Crispy Baked Tofu Peanut

I used to think tofu was boring until a friend tossed golden cubes straight from the oven into a bowl of peanut sauce and handed me a fork. The edges were shatteringly crisp, the inside tender, and that first bite changed everything. I went home that night and recreated it, standing at the counter eating piece after piece until the pan was empty.

One rainy evening I made this for my sister who swore she hated tofu. She ate three servings and asked for the recipe before she left. Now she texts me photos of her own batches, each one a little more golden than the last.

Ingredients

• Extra-firm tofu (400 g): Press it well or the cubes steam instead of crisp, and that makes all the difference.
• Cornstarch (2 tbsp): This is what creates that shatteringly crisp shell you cannot stop eating.
• Neutral oil (2 tbsp): Canola or vegetable work best for even browning without overpowering the sauce.
• Salt and black pepper (1/2 tsp, 1/4 tsp): Simple seasoning that lets the tofu shine before the sauce takes over.
• Creamy peanut butter (1/3 cup): The base of the sauce, rich and nutty, and it coats every piece perfectly.
• Soy sauce (2 tbsp): Adds deep umami, or swap for tamari if you need it gluten-free.
• Maple syrup (1 tbsp): Balances the saltiness with just enough sweetness.
• Rice vinegar or lime juice (1 tbsp): Brightens the whole sauce and cuts through the richness.
• Toasted sesame oil (1 tbsp): A few drops bring warmth and that nutty aroma you smell before you taste.
• Garlic and ginger (1 clove, 1 tsp): Fresh is best here, they wake up the sauce and make the kitchen smell incredible.
• Warm water (2 to 4 tbsp): Thins the sauce just enough to coat without clumping.

Instructions

Prep the oven and tofu:

Preheat to 425°F and line your baking sheet with parchment. Press the tofu for at least 10 minutes, then cut it into 1-inch cubes that will crisp evenly.

Coat the tofu:

Toss the cubes gently with oil, cornstarch, salt, and pepper in a mixing bowl until every piece is lightly dusted. Handle them carefully so they stay intact.

Bake until golden:

Spread the tofu in a single layer on the baking sheet and bake for 25 to 30 minutes, flipping halfway through. You will know they are ready when the edges turn deep gold and crispy.

Make the peanut sauce:

While the tofu bakes, whisk together peanut butter, soy sauce, maple syrup, vinegar, sesame oil, garlic, and ginger. Add warm water one tablespoon at a time until the sauce is smooth and pourable.

Toss and serve:

Transfer the hot tofu to a large bowl, pour the sauce over, and toss gently to coat every piece. Serve immediately with sesame seeds, spring onions, and cilantro scattered on top.

Pin It

The first time I brought this to a potluck, someone asked if I ordered takeout. I watched them go back for seconds and felt quietly proud, knowing how simple it actually was to make.

Serving Suggestions

I love this spooned over steamed jasmine rice with a tangle of stir-fried greens on the side. It also works beautifully tossed with cold noodles for lunch the next day, or tucked into grain bowls with shredded carrots and cucumber.

Flavor Variations

When I want heat, I whisk sriracha or chili flakes into the peanut sauce until it has a gentle kick. For a nut-free version, almond or sunflower seed butter works just as well, though the flavor shifts slightly sweeter.

Make Ahead and Storage

Baked tofu keeps its crunch for about a day in the fridge, and I reheat it in a hot skillet to bring back the edges. The peanut sauce stays smooth for up to five days stored separately, just whisk in a splash of water before using.

• Store tofu and sauce separately to keep the tofu crisp.
• Reheat tofu in a skillet, not the microwave, for best texture.
• Double the sauce recipe, it disappears faster than you think.

Pin It

This recipe turned tofu into something I crave, not just tolerate. I hope it does the same for you.

Recipe FAQs

→ How do I achieve crispy tofu texture?

Pressing the tofu to remove moisture and coating it with cornstarch before baking helps create a crisp exterior. Bake at a high temperature until golden and crispy, flipping halfway through.

→ Can I make the peanut sauce gluten-free?

Yes, use tamari instead of regular soy sauce to keep the sauce gluten-free without compromising flavor.

→ What alternatives exist for peanut butter?

Almond or sunflower seed butter can be used as nut-free alternatives, providing a similar creamy texture and rich taste.

→ How can I adjust the sauce’s consistency?

Add warm water gradually to the peanut sauce until smooth and pourable, making it easy to coat the tofu evenly.

→ What garnishes best complement this dish?

Toasted sesame seeds, sliced spring onions, and fresh cilantro add crunch, freshness, and vibrant flavor to the finished dish.