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Crispy Tofu with Napa Cabbage, Snow Peas & Shiitake Mushrooms

Crispy air-fried tofu meets tender shiitake mushrooms, crunchy snow peas, and Napa cabbage in a ginger-garlic sesame sauce. Chopped peanuts, scallions, and black sesame seeds add a flavorful finish.
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Servings: 3
Course: Main Course
Cuisine: Asian
Ingredients Method Notes

Ingredients
  

Crispy Tofu
  • 1 block extra-firm tofu 14 ounces, drained and pressed
  • 1 tablespoon arrowroot starch
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • 2 teaspoons avocado oil
Vegetables
  • 6 cups chopped Napa cabbage
  • 2 cups snow peas strings removed
  • 5 ounces shiitake mushrooms stems removed and caps sliced
  • 1 teaspoon avocado oil
  • 3 garlic cloves minced
  • 1 tablespoon grated fresh ginger
Sauce
  • 2 tablespoons reduced-sodium tamari or soy sauce
  • 2 tablespoons unseasoned rice wine vinegar
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon maple syrup
  • 2 tablespoons water
  • ½ teaspoon arrowroot starch
  • ¼ teaspoon red pepper flakes optional
Toppings
  • ¼ cup chopped unsalted peanuts
  • 3 green onions sliced
  • 1 tablespoon black sesame seeds
  • Lime wedges optional

Method
 

  1. Prepare the tofu: Press tofu for 15–20 minutes, then cut into cubes. Pat dry and toss with avocado oil, garlic powder, and salt. Sprinkle with arrowroot and toss until lightly coated.
  2. Air-fry: Arrange in a single layer in a preheated air fryer at 400°F. Cook for 12–16 minutes, shaking halfway through, until golden and crisp. Work in batches if needed.
  3. Mix the sauce: Whisk all sauce ingredients together until the arrowroot dissolves.
  4. Brown the mushrooms: Heat the remaining teaspoon of avocado oil in a large skillet or wok over medium-high heat. Add mushrooms and cook for 4–5 minutes, stirring occasionally.
  5. Cook the vegetables: Add garlic and ginger; stir for 30 seconds. Add the cabbage’s thicker white pieces and snow peas; cook for 2 minutes. Add the leafy cabbage and cook for another 1–2 minutes, keeping the vegetables slightly crisp.
  6. Add sauce: Whisk the sauce again, pour into the skillet, and toss for 1–2 minutes until lightly thickened.
  7. Finish: Gently fold in the tofu just before serving, or place it on top to preserve its crispness. Sprinkle with peanuts, green onions, and black sesame seeds. Add lime juice if desired.

Notes

Nutrient Approximate amount
Calories 350 kcal
Protein 23 g
Total carbohydrate 25 g
Dietary fiber 6 g
Total fat 20 g
Saturated fat 3 g
Sodium 650 mg
Serving suggestion: Enjoy as a vegetable-rich bowl, or serve with brown rice or quinoa for a more substantial meal.