Air Fryer Peanut Tofu

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For the tofu:

  • 16 ounces extra-firm tofu, drained and pressed
  • 1/4 cup peanut butter
  • 1/8 cup hot water
  • 1 tablespoon soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon miso paste
  • 1/4 teaspoon red pepper flakes, add more for more spice

For the vegetables:

  • 2 large carrots, peeled and cut into thin strips
  • 1 1/2 cups sugar snap peas, cut in half
  • 1/2 cup radishes, cut into quarters
  • 1 medium red bell pepper, cut into thin strips
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 3-4 teaspoons water


  1. Once tofu has been pressed, chop into one-half-inch cubes.
  2. Whisk together peanut butter, water, soy sauce, rice vinegar, miso paste and red pepper flakes in a bowl to make the peanut sauce.
  3. Pour the peanut sauce over the tofu cubes and toss to cover all the pieces. Marinate the tofu in peanut sauce and place in a covered container in the fridge for at least 1 hour.
  4. Heat the air fryer to 400 F. Place tofu in air fryer basket in a single layer and cook for 10 minutes, flipping halfway, until golden brown and crispy.
  5. While the tofu is cooking, stir-fry the vegetables. Heat the sesame oil in a Cutco Wok on medium heat until it shimmers (if using a traditional wok, heat over high heat). Add vegetables, soy sauce and water, and cook, stirring periodically until they are crisp-tender.
  6. Once both are ready, serve.