Firm tofu, crisped in the air fryer, meets pineapple, cucumber and a sweet-spicy tamarind dressing to make this salad, one of the most familiar flavours of Malaysian streets. The crunch comes without deep-frying, lightening the classic dish.
Arrange the tofu cubes in a single layer in the air fryer basket and cook at 190°C for 12 minutes, until the edges crisp up. If you do not have an air fryer, crisp it in an oven at the same temperature for 12 minutes instead.
Mix the tamarind paste with the sugar, chilli and lemon juice until smooth.
Dice the pineapple and cucumber.
Toss the crisped tofu with the pineapple and cucumber, drizzle with the dressing and scatter the peanuts on top before serving.
Mix the dressing just before serving, since preparing it too early can make the vegetables release water.
Tofu airfryer'da gerçekten çıtır çıktı, kızartmaya göre çok daha hafif ve pratikti. Tamarindli sos da ananasla harika bir tatlı-ekşi denge kurdu.
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