Making tofu in an air fryer is not only quick but also delicious. In this air fryer tofu with chili peanut sauce, we tear the tofu into pieces instead of slicing it, which creates craggy edges that get extra-crisp once cooked and provide plenty of surface area for the addictive chili peanut sauce to cling to.
Whether you serve this tofu alongside rice and plenty of lime wedges or use it as the protein for a salad or grain bowl, it will surely impress.
ingredients
Tofu
Chili-Peanut Sauce
Assembly
directions
If you don’t have an air fryer, you can cook the tofu on a cooling rack set over a sheet pan in the oven at 425℉ for 20 minutes.
For the tofu, wrap the drained block of tofu in a tea towel or paper towel and place a heavy object, such as a cast iron pan, on top to remove moisture. Allow it to rest for at least 30 minutes or up to 1 hour.
For the chili peanut sauce, whisk together all ingredients in a medium bowl until well combined and set aside. The sauce may thicken as it sits — whisk in one more tablespoon of water to loosen, if needed.
Remove the tofu from the towel and tear it into bite-sized pieces. Transfer to a medium bowl and toss with cornstarch and salt until well coated.
Preheat the air fryer to 400℉. Arrange tofu in an even layer in air fryer basket or rack, leaving space between pieces of tofu. Air fry until the tofu is golden and crisp, 15 to 20 minutes.
Transfer tofu to a medium bowl and drizzle with chili peanut sauce, tossing to coat. Stir in chopped green onion and cilantro. Sprinkle with chopped peanuts and sesame seeds, if using. Serve with lime wedges.
