Crispy Baked Tofu Peanut (Print View)

Golden baked tofu served with a rich, spicy peanut sauce, ideal for mains or salad toppings.

# What You Need:

→ For the Crispy Tofu

01 - 14 oz extra-firm tofu
02 - 2 tablespoons cornstarch
03 - 2 tablespoons neutral oil (canola or sunflower)
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper
06 - 1/2 teaspoon garlic powder

→ For the Spicy Peanut Sauce

07 - 4 tablespoons creamy peanut butter
08 - 2 tablespoons soy sauce
09 - 1 tablespoon maple syrup or agave
10 - 1 tablespoon rice vinegar
11 - 1 tablespoon sriracha or chili garlic sauce
12 - 2 tablespoons warm water
13 - 1 teaspoon toasted sesame oil
14 - 1 clove garlic, minced
15 - 1 teaspoon fresh ginger, grated

→ For Serving

16 - 2 spring onions, sliced
17 - 1 tablespoon toasted sesame seeds
18 - Steamed jasmine rice or sautéed vegetables

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Drain tofu and press for 10–15 minutes to remove excess moisture. Cut into 3/4-inch cubes.
03 - In a large bowl, gently toss tofu cubes with cornstarch, oil, salt, pepper, and garlic powder until evenly coated.
04 - Arrange tofu in a single layer on the prepared baking sheet. Bake for 25–30 minutes, flipping halfway, until golden and crispy.
05 - While tofu bakes, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, sriracha, water, sesame oil, garlic, and ginger. Add more water as needed for desired consistency.
06 - Serve crispy baked tofu drizzled with spicy peanut sauce. Garnish with spring onions and sesame seeds. Pair with rice or vegetables if desired.

# Expert Tips:

01 -
  • You get that satisfying fried texture without the mess of deep frying
  • The peanut sauce comes together in minutes and keeps in the fridge for days
  • Even tofu skeptics find themselves reaching for seconds
02 -
  • Rushing the pressing step is the number one reason tofu ends up soggy instead of crispy
  • The sauce thickens as it sits so add that warm water slowly until you reach the perfect consistency
  • Let the tofu cool for just two minutes after baking for the crispiest texture before adding sauce
03 -
  • Use tamari instead of soy sauce to keep this gluten free without sacrificing flavor
  • Almond butter makes a delicious substitute if anyone has peanut allergies
  • Double the baked tofu and keep it in the fridge for quick meal prep throughout the week

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