Ingredients
Scale
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 1 tablespoon cornstarch
- 1 tablespoon low-sodium soy sauce (or tamari)
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon garlic powder
- 3 tablespoons creamy peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon maple syrup or honey
- 1 teaspoon fresh grated ginger
- 1–2 tablespoons warm water (to thin)
- 1/2 teaspoon sriracha (optional for heat)
- 1 cup cooked quinoa or brown rice
- 1 cup shredded carrots
- 1 cup sliced cucumber
- 1/2 cup shelled edamame
- Fresh cilantro and sesame seeds for garnish
Instructions
- Start by pressing your tofu for at least 10 minutes to remove excess moisture. This is the secret to maximum crunch. Once pressed, cut the tofu into 1-inch cubes. Place the cubes in a large bowl and toss gently with the soy sauce, sesame oil, and garlic powder. Sprinkle the cornstarch over the tofu and toss again until each piece is evenly coated in a thin, powdery film.
- Preheat your air fryer to 400°F (200°C). Arrange the tofu cubes in a single layer in the air fryer basket, making sure they do not touch. Air fry for 12 to 15 minutes. Halfway through the cooking time, shake the basket or use tongs to flip the cubes. The tofu is ready when it is golden brown and feels firm and crispy to the touch.
- While the tofu cooks, prepare the sauce. In a small bowl, whisk together the peanut butter, soy sauce, lime juice, maple syrup, grated ginger, and sriracha. Gradually add warm water one tablespoon at a time until the sauce reaches a smooth, pourable consistency. Taste and adjust the seasoning if you prefer more lime or spice.
- Divide the cooked quinoa or rice into two bowls. Arrange the shredded carrots, sliced cucumber, and edamame on top of the grains. Add a generous portion of the crispy air-fried tofu to each bowl. Drizzle the creamy peanut sauce over everything. Garnish with fresh cilantro and sesame seeds before serving.
- Cook Time: 30 minutes