Crispy Baked Tofu Peanut (Printable Version)
Golden baked tofu cubes with a rich, spicy peanut sauce offering bold plant-based flavor.
# What You Need:
→ Tofu
01 - 14 oz firm tofu
02 - 2 tbsp cornstarch
03 - 1 tbsp olive oil
04 - 1/2 tsp salt
05 - 1/4 tsp ground black pepper
→ Spicy Peanut Sauce
06 - 1/4 cup creamy peanut butter
07 - 2 tbsp soy sauce (tamari for gluten-free)
08 - 1 tbsp rice vinegar
09 - 1 tbsp maple syrup or honey
10 - 1 tsp toasted sesame oil
11 - 1–2 tsp sriracha or chili garlic sauce
12 - 1 small garlic clove, minced
13 - 2–3 tbsp warm water (adjust for consistency)
→ Garnish (Optional)
14 - 2 spring onions, thinly sliced
15 - 1 tbsp roasted peanuts, chopped
16 - Fresh cilantro leaves
17 - Lime wedges
# How-To Steps:
01 - Set oven to 400°F and line a baking sheet with parchment paper.
02 - Wrap tofu block in a clean towel and place a heavy object on top for 10–15 minutes to remove excess moisture.
03 - Slice pressed tofu into 3/4-inch cubes.
04 - Toss tofu cubes with cornstarch, salt, and pepper until evenly coated. Drizzle with olive oil and toss again.
05 - Arrange tofu in a single layer on prepared baking sheet. Bake 25–30 minutes, flipping halfway, until golden and crispy.
06 - Whisk together peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, sriracha, and garlic. Add warm water one tablespoon at a time until sauce is smooth and pourable.
07 - Plate baked tofu, drizzle with spicy peanut sauce, and garnish with sliced spring onions, chopped peanuts, cilantro leaves, and lime wedges as desired.
# Helpful Tips:
01 -
- The tofu gets genuinely crispy on the outside while staying tender inside—no soggy disappointments.
- That peanut sauce is silky and addictive, balancing heat, sweetness, and umami in a way that makes you want to drizzle it on everything.
- The whole thing comes together in under an hour, making it perfect for weeknight dinners when you want something substantial but don't want to spend all evening cooking.
02 -
- Pressing the tofu is the difference between crispy and disappointing—moisture is your enemy here, so don't rush or skip this step.
- Don't crowd the baking sheet; tofu needs space to crisp up, not steam in its own moisture.
- Make the sauce with warm water and add it gradually; if you dump water in all at once, the peanut butter can seize and become grainy.
03 -
- For extra savory depth, marinate pressed tofu cubes in a little soy sauce and minced garlic for thirty minutes before coating with cornstarch.
- If your peanut sauce breaks or becomes grainy, start fresh with a clean bowl, add a tablespoon of warm water, then slowly whisk in the broken sauce to emulsify it again.