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.