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This delicious Air Fryer Peanut Curry Tofu with Gingery Cauliflower Rice is a fast, vegan, high protein, low-carb meal.

Air Fryer Peanut Curry Tofu

Fairly than baking the tofu and taking the time to cook rice, I streamlined this easy Peanut Curry Tofu recipe by cooking the tofu within the air fryer and choosing cauliflower rice to maintain it lower carb and veggie-forward. The cauliflower rice cooks while the tofu air fries, providing you with a satisfying, flavorful vegetarian primary
dish in lower than half-hour. For more healthy tofu recipes, do that Tofu Poke Bowl, Spicy Gochujang Tofu Bowl, and Tofu Stir Fry with Soy Sesame Sauce.

Why This Peanut Curry Tofu Recipe Works

• Satisfies Dietary Restrictions: This tofu recipe is vegetarian and vegan and will be made gluten-free by swapping soy sauce with tamari. It’s also Weight Watchers friendly.
• Healthy: Cauliflower rice keeps this dish low in carbs and calories and high in protein.
• Quick: Air frying tofu and using cauliflower rice help put dinner on the table in under half-hour.

Peanut Curry Tofu Ingredients

• Tofu: Drain one package of extra-firm tofu.
• Soy Sauce: Use reduced-sodium soy sauce or gluten-free tamari if desired.
• Garlic: Grate one clove.
• Curry Powder is a mix of fragrant spices, including coriander, cumin, turmeric, ginger, and others.
• Peanut Sauce: Smooth peanut butter, sriracha, grated fresh ginger, soy sauce
• Peanuts for sprinkling on top of the bowls
• Gingery Cauliflower Rice: Garlic, grated fresh ginger, scallions, fresh or frozen cauliflower rice, kosher salt

Methods to Make Peanut Curry Tofu

1. Dry Out the Tofu: Place the tofu on a plate lined with paper or tea towels. Cover with one other towel and a heavy pan and press all the way down to release the surplus water from the tofu.
2. Make the Tofu Marinade: Mix the soy sauce and grated garlic in a small bowl.
3. Cut the Tofu: Place the tofu on its side on a cutting board. Slice it in half lengthwise, flip it back over to put flat on the cutting board, and cut it into 32 cubes. Place them in a shallow container so the cubes are in a fair layer.
4. Marinate the Tofu: Sprinkle the tofu with curry powder on all sides and evenly coat it with the soy sauce. Let it marinate for a minimum of 10 minutes.
5. Make the Peanut Sauce: Whisk the peanut butter, remaining soy sauce, sriracha, and ginger in a bowl. Add a bit of warm water to thin it until it’s pourable.
6. Air Fry the Tofu in a single layer for 12 to 14 minutes at 370°F, shaking the basket halfway through. It’s ready once it’s golden and crispy on the surface and tender on the within.
7. Cook the Cauliflower Rice: Heat a skillet with olive oil over medium heat and add minced garlic, the remaining ginger, and scallion whites. Then add the cauliflower rice, season with salt, and sauté it for 4 to 5 minutes.
8. Toss the Tofu with the peanut sauce.
9. Methods to Serve: Divide the cauliflower rice and tofu into two shallow bowls and top with scallion greens and peanuts.

Variations

• Rice: Swap cauliflower rice for normal rice.
• Protein: When you’re not a tofu fan, substitute diced chicken breasts and air fry the pieces at 400°F for 12 minutes.
• Vegetables: Add cucumber, avocado, or bell pepper to the bowls.
• Too spicy? Decrease or omit the sriracha.

Storage

When you need lunches for the week, double or triple this tofu recipe, and reheat the leftovers within the microwave. They may hold for as much as 4 days within the refrigerator stored in airtight containers.

More Tofu Recipes You’ll Love

Prep: 10 minutes mins

Cook: 20 minutes mins

marinade time: 10 minutes mins

Total: 40 minutes mins

Yield: 2 servings

Serving Size: 1 bowl

• Drain the tofu: Place tofu on a paper towel or tea towel lined plate. Cover with one other towel and place a heavy pan on top to press out excess water from tofu.

• Make Marinade: Meanwhile, in a small bowl, mix 2 tablespoons soy sauce and the grated garlic clove. Whisk to mix.

• Cut tofu into cubes: Transfer the tofu to a cutting board, flip on its side and slice in half lengthwise. Flip it back over to put flat on the cutting board and cut into 32 equal cubes. Place in a medium size shallow container or dish so the cubes are in 1 even layer.

• Season the tofu: Sprinkle with curry powder, turning to coat all sides. Pour sauce from the bowl over the tofu, flipping pieces to be sure they’re evenly coated. Marinate for a minimum of 10 minutes.

• Make Peanut Sauce: After transferring the tofu marinade to the shallow dish, add the peanut butter, 1 teaspoon soy sauce, sriracha and 1 teaspoon ginger to the small bowl.  Whisk to mix, adding warm water a bit of at a time to thin to pourable consistency (I added about 2 ½ tablespoons).  Put aside.

• Air Fry: Spray the air fryer basket with oil. Transfer the tofu to the air fryer in a single layer and air fry 370F 12-14 minutes, shaking the basket halfway through cook time, until golden and crisp on the surface and tender on the within.

• Make Cauliflower Rice: Meanwhile, heat a medium skillet over medium heat.  Add the olive oil, swirling to coat the pan.  Add the minced garlic, 1 teaspoon ginger and scallion whites. Sauté for 30 seconds then add the cauliflower rice.  Sprinkle with salt and sauté for 4-5 minutes, stirring often.

• Toss with Peanut Sauce: Transfer tofu from the air fryer basket to the identical shallow dish from marinating (if desired), add the sauce and toss to coat.

• To serve: In 2 shallow bowls, layer each with ½ the cauliflower rice and half the tofu.  Top each with scallion greens and peanuts.

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Serving: 1 bowl, Calories: 453 kcal, Carbohydrates: 24 g, Protein: 30 g, Fat: 29 g, Saturated Fat: 4.5 g, Sodium: 981 mg, Fiber: 8.5 g, Sugar: 9 g