Crumbed Tofu & Bambino Brussels Sprouts

• Meanwhile, using a vegetable peeler, thinly 
peel cucumber and carrot into ribbons 
(stopping when you reach the cucumber seeds 
in the centre). 
• 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.

• 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).
• Dip Japanese tofu into the flour mixture to 
coat, then into the egg and finally into the 
breadcrumbs. Set aside on a plate.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil.

• Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes.

• Transfer to a paper towel-lined plate.

• 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 and add garlic stir-fry sauce and 
a squeeze of lime juice, tossing to coat

• In a large frying pan over medium-high heat, 
heat enough olive oil to coat the base.
• Cook crumbed tofu in batches until golden and 
cooked through, 2-4 minutes each side. Transfer 
to a paper towel-lined plate.

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