Description
Baked Crispy Peanut Tofu features tofu that is crispy on the outside and tender on the inside, paired with a savory peanut sauce. This plant-based dish is ideal for a protein-packed meal, whether served over rice, quinoa, or alongside a fresh veggie stir-fry.
Ingredients
Scale
For the Tofu:
- 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
For the 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.
- 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 coat. Season with salt and pepper.
- Bake the Tofu:
- Spread the tofu cubes in a single layer on a parchment-lined baking sheet. Bake for 25-30 minutes, flipping halfway through, until the tofu is golden brown and crispy.
- Make the Peanut Sauce:
- While the tofu bakes, whisk together 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, until the sauce reaches a smooth, pourable consistency.
- Coat the Tofu with Peanut Sauce (Optional):
- Toss the baked tofu in the peanut sauce to coat, or serve the sauce on the side for dipping to maintain extra crispiness.
- Serve:
- Garnish with chopped green onions, sesame seeds, or crushed peanuts. Serve over rice, quinoa, or a fresh veggie stir-fry.
Notes
- Storage: Store leftover tofu and sauce separately in airtight containers in the refrigerator for up to 4 days.
- Freezing: Tofu can be frozen before baking. Thaw, press, and proceed with the recipe.
- Cheese Alternative: For a nut-free option, consider using sunflower seed butter.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup tofu with sauce
- Calories: 250 kcal
- Sugar: 7 g
- Sodium: 800 mg
- Fat: 16g
- Saturated Fat: 2.5g
- Unsaturated Fat: 13.5 g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4 g
- Protein: 13 g
- Cholesterol: 0 mg