This Thai Peanut Air Fryer Tofu is a crispy, nutty delight. Firm tofu crisps up in the air fryer, glazed with creamy peanut sauce—perfect for an easy air fryer tofu recipe that brings bold, Thai-inspired flavor to your dinner in a quick, irresistible bite.
Recipe Tips and Tricks
Press tofu well—removes water for crispness; 20 minutes with a weight is key. Cut evenly—1-inch cubes cook fast and coat well. Coat lightly—too much cornstarch softens the crust; a thin layer crisps best. Glaze after frying—keeps it crunchy; pre-coating can make it soggy. Air fry in batches—space ensures that golden texture.
Why You’ll Love This Recipe
Get ready to savor a dinner that’s as quick as it is totally irresistible with this Thai Peanut Air Fryer Tofu—it’s an air fryer tofu recipes gem and an easy dinner ideas star that’s about to become your new favorite for a rich, plant-based Thai treat! This recipe is a crispy, nutty masterpiece: firm tofu turns into golden, crunchy nuggets in the air fryer, then gets tossed in a creamy peanut sauce that’s the perfect blend of sweet, spicy, and savory—all ready in under 30 minutes, letting you relax while it cooks. It’s the ultimate no-fuss flavor bomb—just press, coat, and air fry, delivering tofu with a satisfying crunch and a luscious, Thai-inspired finish that’s bursting with peanutty goodness, turning a simple block into a dinner standout without any hassle. Whether you’re craving a vegan twist on Thai classics, pairing it with rice, or just want a bold bite on a busy night, this one’s a total winner—crisp, creamy, and guaranteed to make every bite a delightful, stress-free joy that keeps you smiling from start to finish!
Thai Peanut Air Fryer Tofu
Crispy tofu with creamy Thai peanut glaze—air fryer bold.
Ingredients
- 14 oz firm tofu
- 2 tbsp cornstarch
- 1 tbsp olive oil
- 2 tbsp smooth peanut butter
- 1 tbsp soy sauce
- 1 tsp lime juice
- ½ tsp chili flakes
Instructions
- Gear Up for Thai Peanut Bliss: Alright, let’s dive into this crispy, nutty adventure—grab your air fryer, a cutting board, a knife, a mixing bowl, a plate, and a spoon! This Thai peanut tofu is about to make your dinner quick and bold. Picture that crunchy, creamy goodness—let’s get started with a big, excited grin lighting up our faces!
- Press the Tofu Quick: Take your 14 oz block of firm tofu—unwrap it, sandwich it between two plates, and set a heavy pan or book on top for 10 minutes to squeeze out that water. Imagine that tofu prepping to crisp—once pressed, pat it dry with a towel and head to your cutting board!
- Cube the Tofu into Nuggets: Use your knife to slice the tofu into 1-inch cubes—aim for about 32 bite-sized pieces, keeping them even for fast, even cooking. Picture those little nuggets turning golden and nutty—toss them into your mixing bowl, buzzing with excitement for the next step!
- Coat the Tofu for Crunch: Sprinkle 2 tbsp cornstarch over the tofu—drizzle 1 tbsp olive oil, then toss it all together with your hands until each cube gets a light, crispy coat. Imagine that golden crust forming—spread them on a plate, ready to fry up fast and crunchy!
- Preheat the Air Fryer Fast: Plug in your air fryer—set it to 400°F and let it preheat for 3 minutes while you admire your coated tofu cubes. Picture that hot air swirling around, turning them into crunchy delights—open the basket and get ready to load them up with a skip in your step!
- Air Fry the Tofu to Crisp: Place half the tofu cubes in the air fryer basket in a single layer—don’t crowd them, let them shine! Set the timer for 15 minutes at 400°F—hit start and shake the basket at 7 minutes, imagining those edges getting golden and crisp—repeat with the second batch!
- Check for Crunchy Perfection: When the timer beeps, open the basket—inhale that toasty scent and grab a nugget; it should be crisp outside, firm inside. Picture that perfect crunch—pull them out with tongs, keeping the first batch warm on a plate while the second finishes up!
- Mix the Peanut Glaze Magic: In a small bowl, whisk 2 tbsp smooth peanut butter, 1 tbsp soy sauce, 1 tsp lime juice, and ½ tsp chili flakes until creamy and smooth—imagine that nutty, spicy glaze ready to coat your tofu. Picture it clinging to each piece—set it aside, dreaming of that Thai flavor explosion!
- Toss with Creamy Peanut Love: Dump all the crispy tofu into your mixing bowl—pour the peanut glaze over them and toss with a spoon until every piece is coated in that rich, spicy goodness. Imagine that creamy kick sinking in—give them a gentle mix, keeping it bold and delicious!
- Serve Your Thai Peanut Treat: Pile those beauties on a plate—serve them hot, savoring every bite of that crispy, glazed goodness! Pair with rice, sprinkle with peanuts, or enjoy solo—dig in, relishing every quick, nutty moment with a big, happy grin, feeling that Thai flair light up your taste buds!
Notes
- Press it—wet tofu won’t crisp, so don’t skip this quick step for that golden bite!
- Glaze after—coating before frying sogs it up; post-fry keeps the crunch alive and creamy.
- Batch it—overcrowding steams instead of crisps, so split them for the best texture every time!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 178Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 0mgSodium 262mgCarbohydrates 7gFiber 2gSugar 1gProtein 12g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
Firm tofu is the chewy base—14 oz (40g protein, 20g fat, 350 kcal) crisps well and holds sauce. Cornstarch ensures crunch—2 tbsp (16g carbs, 60 kcal) keeps it light and crisp. Olive oil aids browning—1 tbsp (14g fat, 120 kcal) adds subtle richness. Peanut butter brings creaminess—2 tbsp (16g fat, 190 kcal) smooth and nutty. Soy sauce adds umami—1 tbsp (3g carbs, 15 kcal) salty and deep. Lime juice adds tang—1 tsp (negligible macros) bright and fresh. Chili flakes bring heat—½ tsp (negligible macros) adjustable for spice.
Variations and Substitutions
Swap firm tofu for extra-firm or tempeh—extra-firm (42g protein, 22g fat), tempeh (18g protein per 100g), denser or nuttier. Use arrowroot or flour instead of cornstarch—2 tbsp (16g carbs), lighter or thicker crunch. Sub olive oil with sesame oil or skip—sesame (14g fat), oil-free (zero fat), nuttier or leaner. Replace peanut butter with almond or cashew butter—2 tbsp (16g fat), different nutty profiles. Sub soy sauce with tamari or coconut aminos—1 tbsp (3g carbs), gluten-free or less salty. Use lemon juice or rice vinegar instead of lime—1 tsp (negligible macros), sharper or milder tang. Add ginger or garlic—½ tsp each (negligible macros), for zest or depth.
Storage Options
Store in an airtight container in the fridge for up to 4 days—crispness fades; reheat to revive! Reheat in the air fryer at 375°F for 5-7 minutes, or microwave for 1-2 minutes—add a drizzle of oil if dry; glaze fresh after reheating. Freeze for up to 2 months—freeze uncoated, thaw, then coat and air fry; sauced tofu softens if frozen.
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