Air-Fried Tauhu Sumbat

0/3

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 1

  • 120 g firm tofu (1 large block, halved into triangles)120g

Vegetables· 2

  • 40 g bean sprouts (rinsed, drained)40g
  • 50 g cucumber (thin sticks)50g

Sauces· 2

  • 15 g natural peanut butter (1 tbsp)15g
  • 6 g chili paste (cili boh, 1 tsp)6g

Spices· 2

  • 2 g sugar (a pinch)(staple)2g
  • pinch of salt(staple)1g

Fats & oils· 1

  • 3 g cooking oil (thin brush)(staple)3g
  1. 12 min · hands-free

    Press the tofu dry with paper towels, cut into triangles, brush thinly with oil, sprinkle a little salt, and air-fry at 200 °C for 12 min until golden.

    Why? The original drops the whole block into hot oil, which soaks up fat and easily pushes a serving past 300 kcal. Air-frying crisps the shell using the tofu's own moisture with almost no added oil.

    Tip: The drier you press it, the crispier the shell — don't skip this.

    12:00

    Next up:While the tofu roasts, whisk the peanut butter, chili paste, sugar and 2 tbsp warm water in a small bowl into a smooth drizzling sauce.

  2. While the tofu roasts, whisk the peanut butter, chili paste, sugar and 2 tbsp warm water in a small bowl into a smooth drizzling sauce.

    Why? Mixing your own sauce lets you control the portion precisely — one tablespoon of peanut butter is plenty of richness, while the stall's heavy ladle is usually the real calorie culprit.

    Tip: If the sauce is too thick, add water a little at a time until it ribbons off the spoon.

    Next up:Slit a pocket along the long edge of each tofu triangle, stuff with bean sprouts and cucumber sticks, plate, and drizzle over the peanut-chili sauce.

  3. Slit a pocket along the long edge of each tofu triangle, stuff with bean sprouts and cucumber sticks, plate, and drizzle over the peanut-chili sauce.

    Why? Adding the raw veg last, off the heat, keeps the bean sprouts crunchy and the cucumber juicy — it adds fibre and freshness that fill you up without adding calories.

    Tip: Eat while the tofu is still hot — crisp shell, soft centre and cool veg is the best contrast.