Crispy air fryer tofu with coconut grains

Cook the edamame beans on the hob according to pack instructions. Put the kettle on to boil. Make a pouch out of foil just large enough to sit inside the air fryer basket. Put the spinach in a colander then pour over just-boiled water; leave to stand for 5 minutes, then drain well, squeezing out any excess water. Put in a mixing bowl with the grains, lime zest and juice; mix well. Spoon into the foil pouch and wrap well to seal tightly. Heat the air fryer to 200ºC and cook the pouch for 9 minutes.

Meanwhile, press the tofu between 2 sheets of kitchen paper to remove any excess moisture then cut into bitesized cubes. Mix together the soy sauce and sesame oil and toss the tofu cubes in the mixture. Sift together the cornflour and spices with a pinch of salt and spread over a plate. Add the tofu and toss to coat in the cornflour mixture. Shake well to remove the excess.

Remove the pouch from the air fryer but keep it sealed. Put the tofu cubes in a single layer in the base of the air-fryer basket (you can line with a sheet of baking parchment) and cook for 10 minutes at 200ºC, turning the cubes halfway. Divide the grains and edamame beans between 2 plates and scatter with the coriander. Top with the crispy tofu bites and serve drizzled with sweet chilli sauce.