Crispy Baked Tofu with Spicy Peanut Sauce (Print version)
Golden baked tofu cubes with zesty, creamy peanut sauce. Perfect as a main or topping.
# Ingredient List:
→ Crispy Tofu
01 - 14 oz extra-firm tofu
02 - 1 tbsp cornstarch
03 - 1 tbsp olive oil
04 - ½ tsp salt
05 - ¼ tsp black pepper
→ Spicy Peanut Sauce
06 - 3 tbsp natural peanut butter
07 - 1½ tbsp soy sauce
08 - 1 tbsp lime juice
09 - 1 tbsp maple syrup or agave nectar
10 - 1 tbsp sriracha or chili garlic sauce
11 - 1 small garlic clove, minced
12 - 2-3 tbsp warm water
→ Optional Garnishes
13 - 2 spring onions, sliced
14 - 1 tbsp toasted sesame seeds
15 - Fresh cilantro, chopped
# How To Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Drain and pat the tofu dry. Wrap in a clean towel and place a heavy object on top for 10 minutes to remove excess moisture.
03 - Cut the tofu into ¾-inch cubes. Transfer to a bowl and gently toss with cornstarch, olive oil, salt, and pepper until evenly coated.
04 - Spread the tofu cubes in a single layer on the prepared baking sheet. Bake for 25-30 minutes, flipping halfway, until golden and crisp.
05 - Whisk together peanut butter, soy sauce, lime juice, maple syrup, sriracha, and garlic. Add warm water a tablespoon at a time until sauce is smooth and pourable.
06 - Transfer the baked tofu to a large bowl. Pour over the peanut sauce and toss to coat. Serve immediately, topped with spring onions, sesame seeds, and cilantro.
# Expert Advice:
01 -
- The spicy peanut sauce transforms everything it touches into something addictive
- You get restaurant-quality crispy results without deep frying
- It is incredibly versatile and works with whatever vegetables you have on hand
02 -
- Rushing the pressing step will result in soggy tofu that refuses to crisp up
- The sauce thickens as it sits, so add water gradually rather than all at once
- Toss the tofu in sauce right before serving to preserve that crunch
03 -
- Cut your tofu cubes slightly larger if you plan to reheat leftovers as they shrink a bit
- Make extra sauce and keep it in the fridge for quick lunch bowls throughout the week