Peanut Tofu Noodle Bowl
Air fried peanut tofu bowl with soba noodles in a raw mango avocado sauce. Crispy caramelized edges and soft center piled up over the most luscious tropical noodles. Quick, easy and oil free!
Servings 2 people
- 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 on a parchment lined baking sheet fit for the air-fryer.
Air fry the tofu at 400”F for 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.
Calories: 368kcal | Carbohydrates: 30g | Protein: 24g | Fat: 17g | Saturated Fat: 2g | Sodium: 1104mg | Potassium: 187mg | Fiber: 2g | Sugar: 14g | Vitamin A: 195IU | Vitamin C: 1.7mg | Calcium: 287mg | Iron: 3.3mg