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Homemade Air Fryer Peanut Curry Tofu with Gingery Cauliflower Rice photo

Air Fryer Peanut Curry Tofu with Gingery Cauliflower Rice

Crispy air-fried tofu tossed in a tangy peanut-curry sauce served over gingery cauliflower rice.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2 servings

Equipment

  • Air Fryer
  • Cutting board and knife
  • Paper towels or clean kitchen towels
  • Medium shallow dish
  • Small Bowl
  • Medium Skillet
  • Measuring Spoons

Ingredients
  

  • 14 oz extra-firm tofu drained
  • 2 tablespoons reduced-sodium soy sauce or gluten-free tamari
  • 1 clove garlic grated (for marinade)
  • 1 teaspoon curry powder
  • 2 tablespoons smooth peanut butter
  • 1 teaspoon sriracha sauce
  • 1 teaspoon fresh ginger grated, for peanut sauce
  • olive oil spray for air fryer basket
  • 2 tablespoons chopped peanuts for topping
  • 1 tablespoon extra-virgin olive oil for cauliflower rice
  • 1 clove garlic minced (for cauliflower rice)
  • 1 teaspoon fresh ginger grated (for cauliflower rice)
  • 2 scallions white and green parts separated, whites for cooking, greens for topping
  • 12 oz riced cauliflower fresh or frozen
  • 1/4 teaspoon kosher salt
  • 1 teaspoon soy sauce or tamari additional, for peanut sauce

Instructions
 

  • Press the tofu: place drained tofu on a paper towel–lined plate, cover with another towel and set a heavy pan on top for at least 10 minutes to press out excess water.
  • Make the marinade: in a small bowl, combine 2 tablespoons soy sauce and the grated garlic clove; whisk to combine.
  • Cut the tofu into cubes: transfer pressed tofu to a cutting board, halve lengthwise, then cut into 32 even cubes and arrange in a single layer in a medium shallow dish.
  • Season and marinate the tofu: sprinkle curry powder over the tofu and turn to coat. Pour the soy-garlic marinade over the cubes and flip to coat evenly. Marinate at least 10 minutes.
  • Make the peanut sauce: into the small bowl used for the marinade add the peanut butter, 1 teaspoon soy sauce, sriracha and 1 teaspoon grated ginger; whisk and add warm water a little at a time until pourable (about 2 1/2 tablespoons).
  • Air-fry the tofu: spray the air fryer basket with oil. Arrange tofu in a single layer and air fry at 370°F (188°C) for 12–14 minutes, shaking the basket halfway through, until golden and crisp.
  • Cook the cauliflower rice: while tofu cooks, heat a medium skillet over medium heat. Add 1 tablespoon olive oil, then minced garlic, 1 teaspoon grated ginger and the scallion whites; sauté about 30 seconds. Add riced cauliflower, sprinkle with 1/4 teaspoon kosher salt, and sauté 4–5 minutes, stirring often, until tender.
  • Toss tofu with peanut sauce: transfer air-fried tofu back to the shallow dish (or a bowl), pour the peanut sauce over it and toss to coat evenly.
  • Serve: divide cauliflower rice between two shallow bowls, top with half the tofu mixture, then sprinkle with scallion greens and chopped peanuts.

Notes

  • Pressing tofu yields crisper results.
  • Thin the peanut sauce with warm water to reach desired consistency.
  • Use gluten-free tamari if avoiding soy.
  • Riced cauliflower can be fresh or frozen (thaw first if frozen).