This well-known Malaysian street-food salad combines crisp air-fried tofu with pineapple, cucumber, and a sweet-hot tamarind sauce. Air-frying gives the tofu a crisp texture without deep-frying, making the classic dish lighter.
Arrange the tofu cubes in a single layer in the air-fryer basket and cook at 190°C / 375°F for 12 minutes, until the edges are crisp. If you do not have an air fryer, roast them in an oven at the same temperature for 12 minutes.
Mix the tamarind paste with the sugar, hot pepper, and lemon juice until smooth.
Dice the pineapple and cucumber.
Toss the crisped tofu with the pineapple and cucumber, drizzle with the sauce, and sprinkle the peanuts on top before serving.
Mix the sauce just before serving; if prepared too early, the vegetables may release their juices.
Tofu airfryer'da gerçekten çıtır çıktı, kızartmaya göre çok daha hafif ve pratikti. Tamarindli sos da ananasla harika bir tatlı-ekşi denge kurdu.
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