Ingredients
2 12.3-oz. packages extra-firm tofu, drained
3 tbsp. canola oil
2 tsp. grated garlic, divided
2 1/2 tbsp. low-sodium soy sauce, divided
3 tbsp. natural smooth peanut butter
1 tbsp. agave or honey
1 tbsp. fresh lime juice
1/4 c. hot water
1/4 tsp. grated ginger
1 tsp. sriracha
1 tbsp. toasted sesame oil
2/3 c. cornstarch
8 oz. soba noodles, cooked per package directions
5 oz. baby spinach
Step 1
Pat tofu dry with paper towels and cut into 3/4-inch cubes.
Step 2
In small bowl, whisk together canola oil, half of garlic, and 1 tablespoon soy sauce. Transfer one-third to small baking dish, coating bottom evenly. Add tofu and pour remaining marinade on top. Gently turn tofu to coat and let sit at room temp 45 minutes.
Step 3
In medium bowl, combine peanut butter, agave, and lime juice with remaining 11/2 tablespoons soy sauce. Gradually whisk in hot water to emulsify. Whisk in ginger, sriracha, sesame oil, and remaining garlic. Set aside.
Step 4
Heat air fryer to 400°F. Carefully dredge marinated tofu in cornstarch, coating evenly and shaking off excess. Add tofu to air fryer basket, spacing apart. Air-fry, shaking basket twice, until golden brown and crisp, 15 to 18 minutes.
Step 5
Meanwhile, in large bowl, toss warm soba noodles with baby spinach and peanut sauce. Serve topped with crispy tofu.
