Air Fryer Peanut Curry Tofu with Gingery Cauliflower Rice

Bright, bold, and satisfyingly crunchy, this Air Fryer Peanut Curry Tofu with Gingery Cauliflower Rice is the kind of dinner that shows up on a busy weeknight and feels like a celebration. Crispy tofu tossed in a creamy peanut-curry glaze, studded with scallions and peanuts, lands on a fluffy bed of cauliflower rice scented with fresh ginger and garlic. It’s quick, pantry-friendly, and perfect for anyone craving comfort without turning on the oven.

Why you’ll love this recipe

• Speed: The air fryer gets the tofu perfectly crisp in minutes—no deep frying required.
• Texture: Crunchy tofu meets silky peanut curry and tender cauliflower rice for a great balance.
• Flavor: Curry powder, fresh ginger, and garlic create an aromatic base, while peanut butter adds richness and a little sriracha brings a lively kick.
• Flexible: Swap riced cauliflower for steamed rice if you prefer, or add extra veggies to bulk it up.

Ingredients

• ▢114-ouncepackage extra-firm tofu, drained
• ▢2tablespoonsreduced sodium soy sauce or gluten free tamari,or gluten free tamari, plus 1 teaspoon
• ▢1clovegarlic,grated
• ▢1teaspooncurry powder
• ▢2tablespoonssmooth peanut butter
• ▢1teaspoonsriracha sauce
• ▢1teaspoongrated fresh ginger
• ▢Olive oil spray
• ▢2tablespoonschopped peanuts
• ▢1tablespoonextra-virgin olive oil
• ▢1clovegarlic,minced
• ▢1teaspoongrated fresh ginger
• ▢2scallions,white and green separated
• ▢112-ouncepackage riced cauliflower,fresh or frozen
• ▢¼teaspoonkosher salt

Notes on ingredients and swaps

This recipe uses extra-firm tofu for the best texture after air frying. If your tofu comes packed in water, press it briefly to remove excess moisture so the marinade can adhere and the exterior crisps nicely. I list reduced sodium soy sauce or gluten free tamari—choose the one that fits your pantry. Smooth peanut butter gives the sauce a glossy, saucy finish; if you prefer a chunkier texture, you could stir in a tablespoon of crunchy peanut butter, but keep amounts the same. If you like more heat, increase the sriracha by small increments during tasting.

Equipment

• Air fryer
• Mixing bowls
• Small skillet or sauté pan
• Spatula or wooden spoon
• Microplane or fine grater for ginger and garlic

Prep at-a-glance

• Drain and press tofu (if needed).
• Make the peanut-curry sauce.
• Air fry the tofu until crispy.
• Sauté cauliflower rice with garlic and ginger.
• Toss tofu with sauce and garnish with scallions and peanuts.

Step-by-step instructions

1. Prepare the tofu

Remove the 14-ounce package of extra-firm tofu from its packaging and drain any liquid. If the tofu feels very wet, wrap it in a clean kitchen towel and press gently for 10–15 minutes to remove excess moisture. Cut the tofu into even bite-sized cubes so they cook uniformly in the air fryer.

2. Make the marinade and sauce

In a medium bowl combine 2 tablespoons reduced sodium soy sauce or gluten free tamari, 1 clove grated garlic, 1 teaspoon curry powder, 2 tablespoons smooth peanut butter, 1 teaspoon sriracha sauce, and 1 teaspoon grated fresh ginger. Whisk or stir until smooth and well combined. This mixture will serve as both the marinade for the tofu and the finishing sauce once the tofu is cooked.

3. Marinate the tofu

Place the cubed tofu into the bowl with the peanut-curry mixture. Gently toss each piece so it is evenly coated. Let the tofu sit in the sauce for at least 5 minutes to absorb flavor while you prep the cauliflower rice and scallions. If you have more time, marinate for up to 20 minutes in the refrigerator for deeper flavor.

4. Air fry the tofu

Preheat your air fryer to 380°F (about 193°C) for 3–5 minutes. Lightly spray the air fryer basket with olive oil spray to prevent sticking. Arrange the marinated tofu cubes in a single layer in the basket, leaving small gaps between pieces so air can circulate. Depending on the size of your air fryer, you may need to cook in two batches. Air fry the tofu at 380°F for 10–12 minutes, shaking or flipping the pieces halfway through to ensure even browning and crisping. The tofu should be golden and crisp on the outside.

5. Toast the peanuts (optional)

While the tofu cooks, heat a small dry skillet over medium heat. Add 2 tablespoons chopped peanuts and toast, stirring frequently for 1–2 minutes until they are fragrant and lightly golden. Watch them closely so they don’t burn. Remove from heat and set aside for garnish.

6. Prepare the gingery cauliflower rice

Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium heat. Add 1 clove minced garlic and 1 teaspoon grated fresh ginger, and sauté for 30–45 seconds until fragrant—do not let the garlic brown. Add the 12-ounce package riced cauliflower (fresh or frozen). If using frozen cauliflower rice, add it straight from the package and stir well. Cook, stirring occasionally, for 4–6 minutes until the cauliflower rice is tender but not mushy. Stir in ¼ teaspoon kosher salt and the white parts of the 2 scallions (reserve the green tops for garnish). Taste and adjust seasoning if you like.

