Air Fryer Peanut Curry Tofu with Gingery Cauliflower Rice
User Reviews
4.7
Air Fryer Peanut Curry Tofu with Gingery Cauliflower Rice
Description
This recipe begins by pressing extra-firm tofu to drain excess moisture, then cutting it into small, even cubes. The tofu is coated in curry powder and marinated in a sauce combining soy sauce and grated garlic for umami and aroma. It is air fried until golden and crisp on all sides, enhancing the firmness and developing a flavorful crust.
Alongside the tofu, the gingery cauliflower rice is prepared from fresh or frozen riced cauliflower flavored with grated fresh ginger, providing a light, fragrant base contrasting the richer peanut curry tofu. The peanut sauce combines peanut butter, soy sauce, sriracha, and ginger, delivering a creamy, spicy, and slightly sweet component that complements the tofu.
Chopped peanuts and sliced scallions add crunch and freshness as garnish. Olive oil spray is used to prevent sticking during air frying. The dish balances textures and layers of flavor using simple plant-based ingredients.
Ingredients
- 1 ounce extra-firm tofu drained, package
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons soy sauce or gluten free tamari, plus 1 teaspoon, reduced sodium, or gluten free tamari
- 1 clove garlic (minced)
- 1 clove garlic (grated)
- 1 teaspoon ginger grated fresh
- 1 teaspoon curry powder
- 2 scallions (white and green separated)
- 2 tablespoons peanut butter smooth
- 1 ounce riced cauliflower fresh or frozen, package
- 1 teaspoon Sriracha sauce
- ¼ teaspoon kosher salt
- 1 teaspoon ginger grated fresh
- olive oil spray form
- 2 tablespoons peanut chopped
Instructions
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 453 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 453kcal | 23% |
| Carbohydrates | 24g | 8% |
| Protein | 30g | 60% |
| Fat | 29g | 45% |
| Saturated Fat | 4.5g | 23% |
| Sodium | 981mg | 41% |
| Fiber | 8.5g | 34% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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