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This delicious Air Fryer Peanut Curry Tofu with Gingery Cauliflower Rice is a quick, vegan, high protein, low-carb meal.
Air Fryer Peanut Curry Tofu
Rather than baking the tofu and taking the time to cook rice, I streamlined this easy Peanut Curry Tofu recipe by cooking the tofu in the air fryer and opting for cauliflower rice to keep it lower carb and veggie-forward. The cauliflower rice cooks while the tofu air fries, giving you a satisfying, flavorful vegetarian main
dish in less than 30 minutes. For more healthy tofu recipes, try this Tofu Poke Bowl, Spicy Gochujang Tofu Bowl, and Tofu Stir Fry with Soy Sesame Sauce.
Why This Peanut Curry Tofu Recipe Works
- Satisfies Dietary Restrictions: This tofu recipe is vegetarian and vegan and can be made gluten-free by swapping soy sauce with tamari. It’s also Weight Watchers friendly.
- Healthy: Cauliflower rice keeps this dish low in carbs and calories and high in protein.
- Quick: Air frying tofu and using cauliflower rice help put dinner on the table in under 30 minutes.
Peanut Curry Tofu Ingredients
- Tofu: Drain one package of extra-firm tofu.
- Soy Sauce: Use reduced-sodium soy sauce or gluten-free tamari if desired.
- Garlic: Grate one clove.
- Curry Powder is a blend of fragrant spices, including coriander, cumin, turmeric, ginger, and others.
- Peanut Sauce: Smooth peanut butter, sriracha, grated fresh ginger, soy sauce
- Peanuts for sprinkling on top of the bowls
- Gingery Cauliflower Rice: Garlic, grated fresh ginger, scallions, fresh or frozen cauliflower rice, kosher salt
How to Make Peanut Curry Tofu
- Dry Out the Tofu: Place the tofu on a plate lined with paper or tea towels. Cover with another towel and a heavy pan and press down to release the excess water from the tofu.
- Make the Tofu Marinade: Combine the soy sauce and grated garlic in a small bowl.
- Cut the Tofu: Place the tofu on its side on a cutting board. Slice it in half lengthwise, flip it back over to lay flat on the cutting board, and cut it into 32 cubes. Place them in a shallow container so the cubes are in an even layer.
- Marinate the Tofu: Sprinkle the tofu with curry powder on all sides and evenly coat it with the soy sauce. Let it marinate for at least 10 minutes.
- Make the Peanut Sauce: Whisk the peanut butter, remaining soy sauce, sriracha, and ginger in a bowl. Add a little warm water to thin it until it’s pourable.
- Air Fry the Tofu in a single layer for 12 to 14 minutes at 370°F, shaking the basket halfway through. It’s ready once it’s golden and crispy on the outside and tender on the inside.
- Cook the Cauliflower Rice: Heat a skillet with olive oil over medium heat and add minced garlic, the remaining ginger, and scallion whites. Then add the cauliflower rice, season with salt, and sauté it for four to five minutes.
- Toss the Tofu with the peanut sauce.
- How to Serve: Divide the cauliflower rice and tofu into two shallow bowls and top with scallion greens and peanuts.
Variations
- Rice: Swap cauliflower rice for regular rice.
- Protein: If you’re not a tofu fan, substitute diced chicken breasts and air fry the pieces at 400°F for 12 minutes.
- Vegetables: Add cucumber, avocado, or bell pepper to the bowls.
- Too spicy? Decrease or omit the sriracha.
Storage
If you need lunches for the week, double or triple this tofu recipe, and reheat the leftovers in the microwave. They will hold for up to four days in the refrigerator stored in airtight containers.
More Tofu Recipes You’ll Love
- Tofu Poke Bowl
- Tofu Stir Fry with Soy Sesame Sauce
- Spicy Gochujang Tofu Bowl
- Greek Tofu Bowls
- Tofu Tacos
Air Fryer Peanut Curry Tofu with Gingery Cauliflower Rice
This Air Fryer Peanut Curry Tofu with Gingery Cauliflower Rice is a quick vegan low-carb meal.
Yield: servings
Serving Size: 1 bowl
Equipment
Ingredients
For the Tofu
- 1 14-ounce package extra-firm tofu, drained
- 2 tablespoons reduced sodium soy sauce or gluten free tamari, 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
Instructions
- Drain the tofu: Place tofu on a paper towel or tea towel lined plate. Cover with another towel and place a heavy pan on top to press out excess water from tofu.
