Crispy Baked Tofu with Spicy Peanut Sauce

I discovered crispy baked tofu during a particularly uninspired week when I was tired of the same old stir-fry routine. Something about golden cubes with that irresistible crunch made me realize tofu could be genuinely exciting. This recipe became my go-to when friends who swear they hate tofu come over, because the texture wins them over every single time.

Last summer, my roommate wandered into the kitchen while I was tossing the tofu in that glossy peanut sauce, and she ended up eating half the batch straight from the bowl before we even got to dinner. Now whenever I make it, she appears like magic, knowing exactly what is happening in the oven.

Ingredients

• Extra-firm tofu: Pressing it properly makes all the difference between crispy and sad
• Cornstarch: This is the secret weapon for getting that golden exterior without frying
• Natural peanut butter: The kind you have to stir gives the sauce the best consistency
• Sriracha: Adjust this depending on how much heat you actually want
• Lime juice: Fresh is absolutely worth it here

Instructions

Preheat your oven:

Get it to 200°C and line a baking sheet with parchment paper

Press the tofu:

Wrap your drained block in a clean towel and weigh it down for 10 minutes to remove excess moisture

Coat the cubes:

Cut tofu into 2 cm pieces and toss gently with cornstarch, olive oil, salt, and pepper until everything is evenly covered

Bake until golden:

Spread in a single layer and bake for 25 to 30 minutes, flipping halfway through

Whisk the sauce:

Combine peanut butter, soy sauce, lime juice, maple syrup, sriracha, and garlic, then thin with warm water until smooth

Bring it together:

Toss the hot tofu in the peanut sauce and serve immediately with your favorite toppings

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My dad, who is suspicious of anything labeled vegan, once took three helpings of this before asking what kind of meat was in the sauce. The look on his face when I said tofu was absolutely priceless.

Getting That Perfect Crunch

Sometimes the tofu sticks to the parchment paper, which ruins everything when you try to flip it. I learned to give the pan a quick spray of oil even though the recipe calls for tossing the tofu in oil separately. It makes such a difference for getting those cubes loose without tearing them apart.

Sauce Consistency Secrets

Natural peanut butter can be temperamental, especially if it has been sitting in the cupboard. Warm your water before adding it, and whisk vigorously. If you end up with lumps, press the sauce through a fine mesh strainer for that restaurant-smooth finish.

Make It Your Own

This recipe adapts beautifully to whatever you are craving or have available. The base is solid, but the variations keep it interesting week after week.

• Try almond butter instead of peanut for a milder flavor
• Add a teaspoon of sesame oil to the sauce for extra depth
• Double the sriracha if you really love heat

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Hope this brings as much joy to your kitchen as it has to mine.

Recipe FAQs

→ How do I get the tofu really crispy?

Press the tofu for at least 10 minutes to remove excess moisture before coating with cornstarch. This helps the cornstarch adhere and creates that crispy exterior when baked.

→ Can I make this spicy peanut sauce ahead of time?

Yes, the sauce keeps well in the refrigerator for up to a week. Store in an airtight container and thin with warm water before serving if needed.

→ What can I use instead of peanut butter?

Sunflower seed butter makes an excellent substitute for those with nut allergies. Almond butter or cashew butter also work well for different flavor variations.

→ Is this dish freezer-friendly?

The baked tofu freezes well for up to 3 months. Freeze in portions and reheat in the oven or air fryer to restore crispiness. Store sauce separately and add after reheating.

→ How can I adjust the spice level?

Start with less sriracha and taste as you go. For mild heat, use 1 teaspoon. For extra kick, add up to 2 tablespoons. You can also add a pinch of red pepper flakes.

→ What vegetables pair well with this?

Steamed broccoli, bell peppers, snap peas, or roasted sweet potatoes complement the flavors perfectly. Add them to the bowl for a complete, nourishing meal.