Crispy Baked Tofu Peanut

I used to think tofu was boring until a neighbor brought over a batch of golden, crispy cubes drizzled in peanut sauce after a long afternoon of helping her paint her kitchen. The contrast between the crunchy edges and the creamy, nutty glaze made me rethink everything. I went home that night and tried to recreate it, and after a few rounds of tweaking the bake time and sauce consistency, I finally nailed it.

The first time I made this for a potluck, I watched a self-proclaimed tofu skeptic go back for thirds. She kept asking what the secret was, and I realized there was no secret, just good technique and a sauce that makes you want to lick the bowl. That night, I felt like I had finally cracked the code on making tofu exciting enough to win over anyone.

Ingredients

• Extra-firm tofu: Pressing it well is the key to crispy results, so do not skip that step even if you are in a hurry.
• Cornstarch: This creates a light coating that crisps up beautifully in the oven without any deep frying.
• Neutral oil: Just enough to help the tofu brown and keep it from sticking to the pan.
• Creamy peanut butter: I prefer the kind without added sugar, but any smooth variety works as long as it is not the natural separated kind that is hard to whisk.
• Soy sauce: Adds that salty umami depth, and if you need it gluten-free, tamari is a perfect swap.
• Maple syrup: Balances the salt with just a hint of sweetness, though honey works too if that is what you have.
• Rice vinegar: Brightens the whole sauce, and lime juice is a great alternative if you want a little citrus zing.
• Toasted sesame oil: A small amount goes a long way in adding that warm, nutty aroma.
• Garlic and ginger: Fresh is best here, the punch of flavor makes the sauce come alive.
• Warm water: Thins the sauce to the perfect drizzling consistency, add it slowly until it looks right to you.

Instructions

Prep the oven and tofu:

Preheat your oven to 425°F and line a baking sheet with parchment paper. Drain the tofu, press it between clean kitchen towels or paper towels for at least 10 minutes, then cut it into 1-inch cubes.

Coat the tofu:

Toss the cubes gently in a bowl with oil, cornstarch, salt, and pepper until every piece is lightly dusted. Be gentle so they do not break apart.

Bake until golden:

Spread the tofu in a single layer on the baking sheet and bake for 25 to 30 minutes, flipping halfway through. You will know it is ready when the edges are crispy and golden brown.

Make the peanut sauce:

While the tofu bakes, whisk together peanut butter, soy sauce, maple syrup, vinegar, sesame oil, garlic, and ginger in a bowl. Add warm water one tablespoon at a time until the sauce is smooth and pourable.

Toss and serve:

Transfer the hot tofu to a large bowl, pour the peanut sauce over it, and toss gently to coat. Serve right away with sesame seeds, spring onions, and cilantro if you like.

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One rainy evening, I made this for my sister who was going through a rough week, and we sat on the couch with bowls of tofu over rice, talking and laughing until the rain stopped. She still texts me asking for the recipe every few months, even though I have sent it to her at least three times.

Serving Suggestions

I love piling this tofu over a bowl of steamed jasmine rice with a handful of stir-fried vegetables on the side. It also works beautifully tossed with cold noodles for a quick lunch, or tucked into lettuce wraps with shredded carrots and cucumber. Sometimes I just eat it straight from the bowl with chopsticks while standing at the counter.

Customizing the Sauce

If you like heat, stir in a teaspoon of sriracha or a pinch of chili flakes when you make the sauce. For a nut-free version, swap the peanut butter for sunflower seed butter, it has a similar creamy texture and mild flavor. I have also added a splash of coconut milk to make it even richer, and it was delicious.

Storage and Reheating

Leftover tofu keeps well in the fridge for up to three days, though it will lose some of its crispness. I like to reheat it in a hot oven or air fryer for a few minutes to bring back that crunch. The peanut sauce thickens when cold, so just whisk in a little warm water before tossing it with the tofu again.

• Store the tofu and sauce separately if you want to keep the tofu crispy longer.
• The sauce can be made a day ahead and kept in an airtight container in the fridge.
• Do not freeze the tofu after baking, the texture gets spongy and strange.

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This dish has become one of those recipes I make without thinking, the kind that feels like a warm hug after a long day. I hope it brings you as much comfort and joy as it has brought me.

Recipe FAQs

→ How do I make the tofu crispy?

Press the tofu to remove excess moisture, coat it evenly with cornstarch and oil, then bake at high heat, flipping halfway, until golden and crisp.

→ Can I adjust the peanut sauce's thickness?

Add warm water gradually to the peanut butter mixture until reaching a smooth, pourable consistency that coats the tofu well.

→ What are good garnishes to enhance this dish?

Toasted sesame seeds, sliced spring onions, and fresh cilantro bring fresh aroma and textural contrast.

→ How can I make this dish vegan and gluten-free?

Use tamari instead of soy sauce for gluten-free needs and choose vegan-friendly sweeteners like maple syrup.

→ What can I serve this tofu with?

Pair it with steamed rice, noodles, or stir-fried vegetables for a balanced and satisfying meal.