Description
This Baked Crispy Peanut Tofu recipe features extra-firm tofu cubes baked to golden perfection and coated with a creamy, flavorful peanut sauce. The tofu is first pressed, marinated, and tossed in cornstarch to achieve a crispy texture from the oven, making it a delicious plant-based protein option that’s perfect for serving over rice, quinoa, or vegetables.
Ingredients
Tofu and Coating
- 1 block (14 oz) extra-firm tofu
- 1 tablespoon soy sauce or tamari (for gluten-free)
- 1 tablespoon olive oil
- 2 tablespoons cornstarch or arrowroot powder
- Salt and pepper, to taste
Peanut Sauce
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar (or lime juice)
- 1 tablespoon maple syrup or honey
- 1 teaspoon sesame oil (optional)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ginger powder (or fresh minced ginger)
- 2-4 tablespoons water (to thin the sauce)
Instructions
- Prepare the Tofu: Preheat your oven to 400°F (200°C). Drain the tofu and press it between paper towels or a clean kitchen towel to remove excess moisture. Place a heavy object on top and let it sit for 10-15 minutes to ensure it becomes firm and less watery.
- Cut and Marinate the Tofu: Cut the pressed tofu into 1-inch cubes. In a bowl, toss the tofu with soy sauce and olive oil until evenly coated. Sprinkle cornstarch over the tofu and toss again to evenly coat the cubes. Season with salt and pepper to taste.
- Bake the Tofu: Arrange the tofu cubes in a single layer on a parchment-lined baking sheet. Bake in the preheated oven for 25-30 minutes, flipping the cubes halfway through, until they become golden brown and crispy on the outside.
- Make the Peanut Sauce: While the tofu bakes, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil (if using), garlic powder, and ginger powder in a small bowl. Gradually add water, one tablespoon at a time, whisking until the sauce reaches a smooth, pourable consistency.
- Coat the Tofu with Peanut Sauce (Optional): Once baked, you can toss the crispy tofu in the peanut sauce to coat thoroughly or serve the sauce on the side for dipping if you prefer to keep the tofu extra crispy.
- Serve: Garnish with chopped green onions, sesame seeds, or crushed peanuts as desired. Serve the peanut tofu over steamed rice, quinoa, or alongside a fresh vegetable stir-fry for a complete meal.
Notes
- Pressing tofu is essential to achieve crispiness when baking.
- For gluten-free, use tamari instead of regular soy sauce.
- Adjust the thickness of the peanut sauce by adding more or less water.
- For extra flavor, top with chopped cilantro or a squeeze of lime juice before serving.
- This recipe can be made vegan by using maple syrup instead of honey.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven to retain crispiness.
