Peanut Tofu Noodles with Veggies

Preheat your air fryer to 400°F.

In a large bowl, toss the cubed tofu with olive oil, soy sauce, cornstarch, garlic powder, and onion powder until evenly coated.

Arrange tofu in a single layer in the air fryer basket. Air fry for 13–15 minutes, shaking halfway through, until golden and crispy on the edges. Set aside.

In a medium bowl or jar, whisk together the peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger.

Slowly whisk in warm water until the sauce reaches a smooth, pourable consistency.

Bring a large pot of water to a boil. Cook the noodles according to package instructions. Drain and toss with the peanut sauce.

Heat a large skillet or wok over medium-high heat. Add the veggies (and 1 tablespoon oil if needed).

Cook for 4–6 minutes, stirring often, until heated through and slightly tender but still crisp.

Add the cooked noodles to the skillet with the veggies and toss to combine.

Serve with the crispy air fryer tofu topped with green onions, sesame seeds, and chili crisp if desired.

For 4 people, I like to use 2 blocks of tofu for a higher protein meal. That being said, 1 block of tofu also works well for 4 people!