Crispy Baked Tofu Peanut

I discovered crispy baked tofu by accident one weeknight when I was too tired to monitor a pan on the stove. Instead of the usual stir-fry, I tossed cornstarch-coated cubes on a sheet pan and let the oven do the work. Twenty-five minutes later, I pulled out golden, crackling pieces that somehow tasted better than anything I'd made before. Now I make this whenever I want something that feels impressive but requires almost no babysitting.

I remember making this for a friend who'd just gone vegetarian and was nervous about not feeling full. She took one bite of the peanut sauce-draped tofu and her whole face changed. She went back for thirds and asked for the recipe before she even finished eating. That's when I realized this wasn't just a convenient dinner for me—it was the kind of dish that converts people.

Ingredients

• Firm tofu (400 g): Pressing out moisture is the secret to crispiness; don't skip this step or your tofu will steam instead of bake.
• Cornstarch (2 tbsp): This creates that delicate, shattering crust that makes baked tofu special—much better than breadcrumbs for this application.
• Olive oil (1 tbsp): Just enough to help the cornstarch brown without making the dish greasy.
• Salt and black pepper: Essential for seasoning the tofu itself before the sauce adds more layers of flavor.
• Creamy peanut butter (70 g): The foundation of the sauce; make sure it's the simple kind without added sugar if you want control over sweetness.
• Soy sauce or tamari (2 tbsp): Brings depth and umami; tamari keeps it gluten-free if that matters to you.
• Rice vinegar (1 tbsp): Cuts through the richness and brightens the whole sauce.
• Maple syrup (1 tbsp): Balances heat and savory notes; swap for honey or agave depending on what you have.
• Toasted sesame oil (1 tsp): A small amount goes a long way—this is what makes the sauce taste authentically Asian, not just like peanut butter.
• Sriracha or chili garlic sauce (1–2 tsp): Adjust this to your heat preference; it's the personality of the sauce.
• Garlic (1 clove, minced): Freshly minced makes a real difference in the final flavor.
• Warm water (2–3 tbsp): Thinned slowly to get the sauce to pour smoothly without breaking.
• Spring onions, roasted peanuts, cilantro, lime (for garnish): These finish the dish with freshness, crunch, and brightness.

Instructions

Heat your oven and prep the sheet:

Set your oven to 200°C (400°F) and line a baking sheet with parchment paper so the tofu won't stick and cleanup is effortless.

Press the tofu dry:

Wrap your tofu block in a clean kitchen towel and set something heavy on top—a cast iron pan, some books, whatever you have. Let it sit for 10–15 minutes while you do something else. This step is non-negotiable; the drier the tofu, the crispier it becomes.

Cut into cubes:

Unwrap the pressed tofu and slice it into 2 cm cubes with a sharp chef's knife, keeping them roughly the same size so they cook evenly.

Coat with the crispy mixture:

In a bowl, combine cornstarch, salt, and pepper. Add your tofu cubes and toss until every piece is lightly dusted. Drizzle with olive oil and toss again so the coating clings to the tofu.

Bake until golden:

Spread the tofu in a single layer on your prepared sheet. Bake for 25–30 minutes, flipping the pieces halfway through so they brown evenly on all sides. You're looking for a light golden color and a slight crispiness when you touch one.

Make the sauce while tofu bakes:

In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, sriracha, and minced garlic. Add warm water a tablespoon at a time, whisking until you reach a smooth, pourable consistency that coats a spoon but isn't too thin.

Bring it all together:

Transfer your hot, crispy tofu to a serving plate or bowl. Pour the peanut sauce over and around it. Top with sliced spring onions, chopped roasted peanuts, fresh cilantro, and lime wedges if you want brightness and crunch with every bite.

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There's something special about watching someone taste something they weren't sure about and seeing it become their favorite. That's what this tofu does—it quiets the skeptics and converts the curious. It's humble food that tastes like you spent all day in the kitchen.

Making the Sauce Your Own

The beauty of this sauce is how flexible it is without losing its character. If you're a heat-seeker, double the sriracha or add a pinch of cayenne. If you prefer mild, use just a half teaspoon and let the sesame oil shine. Some mornings I add a touch more maple syrup for a sweeter-savory balance when I'm feeling indulgent, and other nights I lean into the vinegar and soy for something sharper and more complex.

What to Serve It With

This tofu is happy alongside jasmine rice, which soaks up the sauce like a dream. Quinoa works beautifully if you want something lighter and more textured. Sautéed bok choy, broccoli, or snap peas turn this into a full meal without much extra effort—just wilt them in a hot pan with garlic and a splash of soy sauce while your tofu bakes.

Storage and Make-Ahead Tips

Baked tofu keeps in the refrigerator for three to four days and reheats beautifully in a 180°C oven for about ten minutes. The sauce also stores well for up to five days, though you may need to thin it with a little water again before serving. I often make both ahead on a Sunday and assemble them fresh on busy weeknights—the tofu warm from the oven, the sauce at room temperature, everything coming together in seconds.

• Press extra tofu while you're at it and freeze the cooked cubes for quick future meals.
• The peanut sauce freezes well too; thaw it slowly in the fridge and whisk in a touch of warm water if it's too thick.
• Leftovers taste even better the next day once the flavors have settled and deepened.

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This is one of those recipes that feels fancy but asks almost nothing of you. Make it once and it becomes a reliable friend in your kitchen.

Recipe FAQs

→ How do I achieve crispy tofu?

Press tofu to remove excess moisture, coat it evenly with cornstarch, and bake at a high temperature, flipping halfway for even crispiness.

→ Can I adjust the spice level in the sauce?

Yes, vary the amount of sriracha or chili garlic sauce to suit your preferred heat, adding more for extra spice or less for mild flavor.

→ What can I use if I want gluten-free soy sauce?

Replace regular soy sauce with tamari, which is gluten-free, to keep the sauce safe for gluten-sensitive diets.

→ How do I keep the peanut sauce smooth?

Add warm water gradually while whisking the peanut butter mixture until you reach a pourable, smooth consistency.

→ What side dishes pair well with this preparation?

Steamed jasmine rice, quinoa, or sautéed vegetables complement the dish’s flavors and textures nicely for a complete meal.