Air Fryer Recipe by Christina Kynigos
The IndependentSign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. Read our privacy policy “Strips of tofu coated in a satay-style batter, dipped into a crunchy peanut and cornflake crumb for the ultimate crunch, then served with a zingy slaw to cut through the saltiness and bring the dish to life,” says Christina Kynigos – behind the popular account @veryhungrygreek. Peanut tofu fingers with a zingy slaw Serves: 2 Prep time: 5 minutes | Cook time: 8-10 minutes Ingredients: 280g extra-firm tofu 25g cornflakes, crushed 10g salted peanuts, crushed 1 tsp curry powder 20g peanut butter 2½ tbsp hot water 1 tsp dark soy sauce 1 tsp granulated or powdered sweetener Non-stick cooking spray Salt and pepper, to taste For the zingy slaw: 100g red cabbage, finely sliced 30g red onion, finely sliced 1 large sprig of coriander, finely chopped 3 tbsp light mayo 1 tsp white vinegar Juice of ½ lime Method: open image in gallery Your guide to quick, healthy meals that don’t skimp on satisfaction 1. Dip the tofu blocks into the peanut sauce, then into the crushed cornflakes, saving any leftover peanut sauce for later. ‘Healthy Air Fryer Feasts: Fast, Easy, High-Protein Recipes in 30 Mins or Less’ by Christina Kynigos.
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