Crispy Baked Tofu Sauce (Print version)

Golden baked tofu paired with a rich sesame peanut sauce, perfect as a protein-rich vegan dish.

# Ingredient List:

→ Crispy Baked Tofu

01 - 14 oz extra-firm tofu
02 - 2 tbsp cornstarch
03 - 2 tbsp neutral oil (canola or grapeseed)
04 - 1/2 tsp fine sea salt
05 - 1/4 tsp black pepper

→ Sesame Peanut Sauce

06 - 3 tbsp creamy peanut butter
07 - 1 1/2 tbsp soy sauce (or tamari for gluten-free)
08 - 1 tbsp toasted sesame oil
09 - 1 tbsp rice vinegar
10 - 1 tbsp maple syrup or honey
11 - 1–2 tsp sriracha or chili garlic sauce (optional)
12 - 2 tbsp warm water (adjust as needed)

→ For Serving & Garnish

13 - 2 tbsp toasted sesame seeds
14 - 2 green onions, thinly sliced
15 - 1 small red chili, finely sliced (optional)
16 - Steamed rice, noodles, or stir-fried vegetables (optional)

# How To Make It:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - Wrap tofu in a clean kitchen towel and place a heavy object on top. Drain for 10–15 minutes to remove excess moisture.
03 - Cut pressed tofu into 3/4-inch cubes.
04 - In a large bowl, gently toss tofu cubes with cornstarch, neutral oil, sea salt, and black pepper until evenly coated.
05 - Arrange coated tofu cubes in a single layer on the prepared baking sheet. Bake for 25–30 minutes, flipping halfway, until golden and crisp.
06 - Whisk together peanut butter, soy sauce or tamari, toasted sesame oil, rice vinegar, maple syrup or honey, sriracha if using, and warm water until smooth. Adjust water for desired consistency.
07 - Transfer crispy tofu to a large bowl and pour over the sesame peanut sauce. Gently toss to coat evenly.
08 - Serve immediately, garnished with toasted sesame seeds, sliced green onions, and red chili if desired. Accompany with steamed rice, noodles, or vegetables.

# Expert Advice:

01 -
  • The cornstarch trick transforms tofu into something with actual crunch—no soggy disappointments here.
  • That sesame peanut sauce is addictive enough to make you lick the bowl when no one's looking.
  • It comes together in under an hour and feels fancy enough to serve guests without feeling like you're struggling in the kitchen.
02 -
  • Skipping the pressing step is the biggest mistake people make—that moisture is your enemy when it comes to crispiness.
  • Don't skimp on the cornstarch or use flour instead; it won't crisp up the same way, and you'll end up disappointed.
  • If your sauce looks too thick, don't panic—just whisk in a bit more warm water until it coats a spoon but still drips off.
03 -
  • Make the sauce ahead of time and refrigerate it; it'll actually taste better the next day as flavors meld together.
  • If you're batch cooking, the tofu reheats beautifully in a 180°C oven for about 10 minutes—just avoid the microwave, which will make it soggy.

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