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MODEL: MOAF3L-G PRODUCT CODE: 703224 11/2020
Recipes (Cont.)
Home-made chicken nuggets
Ingredients
1 cup plain flour
2 large eggs, lightly beaten
1 cup panko breadcrumbs
500–600g chicken tenderloins, cut into similar sized chunks
¾ tsp salt
¾ tsp freshly ground black pepper
Olive oil, for spraying/tossing
• Put the flour, eggs and breadcrumbs into individual plates. Season the chicken
on both sides with salt and pepper. Dip each piece and coat it with flour,
shaking off the excess. Then coat it with egg wash and then breadcrumbs.
• Place the chicken pieces into an ovenproof baking dish and give them a light
spray of oil on both sides, or toss them with a little oil. Place the dish on the
glass tray in the oven and air-fry the chicken nuggets at 230°C for 15 minutes,
or until evenly browned and the internal temperature registers 75°C.
Crispy sesame tofu
Ingredients
400g extra-firm tofu, drained and cut into 2.5cm cubes
Vegetable oil for spraying/tossing
¼ cup fresh orange juice
2 tbsp soy sauce (salt-reduced)
1 tbsp plus 1 tsp honey
1 tbsp plus 1 tsp toasted sesame oil
1 tsp rice vinegar
½ tsp cornflour
• Place tofu on a plate lined with several layers of paper towels; cover with extra
paper towels and a second plate. Place a weight on top. Let stand 30 minutes.
Coat tofu with cooking spray.
• Place half the tofu in single layer on the grill tray, then place the grill tray on the
glass tray in the preheated oven and air-fry it until crispy and golden, about 15
minutes. Keep the tofu warm while cooking the second half of the batch the
same way.
• In a small saucepan, whisk together the orange juice, soy sauce, honey,
sesame oil, rice vinegar and cornflour. Bring to a boil while whisking
constantly, until the sauce thickens. Toss the tofu cubes in the soy sauce
mixture and serve over brown rice and spring onions.
