Air Fryer Coconut-Crusted Tofu and Corn Bites with Mango Lime Mild Chili Sauce

Instructions

1. 1

   1. Wrap the firm tofu in a clean towel and press it for 10 minutes to remove excess moisture. Crumble it into a large bowl.

2. 2

   2. Add the corn kernels, 20 g (2/3 oz) of the shredded coconut, 30 g (1/4 cup) of the breadcrumbs, the grated Parmesan cheese, the beaten egg, the chopped scallions, the chopped cilantro, the garlic powder, ground cumin, 3 g (1/2 tsp) of salt, black pepper, and olive oil to the bowl with the tofu. Mix very well until the mixture holds together when pressed.

3. 3

   3. In a separate plate, combine the remaining 30 g (1/4 cup) breadcrumbs with the remaining 30 g (1 oz) shredded coconut to make the coating.

4. 4

   4. With slightly damp hands, shape the mixture into 16 even bites and roll them in the breadcrumb-coconut mixture to coat the outside.

5. 5

   5. Preheat the Air Fryer to 380°F (193°C) for 3 minutes. Lightly grease the basket with a little olive oil.

6. 6

   6. Arrange the bites in a single layer in the basket, leaving space between them. Cook at 380°F (193°C) for 12 to 14 minutes, turning halfway through, until golden and firm.

7. 7

   7. While they cook, make the sauce: place the mango, lime juice, honey, red pepper flakes, apple cider vinegar, and the remaining 2 g (1/2 tsp) salt in a blender or food processor. Blend until smooth.

8. 8

   8. Serve the tofu and corn bites hot with the mango lime mild chili sauce on the side or spooned over the top.