 180 g Jasmine rice
• 400 g Firm tofu
• 35 g Cornflour
• 2 tbsp Sesame oil
• 2 cloves Garlic
• 15 g Ginger root
• 60 ml Light soy sauce
• 15 ml Rice vinegar
• 18 g Brown sugar
• 10 g Sesame seeds
• 2 Spring onion

1. Cook the jasmine rice according to the packet instructions, then keep warm. Meanwhile, drain the tofu and pat it very dry with kitchen paper. Cut into bite-sized cubes.
2. Put the tofu in a mixing bowl, add the cornflour and toss until evenly coated. Drizzle over 1 tbsp of the sesame oil and toss again to lightly oil the coating.
3. Air-fry the tofu at 200°C (390°F) for 12 to 15 minutes, shaking the basket halfway, until deeply golden and crisp at the edges. If your air fryer is small, cook in two batches so the tofu sits in a single layer.
4. While the tofu cooks, thinly slice the spring onion. Finely grate the garlic and ginger. In a small bowl, whisk together the light soy sauce, rice vinegar and brown sugar until the sugar dissolves.
5. Warm the remaining 1 tbsp sesame oil in a saucepan over a low to medium heat, then cook the garlic and ginger for 30 to 60 seconds until fragrant. Pour in the soy mixture and simmer for 1 to 2 minutes until glossy and lightly thickened.
6. Add the hot tofu to the pan and toss gently to coat, then sprinkle in the sesame seeds. Serve immediately over the warm rice, finishing with the spring onion.

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