This scrumptious Air Fryer Peanut Curry Tofu with Gingery Cauliflower Rice is a fast, vegan, excessive protein, low-carb meal.
Air Fryer Peanut Curry Tofu
Quite than baking the tofu and taking the time to prepare dinner rice, I streamlined this simple Peanut Curry Tofu recipe by cooking the tofu within the air fryer and choosing cauliflower rice to maintain it decrease carb and veggie-forward. The cauliflower rice cooks whereas the tofu air fries, supplying you with a satisfying, flavorful vegetarian foremost
dish in lower than half-hour. For extra wholesome tofu recipes, do that 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 will be made gluten-free by swapping soy sauce with tamari. It’s additionally Weight Watchers pleasant.
- Wholesome: Cauliflower rice retains this dish low in carbs and energy and excessive in protein.
- Fast: Air frying tofu and utilizing cauliflower rice assist put dinner on the desk in below half-hour.
Peanut Curry Tofu Substances
- Tofu: Drain one bundle 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 mix of aromatic spices, together with coriander, cumin, turmeric, ginger, and others.
- Peanut Sauce: Clean peanut butter, sriracha, grated contemporary ginger, soy sauce
- Peanuts for sprinkling on high of the bowls
- Gingery Cauliflower Rice: Garlic, grated contemporary ginger, scallions, contemporary or frozen cauliflower rice, kosher salt
Tips on how to Make Peanut Curry Tofu
- Dry Out the Tofu: Place the tofu on a plate lined with paper or tea towels. Cowl with one other towel and a heavy pan and press all the way down to launch the surplus water from the tofu.
- Make the Tofu Marinade: Mix the soy sauce and grated garlic in a small bowl.
- Lower the Tofu: Place the tofu on its facet on a reducing board. Slice it in half lengthwise, flip it again over to put flat on the reducing board, and lower it into 32 cubes. Place them in a shallow container so the cubes are in an excellent 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 no less than 10 minutes.
- Make the Peanut Sauce: Whisk the peanut butter, remaining soy sauce, sriracha, and ginger in a bowl. Add somewhat heat water to skinny it till it’s pourable.
- Air Fry the Tofu in a single layer for 12 to 14 minutes at 370°F, shaking the basket midway by. It’s prepared as soon as it’s golden and crispy on the surface and tender on the within.
- Cook dinner the Cauliflower Rice: Warmth a skillet with olive oil over medium warmth and add minced garlic, the remaining ginger, and scallion whites. Then add the cauliflower rice, season with salt, and sauté it for 4 to 5 minutes.
- Toss the Tofu with the peanut sauce.
- Tips on how to Serve: Divide the cauliflower rice and tofu into two shallow bowls and high with scallion greens and peanuts.
Variations
- Rice: Swap cauliflower rice for normal rice.
- Protein: When you’re not a tofu fan, substitute diced hen breasts and air fry the items at 400°F for 12 minutes.
- Greens: Add cucumber, avocado, or bell pepper to the bowls.
- Too spicy? Lower or omit the sriracha.
Storage
When you want lunches for the week, double or triple this tofu recipe, and reheat the leftovers within the microwave. They are going to maintain for as much as 4 days within the fridge saved in hermetic containers.
Extra Tofu Recipes You’ll Love
Yield: 2 servings
Serving Measurement: 1 bowl
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Drain the tofu: Place tofu on a paper towel or tea towel lined plate. Cowl with one other towel and place a heavy pan on high to press out extra water from tofu.
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Make Marinade: In the meantime, in a small bowl, mix 2 tablespoons soy sauce and the grated garlic clove. Whisk to mix.
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Lower tofu into cubes: Switch the tofu to a reducing board, flip on its facet and slice in half lengthwise. Flip it again over to put flat on the reducing board and lower into 32 equal cubes. Place in a medium dimension shallow container or dish so the cubes are in 1 even layer.
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Season the tofu: Sprinkle with curry powder, turning to coat all sides. Pour sauce from the bowl over the tofu, flipping items to ensure they’re evenly coated. Marinate for no less than 10 minutes.
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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 mix, including heat water somewhat at a time to skinny to pourable consistency (I added about 2 ½ tablespoons). Put aside.
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Air Fry: Spray the air fryer basket with oil. Switch the tofu to the air fryer in a single layer and air fry 370F 12-14 minutes, shaking the basket midway by prepare dinner time, till golden and crisp on the surface and tender on the within.
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Make Cauliflower Rice: In the meantime, warmth a medium skillet over medium warmth. 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 typically.
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Toss with Peanut Sauce: Switch tofu from the air fryer basket to the identical shallow dish from marinating (if desired), add the sauce and toss to coat.
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To serve: In 2 shallow bowls, layer every with ½ the cauliflower rice and half the tofu. High every with scallion greens and peanuts.
Final Step:
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Serving: 1 bowl, Energy: 453 kcal, Carbohydrates: 24 g, Protein: 30 g, Fats: 29 g, Saturated Fats: 4.5 g, Sodium: 981 mg, Fiber: 8.5 g, Sugar: 9 g
Supply: Skinny Taste