1.Put 1 teaspoon of oil into the bread crumbs. Mix well and set aside.
2.Put a plate on top of the firm tofu for 10 minutes to squeeze out the excess water. Pat the tofu dry and cut it into thick slices. Coat the tofu slices with flour, then with egg and followed by bread crumbs. Press the tofu slices slightly and skewer them on a bamboo stick.
3.Wash the asparagus and cherry tomatoes, skewer them separately. Brush a little bit of oil on them.
4.Put the tofu skewers and asparagus skewers into the Airfryer bake at 180°C for 10 minutes. Add in the cherry tomato skewers and bake for another 3 minutes. Serve the skewers with Japanese tonkatsu sauce.
Method to cook soba noodles:
1.Add an appropriate amount of water into a pot. Boil the water and cook the soba noodles by following the instructions on the package. Add in the dried seaweed. Once everything is fully cooked, drain and put into a bowl.
2.Pour away the water in the pot. Add in half a bowl of water and the kombu bonito sauce, and bring to boil. Pour into a bowl and mix well with the soba noodles.
Heating tomatoes can release more lycopene and make it easier for the body to absorb. Asparagus is rich in carotene. Cooking with oil will make carotene easier to absorb. Carotene promotes upper respiratory tract health and boosts the immune system. Tofu is a low-fat protein that is better for the heart and blood vessels compared to meat. The Airfryer can roast the tofu dry without using a lot of oil. The tofu will taste crispy on the outside and soft on the inside. Airfried tofu has around 60% less fat compared to those made with conventional cooking methods.
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