Product:
Vortex Air Fryer

Ingredients

Crispy Tofu

• 450 g Tofoo Naked extra firm tofu
• 1 packet of your favourite Asian marinade
• 2 tbsp corn flour

Pickled carrots

• 1 carrot
• 40 g white sugar
• 115 ml white wine vinegar
• ½ tsp flaked sea salt
• 1 jalapeno chili

For Serving:

• 3 mini baguettes
• Mayonnaise
• Vegan pate of choice
• ½ cucumber
• Fresh coriander
• Soy sauce

Instructions

1. Slice the tofu into 1cm thick strips. Then place the sliced tofu in your favourite marinade for 15 minutes.
2. Peel then slice the carrots into matchsticks. Combine the sugar, vinegar and salt in a bowl, and heat in the microwave until the sugar has dissolved. Add the carrots to a jar, then pour the warm pickling liquid over them. Slice the jalapeno into rounds, and add to the jar and leave to pickle
3. Remove the firm tofu from the marinade, and wipe off excess marinade. Sift the cornflour over the tofu and toss to combine.
4. Place the tofu into the Instant Vortex Air Fryer basket, in a single layer, leaving some gaps between the pieces, to help them crisp evenly.
5. Select Air Fry, and set the temperature to 205°C and the time for 11 mins. Cook until crispy.
6. When ready to serve, split the baguettes, then spread the mayonnaise on both sides.
7. Spread one side of your baguettes with pate, then add the pickled carrot and jalapeno, cucumber ribbons, your crispy tofu, and finish with fresh coriander. Shake over a few drops of soy sauce and serve immediately