Air Fryer Tofu With Peanut Sauce and Lime

Golden edges, tender centers, and a creamy peanut-lime drizzle make this air fryer tofu an easy centerpiece for rice bowls or a crunchy cucumber salad. Cook the tofu with a light cornstarch coating, then add the sauce at the table rather than putting it into the fryer.

Yield: 2 main-dish servings or 4 smaller servings. Estimated timing: 15–20 minutes to press the tofu, about 10 minutes of hands-on preparation partly overlapping with pressing, and 12–16 minutes cooking per batch. Allow approximately 35–45 minutes total if everything fits in one spaced single layer; each additional batch adds about 12–16 minutes.

Ingredients

For the tofu

• 1 (14- to 16-ounce) block extra-firm tofu, drained
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon avocado or canola oil, plus a little for brushing the basket
• 1/2 teaspoon garlic powder
• 1 tablespoon cornstarch

For the peanut-lime sauce

• 1/4 cup smooth peanut butter, well stirred
• 2 tablespoons fresh lime juice
• 1 tablespoon reduced-sodium soy sauce
• 2 teaspoons maple syrup
• 1 teaspoon finely grated fresh ginger
• 1 small garlic clove, finely grated
• 1/2 teaspoon sriracha, optional
• 2–4 tablespoons warm water, plus more as needed

For finishing and serving

• 2 tablespoons chopped roasted peanuts
• 2 tablespoons sliced scallions
• 1 lime, cut into wedges
• Cooked rice and sliced cucumber, optional

How To Make It

1. Press and dry the tofu. Wrap the drained block in a clean kitchen towel or several layers of paper towels. Set it on a plate, place a flat cutting board on top, and add a moderately heavy skillet. Press for 15–20 minutes without crushing the block. Unwrap and blot the surface dry. Extra-firm tofu gives this method the structure it needs; avoid substituting soft or silken tofu.

1. Make the sauce before heating the fryer. While the tofu presses, whisk together the peanut butter, lime juice, soy sauce, maple syrup, ginger, garlic, optional sriracha, and 2 tablespoons warm water. Keep whisking, adding the remaining water a tablespoon at a time, until the sauce falls from the whisk in a thick ribbon. Taste and adjust with a little more lime for brightness or maple syrup for sweetness. Set out your toppings and serving bowls now, too. Peanut butter, lime, soy sauce, and a little sweetness form a useful base for a sauce served with crisp tofu.

1. Cut and coat. Cut the tofu into roughly 1-inch cubes. In a wide bowl, gently toss them with the soy sauce, oil, and garlic powder. Sprinkle over half the cornstarch, toss carefully, then add the rest and toss again. Aim for a thin, even coating rather than thick white patches. Adding starch after the liquid seasonings helps distribute it over the tofu.

1. Preheat and arrange. Preheat the air fryer to 400°F (204°C), following your appliance’s instructions. Lightly brush the basket or crisper plate with oil. Arrange the cubes in one layer with small gaps between them. Cook all the tofu together if it fits this way; otherwise, cook only as many batches as needed. Avoid piling the cubes into a deep layer, which prevents the circulating air from reaching their surfaces evenly.

1. Air-fry until crisp at the edges. Cook for 12–16 minutes per batch, shaking the basket or turning the cubes gently after 6–7 minutes. Begin checking at 10 minutes, particularly with a powerful fryer or very dry tofu. Look for golden corners and a dry, lightly crisp exterior, with a center that still yields when pressed. Remove finished pieces rather than waiting for every side to become dark brown. Comparable methods at this temperature range from about 10 to 15 minutes, so use those texture cues rather than treating the timer as a guarantee.

1. Finish and serve immediately. Divide the tofu between bowls, adding rice and cucumber if using. Spoon a little peanut sauce over the top and pass the rest separately. Scatter with peanuts and scallions, then offer lime wedges for squeezing. For a fully coated finish, gently toss the tofu with just enough sauce to cover it immediately before serving.

Tips

• Choose your tofu deliberately. Water-packed extra-firm tofu benefits from pressing. Vacuum-packed super-firm tofu is drier and can generally be blotted rather than pressed; check it early so its edges do not become overly chewy.
• Keep the coating light. Cornstarch encourages crisp edges, but more is not necessarily better. Start with the measured tablespoon and toss thoroughly before deciding any spots need extra coverage.
• Keep the peanut sauce out of the fryer. Add it after cooking, as in comparable peanut-tofu methods. This keeps the cooking stage focused on crisping the tofu and lets you control how heavily each serving is dressed.
• Make a bowl, not another cooking project. Rice, cucumber, and scallions are enough to round out the serving. If you already have roasted broccoli or other cooked vegetables, add those rather than crowding them into the tofu basket.

Storage and Reheating

Refrigerate leftover tofu and sauce in separate airtight containers within 2 hours, or within 1 hour if the surrounding temperature exceeds 90°F (32°C). Keep refrigerated at 40°F (4°C) or below and use within 3–4 days.

For unsauced tofu, try reheating in a single layer at 350°F (175°C) for approximately 5–7 minutes, checking early. Reheat leftovers to 165°F (74°C) throughout. Already-sauced tofu is easier to warm gently in the microwave, although it will be softer rather than crisp.

For the best texture, reheat only the tofu you plan to eat and add the peanut-lime sauce just before serving.