Thai Noodle Bowl with Air Fried Tofu and Peanut Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
258 kcal
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Course
Main Course
Thai Noodle Bowl with Air Fried Tofu and Peanut Sauce
Description
Thai Noodle Bowl with Air Fried Tofu and Peanut Sauce features firm tofu coated with a blend of cornflour and spices, then cooked in an air fryer for a crisp crust and tender interior. This tofu is combined with rice noodles softened by hot water and a vibrant salad of red cabbage, carrot matchsticks, and bell pepper strips. The peanut sauce dressing, made with peanut butter, soy sauce, lime juice, maple syrup, sesame oil, garlic, ginger, and optional sriracha, provides a rich, nutty, and slightly spicy flavor.
The dish balances the chewy noodles, crunchy vegetables, and crispy tofu, offering a refreshing and satisfying meal. Garnishes like chopped spring onions, sesame seeds, coriander, peanuts, and lime wedges add additional bursts of flavor and texture.
This bowl can be served as a light lunch or dinner and allows ingredient variations such as different vegetables or gluten-free soy sauce options. The tofu can also be baked in the oven if an air fryer is not available. The recipe encourages customization with spice level and ingredient swaps based on preference or dietary needs.
Ingredients
For the air fryer tofu
- 1 ½ cups tofu cubed, firm, 300 g
- 1 tablespoon cornflour
- ½ teaspoon ground coriander
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground ginger
- Pinch red pepper flakes chopped finely, dried
- 1 tablespoon neutral cooking oil generic cooking oil
For the dressing:
- 2 tablespoon peanut butter smooth or crunchy
- 2 tablespoon soy sauce
- lime juice juice of ½ lime
- 2 teaspoon maple syrup or honey
- 1 teaspoon sesame oil
- 1 teaspoon garlic minced
- ½ teaspoon ginger grated
- sriracha chili sauce to taste
For the Thai noodle salad
- 3.5 oz rice noodles or thin vermicelli, thick, 100 g
- ¼ red cabbage thinly sliced
- 2 carrot spiralized or julienned into thin matchsticks
- 1 red bell pepper thinly sliced into matchsticks
To garnish (optional):
- spring onion scallions chopped
- sesame seeds black and white
- Coriander cilantro
- peanuts chopped
- dried chili flakes I like to chop them up finely
- lime wedges
Instructions
- In a small bowl, mix the cornflour and spices. Chop the tofu into cubes and gently toss them in the spice mixture.
- Add them to the bowl of the air fryer with 1 tablespoon oil and cook for 10 minutes, then turn and cook for a further 10 minutes or until crispy.
Meanwhile, prepare the dressing and noodle salad.
- For the dressing, whisk all ingredients together until smooth.
- For the salad, place the rice noodles into a bowl and cover with boiling water until soft (usually 5 minutes). Drain and rinse under cold water then set aside.
- Cut all the vegetables into thin long matchsticks, or use a spiralizer.
- Toss the vegetables and noodles in the dressing and add to serving plates. Top with the tofu and desired garnishes.
Notes
- The cornflour coating is key to achieving a crispy tofu outside while keeping the inside chewy.
- You can adjust spice levels by adding or omitting chili flakes or sriracha in the dressing and tofu coating.
- The tofu can be baked in an oven at 175C/350F for 30 minutes if you don't have an air fryer.
- Use tamari instead of soy sauce for a gluten-free option.
- Substitute honey for maple syrup if not vegan.
- Feel free to swap vegetables for your favorites, such as zucchini or additional bell peppers.
- The noodles should be softened in boiling water then rinsed cold to prevent sticking before mixing with the dressing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 11g | 22% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 611mg | 25% |
| Potassium | 231mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 6025IU | 121% |
| Vitamin C | 39.8mg | 44% |
| Calcium | 116mg | 12% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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