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SPICY TOFU WITH
GREEN VEGETABLES
PROGRAM: AIR FRY AND ROAST | PREP: 10 MINUTES | AIR FRY: 18 MINUTES
ROAST: 15 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS
SOY GINGER MARINADE
2 tablespoon coriander stalks,
finely chopped
3 tablespoons soy sauce
2 tablespoons olive oil
3 tablespoons honey
3 tablespoons sesame oil
3 tablespoons rice vinegar
1 garlic, clove, peeled,
minced
2.5cm piece fresh ginger, peeled,
minced
Salt and ground black pepper,
as desired
VEGETABLES
250g broccoli, cut in 2.5cm florets
150g mange tout
250g green beans, cut in half
TOFU
2 tablespoons cornflour
½ tablespoon Chinese five spice
¼ teaspoon cayenne
½ teaspoon salt
600g firm tofu, pat dry and cut into
2cm cubes
22
NINJA® FLEXDRAWER AIR FRYER
DIRECTIONS
1 In a large bowl, whisk together all marinade
ingredients. Add the vegetables, toss to
evenly coat and let marinate for 10 minutes.
2 In large bowl, mix cornflour, Chinese 5 spice,
cayenne and salt. Add tofu and toss
until coated.
3 Insert divider and crisper plates into the
drawer. Place tofu in Zone 1 and vegetables in
Zone 2, reserving any marinade. Insert drawer
into unit.
4 Select Zone 1, select AIR FRY, set temperature
to 200°C and set time to 18 minutes.
Select Zone 2, select ROAST, set temperature
to 200°C and set time to 15 minutes.
Select SYNC. Press the START/STOP to
begin cooking.
5 When 7 minutes remain, open the drawer and
using silicone-tipped tongs, toss both tofu
and vegetables. Close drawer to continue
cooking.
6 When cooking is complete, transfer
vegetables to a bowl, top with crispy tofu
and drizzle with any remaining soy ginger
marinade. Serve immediately.
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