Air Fryer Tofu Satay

• 14 ozextra-firm tofu — pressed and cubed; the soy allergen
• 1 tbspneutral oil
• 1 tspground turmeric
• 1 tspground coriander
• 2 clovesgarlic — grated
• 1 tbspcoconut sugar — or brown sugar
• 1/2 cupnatural peanut butter — the peanut allergen
• 1 tbsplime juice
• 1/2 tspchili flakes — or to taste
• 1/3 cupwarm water — to thin the sauce

Method

1. 01

   Press the tofu 15 minutes to drive out water, then cube it. Toss the cubes with the oil, turmeric, coriander, half the garlic, and half the sugar; let sit 15 minutes. Thread onto soaked wooden skewers that fit your basket.

2. 02

   Air fry at 390°F for 16 minutes, turning the skewers halfway, until the tofu is golden and firm with crisp edges.

3. 03

   Meanwhile, whisk the peanut butter, lime juice, chili flakes, and remaining garlic and sugar with the warm water until you have a pourable, glossy sauce. Loosen with more water if it stiffens.

4. 04

   Serve the hot skewers with the peanut sauce spooned over or alongside for dipping.