Crispy Tofu Bowl with Peanut Drizzle

This is the bowl I come back to every week. Crispy air fryer tofu, tossed in a sticky soy-sriracha glaze, served over roasted baby potatoes and charred broccoli, finished with peanut drizzle and tamari almonds. It takes about 40 minutes, and it is genuinely hard to stop eating.

Time to read: 10 mins | Time to make: 40 minutes | Yields: about 4 servings

Crispy Tofu

Ingredients

Crispy Tofu

• 14 oz (400g) extra firm tofu, drained

• ½ cup (20g) tapioca flour

• 1½ tsp kosher salt

• Freshly cracked black pepper

• Cooking spray

Sticky Glaze

• 3 tbsp soy sauce

• 3 tbsp rice vinegar

• 2 tbsp coconut sugar

• 1 tsp maple syrup

• ½ tsp sriracha

Crispy Potatoes, Garlicy Broccoli, Tamari Almonds & Peanut Sauce

Ingredients

Crispy Potatoes

• 1 lb (450g) baby potatoes, halved

• 1 tbsp olive oil or spray

• 1 tsp garlic powder

• ½ tsp smoked paprika

• Salt and pepper

Air Fryer Broccoli

• 1 head broccoli, cut into florets

• 2 tbsp olive oil or spray

• ½ tsp garlic powder

• Salt and pepper

Tamari Almonds

• 1 cup (140g) raw almonds

• 1 tbsp tamari

• 1 tsp maple syrup

• 1 tsp olive oil

Peanut Drizzle

• 3 tbsp peanut butter

• 1 tsp soy sauce

• 1 tsp maple syrup2 tsp lime juice

• 2 tsp sriracha

• 1 tbsp warm water (if needed)

  To Serve

• 1 avocado, sliced

• 2 green onions, sliced

• Fresh cilantro

Method

1. Cook the potatoes. Toss halved potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper. Air fry at 400°F (205°C) for 18–22 minutes, shaking halfway, until golden and crispy. Set aside.

2.  Air fry the broccoli. Toss broccoli with olive oil, garlic powder, salt, and pepper. Air fry at 390°F (200°C) for 7–9 minutes, shaking halfway, until crisp-tender with charred edges. Set aside.

3. Prepare the tofu.

   • Heat air fryer to 375°F, if preheating is recommended for your model.

   • Wrap tofu in a clean kitchen towel or several layers of paper towels. Place on a plate, weigh down with something heavy, and press for at least 10 minutes and up to 30.

   • In a large bowl, combine tapioca flour, salt, and pepper. Unwrap tofu, pat dry once more, and cut into ¾-inch cubes. Add to the flour mixture and toss gently with your fingers until evenly coated.

   • Spray the air fryer basket with cooking spray. Transfer tofu, shaking off any excess flour. Spray the tops of the tofu pieces once more. Air fry until slightly puffed, about 10 minutes. Toss or shake, then continue cooking until lightly golden and crisped all around, about 10 more minutes.

   • While the tofu cooks, wipe out the large bowl. In a small skillet over medium heat, combine coconut sugar, rice vinegar, and soy sauce. Cook, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon, about 5 minutes. Remove from heat and stir in sambal oelek or sriracha.

   • Return the crispy tofu to the large bowl. Pour the glaze over and toss to coat. Transfer to a serving plate and top with scallions if using.

4. Make Tamari Almonds

   • Preheat oven to 325°F (165°C). Line a baking tray with parchment.

   • Toss almonds with tamari, maple syrup, avocado oil, garlic powder, and smoked paprika until evenly coated.

   • Spread in a single layer on the lined tray.

   • Bake 14–18 minutes, stirring halfway through.

   • Remove from oven. Add sesame seeds if using. Let cool completely on the tray — do not touch them until they're fully cool.Make the peanut drizzle. Whisk together peanut butter, soy sauce, maple syrup, lime juice, and sriracha. Add warm water a little at a time until smooth and drizzleable.

5. Assemble. Divide potatoes between bowls. Add broccoli, glazed tofu, and avocado slices. Drizzle generously with peanut sauce. Finish with green onion, cilantro, and crushed tamari almonds.

Tips & Storage

• Pressing the tofu is non-negotiable. Even 10 minutes makes a real difference for crispiness — longer is better.

• Tapioca flour gives a slightly lighter, crispier crust than potato starch. Either works, but tapioca is my preference here.

• Cook components simultaneously where possible: almonds in the oven while potatoes and broccoli rotate through the air fryer saves about 15 minutes.

• The peanut drizzle thickens quickly — make it last and add more water if needed.

• Storage: components keep separately for 3–4 days in the fridge. Keep the avocado and drizzle separate, add fresh before serving.