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
Instead of baking the tofu and cooking rice, this easy Peanut Curry Tofu recipe utilizes the air fryer and cauliflower rice for a lower-carb, veggie-forward option. The cauliflower rice cooks as the tofu air fries, resulting in a flavorful vegetarian main dish in under 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, vegan, and can be made gluten-free by using tamari instead of soy sauce. 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: One package of extra-firm tofu, drained
- Soy Sauce: Reduced-sodium soy sauce or gluten-free tamari
- Garlic: Grated
- Curry Powder
- Peanut Sauce: Smooth peanut butter, sriracha, grated fresh ginger, soy sauce
- Peanuts
- 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: Press the tofu with a heavy pan to release excess water.
- Make the Tofu Marinade: Combine soy sauce and grated garlic.
- Cut the Tofu: Cut into cubes and marinate with curry powder and soy sauce.
- Make the Peanut Sauce: Whisk peanut butter, soy sauce, sriracha, and ginger. Thin with warm water.
- Air Fry the Tofu: Cook for 12-14 minutes at 370°F, shaking the basket halfway through.
- Cook the Cauliflower Rice: Saute garlic, ginger, and scallions, then add cauliflower rice and salt.
- Toss the Tofu with the peanut sauce.
Variations
- Rice: Swap cauliflower rice for regular rice.
- Protein: Substitute chicken breasts for tofu.
- Vegetables: Add cucumber, avocado, or bell pepper to the bowls.
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 mins Cook: 20 minutes mins marinade time: 10 minutes mins Total: 40 minutes mins 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
Air Fryer Peanut Curry Tofu with Gingery Cauliflower Rice
