Crispy Tofu with Peanut

The sizzle of my air fryer always announces something good is coming, but nothing quite like these golden tofu cubes with their impossibly crispy edges. I stumbled upon this recipe during a rainy weekend when I was craving something with that satisfying crunch but didnt want the heaviness of deep-frying. The contrast between the crispy exterior and the tender inside, all drenched in that velvety peanut sauce, turned a simple experiment into a weekly staple.

Last month when my sister visited with her kids, I served this as an appetizer with little skewers, and my nephew who declares everything new inedible devoured seven pieces before dinner even started. The look of surprise on his mothers face as he asked for the recipe was worth more than any culinary award I could receive.

Ingredients

• Extra Firm Tofu: The firmness is non-negotiable here, as anything softer will crumble in the air fryer and rob you of those perfect crispy cubes.
• Cornstarch: This unassuming powder is actually the secret weapon that transforms ordinary tofu into crispy gold, creating a thin coating that crisps up beautifully.
• Peanut Butter: Opt for the natural, creamy kind without added sugar for the most authentic flavor in your sauce.
• Fresh Ginger: I once tried to substitute powdered and immediately regretted it, as the bright, zingy quality that fresh ginger brings to the sauce is irreplaceable.

Instructions

Press That Tofu:

Think of pressing tofu like wringing out a sponge, youre creating space for flavors to enter. I place mine between kitchen towels with my heaviest cookbook on top for at least 15 minutes while I prep other ingredients.

Cube It Right:

Aim for 3/4-inch cubes, which Ive found to be the sweet spot between too small (theyll overcook) and too large (theyll stay soggy inside).

The Cornstarch Toss:

Gently fold the tofu with the cornstarch mixture using a silicone spatula rather than a spoon. This helps coat each piece evenly without breaking the cubes.

Air Fry to Golden Perfection:

That halfway shake is crucial, dont skip it! I set a timer because those few minutes can make the difference between perfect and overdone.

Whisk That Sauce:

When adding water to the peanut mixture, go slowly, just a tablespoon at a time. The sauce will suddenly transform from thick to silky smooth with just the right amount.

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One evening, I served this at a small dinner gathering where a friend was navigating a new dairy restriction and feeling discouraged about food. Watching her face light up with that first bite, then seeing her snap a photo of the plate to remember it, reminded me how much connection happens around a thoughtfully prepared meal, especially one that accommodates dietary needs without sacrificing flavor.

Make-Ahead Options

While the tofu is best fresh from the air fryer, I often make double batches of the peanut sauce and keep it refrigerated for up to a week. The sauce tends to thicken in the fridge, but whisking in a bit of warm water brings it back to perfect dippable consistency, making weeknight dinners come together in minutes.

Serving Suggestions

These crispy tofu cubes transcend their role as a main dish. Ive threaded them onto skewers with pineapple chunks for parties, stuffed them into lettuce wraps with julienned vegetables for lunch, and even tossed them into a simple broth with noodles for a quick soup when Im feeling under the weather.

Variations to Try

The beauty of this recipe lies in its flexibility once you master the basic technique. Ive played with different spice blends in the cornstarch mixture, from Chinese five spice to a curry powder blend, each creating an entirely new experience with the same foundation.

• For a Thai-inspired version, add a tablespoon of red curry paste to your peanut sauce and garnish with lime zest.
• Pressed for time? Skip the homemade sauce and try it with a good quality store-bought teriyaki glaze.
• For extra texture contrast, fold in some crispy rice cereal to the cornstarch mixture before coating the tofu.

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This air fryer tofu has become my dinner party secret weapon, converting skeptics and delighting plant-based eaters alike. Whether youre new to tofu or a longtime fan, theres something magical about achieving that perfect crisp with so little effort.

Recipe Q&A

→ How do I get my tofu extra crispy in the air fryer?

For extra-crispy tofu, make sure to press it thoroughly to remove excess moisture, cut into uniform cubes, coat evenly with cornstarch, and don't overcrowd the air fryer basket. Cooking at 400°F (200°C) and shaking halfway through ensures even crispiness.

→ Can I make this without an air fryer?

Yes! You can bake the tofu in a conventional oven at 425°F (220°C) for about 25-30 minutes, turning halfway through. You can also pan-fry the cubes in a non-stick skillet with a bit more oil until golden on all sides.

→ How can I make the peanut sauce thicker or thinner?

For a thicker sauce, use less water or add more peanut butter. For a thinner sauce, gradually add more warm water until you reach your desired consistency. The sauce will also thicken slightly as it sits.

→ What can I serve with this dish?

This tofu pairs wonderfully with steamed jasmine rice, rice noodles, or quinoa. It also works great in rice paper wraps, lettuce cups, or as part of a grain bowl with fresh vegetables.

→ Can I make this ahead of time?

The peanut sauce can be made up to 3 days ahead and stored in the refrigerator. The tofu is best enjoyed immediately after cooking for maximum crispiness, but leftovers can be reheated in the air fryer for 3-4 minutes to restore some crispness.

→ Is there a nut-free alternative to the peanut sauce?

Absolutely! Substitute the peanut butter with sunflower seed butter or tahini for a nut-free version that still offers a rich, creamy texture. Adjust seasonings to taste as these alternatives have slightly different flavor profiles.