PB TOFU “CHICKEN” pieces
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Extra Firm Tofu - 1 block
Peanut Butter - 1 jar
Tamari - 1 bottle
Rice Vinegar - 1 bottle
Maple Syrup - 1 bottle
Sesame Oil - 1 small bottle
Ginger Powder - 1 small bottle
Garlic Powder - 1 small bottle
Cornstarch - 1 box
Directions
Drain a block of extra firm tofu. You can optionally press out any excess water from the tofu while you make the marinade.
In a bowl, add ¼ cup (65g) of peanut butter, 2 tablespoons (36g) of tamari, 2 teaspoons (10g) of rice vinegar, 1 tablespoon (20g) of maple syrup, 1 teaspoon (5g) of sesame oil, ½ teaspoon each of garlic powder (2g) and ginger powder (1g), 1 tablespoon (8g) of cornstarch, 3 tablespoons (45g) of water.
Whisk to combine. If the sauce is too thick, add another tablespoon of water.
Pull the tofu apart with your fingers into bite-size chunks and drop them into the bowl. Using a wooden spoon or spatula, gently mix to evenly coat the tofu.
Add tofu to the air fryer at 400° F (205° C) for about 12-14 minutes, until it is nice and crispy. Serve with soba noodles, red cabbage, matchstick carrots, green onions, cilantro, sesame seeds, and a quartered lime.