When a craving hits for something comforting, slightly spicy, and full of texture, this Air Fryer Peanut Curry Tofu with Gingery Cauliflower Rice is the answer. Crispy cubes of tofu coated in a creamy peanut-curry glaze sit atop bright, fragrant cauliflower rice stirred with ginger and scallions. It’s an easy weeknight dinner that feels a little special—packed with plant-based protein, bold flavor, and a satisfying crunch from chopped peanuts. I love how the air fryer crisps the tofu without lots of oil, and the gingery cauliflower rice keeps the plate light and fresh.

Why you’ll love this recipe

Quick to assemble: minimal prep and the air fryer does the heavy lifting.
Flavor-packed: curry powder, fresh ginger, garlic, and peanut butter combine for a rich, layered sauce.
Textural contrast: satiny peanut sauce, crisp tofu, and crunchy chopped peanuts.
Flexible and approachable: swap sriracha for more or less heat, choose reduced-sodium soy sauce or tamari depending on dietary needs, and use fresh or frozen riced cauliflower.

Ingredients

1 14-ounce package extra-firm tofu, drained
2 tablespoons reduced sodium soy sauce or gluten free tamari, or gluten free tamari, plus 1 teaspoon
1 clove garlic, grated
1 teaspoon curry powder
2 tablespoons smooth peanut butter
1 teaspoon sriracha sauce
1 teaspoon grated fresh ginger
Olive oil spray
2 tablespoons chopped peanuts
1 tablespoon extra-virgin olive oil
1 clove garlic, minced
1 teaspoon grated fresh ginger
2 scallions, white and green separated
1 12-ounce package riced cauliflower, fresh or frozen
1/4 teaspoon kosher salt

Notes on ingredients

The ingredients list uses two distinct portions of garlic and ginger: one set grated for the peanut-curry sauce and one set minced/grated for the cauliflower rice. Keep them separate for the best flavor balance. You’ll also see the soy sauce option listed as reduced sodium soy sauce or gluten free tamari, with an extra 1 teaspoon indicated—follow the list exactly for the seasoning amounts.

Equipment

Air fryer
Mixing bowls
Medium nonstick skillet or sauté pan
Spatula and tongs
Microplane or grater for garlic and ginger

Step-by-step instructions

Below are concise, clear steps to turn the ingredient list into a finished meal. Follow them in order for the best results.

1. Press and prepare the tofu

Drain the 1 14-ounce package extra-firm tofu and press it to remove excess moisture. Wrap the tofu in a clean kitchen towel or paper towels, set a heavy skillet or cutting board on top, and let it press for at least 10–15 minutes.
After pressing, slice the tofu into even cubes so they cook uniformly in the air fryer.

2. Make the peanut-curry sauce and marinate the tofu

In a medium bowl combine: 2 tablespoons reduced sodium soy sauce or gluten free tamari, or gluten free tamari, plus 1 teaspoon, 1 clove garlic (grated), 1 teaspoon curry powder, 2 tablespoons smooth peanut butter, 1 teaspoon sriracha sauce, and 1 teaspoon grated fresh ginger.
Whisk the mixture until smooth. Taste and adjust the sriracha or soy/tamari for heat and salt as desired.
Add the tofu cubes to the bowl and gently toss so each piece becomes coated in the peanut-curry sauce. Allow the tofu to sit in the sauce while you prepare the cauliflower rice—this gives the cubes time to absorb extra flavor.

3. Cook the tofu in the air fryer

Preheat the air fryer to 375°F (190°C) if your model requires preheating.
Lightly spray the air fryer basket with olive oil spray so the tofu won’t stick.
Arrange the sauced tofu cubes in a single layer in the basket, leaving space between pieces for air circulation. Depending on the size of your air fryer, you may need to work in batches.
Air fry the tofu at 375°F for about 10–12 minutes, shaking or turning the cubes halfway through cooking. The tofu should become golden and slightly crisp at the edges without burning. If you used particularly sticky sauce, you may want to spray the tofu lightly with olive oil spray before the second half of cooking to encourage crisping.

4. Prepare the gingery cauliflower rice

While the tofu cooks, heat 1 tablespoon extra-virgin olive oil in a medium nonstick skillet over medium heat.
Add 1 clove garlic, minced, and 1 teaspoon grated fresh ginger to the hot oil and sauté for about 30 seconds, stirring constantly, until fragrant but not brown.
Add the whites of the 2 scallions (reserve the green tops for garnish) and sauté for another 30 seconds to soften.
Pour in the 1 12-ounce package riced cauliflower (use fresh or frozen). Stir to combine with the aromatics and spread the cauliflower in an even layer. Cook for about 4–6 minutes, stirring occasionally, until the cauliflower softens but still retains a slightly firm texture.
Season the cauliflower rice with 1/4 teaspoon kosher salt and the extra 1 teaspoon of reduced sodium soy sauce or gluten free tamari from the ingredient list (this is the “plus 1 teaspoon” noted with the soy/tamari). Stir well and taste, adjusting the seasoning only if necessary.
Stir in the reserved scallion greens at the end so they stay bright and fresh.

5. Finish and assemble

When the tofu is done, transfer the cubes from the air fryer to a bowl or plate. Sprinkle 2 tablespoons chopped peanuts over the hot tofu and give it a gentle toss to distribute the crunch.
Divide the gingery cauliflower rice between serving plates or bowls.
Top each bed of cauliflower rice with the air-fried peanut curry tofu and any remaining sauce from the bowl.
Garnish with any extra chopped peanuts and the green parts of the scallions for color and texture.

