Step 1

In a small bowl, combine the powdered peanut butter with 3 tablespoons of water, mixing until combined.

Step 2

Next stir in the garlic, ginger, tamari, toasted sesame oil and Chinese cooking wine.

Step 3

When ready to serve, heat in a small sauce pan until warmed

Step 4

Cut the (pressed) tofu into ½-inch cubes.

Step 5

In a medium bowl, combine 2 tablespoons tamari, 1 teaspoon sesame oil and cornstarch. Once combined, toss with sesame seeds.

Step 6

Then, preheat your air fryer to 390° or 400° depending on your model. Working in batches, add the tofu in a single layer and air fry for 8 to 10 minutes or until crispy. Transfer to a paper towel lined plate and repeat with the remaining tofu.

Step 7

Then add the sliced shiitake into the air fryer and cook for 4 minutes. You can reheat the tofu by adding it back into your air fryer and heating for a minute or two.

Step 8

Heat a 10-inch skillet over medium heat and spray with olive oil spray.

Step 9

Once hot, add the spiralized squash noodles and the garlic powder. Toss occasionally until tender yet still a bit firm. About 7 to 8 minutes.

Step 10

Finally serve the zoodles into bowls and add the crispy tofu, shiitake mushrooms and peanut sauce. Then top with crushed peanuts, sliced green onions, sesame seeds and minced cilantro. Don’t forget about the wedge of lime on the side.