Sriracha, Soy and Lime Air Fried Tofu with Fridge Raid Bulgur Salad

Ok confession time. I have never been much of a tofu fan and before anyone comes for me, I think it’s both a texture and flavour issue. Whenever I have had it in the past, the rubberiness and lack of much flavour has always put me off… until I marinated it overnight and tried it in the air fryer and it was a GAME CHANGER. In fact, I have now realised that the two things I hated about it the most is in fact its super power. The fact it doesn’t have much of a taste on its own means it is so versatile and you can pack it with as much flavour as you like. And its texture means it works like a sponge - literally soaking up whatever it is marinated in. I went for a really simple marinade of soy, sriracha and lime before air frying it until super crispy and golden. I then paired it with a fridge raid bulgur salad with whatever veggies I had in the fridge. An ideal quick midweek dinner of wfh lunch.

(Serves 3 - £1.67 per serving)

1. Mix 2 tbsps sriracha, 2 tbsps soy, 1/2 tbsp honey and the zest and juice of a lime in a bowl. Chop the tofu into cubes and add to the marinade. Toss the cubes really well so they are coated in the marinade then cover with clingfilm and leave for at least 30 mins at room temperature or at least two hours in the fridge (the longer the better). You can give it a mix every now and then if you like.

2. Meanwhile add 200g bulgur wheat to a saucepan with 450ml hot chicken stock. Bring to the boil then simmer for 6-8 minutes until cooked. Add 250g green beans chopped into 3cm pieces for the last minute of cooking. Drain and leave to steam in the sieve.

3. Remove the tofu from the marinade and set aside. Add a chopped cauliflower into the leftover marinade along with a red onion chopped into wedges. Toss until coated and air fry or roast until slightly caramelised and charred. (You can use any vegetables you have in the fridge). 

4. Meanwhile prepare the rest of the ingredients for the bulgur salad. Add the cooked bulgur and green beans to a large bowl with the remaining siracha marinade and add 220g halved cherry tomatoes and a large handful of roughly chopped coriander. Mix well then taste and correct the seasoning, adding more soy or lime to taste. I added 50g toasted mixed seeds but you could use any toasted nuts you have in the cupboard. 

5. Next air fry the tofu at 200C for 10-12 minutes, shaking the basket halfway through until lovely and evenly crisp all over.

6. Spoon the bulgur into bowls and top with the tofu.