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Crispy Peanut Tofu with Squash Noodles (Air Fryer)

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In this Crispy Air Fryer Tofu with Peanut Sauce recipe, tofu and shiitake mushrooms are air fried until crisp, drizzled with a simple sesame peanut sauce and served with squash noodles for a quick and easy lunch or dinner.
Course Mains & Entrees
Cuisine Asian, American
Keyword air fryer, boiled dinner, healthy, tofu, vegetarian
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 4 servings
Calories 231
Author Laurie McNamara

Ingredients

FOR THE PEANUT SAUCE:

  • 6 tablespoons powdered peanut butter I like PB2
  • 1 clove garlic small, finely grated
  • 1/2 teaspoon ginger paste
  • 1 tablespoon low-sodium tamari or low-sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon Chinese cooking wine

FOR THE PEANUT TOFU AND SQUASH NOODLES:

  • 14 ounces extra firm tofu drained, pressed and diced into cubes
  • 2 tablespoons low-sodium tamari or low-sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon cornstarch
  • 2 teaspoons toasted sesame seeds optional
  • olive oil spray
  • 2 medium yellow squash spiralized
  • 2 medium zucchinis spiralized
  • 6 to 8 ounces shiitake mushrooms stems removed and caps sliced
  • 1/4 teaspoon garlic powder

FOR SERVING:

  • 1/4 cup chopped peanuts for serving
  • cilantro chopped, for serving
  • 2 green onions sliced, for serving
  • sambal oelek for serving
  • lime wedges for serving
  • sesame seeds for serving

Instructions

FOR THE SAUCE:

  • In a small bowl, combine the powdered peanut butter with 3 tablespoons of water, mixing until combined.
  • Next stir in the garlic, ginger, tamari, toasted sesame oil and Chinese cooking wine.
  • When ready to serve, heat in a small sauce pan until warmed

FOR THE TOFU AND SQUASH NOODLES:

  • Cut the (pressed) tofu into ½-inch cubes.
  • In a medium bowl, combine 2 tablespoons tamari, 1 teaspoon sesame oil and cornstarch. Once combined, toss with sesame seeds.
  • Then, preheat your air fryer to 390° or 400° depending on your model. Working in batches, add the tofu in a single layer and air fry for 8 to 10 minutes or until crispy. Transfer to a paper towel lined plate and repeat with the remaining tofu. 
  • Then add the sliced shiitake into the air fryer and cook for 4 minutes. You can reheat the tofu by adding it back into your air fryer and heating for a minute or two.

FOR THE SQUASH NOODLES:

  • Heat a 10-inch skillet over medium heat and spray with olive oil spray.
  • Once hot, add the spiralized squash noodles and the garlic powder. Toss occasionally until tender yet still a bit firm. About 7 to 8 minutes.
  • Finally serve the zoodles into bowls and add the crispy tofu, shiitake mushrooms and peanut sauce. Then top with crushed peanuts, sliced green onions, sesame seeds and minced cilantro. Don’t forget about the wedge of lime on the side.

Nutrition

Serving: 1serving | Calories: 231kcal | Carbohydrates: 20g | Protein: 19g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 904mg | Potassium: 918mg | Fiber: 6g | Sugar: 8g | Vitamin A: 489IU | Vitamin C: 36mg | Calcium: 98mg | Iron: 3mg