From rolling my eyes at all things tofu to literally dreaming of new ways to incorporate it in our lives, preferably without oil and with an amazing flavor profile.
For the past few months my goal has been to get my new Air Fryer and all the blocks of tofu piled up in the cold drawer of my refrigerator to make tasty magic together. Have you tried my orange tofu yet ? Oh My! Really, i could eat that one every single day.
About the Noodles:
- My top choice here are organic buckwheat soba noodles dressed in this oil-free mango avocado sauce. However any whole grain ramen noodles like a spelt or millet/brown rice variety will also work. For those of you not fond of avocados I have a more indulgent mango basil version of the same sauce to make everyone happy.
- Alternatively you could make a batch of this divine spinach coconut rice instead of noodles, it’s absolutely to die for one pot magic.
How to make the peanut sauce for tofu:
- Whisk together creamy peanut butter, soy sauce, maple syrup, vinegar and a pinch of garlic powder until combined. Simmer for a minute just until creamy and bubbly, then toss together with the perfectly crispy air fried tofu.
- To make the sauce gluten free make sure to use gluten free Tamari.
How do you make perfect crispy tofu?
- Start by pressing the tofu and removing as much moisture as possible.
- Tear the tofu into irregular bite size pieces and pat dry again. Toss with a pinch of salt and tapioca. Arrange in the air fryer basket and air fry 13-15 minutes at 400″F giving it a shake half way.
- Now add it to coat in the peanut sauce and enjoy piled up over noodles or coconut rice.
Can I bake the tofu in the oven ?
Yes you can, preheat to 425″F and bake the tofu pieces on a parchment lined baking sheet for 20 to maybe 25 minutes until just crispy around the edges.
What to Serve With:
- cauliflower rice
- steamed or roasted broccoli
- sauteed bok choy
- coconut rice pilaf
- vegan fried rice or quinoa
- tangy Asian slaw
- roasted sweet potatoes
- zoodles + chopped peanuts
- inside lettuce wraps.
P.S. If you make this recipe make sure to come back here to rate it, snap a photo and tag me with #VeggieSociety on Instagram, it always makes my day ~ Florentina Xo’s
watch how to make it:
Peanut Tofu Noodle Bowl
- 2 tbsp creamy peanut butter
- 2 tbsp soy sauce
- 2 tbsp maple syrup
- 3 tbsp apple cider vinegar
- 1/2 tsp garlic powder
- 1 tsp black sesame seeds
- 1 pinch red pepper flakes, to taste
- 1 scallion thinly sliced
- 1/4 cup fresh cilantro leaves
- Drain the tofu and wrap it in a tea towel. Set on a plate and place a heavy pot or skillet on top. Press if for a couple of hours or prepare a day in advance.
- While to tofu is pressing prepare the mango sauce.
- Use your hands and tear the tofu into 1 inch irregular pieces. Pat dry again with a tea towel and transfer to a bowl.
- Season the tofu with a pinch of sea salt and sprinkle with the tapioca. Gently toss to coat. Arrange in the air-fryer basket (or on a parchment lined baking sheet fit for the air-fryer).
- Air fry the tofu at 400”F for 13-15 minutes flipping it half way.
Make the Peanut Butter Sauce
- In a small bowl whisk together the peanut butter, soy sauce, maple syrup, vinegar and garlic powder until smooth and creamy.
- Transfer the sauce to a skillet and cook over medium flame until thickened and sticky, about a minute or so.
- Add the air-fried tofu to the sauce and toss to coat well all over. Hit it with a squeeze of fresh lime.
- Serve on top of soba noodles tossed in mango avocado sauce and sprinkle with the sesame seeds, scallions and cilantro.
- To make it gluten free make sure to use gluten free tamari in the sauce and replace the soba noodles with rice noodles or coconut rice.