Crumbed Tofu, Chicken & Sticky Bambino Brussels

• Meanwhile, using a vegetable peeler, thinly slice 
cucumber and carrot into ribbons.
• Slice lime into wedges. 
• Thinly slice long chilli (if using).
• In a medium bowl, combine the vinegar and a good 
pinch of sugar and salt.
• Add cucumber, carrot and chilli to pickling liquid. 
Add enough water to just cover veggies. Set aside.

TIP: Slicing the veggies very thinly helps it pickle faster! 

• In a shallow bowl, combine the plain flour and a 
good pinch of salt. In a second shallow bowl, whisk 
the egg. In a third shallow bowl, place panko 
breadcrumbs (see ingredients).
• Cut Japanese tofu into 1cm slices.
• Dip tofu into the flour mixture to coat, then into the 
egg and finally into the breadcrumbs. Set aside on 
a plate.Crumb chicken as above.

• Set air fryer to 200°C. Halve Bambino 
Brussels sprouts and place into a foil-lined air 
fryer basket. Drizzle with olive oil, toss to coat and 
cook until browned and tender, 8-10 minutes.
• When sprouts have 2-3 minutes remaining, 
add garlic stir-fry sauce and a squeeze of lime 
juice, tossing to coat. Cook until browned and sticky.

TIP: No air fryer? In a large frying pan, heat a drizzle of 
olive oil over medium-high heat. Cook sprouts, tossing 
occasionally, until tender, 6-8 minutes. Remove from 
heat, then add garlic stir-fry sauce and a squeeze of 
lime juice, tossing to coat. 

• In a large frying pan, heat enough olive oil to coat 
the base over medium-high heat.
• Cook crumbed tofu in batches until golden and 
cooked through, 2-4 minutes each side. Transfer to 
a paper towel-lined plate.
• Return frying pan to medium-high heat with a drizzle of olive oil.
• Cook chicken steaks until cooked through, 2-4 minutes each side (cook in batches if your pan is getting crowded). 
• Transfer to a paper towel-lined plate. 

TIP: The chicken is cooked when it is no longer pink inside.

TIP: Add extra oil if needed so the tofu does not stick to the pan.