- Make Marinade: Meanwhile, in a small bowl, combine 2 tablespoons soy sauce and the grated garlic clove. Whisk to combine.
- Cut tofu into cubes: Transfer the tofu to a cutting board, flip on its side and slice in half lengthwise. Flip it back over to lay flat on the cutting board and cut into 32 equal cubes. Place in a medium size shallow container or dish so the cubes are in 1 even layer.
- Season the tofu: Sprinkle with curry powder, turning to coat all sides. Pour sauce from the bowl over the tofu, flipping pieces to make sure they are evenly coated. Marinate for at least 10 minutes.
- Make Peanut Sauce: After transferring the tofu marinade to the shallow dish, add the peanut butter, 1 teaspoon soy sauce, sriracha and 1 teaspoon ginger to the small bowl. Whisk to combine, adding warm water a little at a time to thin to pourable consistency (I added about 2 ½ tablespoons). Set aside.
- Air Fry: Spray the air fryer basket with oil. Transfer the tofu to the air fryer in a single layer and air fry 370F 12-14 minutes, shaking the basket halfway through cook time, until golden and crisp on the outside and tender on the inside.
- Make Cauliflower Rice: Meanwhile, heat a medium skillet over medium heat. Add the olive oil, swirling to coat the pan. Add the minced garlic, 1 teaspoon ginger and scallion whites. Sauté for 30 seconds then add the cauliflower rice. Sprinkle with salt and sauté for 4-5 minutes, stirring often.
- Toss with Peanut Sauce: Transfer tofu from the air fryer basket to the same shallow dish from marinating (if desired), add the sauce and toss to coat.
- To serve: In 2 shallow bowls, layer each with ½ the cauliflower rice and half the tofu. Top each with scallion greens and peanuts.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Serving: 1 bowl, Calories: 453 kcal, Carbohydrates: 24 g, Protein: 30 g, Fat: 29 g, Saturated Fat: 4.5 g, Sodium: 981 mg, Fiber: 8.5 g, Sugar: 9 g
This was a really easy and delicious recipe to make. I replaced the tofu with chicken for much better macros.
Love! Made tonight I added broccoli and ate with regular rice so good!
This was so flavorful that I wanted to eat it all! My tofu didn’t get crispy, but the flavors were great. I also sauteed some red bell peppers and snow peas and added that to the mix to get extra vegetable it is was great all together.
My first recipe review ever! We made both cauliflower rice and whole grain rice. Served with extra peanut sauce too. Yummy through and through!
Glad you enjoyed it!
So, so good! Very easy recipe. I highly recommend this and will be making this again on a regular basis!
This was sooo yum. Loved it.
Easy to follow directions and really good. I’m usually not a huge fan of cauliflower rice, but it works well in this combo. My airfryer always takes about twice as long as a recipe says. Thanks, this is in my meatless Monday rotation now.
I really liked the tofu with peanut sauce. Nice change of pace for our meal plan!
Another winning recipe. I did add some defrosted green peas to the cauliflower rice other than that I followed the recipe.
Great to try something new.
The ww points for this recipe not working in app
It is 7 points.
This was yummy! I used a different method for the tofu and added a tiny bit of cornstarch to make it extra crispy and baked it in the oven. We used microwave rice instead of cauliflower rice but used all the add-ins and it was great. I took the advice of past reviewers and added some honey to the sauce and it was all very good. Thanks!
made this tonight for myself as my hubby does not do any of the ingredients listed .. cut everything in half to make 1 serving .. bit spicy but tasty enough, tofu was a bit tough but that is probably my doing ..
Good and relatively easy to make. Next time I would add cilantro. Extra veggies would be good too.
Good, I did use ginger powder because I mistakenly thought I had fresh ginger when I did not. It was a little unclear whether you add the soy sauce garlic mixture to the tofu to marinate or to the peanut sauce. I ended up adding to the tofu to marinate. The cauliflower rice could use a little something more. But overall delish and will be making it again.
Sooo yummy!
Maybe I’m blind, but I don’t see anywhere in the recipe the measurements for the ingredients. How much soy? How much peanut butter? Where is that listed please?
Scroll to the bottom and you should see the recipe card. 🙂
I tried this recipe tonight. I think the flavour needs to be better balanced. I read below that someone else added honey to theirs, and that is what I thought might be needed too.
Tasty and insanely filling for under 300 calories.
