Serves 1

Ingredients

150g firm tofu, cut into bite-sized pieces
Tofu sauce
2 tbsp cranberry sauce
1 Tbsp soy sauce
1 Tbsp fish sauce
1 tsp minced shallot
1 tsp monk fruit sugar (or any sweetener)
¼ tsp black pepper
Cucumber Side Dish:
1 medium cucumber, sliced
½ tbsp vinegar
1 tbsp soy sauce
2 sheets of nori seaweed, cut into thin strips

METHOD

Arrange the tofu in a single layer in the air fryer basket and lightly spray with oil. Air fry at 200°C for 15 minutes, turn the tofu over and cook for another 15 minutes until golden and crispy. Meanwhile, mix all the sauce ingredients together. Drizzle the sauce over the tofu and air fry at 140°C for 8–10 minutes until the sauce is caramelized. Toss the cucumber with the vinegar and soy sauce, then sprinkle with shredded nori. Serve the glazed tofu with the cucumber salad and steamed brown rice.