Air fryer tofu with vegetables and peanut sauce
Crisp outside, soft inside – without a litre of oil in a pan. The sauce turns plain tofu into a real dish.
⏱ 20 min · serves 2 · Asian · Mild
363kcal
31 gprotein
14 gcarbs
24 gfat
7 gfibre
Per serving, out of 2. Worked out from the grams of each ingredient using a food database – so it's approximate.
Allergens: Soya, Peanuts and Gluten
Ingredients (serves 2)
- Tofu (firm)300 g
- Bell pepper150 g
- Courgette200 g
- Rapeseed / sunflower oil10 g
- Peanut butter20 g
- Soy sauce15 g
Also: Garlic, ginger, spring onion
Method
- Get ready: heat the air fryer to 200 °C (about 3 min). Cube the tofu, slice the pepper and courgette.
- Put the tofu and vegetables in a bowl, drizzle with the oil, and toss gently so nothing breaks apart.
- Put them in the basket in a single layer and cook in the air fryer at 200 °C for 12 min, shaking the basket halfway through, until the tofu is golden at the edges.
- While it cooks, whisk the peanut butter, soy sauce and 30 ml warm water in a small bowl into a smooth sauce.
- Toss the cooked tofu and vegetables with the sauce.
- Sprinkle with spring onion and serve.
Tips
- Press the tofu between towels for 10 min before cooking – the drier it is, the crispier it turns out.
- The sauce thickens as it cools – thin it with a splash of water if needed.
- Want it hotter? Stir a pinch of chilli flakes into the sauce.
- Want it milder? Leave the chilli out of the sauce – peanuts are naturally mild on their own.
How much should you actually eat?
The free calculator works out your daily calories and protein in about a minute – never below a safe minimum. Then pick recipes from here that fit. No sign-up needed.
Find this recipe in
More like this
We haven't tested this recipe in our own kitchen yet – if you spot something off, let us know. Dumpli is a dumpling, not a doctor: for health questions, talk to your doctor.