Air Fryer Mini Tofu Kyivs

Wrap the tofu in a tea towel or kitchen roll and press firmly on top with a frying pan for 30 minutes. This will remove the excess moisture.

Using a mini electric chopper or food processor, add the cream cheese, garlic, parsley and vegetable stock pot, whizz until the garlic and parsley are chopped and fully combined.

Scrape into a small bowl and pop into the freezer for 30 minutes until it is more firm.

Once the tofu has been pressed, cut into 6 equal pieces. Using a sharp knife, cut a small square into the end of each piece of tofu. Remove the square piece and set aside, you will need this later. Use a small spoon to scrape a little more of the tofu from the inside of the block to create a pocket for the filling and discard.

Remove the cream cheese mixture from the freezer and spoon into the hole of each mini tofu block. Plug the holes with the saved square pieces from before. The filling should be now sealed inside each tofu block.

Using an electric chopper or food processor, whizz the bread into fine breadcrumbs. Prepare 3 bowls with the breadcrumbs, cornflour and coconut milk drink ready for dipping the tofu Kyivs.

Preheat the air fryer to 180°C.

Dip each tofu block first into the cornflour, coating on each side, then into the coconut milk and finally into the breadcrumbs. Roll to coat on all sides and repeat with the rest of the tofu. Place each mini Kyiv into the air fryer basket.

Cook for 10-15 minutes until the breadcrumbs are golden brown. Serve with your choice of accompaniment.