Crispy Baked Tofu with Spicy Peanut Sauce (Printable)
Golden baked tofu in zesty creamy peanut sauce. Ready in 45 minutes.
# What You'll 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
07 - 1½ tbsp soy sauce
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
→ 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. Serve immediately, topped with spring onions, sesame seeds, and cilantro. Pair with steamed rice or noodles if desired.
# Expert Advice:
01 -
- The sauce comes together in seconds but tastes like it simmered for hours.
- Leftovers actually taste better the next day, if they last that long.
02 -
- Do not skip the pressing step or your tofu will steam instead of crisp.
- Letting the tofu cool slightly on the tray helps the crust stay intact when saucing.
03 -
- Use tamari instead of soy sauce to keep this dish strictly gluten free.
- Leftover sauce keeps well in the fridge for up to a week.