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!
- The Tofu – You’ll need a firm block of tofu that is pressed well. My favorite way to crisp up the edges without drying the center is the air-fryer method. It’s just perfect, however you could bake it or pan sear instead if you prefer.
- the Noodles -organic buckwheat soba noodles dressed in this basil mango sauce or this oil-free mango avocado sauce. However any whole grain ramen noodles like a spelt or millet/brown rice variety will also work.
- Peanut Butter – for the best sauce it’s important to start with a creamy peanut peanut butter without any added oils or mysterious ingredients. The label should read simply: roasted peanuts and maybe salt.
How to make the tofu peanut sauce:
- Whisk together creamy peanut butter, soy sauce, maple syrup, vinegar and a pinch of garlic powder until combined. (Use Tamari to make the sauce gluten-free).
- Simmer for a minute just until creamy and bubbly, then toss together with the perfectly crispy air fried tofu.
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 butter 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:
- soba noodles + mango basil sauce <– Favorite Combo EVER!
- cauliflower rice or quinoa
- steamed or roasted broccoli
- coconut rice pilaf
- vegan fried rice
- coconut lime rice + tangy Asian slaw
- roasted sweet potatoes
- zoodles + chopped peanuts & bok choy.
- 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
Peanut Butter Sauce:
- 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
Press the tofu:
- Drain the tofu and wrap it in a lint free tea towel. Set on a plate and place a cutting board then a heavy pot or skillet on top. Press if for a couple of hours or prepare a day in advance.
- While the tofu is pressing prepare the mango sauce, rice or whatever you decide to serve with.
- Use your hands and tear the pressed tofu into 1 inch irregular pieces. Pat dry again with a tea towel and transfer to a bowl.
- Season the tofu with a light pinch of sea salt and sprinkle with the tapioca. Gently toss to coat. Arrange in the air-fryer basket / tray without touching each other.
- 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 sauce and sprinkle with the sesame seeds, scallions and cilantro.
- Can i make it gluten-free? - Yes, just make sure to use gluten free tamari in the sauce and replace the soba noodles with rice noodles or coconut rice.
- Can I use almond butter instead of peanut butter? - Sure but then you'll have almond tofu not peanut tofu, still delicious but not quite the same.