Crispy Peanut Tofu with Squash Noodles (Air Fryer)
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Simply Scratch · by Laurie McNamara★ 5.0 (2)

Crispy Peanut Tofu with Squash Noodles (Air Fryer)

NUTRITION · PER SERVING40M COOK
CAL 14%·PRO 42%
CARBS 21G31% OF CAL
6G FIBER9G OTHER7G TOTAL SUGAR
FAT 13G45% OF CAL
2G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy air-fried tofu and mushrooms coated in a savory peanut-sesame sauce, served over spiralized squash noodles. Quick, satisfying, and packed with plant-based protein.

mainchinesestir frybowltofudairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 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
  • 14 ounces extra firm tofu (drained, pressed and diced into cubes)
  • 2 tablespoons low-sodium tamari (or low-sodium soy sauce)
  • 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
  • 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)
PREP
20M
SODIUM
618MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.