Crispy Baked Tofu Peanut

The first time I made this tofu, my roommate walked in and asked if I'd ordered takeout. That golden crunch and the way the spicy peanut sauce clings to every bite has made this a regular in our kitchen ever since.

I first made this for a friend who swore she hated tofu. She ate three servings and asked for the recipe before she left. Something magical happens when that crispy coating meets the creamy spicy sauce.

Ingredients

• Extra-firm tofu: This is nonnegotiable for achieving that satisfying crunch without falling apart
• Cornstarch: The secret ingredient that transforms soft tofu into golden crispy cubes
• Creamy peanut butter: Use the natural kind with oil on top for the smoothest sauce texture
• Soy sauce: Brings that essential umami depth to balance the peanut sweetness
• Sriracha: Adjust this to your heat tolerance or swap with sambal oelek for a different chili flavor
• Rice vinegar: Cuts through the rich peanut butter with just the right amount of brightness
• Garlic powder: Coats the tofu for subtle flavor that wont burn in the high heat
• Toasted sesame oil: A little goes a long way for that authentic Asian finish
• Fresh ginger: Grate this finely so it melts into the sauce without fibery bits

Instructions

Prep your tofu for maximum crispiness:

Press that block between clean towels with something heavy on top for at least ten minutes. Cut into even cubes so they all cook at the same rate.

Coat the tofu:

Toss the cubes gently with cornstarch oil salt pepper and garlic powder until each piece is evenly dusted.

Bake to golden perfection:

Arrange in one layer on your lined baking sheet and bake at high heat flipping halfway through. Watch them turn golden and craveable.

Whisk up the sauce:

Combine peanut butter soy sauce maple syrup rice vinegar sriracha warm water sesame oil garlic and ginger until silky smooth.

Bring it together:

Drizzle that spicy peanut sauce over the hot crispy tofu and finish with sliced spring onions and sesame seeds.

Pin This

This recipe has become my go-to when friends come over for dinner. Theres something universally satisfying about dipping those crispy cubes into that rich spicy sauce that brings everyone to the table.

Make Ahead Magic

The peanut sauce actually gets better after a day in the fridge. Make a double batch and use it throughout the week on noodles rice bowls or even as a dip for fresh spring rolls.

Air Fryer Hack

If you have an air fryer this recipe becomes even faster. The circulating air creates an incredible crunch on all sides in half the time. Just shake the basket halfway through.

Serving Ideas

This tofu transforms based on what you serve it with. Over fluffy jasmine rice it is a complete meal. Topped on a salad it adds protein and crunch. Wrapped in lettuce cups it becomes a fresh appetizer. The possibilities are endless.

• Try it with cold sesame noodles for a protein boost
• Crumble leftover crispy tofu into fried rice the next day
• Extra sauce makes an amazing dressing for grain bowls

Pin This

Enjoy these crispy bites and that spicy peanut sauce on repeat.

Recipe FAQs

→ How do I achieve crispy tofu?

Press the tofu thoroughly to remove excess moisture, toss with cornstarch and seasoning, then bake at a high temperature flipping halfway for even crispiness.

→ Can I adjust the sauce spiciness?

Yes, modify the sriracha amount in the peanut sauce to tailor the level of heat to your preference.

→ What substitutes can I use for peanut butter?

Almond butter is a great alternative for a different nutty flavor while maintaining creaminess in the sauce.

→ Is there a gluten-free option for the sauce?

Use tamari in place of soy sauce to keep the sauce gluten-free without sacrificing flavor.

→ Can this tofu be cooked without an oven?

Yes, an air fryer at 200°C (400°F) for 15–18 minutes also produces a crispy texture efficiently.