Thai Peanut Tofu with Stir-Fried Veggies

Crispy, golden tofu meets a luscious Thai peanut sauce in this flavor-packed dish! Air-fried to perfection, the tofu is coated in a rich, nutty sauce and paired with a vibrant mix of bell peppers, sugar snap peas, zucchini, and carrots. A sprinkle of peanuts adds the perfect crunch—no rice or noodles needed!

Cuisine

Thai

Difficulty

Easy

Duration

27 Minutes

Diet

Vegetarian, Vegan-Adaptable

Cooking Technique

Air Fry

Keywords

Instant Pot Culinary Team, Peanut Butter, Tofu, Vegetables

Prep Time

15 Minutes

Cook Time

12 Minutes

Servings

4 Servings

Ingredients

1 block (14 oz.) extra-firm tofu, pressed and cut into 1-inch cubes
3 tbsp. cornstarch
5 tbsp. soy sauce, divided
3 tbsp. sesame oil, divided
2 tsp. ground ginger
1 tbsp. garlic powder, divided
⅓ cup creamy peanut butter
1 lime, juiced
1 tbsp. rice vinegar
2 tbsp. honey
1 tbsp. sriracha
1 tsp. grated ginger
1 garlic clove, grated
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 cup sugar snap peas
1 medium carrot, cut into coins
1 small zucchini, large dice
¼ cup chopped peanuts

Instructions

In a bowl, toss tofu with cornstarch, 2 tablespoons soy sauce, 1 tablespoons sesame oil, ground ginger, and 2 teaspoons garlic powder until evenly coated.
Preheat the air fryer to 400°F / 200°C. Arrange tofu in a single layer in the basket. Air fry for 12 minutes until crispy and golden.
In a bowl, whisk together peanut butter, lime juice, 2 tablespoons soy sauce, 1 tablespoon sesame oil, rice vinegar, honey, sriracha, grated ginger, and grated garlic until smooth.
Toss bell peppers, sugar snap peas, carrot, and zucchini with 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 1 teaspoon garlic powder. Spread in the air fryer basket and Air Fry at 400°F / 200°C for 12 minutes, shaking halfway.
Toss the crispy tofu with half the peanut sauce. Plate alongside the roasted veggies and garnish with chopped peanuts. Serve with the remaining peanut sauce.