Ingredients
- Pork loin x250g
- Tofu x300g
- White Rice x150g
- Cabbage (red and green mix)x 1/4 of each
- Carrot x1
- Kimchi x60g
- Marinade: ABC sweet soy x3tbsp, chilli flakes x2 tsp, sesame oil x1tbsp
- Dressing: rice wine vinegar x 2tbsp, honey x1tbsp, Soy sauce x1tbsp
- Spring onion x3 stalks
- Capsicum x 1/2
- Cucumber x 1/2
- Eggs x 2 large
- Cauliflower (optional, I had some I needed to use up!) x 1/4 head
Method
- Make the marinade by mixing sweet soy, chilli flakes and oil in a jug.
- Chop both the pork and tofu into small cubes and place in separate bowls. Then, pour half the marinade into each bowl and stir to coat. Set aside
- Make the crunchy veggie slaw by finely chopping cabbages, carrot, capsicum, cucumber and spring onion. Leave a small handful of cucumber and spring onion, and toss remaining veggies in a large bowl.Cut the cauliflower into small florets.
- Make the dressing by mixing the vinegar, honey and soy in a small bowl and then pour it over slaw mix.
- Put the tofu and cauliflower in the air fryer at 200degrees for 8 minutes
- While the tofu cooks prepare the rice as per packet directions
- Once tofu is cooked, set aside and place the pork in the air fryer at 180 degrees for 12 minutes
- Once pork is finished cooking, assemble your dish, I prefer to use a large flat bowl. Place rice and veggie slaw in first to cover base of the bowl, then place tofu, pork, kimchi, cauliflower, remaining cucumber and spring onion and top with your fried egg.
Product used in recipe
- ABC - Sweet Soy Sauce
- Obento - Rice Wine Vinegar
