Crispy Baked Tofu Peanut (Print version)

Golden baked tofu coated in a rich, savory peanut sauce with aromatic spices and fresh garnishes.

# Ingredient List:

→ Tofu

01 - 14 oz extra-firm tofu
02 - 2 tablespoons cornstarch
03 - 2 tablespoons neutral oil (canola or vegetable)
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper

→ Peanut Sauce

06 - 1/3 cup creamy peanut butter
07 - 2 tablespoons soy sauce (or tamari for gluten-free)
08 - 1 tablespoon maple syrup or honey
09 - 1 tablespoon rice vinegar or lime juice
10 - 1 tablespoon toasted sesame oil
11 - 1 garlic clove, minced
12 - 1 teaspoon grated fresh ginger
13 - 2-4 tablespoons warm water, to thin

→ Garnish (optional)

14 - 1 tablespoon toasted sesame seeds
15 - 2 spring onions, sliced
16 - Fresh cilantro leaves

# How To Make It:

01 - Heat the oven to 425°F and line a baking sheet with parchment paper.
02 - Drain and press tofu for at least 10 minutes to remove excess moisture, then cut into 1-inch cubes.
03 - In a mixing bowl, toss tofu cubes with oil, cornstarch, salt, and pepper until fully coated.
04 - Spread tofu cubes in a single layer on the baking sheet and bake for 25 to 30 minutes, flipping halfway through, until golden and crispy.
05 - While tofu bakes, whisk together peanut butter, soy sauce, maple syrup, vinegar, sesame oil, garlic, and ginger. Gradually add warm water until smooth and pourable.
06 - Transfer baked tofu to a large bowl, pour the peanut sauce over it, and gently toss to coat evenly.
07 - Serve immediately, garnished with sesame seeds, sliced spring onions, and fresh cilantro as desired.

# Expert Advice:

01 -
  • The tofu gets crispy on the outside without any frying, which means less mess and guilt-free crunch.
  • The peanut sauce is so good you will want to drizzle it on everything from noodles to roasted vegetables.
  • It comes together in under an hour and works perfectly as a main dish or a protein-packed side.
02 -
  • Pressing the tofu is not optional, the drier it is, the crispier it will get in the oven.
  • Do not overcrowd the baking sheet or the tofu will steam instead of crisp, give each piece a little space.
  • Add the water to the peanut sauce slowly, it is easy to thin it too much and harder to thicken it back up.
03 -
  • Flip the tofu halfway through baking so both sides get evenly golden and crispy.
  • Taste the peanut sauce before tossing and adjust the sweetness, saltiness, or acidity to your liking.
  • Use a silicone spatula to toss the tofu in the sauce, it is gentler and keeps the crispy coating intact.

Return