Good recipe! I added honey because the sauce was a bit too salty even after I added 3+ TBSP of water. With a TSBP of honey it was perfect. You could also use agave or a lower sodium soy sauce. I used VH and it’s quite salty.
Quick, easy and delicious.
Love this recipe! Thank you! I have made it 3 times! Easy to follow. I doubled the recipe to feed four people.
So easy and delish! Thank you for sharing!
Absolutely delicious. Flavorful, quick, easy to prepare. Will definitely make again!
Hi Gina, this recipe looks amazing and delicious. I will be making it a few days. Can this recipe be frozen? I’m assuming most could but want to verify. Thank you
sooo good
This was wonderful, but I didn’t calculate the points until afterwards. I assumed “WW friendly” wouldn’t be 11 points per serving. Yikes. 😵💫🫤
Also, as someone else already mentioned, the WW button opens the app, but that’s it. Am I missing something?
It’s a complete meal, which easily fits into any WW day. You have to be logged into your WW account and you can see the WW breakdown on recipe builder.
Hearty and yet still light. Good flavor combo, and adding a little acid (lime juice) rounded it out.
Seriously delicious. I am impressed with all your Asian flavors!
have made this recipe 2 x since receiving an air fryer for Christmas. even my husband enjoyed it – just the right amount of spicy! Made brown rice from Trader Joe’s instead…
Delicious!!!!
Terrific! a favorite tofu recipe. I used powdered peanut butter since I saw people asking<we liked it just fine. didn't have peanuts so used cashews on top. Didn't have scallions so just used finely chopped onion in with the cauliflower rice. Decreased sirachi sauce as we are a bit sensative to heat. Steamed some peas to add to bowl for some color. Lots of flavor. Complements all around.
This recipe was extremely tasty. Just a little heat to give it a nice spice. Definitely will do again.
Pretty delicious not a tofu fan but wanted to try. Added broccoli on side. May double sauce next time. 👍
Absolutely delicious!! My family is not a huge fan of tofu but my middle son said this is the only way he will eat it! It is that good! I have a soy and wheat allergy but have been so fortunate to find Big Mountain Soy-Free Tofu made with fava beans that has the same taste and consistency as soy tofu. I also found a brand No Soy soy sauce made with kelp that tastes just like soy sauce. So for any one else with the same soy issues these are a couple of great alternatives. Thank goodness for these because this recipe was incredible and so easy to make. I made it as written. Another stellar Gina creation!!
Looking forward to trying this Gina! The Blue WW button import isn’t working for on recipe. It just says “Error, Item details cannot be fetched at this time.” If you could please check on this, it would be very appreciated. I’m so grateful you have the WW recipe import button on your recipes, it’s so convenient. Thank you, and love your recipes.
Made this tonight— so yummy! I missed that it was two servings and my husband was bummed there wasn’t enough for seconds!
The ww points link isn’t working for me. My issue or does something need to be fixed? Thanks for putting those links in. Love using your recipes because it makes tracking so easy!
If you live in Canada the link wont work.
It also doesn’t work for me…I’m in Virginia. I was able to put the recipe into the WW app, though. Thanks for another yummy meal.
The WW button also did not work for me-I’m in the U.S.
I used natural peanut butter and required more water to thin the sauce. I’d also recommend pressing the tofu and marinating for several hours to enhance the flavor
Can you use powdered peanut butter in this recipe?
I made this tonight, followed the recipe exactly. For me and my family it turned out a little bland. Absolutely needed a little more salt or spice for our taste. Also did not get as crispy on the edges as I would have liked.
You can absolutely add more salt and spice!
LOVED this! We eat a lot of tofu, so I’m always looking for new flavor combinations to use. This was delicious. We used regular rice, just softening the garlic, onion, and ginger a bit in a small pan before tossing it with the cooked rice. I roasted some broccoli to toss in as well, and we simply drizzled the sauce (which is *chef’s kiss*) over the top rather than tossing the tofu in it.
A little confused…do I add the soy sauce/garlic marinade to the tofu after it has been sprinkled with curry? Then do I use that marinade to make the peanut sauce? Two steps in using the garlic/soy..first to marinade the tofu and then to make the peanut sauce? I think so, just verifying.
Correct
This looks yummy! If I don’t have an air fryer, how would I adapt the recipe?
Bake 400F 25 min flipping half way
Sounds delicious but I don’t have an air fryer. How would you suggest preparing the tofu without one?
Is it possible to use PB2 for this recipe instead of peanut butter?
Sure it just wont be as creamy.