Air Fryer Peanut Curry Tofu with Gingery Cauliflower Rice

February 21, 2024 steven

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

Air Fryer Peanut Curry Tofu

Rather than baking the tofu and taking the time to cook rice, I streamlined this easy Peanut Curry Tofu recipe by cooking the tofu in the air fryer and opting for cauliflower rice to keep it lower carb and veggie-forward. The cauliflower rice cooks while the tofu air fries, giving you a satisfying, flavorful vegetarian main
dish in less than 30 minutes. For more healthy tofu recipes, try this 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 can 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 30 minutes.

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 blend 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

How to Make Peanut Curry Tofu

Dry Out the Tofu: Place the tofu on a plate lined with paper or tea towels. Cover with another towel and a heavy pan and press down to release the excess water from the tofu.
Make the Tofu Marinade: Combine the soy sauce and grated garlic in a small bowl.
Cut the Tofu: Place the tofu on its side on a cutting board. Slice it in half lengthwise, flip it back over to lay flat on the cutting board, and cut it into 32 cubes. Place them in a shallow container so the cubes are in an even layer.
Marinate the Tofu: Sprinkle the tofu with curry powder on all sides and evenly coat it with the soy sauce. Let it marinate for at least 10 minutes.
Make the Peanut Sauce: Whisk the peanut butter, remaining soy sauce, sriracha, and ginger in a bowl. Add a little warm water to thin it until it’s pourable.
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 outside and tender on the inside.
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 four to five minutes.
Toss the Tofu with the peanut sauce.
How 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 regular rice.
Protein: If 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

If you need lunches for the week, double or triple this tofu recipe, and reheat the leftovers in the microwave. They will hold for up to four days in the refrigerator stored in airtight containers.

More Tofu Recipes You’ll Love

Prep: 10 minutes

Cook: 20 minutes

marinade time: 10 minutes

Total: 40 minutes

Yield: 2 servings

Serving Size: 1 bowl

Drain the tofu: Place tofu on a paper towel or tea towel lined plate. Cover with another towel and place a heavy pan on top to press out excess water from tofu.
Make Marinade: Meanwhile, in a small bowl, combine 2 tablespoons soy sauce and the grated garlic clove. Whisk to combine.
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 lay 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 make sure they are evenly coated. Marinate for at least 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 combine, adding warm water a little at a time to thin to pourable consistency (I added about 2 ½ tablespoons). Set 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 outside and tender on the inside.
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 same 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