Crispy Baked Tofu Peanut (Printable)
Golden baked tofu with a creamy, spicy peanut sauce perfect as a main or salad topper.
# What You Need:
→ For the 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
→ For the Spicy Peanut Sauce
06 - 3 tbsp natural peanut butter (smooth or crunchy)
07 - 1½ tbsp soy sauce (use tamari for gluten-free)
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 (to thin as needed)
→ For Serving (optional)
13 - 2 spring onions, sliced
14 - 1 tbsp toasted sesame seeds
15 - Fresh cilantro, chopped
16 - Steamed rice or cooked noodles
# 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 - While tofu bakes, 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.
07 - Serve immediately, topped with spring onions, sesame seeds, and cilantro. Pair with steamed rice or noodles if desired.
# Expert Suggestions:
01 -
- The cornstarch coating creates this incredibly satisfying crunch that makes you forget you're eating something healthy
- The sauce comes together in literally two minutes and keeps in the fridge for days, making it perfect for meal prep
02 -
- Don't skip the pressing step, I once tried rushing this and ended up with chewy, steamed tofu that never crisped no matter how long I baked it
- The sauce thickens as it cools, so if you're making it ahead, thin it with a splash more warm water before tossing
03 -
- Use an air fryer at 200°C for 15 to 18 minutes if you want even crispier results with less oil
- Let the pressed tofu sit uncovered in the fridge for 30 minutes before coating for extra moisture removal