Ingredients
- 1 block firm tofu, separated into 2 inch pieces
- 2 tbsp cornstarch
- ¼ cup soy sauce
- ⅓ cup + 2 tbsp Tropical Chili Crunch, separated
- ¼ cup Kewpie mayo
- ½ cabbage, thinly slices
- ½ cup seasoned rice vinegar
- 1 cup Arugula
- 1 cup sweet peas, halved
- 1 bell pepper, thinly sliced
- ½ cup blueberries
- ½ cup cilantro, roughly chopped
- 1 bunch green onions
Instructions
- Preheat the air fryer to 400 F.
- Toss tofu pieces in soy sauce and 2 tbsp Tropical Chili Crunch followed by cornstarch.
- Air fry coated tofu for 15 minutes or until golden brown and crunchy.
- For the dressing combining ⅓ c tropical chili crunch, kewpie mayo, and seasoned rice vinegar.
- Coat crispy tofu in ¼ c of dressing.
- In a large bowl toss together cabbage, arugula, sweet peas, bell pepper, cilantro, and blueberries and toss in dressing.
- Serve tofu on top of dressed salad and enjoy!
