Crispy Tofu with Peanut Sauce (Printable)

Golden crispy tofu paired with a creamy and savory peanut sauce perfect for a quick plant-based meal.

# What You'll Need:

→ Tofu

01 - 14 oz extra-firm tofu, pressed
02 - 1 tablespoon soy sauce or tamari
03 - 1 tablespoon olive oil or sesame oil
04 - 2 tablespoons cornstarch
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon smoked paprika
07 - 1/4 teaspoon black pepper

→ Peanut Sauce

08 - 4 tablespoons natural peanut butter
09 - 2 tablespoons soy sauce or tamari
10 - 1 tablespoon maple syrup or honey
11 - 1 tablespoon rice vinegar or fresh lime juice
12 - 1 teaspoon grated fresh ginger
13 - 1 small garlic clove, minced
14 - 2 to 3 tablespoons warm water
15 - 1/2 teaspoon chili flakes, optional

→ Garnish

16 - 2 tablespoons chopped roasted peanuts
17 - 2 tablespoons sliced scallions
18 - Fresh cilantro leaves
19 - Lime wedges

# How To Make It:

01 - Wrap tofu in a clean kitchen towel and place a heavy object on top. Let it press for 10 to 15 minutes to remove excess moisture.
02 - Cut pressed tofu into 3/4 inch cubes.
03 - In a mixing bowl, toss tofu cubes with soy sauce and oil. Sprinkle with cornstarch, garlic powder, smoked paprika, and black pepper. Toss until evenly coated.
04 - Preheat air fryer to 400°F for 2 minutes.
05 - Arrange tofu cubes in a single layer in the air fryer basket. Cook for 12 to 15 minutes, shaking the basket halfway through, until tofu is crispy and golden.
06 - Whisk together peanut butter, soy sauce, maple syrup, rice vinegar, ginger, garlic, and chili flakes. Add warm water 1 tablespoon at a time until desired consistency is reached.
07 - Serve crispy tofu hot, drizzled with peanut sauce. Garnish with chopped peanuts, scallions, cilantro, and lime wedges if desired.

# Expert Suggestions:

01 -
  • The tofu gets so crispy outside while staying tender inside, something that takes genuine skill with traditional methods but the air fryer handles effortlessly.
  • That peanut sauce tastes like restaurant-quality but comes together in the time it takes to cook the tofu, no waiting around.
  • It works as a quick dinner, an impressive appetizer, or even cold the next day (though it rarely lasts that long).
02 -
  • Moisture is the enemy of crispiness—skip the pressing step even once and you'll get steamed, soft tofu that no amount of air frying can rescue.
  • Shaking the basket halfway matters more than you think because tofu pieces in contact with the basket stay softer while others above get all the heat.
  • The peanut sauce thickens slightly as it cools, so make it a bit thinner than your ideal consistency and it'll be perfect by the time you eat.
03 -
  • If you want even more crispiness, toss your pressed cubes with just a touch of cornstarch, let them sit uncovered in the fridge for an hour, then coat with the remaining seasonings right before cooking.
  • The peanut sauce tastes better when the ginger and garlic are fresh—minced right before mixing rather than from a jar, because the flavor difference is honestly dramatic.
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