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!

INSTRUCTIONS

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.