Serving suggestions

This Air Fryer Peanut Curry Tofu with Gingery Cauliflower Rice shines on its own, but here are a few ways to round out the meal:

Add steamed greens like bok choy, spinach, or snap peas on the side for extra color and nutrition.
For an extra saucy bowl, whisk a little warm water into any leftover peanut-curry mixture and drizzle over the tofu and rice.
Squeeze a wedge of lime over the finished dish to brighten the flavors, or top with a handful of fresh cilantro if you like herbaceous notes.

Tips and troubleshooting

Press tofu well: For the crispiest results in the air fryer, remove as much moisture as possible from the tofu before cubing and saucing.
Don’t overcrowd the air fryer: Work in batches if necessary. Air needs to circulate to create that desirable exterior texture.
Curry powder intensity varies: Start with the 1 teaspoon called for, then add a pinch more if you want bolder curry flavor.
Frozen riced cauliflower: If using frozen, add it straight to the pan from frozen and cook a bit longer—patience helps it lose extra moisture and achieve better texture.
Adjust heat: If you prefer less spice, reduce the sriracha to 1/2 teaspoon or omit it; increase to 1 1/2 teaspoons if you love heat.

Make-ahead and storage

You can prepare the peanut-curry sauce and press the tofu a few hours ahead to save time. Store any leftover tofu and cauliflower rice in airtight containers in the refrigerator for up to 3 days. Reheat the tofu in the air fryer for a few minutes to refresh its crispness and warm the cauliflower rice in a skillet over medium heat.

Nutrition and balance

This recipe balances plant protein from tofu with lower-carb, veggie-forward cauliflower rice. The peanut butter contributes healthy fats and creaminess, while aromatics like garlic and fresh ginger lend digestive and flavor benefits. Using reduced sodium soy sauce or tamari helps control sodium levels without sacrificing umami.

Final thoughts

Air Fryer Peanut Curry Tofu with Gingery Cauliflower Rice is one of those dinner recipes that feels like a treat but comes together with minimal fuss. The peanut-curry coating is rich and satisfying; the air fryer gives tofu a delightful exterior without deep frying; and the gingery cauliflower rice keeps things light and aromatic. Whether you want a quick solo dinner, a meal to share, or a flavorful lunch the next day, this recipe hits the mark for texture, taste, and ease.

Enjoy the crunch, the warm spice, and that bright ginger finish. If you make this, I’d love to hear how you customize it—extra peanuts, a lime squeeze, or a handful of herbs make great finishing touches.

Air Fryer Peanut Curry Tofu with Gingery Cauliflower Rice

A crisp air-fried tofu tossed in a creamy peanut-curry sauce served over fragrant gingery cauliflower rice.

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Prep Time 10

Cook Time 20

Total Time 40

Servings: 2 servings

Ingredients Equipment Method Notes

Ingredients

14 oz extra-firm tofu drained
2 tablespoons reduced-sodium soy sauce or tamari or gluten-free tamari
1 clove garlic grated (for marinade)
1 teaspoon curry powder
2 tablespoons smooth peanut butter
1 teaspoon sriracha
2 teaspoons fresh ginger grated, divided (1 tsp for sauce, 1 tsp for rice)
olive oil spray for air fryer basket
2 tablespoons peanuts chopped, for topping
1 tablespoon extra-virgin olive oil for cauliflower rice
1 clove garlic minced (for cauliflower rice)
2 scallions white and green separated; whites for rice, greens for garnish
12 oz riced cauliflower fresh or frozen
1/4 teaspoon kosher salt
1 teaspoon soy sauce additional, for peanut sauce

Equipment

Air Fryer
Medium Skillet
Mixing Bowls
Cutting board and knife
paper or tea towels

Method

Press the tofu: place drained tofu on a towel-lined plate, cover with another towel and set a heavy pan or weight on top for at least 10 minutes to press out excess water.
Make the marinade: in a small bowl combine 2 tablespoons soy sauce and the grated garlic clove and whisk until combined.
Cut the tofu: transfer the pressed tofu to a cutting board, halve it lengthwise, then cut into 32 (about 1-inch) cubes and arrange in a single layer in a shallow dish.
Season and marinate tofu: sprinkle the curry powder over the tofu, turning pieces to coat. Pour the soy-garlic marinade over the tofu and flip pieces so they are evenly coated. Let marinate at least 10 minutes.
Make the peanut sauce: in the small bowl used for the marinade, add 2 tablespoons peanut butter, 1 teaspoon soy sauce, 1 teaspoon grated ginger and 1 teaspoon sriracha; whisk and add warm water a little at a time (about 2 1/2 tablespoons) until the sauce is pourable. Set aside.
Air-fry the tofu: spray the air fryer basket with oil and arrange tofu in a single layer. Air fry at 370°F (188°C) for 12–14 minutes, shaking or turning halfway through, until golden and crisp.
Cook the cauliflower rice: while the tofu cooks, heat a medium skillet over medium heat. Add 1 tablespoon olive oil, swirl to coat, then add the minced garlic, 1 teaspoon grated ginger and the scallion whites; sauté 30 seconds. Add the riced cauliflower, sprinkle with 1/4 teaspoon kosher salt, and sauté 4–5 minutes, stirring often, until heated through and tender.
Toss tofu with sauce: transfer the cooked tofu back into the shallow dish used for marinating (or a bowl), pour the peanut sauce over it, and toss gently to coat all pieces.
Serve: divide the cauliflower rice between two shallow bowls, top each with half the sauced tofu, then sprinkle with scallion greens and chopped peanuts.