7. Finish the tofu with extra sauce

When the tofu is golden and crisp, transfer it back into the bowl with any remaining peanut-curry mixture. If there isn’t much sauce left, you can gently reheat the reserved sauce in a small saucepan for 30 seconds and toss the cooked tofu to coat. Stir until each piece is glossy and evenly coated in the peanut-curry glaze.

8. Assemble and garnish

Divide the gingery cauliflower rice between bowls or plates. Top with the glossy peanut curry tofu. Sprinkle the toasted chopped peanuts over the top and scatter the green parts of the scallions for a pop of color and fresh onion flavor. If you like extra heat, add a drizzle of sriracha or a pinch more curry powder.

Serving suggestions

• Serve this bowl with a wedge of lime on the side for a bright squeeze of acidity.
• Add steamed greens or a side salad if you’d like more vegetables.
• Leftovers keep well in the fridge for 2–3 days; reheat the tofu briefly in the air fryer to restore crispness and warm the cauliflower rice in a skillet over medium heat.

Tips for success

• Press the tofu for a crisp exterior: removing extra moisture helps the tofu get that desirable crust in the air fryer.
• Don’t overcrowd the air fryer basket: cook in batches if needed to allow hot air to circulate.
• Taste as you go: balance the sauce between salty, spicy, and nutty by adjusting the soy/tamari, sriracha, or peanut butter to your preference.
• If your peanut butter is very thick, warm it slightly to make it easier to whisk into a smooth sauce.

Frequently asked questions

Can I make this gluten-free? Yes—use gluten free tamari in place of the reduced sodium soy sauce. The rest of the ingredients are naturally free of gluten.

Can I bake the tofu instead of air frying? Yes. Arrange the tofu on a parchment-lined baking sheet and bake in a 425°F oven for 20–25 minutes, flipping halfway, until the edges are browned and crisp.

Can I use peanut alternatives? If you need a peanut-free version, try using almond butter or sunflower seed butter in the same amount. The flavor will be different but still rich and creamy.

Why this method works

Air frying gives extra-firm tofu a concentrated blast of dry heat that crisps the exterior quickly without overcooking the interior. The peanut-curry glaze adheres nicely to tofu once it has that initial crunchy surface, giving you satisfying texture in every bite. Using fresh ginger and garlic in the cauliflower rice infuses the base with bright aromatics that complement the richness of the sauce, keeping the bowl balanced and fresh.

Nutritional snapshot (approximate)

This bowl is protein-forward thanks to the tofu and peanuts, while the cauliflower rice keeps the carbs modest. Using reduced-sodium soy sauce helps control salt, and the dish provides a good dose of plant-based protein, healthy fats from olive oil and peanuts, and fiber from cauliflower.

Final thoughts

Air Fryer Peanut Curry Tofu with Gingery Cauliflower Rice is a weeknight superstar: simple to pull together, versatile, and big on flavor. Crispy cubes of tofu glazed in a creamy, slightly spicy peanut curry sit on a fragrant bed of gingered cauliflower rice for a meal that feels indulgent and light at the same time. It’s one of those recipes that’s easy to make your own—double the sauce, add extra veggies, or swap the base for steamed rice. However you build it, this bowl is a reliably delicious dinner that always disappears fast.

Printable recipe card

Ingredients

• 114-ounce package extra-firm tofu, drained
• 2 tablespoons reduced sodium soy sauce or gluten free tamari
• 1 clove garlic, grated
• 1 teaspoon curry powder
• 2 tablespoons smooth peanut butter
• 1 teaspoon sriracha sauce
• 1 teaspoon grated fresh ginger
• Olive oil spray
• 2 tablespoons chopped peanuts
• 1 tablespoon extra-virgin olive oil
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger
• 2 scallions, white and green separated
• 12-ounce package riced cauliflower, fresh or frozen
• ¼ teaspoon kosher salt

Instructions

1. Drain the 14-ounce package of extra-firm tofu and press briefly if needed. Cut into bite-sized cubes.
2. In a bowl, whisk together 2 tablespoons reduced sodium soy sauce or gluten free tamari, 1 clove grated garlic, 1 teaspoon curry powder, 2 tablespoons smooth peanut butter, 1 teaspoon sriracha, and 1 teaspoon grated fresh ginger until smooth.
3. Toss the tofu cubes in the peanut-curry mixture to coat. Let sit for at least 5 minutes to marinate.
4. Preheat the air fryer to 380°F for 3–5 minutes. Lightly spray the basket with olive oil spray.
5. Arrange tofu in a single layer and air fry at 380°F for 10–12 minutes, shaking or flipping halfway, until golden and crisp.
6. While tofu cooks, toast 2 tablespoons chopped peanuts in a dry skillet over medium heat for 1–2 minutes until fragrant. Set aside.
7. Heat 1 tablespoon extra-virgin olive oil in a skillet over medium heat. Sauté 1 clove minced garlic and 1 teaspoon grated fresh ginger for 30–45 seconds. Add the 12-ounce package riced cauliflower and cook 4–6 minutes until tender. Stir in ¼ teaspoon kosher salt and the white sliced parts of 2 scallions.
8. When tofu is done, toss it back in the bowl with any remaining sauce so pieces are evenly coated. If needed, warm a little extra sauce and toss to coat.
9. Serve tofu over the gingery cauliflower rice. Garnish with toasted chopped peanuts and the green parts of the scallions. Add extra sriracha if desired.

Enjoy a bowl that’s crunchy, creamy, and unmistakably satisfying—your new go-to weeknight favorite.