Crispy Baked Tofu Peanut

The first time I made this crispy baked tofu, my kitchen filled with such incredible aromas that my roommate wandered in, fork in hand, before I'd even finished tossing everything together. It was one of those rainy Tuesday nights when takeout seemed easier, but I had a block of tofu and a jar of peanut butter threatening to expire. I pressed the tofu while rummaging through cabinets for sauce ingredients, honestly just throwing things in a bowl and hoping for the best. That first bite—crunchy exterior, silky interior, sauce hitting every spicy, tangy note—changed my entire relationship with tofu forever.

Last summer I served this at a dinner party where my friend Sarah, a self-proclaimed tofu hater, went back for thirds. She kept asking what restaurant I'd ordered from, and when I told her I made it, she demanded the recipe right there at the table. There's something about the contrast between that golden, caramelized exterior and the creamy, spicy sauce that makes people instantly comfortable. Now it's my go-to when I need to feed a crowd with varying dietary restrictions because everyone leaves happy.

Ingredients

• Extra-firm tofu: This non-negotiable choice holds its shape during baking and absorbs the coating without falling apart into sad mush
• Cornstarch: The secret weapon that transforms soft tofu into something with restaurant-style crunch, creating the perfect canvas for sauce
• Natural peanut butter: Use the kind you have to stir, no added oils or sugars, because the pure peanut flavor shines through the spices
• Soy sauce or tamari: This provides that essential umami base that makes the sauce taste complex and satisfying, not just peanutty
• Lime juice: Fresh is absolutely required here, cutting through the rich peanut butter with bright acidity that wakes up your whole palate
• Sriracha: Adjust this to your heat tolerance, but don't skip it entirely because that gentle burn balances the sweetness perfectly
• Warm water: Room temperature water works but warm incorporates into the peanut butter so much faster, creating that silky pourable consistency

Instructions

Press the tofu:

Drain the block and wrap it in a clean kitchen towel, then place something heavy on top for at least 10 minutes. This step feels tedious but it's absolutely crucial because water-logged tofu will steam instead of crisp.

Prep and coat:

Cut the pressed tofu into 2 cm cubes and toss gently with cornstarch, oil, salt, and pepper until every piece has a light, even coating. The mixture should look dusty, not gloppy, so add cornstarch gradually.

Bake to golden:

Spread the cubes on a parchment-lined baking sheet without overcrowding and bake at 200°C for 25 to 30 minutes. Flip them halfway through and watch for that deep golden color that tells you the crunch has developed.

Whisk the sauce:

Combine the peanut butter, soy sauce, lime juice, maple syrup, sriracha, and minced garlic, then add warm water one tablespoon at a time. Keep whisking until it reaches the consistency of warm honey, easily pourable but thick enough to coat.

Bring it together:

Toss the hot, crispy tofu directly into the sauce while it's still warm from the oven. The heat helps the sauce cling and creates these incredible caramelized bits where sauce meets crunch.

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My mother-in-law still talks about the time I made this for Sunday dinner. She's never been particularly adventurous with food, cautiously poking at unfamiliar dishes, but she took one bite of the sauced tofu and immediately asked if I could teach her the recipe. There's something universal about crispy textures and rich, savory flavors that transcends food preferences and comfort zones. Now she makes it for her book club, claiming she invented the recipe herself, which I consider the highest compliment.

Making It Your Own

I've learned that this recipe is incredibly forgiving once you understand the basic technique. Sometimes I'll add a teaspoon of toasted sesame oil to the sauce for extra depth, or swap the sriracha for gochujang when I want a deeper, funkier heat. The cornstarch coating method works with any spice blend you love, so don't be afraid to experiment with garlic powder, five-spice, or even curry powder in the coating.

Serving Strategy

This tofu manages to be both a star player and a supporting character depending on how you plate it. I love it over steamed jasmine rice with quick-pickled cucumbers, or stuffed into a warm tortilla with shredded cabbage and extra sauce drizzled over everything. When I'm meal prepping, I keep the sauce separate and reheat the tofu in the oven to restore that crunch before tossing.

Timing Everything Perfectly

The beauty of this recipe is that the sauce comes together while the tofu bakes, but you can make both components hours ahead if needed. The tofu reheats beautifully at 180°C for about 10 minutes, though it won't be quite as crispy as fresh. I've even doubled the recipe for parties, baking two sheets simultaneously and tossing everything in a giant bowl for family-style serving.

• Set out your garnishes before you start cooking so topping the dish feels effortless
• Warm your serving bowl because hot food on cold ceramic loses its temperature too quickly
• Double the sauce if you're serving over rice or noodles because everyone will want extra

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This recipe has become my comfort food default, the thing I make when I need something nourishing but undeniably delicious. Hope it brings as much joy to your kitchen as it has to mine.

Recipe FAQs

→ How do I achieve crispy tofu?

Press the tofu to remove excess moisture, coat with cornstarch, and bake at 400°F flipping halfway till golden.

→ Can I make the peanut sauce less spicy?

Yes, reduce or omit the sriracha or chili garlic sauce to adjust heat to your preference.

→ What can I serve with this dish?

Steamed rice, cooked noodles, or fresh greens complement the tofu and sauce well.

→ How to make the dish gluten-free?

Use tamari in place of regular soy sauce to ensure it stays gluten-free.

→ Are there nut-free alternatives for the peanut sauce?

Sunflower seed butter can replace peanut butter for those with nut allergies.