2bunches of broccolinitrimmed, with thick stems halved lengthwise
5.5ouncesof Chinese broccolitrimmed and cut into 2-inch lengths
3egg whites
1cupof rice flour
2tablespoonsof sesame seeds
1tablespoonof ground white pepper
2teaspoonsof freshly ground black pepper
2teaspoonsof salt
Olive oil cooking spray
Sliced green onionssliced red chile, extra sesame seeds, and lime cheeks for serving
Brown sugar glaze:
1tablespoonof finely grated ginger
¼cupof extra virgin olive oil
2tablespoonsof lime juice
¼cupof mirinor substitute with dry sherry or sweet marsala wine
¼cupof soy sauce
1tablespoonof packed brown sugar
1smallred chilefinely chopped
Instructies
Place the tofu slices on a cutting board lined with paper towels.
Add another layer of paper towels on top and weigh down with a heavy tray or small cutting board.
Allow the tofu to drain for 10 minutes.
Preheat a 5- or 6-quart air fryer to 350°F for 3 minutes.
Rinse the broccolini and Chinese broccoli.
Carefully pull out the air fryer pan and basket, place the damp vegetables in the basket, and slide it back into the appliance.
Keep the temperature set at 350°F and set the timer for 5 minutes to cook the vegetables until they are just tender.
Transfer the vegetables to a platter and cover to keep them warm.
To prepare the Brown Sugar Glaze, combine all the dressing ingredients in a screw-top jar and shake well to combine.
Beat the egg whites in a shallow bowl.
In a second shallow bowl, combine the rice flour, sesame seeds, white and black pepper, and salt.
Dip the tofu slices in egg white, then coat them in the rice flour mixture.
Generously spray them with olive oil.
Place half of the coated tofu in the basket of the air fryer.
Keep the temperature set at 350°F and set the timer for 15 minutes.
Cook, turning halfway through the cooking time until the tofu is crisp and golden.
Transfer the crispy tofu to a wire rack.
Repeat the cooking process with the remaining coated tofu.
Top the cooked vegetables with the crispy tofu, sliced green onions, sliced chile, extra sesame seeds, and drizzle with the prepared Brown Sugar Glaze.
Serve with lime cheeks on the side.
Notes / Tips / Wine Advice:
If you can't find mirin, you can use dry sherry or sweet marsala wine as a substitute