Craving a quick, nutritious, and delicious meal? Look no further than our Air Fryer Peanut Curry Tofu with Gingery Cauliflower Rice!
This vegan, high-protein, and low-carb dish is not only packed with flavor but also caters to various dietary needs, including gluten-free and dairy-free options.
Let’s dive into why this recipe deserves a spot in your weekly meal rotation.
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Why This Peanut Curry Tofu Recipe Works
Satisfies Dietary Restrictions: Whether you’re vegetarian, vegan, or on a gluten-free diet, this recipe has you covered. Swap out soy sauce for tamari to make it entirely gluten-free, and enjoy a dish that’s also Weight Watchers friendly.
Healthy and Nutritious: By using cauliflower rice instead of regular rice, we keep this dish low in carbs and calories while boosting its veggie content. Each serving is high in protein, making it a perfect option for those looking to maintain or build muscle.
Quick and Easy: With the help of an air fryer, you can have dinner on the table in under 30 minutes. No need to bake the tofu or cook traditional rice – this streamlined process saves time without sacrificing flavor.
Ingredients
- For the Tofu:
- 1 14-ounce package extra-firm tofu, drained
- 2 tablespoons reduced-sodium soy sauce or gluten-free tamari, plus 1 teaspoon
- 1 clove garlic, grated
- 1 teaspoon curry powder
- 2 tablespoons smooth peanut butter
- 1 teaspoon sriracha sauce
- 1 teaspoon grated fresh ginger
- Olive oil spray
- 2 tablespoons chopped peanuts
- For the “Rice”:
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 2 scallions, white and green separated
- 1 12-ounce package riced cauliflower, fresh or frozen
- ¼ teaspoon kosher salt
Step-by-Step Preparation
1. Preparing the Tofu:
- Drain and Press: Place the tofu on a plate lined with paper towels. Cover with another towel and a heavy pan to press out excess water.
- Marinate: In a small bowl, combine 2 tablespoons of soy sauce and grated garlic. Cut the tofu into 32 cubes, place them in a shallow container, sprinkle with curry powder, and coat with the soy sauce mixture. Let marinate for at least 10 minutes.
- Air Fry: Spray the air fryer basket with oil. Arrange tofu cubes in a single layer and air fry at 370°F for 12-14 minutes, shaking halfway through.
2. Making the Peanut Sauce:
- In a bowl, whisk together peanut butter, 1 teaspoon soy sauce, sriracha, and grated ginger. Add warm water gradually to thin the sauce until it’s pourable.
3. Cooking the Cauliflower Rice:
- Heat a skillet over medium heat with olive oil. Add minced garlic, grated ginger, and scallion whites. Sauté for 30 seconds before adding the cauliflower rice. Season with salt and cook for 4-5 minutes, stirring frequently.
4. Toss and Serve:
- Combine the air-fried tofu with the peanut sauce. Divide the cauliflower rice and tofu into two bowls, topping with scallion greens and chopped peanuts.
Variations and Substitutions
- Protein Swap: Not a tofu fan? Diced chicken breasts work great too. Air fry at 400°F for 12 minutes.
- Grain Options: Regular rice is a tasty alternative if cauliflower rice isn’t your thing.
- Adjust Spice: For a milder dish, reduce or omit the sriracha.
Storage and Meal Prep
Double or triple the recipe for meal prep! Store leftovers in airtight containers and reheat in the microwave for up to four days.
This dish makes a perfect lunch option, keeping you satisfied and energized throughout the week.
This Air Fryer Peanut Curry Tofu with Gingery Cauliflower Rice is a game-changer for quick, nutritious meals.
Try it out, and don’t forget to leave a rating and comment to let us know how you liked it!
