Crispy Tofu with Peanut Sauce (Print View)

Golden tofu bites cooked crispy, served with creamy peanut sauce for a quick plant-based meal.

# Ingredient List:

→ Tofu

01 - 14 oz extra-firm tofu
02 - 1 tablespoon soy sauce or tamari
03 - 1 tablespoon olive oil or sesame oil
04 - 2 tablespoons cornstarch
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon smoked paprika
07 - 1/4 teaspoon black pepper

→ Peanut Sauce

08 - 4 tablespoons natural peanut butter
09 - 2 tablespoons soy sauce or tamari
10 - 1 tablespoon maple syrup or honey
11 - 1 tablespoon rice vinegar or lime juice
12 - 1 teaspoon grated fresh ginger
13 - 1 small garlic clove, minced
14 - 2 to 3 tablespoons warm water
15 - 1/2 teaspoon chili flakes, optional

→ Garnish

16 - 2 tablespoons chopped roasted peanuts
17 - 2 tablespoons sliced scallions
18 - Fresh cilantro leaves
19 - Lime wedges

# Directions:

01 - Wrap tofu in a clean kitchen towel and place a heavy object on top. Let it press for 10 to 15 minutes to remove excess moisture.
02 - Cut pressed tofu into 3/4 inch cubes.
03 - In a bowl, toss tofu cubes with soy sauce and oil. Sprinkle with cornstarch, garlic powder, smoked paprika, and black pepper. Toss until evenly coated.
04 - Preheat air fryer to 400°F for 2 minutes.
05 - Arrange tofu cubes in a single layer in the air fryer basket. Cook for 12 to 15 minutes, shaking the basket halfway through, until tofu is crispy and golden.
06 - Whisk together peanut butter, soy sauce, maple syrup, rice vinegar, ginger, garlic, and chili flakes. Add warm water 1 tablespoon at a time until desired consistency is reached.
07 - Serve crispy tofu hot, drizzled with peanut sauce. Garnish with chopped peanuts, scallions, cilantro, and lime wedges if desired.

# Expert Tips:

01 -
  • The tofu actually gets crispy and golden, not soggy or bland—this is the version that converts skeptics.
  • Everything comes together in thirty minutes, with barely any active cooking time once the air fryer starts humming.
  • The peanut sauce tastes restaurant-quality but takes five minutes to whisk together while the tofu cooks.
02 -
  • The tofu's moisture is your enemy—skipping the pressing step or not pressing long enough will result in steamed, chewy tofu instead of crispy golden bites.
  • Crowding the air fryer basket is the second most common failure; give each cube space to breathe, or you'll end up with some crispy pieces and some soft ones.
  • The peanut sauce thickens as it cools, so make it slightly thinner than you think you want it; you can always add more water if needed.
03 -
  • If you have time, marinate the pressed tofu cubes in soy sauce and the spice mixture for up to an hour before air frying—the flavor deepens and you get better seasoning throughout, not just on the surface.
  • The peanut sauce keeps in the refrigerator for at least a week, so make extra and use it on roasted vegetables, grain bowls, or as a dipping sauce for spring rolls.
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