Air Fryer Tofu with Peanut Sauce and Soba is a satisfying, wholesome meal packed with crispy tofu, tender soba noodles, fresh spinach, and a creamy peanut sauce. This easy dinner comes together with simple pantry ingredients, making it perfect for busy weeknights while delivering restaurant-quality flavor at home.
Why You’ll Love This Recipe
- Crispy tofu without deep frying.
- Rich, creamy peanut sauce with a hint of spice.
- Ready in about 40 minutes.
- Family-friendly and customizable.
- Perfect for meal prep and healthy lunches.
- Packed with plant-based protein and fresh vegetables.
Ingredients
- 2 (12.3-ounce) packages extra-firm tofu, drained
- 3 tablespoons canola oil
- 2 teaspoons grated garlic, divided
- 2½ tablespoons low-sodium soy sauce, divided
- 3 tablespoons natural smooth peanut butter
- 1 tablespoon fresh lime juice
- 1 teaspoon agave nectar or honey
- ¼ teaspoon grated ginger
- 1 teaspoon sriracha
- 1 teaspoon toasted sesame oil
- ⅔ cup cornstarch
- 8 ounces soba noodles, cooked
- 5 ounces baby spinach
Instructions
- Press the tofu for 20–30 minutes to remove excess moisture. Cut into bite-sized cubes.
- In a bowl, toss the tofu with canola oil, 1 teaspoon grated garlic, and 1 tablespoon soy sauce.
- Sprinkle the cornstarch over the tofu and toss until evenly coated.
- Preheat the air fryer to 400°F (200°C).
- Arrange the tofu in a single layer and cook for 15–18 minutes, shaking the basket halfway through until golden and crispy.
- Meanwhile, whisk together the peanut butter, lime juice, agave or honey, ginger, sriracha, sesame oil, the remaining garlic, and the remaining soy sauce. Add 2–4 tablespoons warm water until the sauce reaches a smooth, pourable consistency.
- Warm the cooked soba noodles and toss with the baby spinach until the spinach begins to wilt.
- Add half of the peanut sauce to the noodles and toss gently.
- Top with the crispy tofu and drizzle with the remaining sauce.
- Serve the Air Fryer Tofu with Peanut Sauce and Soba immediately with extra lime wedges if desired.
Tips & Tricks
- Pressing the tofu well helps it become extra crispy.
- Do not overcrowd the air fryer basket.
- Add warm water gradually to adjust the peanut sauce consistency.
- Swap spinach for kale or bok choy.
- Garnish with chopped peanuts, sesame seeds, or sliced green onions for extra texture.
- Adjust the sriracha to your preferred spice level.
Details
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Air Fryer
- Cuisine: Asian-Inspired
- Difficulty: Easy
- Dietary Notes: Vegetarian; Vegan if using agave nectar
Notes
- Natural peanut butter creates the smoothest sauce.
- Rice noodles can replace soba noodles if needed.
- Add steamed broccoli, carrots, or edamame for extra vegetables.
- Fresh cilantro makes a delicious garnish.
Nutrition (Approximate Per Serving)
- Calories: 505
- Protein: 28g
- Carbohydrates: 39g
- Fat: 27g
FAQ
Can I make this recipe ahead of time?
Yes. Store the tofu, noodles, and sauce separately, then assemble before serving.
Can I use frozen tofu?
Yes. Thaw completely and press well for an even chewier texture.
What can I substitute for soba noodles?
Rice noodles, whole wheat spaghetti, or udon noodles all work well.
Is this recipe spicy?
It has mild heat from the sriracha, but you can increase or reduce it to taste.
Can I make the peanut sauce nut-free?
Yes. Substitute sunflower seed butter for peanut butter.
Storage
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze the cooked tofu separately for up to 2 months.
- Reheat the tofu in the air fryer for 4–5 minutes at 375°F (190°C) to restore crispiness. Warm the noodles gently in the microwave or on the stovetop.
Similar Recipes
Air Fryer Tofu with Peanut Sauce and Soba
Crispy air fryer tofu served over tender soba noodles with fresh spinach.
Ingredients
- 2 12.3-ounce packages extra-firm tofu, drained
- 3 tablespoons canola oil
- 2 teaspoons grated garlic divided
- 2½ tablespoons low-sodium soy sauce divided
- 3 tablespoons natural smooth peanut butter
- 1 tablespoon fresh lime juice
- 1 teaspoon agave nectar or honey
- ¼ teaspoon grated ginger
- 1 teaspoon sriracha
- 1 teaspoon toasted sesame oil
- ⅔ cup cornstarch
- 8 ounces soba noodles cooked
- 5 ounces baby spinach
Instructions
- Press the tofu for 20–30 minutes to remove excess moisture. Cut into bite-sized cubes.
- In a bowl, toss the tofu with canola oil, 1 teaspoon grated garlic, and 1 tablespoon soy sauce.
- Sprinkle the cornstarch over the tofu and toss until evenly coated.
- Preheat the air fryer to 400°F (200°C).
- Arrange the tofu in a single layer and cook for 15–18 minutes, shaking the basket halfway through until golden and crispy.
- Meanwhile, whisk together the peanut butter, lime juice, agave or honey, ginger, sriracha, sesame oil, the remaining garlic, and the remaining soy sauce. Add 2–4 tablespoons warm water until the sauce reaches a smooth, pourable consistency.
- Warm the cooked soba noodles and toss with the baby spinach until the spinach begins to wilt.
- Add half of the peanut sauce to the noodles and toss gently.
- Top with the crispy tofu and drizzle with the remaining sauce.
- Serve the Air Fryer Tofu with Peanut Sauce and Soba immediately with extra lime wedges if desired.
Notes
- Natural peanut butter creates the smoothest sauce.
- Rice noodles can replace soba noodles if needed.
- Add steamed broccoli, carrots, or edamame for extra vegetables.
- Fresh cilantro makes a delicious garnish.
Conclusion
This Air Fryer Tofu with Peanut Sauce and Soba combines crispy tofu, silky noodles, and a creamy, flavorful peanut sauce into one satisfying meal. It’s an easy, healthy recipe that’s perfect for weeknight dinners, meal prep, or whenever you’re craving a delicious plant-based bowl that’s full of texture and flavor.