Crumbed Tofu & Sticky Baby Broccoli

• Meanwhile, using a vegetable peeler, thinly slice cucumber and carrot into ribbons (stopping when you reach the 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.

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

• Set air fryer to 200°C. trim babby broccoli and place into a foil-lined air fryer basket. Drizzle with olive oil, toss to coat and cook until browned and tender, 12-15 minutes. 
• When baby broccoli has 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 baby broccoli, tossing occasionally, until tender, 8-10 minutes. Remove from heat and add garlic stir-fry sauce and a squeeze of lime juice, tossing to coat.

• While sprouts are cooking, 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 steaks into flour mixture to coat, then into egg and finally in breadcrumb mixture. Set aside on a plate.

• 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.

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