Save to Pinterest This dish transforms extra-firm tofu into golden, crispy cubes through high-heat baking, then coats them in a vibrant sauce blending creamy peanut butter, tangy lime, sweet maple syrup, and spicy sriracha. The cornstarch coating creates irresistible crunch while the sauce clings perfectly to every bite. Serve over steamed rice or noodles, garnish with fresh cilantro, spring onions, and sesame seeds for added texture and freshness.
There is a specific satisfaction in hearing the tofu cubes crisp up in the oven, a tiny sound that promises a great dinner. I used to think stir fry was the only way to go, but baking creates a texture that holds sauce so much better. This dish became a weeknight staple purely because it transforms a block of soy into something crave worthy. It is the kind of meal that makes you forget you are eating plant based protein.
I remember serving this to a friend who swore they hated tofu simply because it was spongy. Watching their face change as they bit into a golden, spicy cube was a total victory moment. They asked for thirds and immediately demanded the recipe before even leaving the table. It was a quiet reminder that sometimes it is all about how you prepare the ingredients.
Ingredients
- Extra firm tofu: This is non negotiable here because anything softer will turn to mush in the oven.
- Cornstarch: This creates the delicate outer crust that mimics frying without the mess.
- Natural peanut butter: Use a brand without added sugar for the best savory balance.
- Soy sauce: It provides the deep umami base that salt alone just cannot achieve.
- Lime juice: The acidity cuts through the richness of the peanuts perfectly.
- Sriracha: Adjust this to your heat tolerance, but it gives the sauce its signature kick.
Instructions
- Prep the oven:
- Get your oven hot and ready to go before you do anything else.
- Press the tofu:
- Squeeze out excess water for ten minutes to ensure the cubes bake up firm.
- Coat the cubes:
- Toss the tofu in cornstarch and oil until every piece looks evenly dusted.
- Bake until golden:
- Spread them out so air can circulate and bake until they look crispy.
- Whisk the sauce:
- Mix the sauce ingredients until smooth and add water to thin it out.
- Toss and serve:
- Coat the hot tofu in the sauce immediately to help the flavor stick.
Save to Pinterest This recipe has saved many a rainy Tuesday when cooking felt like a chore. There is something comforting about the spicy, nutty aroma filling the whole kitchen. It turns a simple dinner into a cozy event that warms you up from the inside out. That feeling of ease is why I keep coming back to this specific combination.
Getting the Texture Right
The key is not overcrowding the baking sheet, or else the cubes will steam. You want plenty of airflow around each piece so every side gets that desirable crunch. It is worth using two pans if you need to make a double batch.
Making It Your Own
I love tossing in roasted broccoli or snap peas right at the end for extra color. You can also swap peanut butter for almond butter if that is what you have in the pantry. The sauce is versatile enough to handle almost any veggie you throw at it.
Serving Ideas
While rice is the classic base, I have eaten this straight out of the bowl as a snack. It also works beautifully tucked inside a warm tortilla for a quick lunch. Do not be afraid to get creative with how you plate it up.
- Add a sprinkle of crushed peanuts for extra texture.
- A squeeze of fresh lime brightens everything up right before serving.
- Thin the sauce with a splash more water if it gets too thick.
Save to Pinterest I hope this brings a little crispy joy to your dinner table tonight. Enjoy every spicy, peanut buttery bite.
Recipe FAQs
- → How do I make tofu really crispy?
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Press the tofu for 10 minutes to remove excess moisture, then coat evenly in cornstarch before baking at 200°C (400°F). Flip halfway through cooking and bake until golden brown on all sides.
- → Can I air-fry the tofu instead?
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Yes, air-fry at 200°C (400°F) for 15-18 minutes, shaking halfway through. The results are even crunchier than baking with less oil needed.
- → What can I use instead of peanut butter?
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Sunflower seed butter works well for nut allergies. Almond butter or cashew butter also create creamy, flavorful sauces with slightly different taste profiles.
- → How long does the peanut sauce keep?
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Store in an airtight container in the refrigerator for up to 1 week. The sauce may thicken—simply whisk in a teaspoon of warm water to reach desired consistency.
- → Is this dish freezer-friendly?
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The baked tofu freezes well for up to 3 months. Thaw overnight in the refrigerator, then reheat in a 180°C (350°F) oven for 10-15 minutes to restore crispiness. Add fresh sauce before serving.
