Save This dish features extra-firm tofu pressed and coated with oil and cornstarch, then baked until golden and crispy. The tofu is tossed in a rich, creamy peanut sauce blended with soy, maple syrup, garlic, and ginger for a balanced sweet and savory flavor. Garnished with toasted sesame seeds, spring onions, and fresh cilantro, it serves as a satisfying vegetarian main or side. Ideal served alongside steamed rice, noodles, or vegetables.
I wasn't always a tofu believer, but one rainy Tuesday I tossed some cubes with cornstarch and oil just to see what would happen. The oven did the rest, turning them into these impossibly crispy golden bites that I couldn't stop eating straight off the pan. When I finally drizzled them with peanut sauce, I realized I'd been making tofu wrong my whole life.
I made this for my sister who swore she hated tofu, and she ate three servings without saying a word. Later she texted me asking for the recipe, which felt like winning an argument I never had to have. Now it's the dish I bring when I need to prove that simple ingredients can surprise people.
Ingredients
- Extra-firm tofu: Press it well or it won't crisp up, I learned that the messy way when my first batch turned out soggy and sad.
- Cornstarch: This is the secret to that shatteringly crispy coating, don't skip it or use flour instead.
- Neutral oil: Just enough to help everything brown without making it greasy, I usually grab whatever bottle is closest.
- Creamy peanut butter: The base of the sauce, use the kind that's smooth and a little sweet, not the natural separated stuff unless you want to whisk forever.
- Soy sauce: Adds that salty umami depth, swap for tamari if you're avoiding gluten and no one will know the difference.
- Maple syrup: Balances the salt with a hint of sweetness, honey works too if that's what you have open.
- Rice vinegar: Brightens everything up, lime juice is a solid backup and adds a little citrus zing.
- Toasted sesame oil: A few drops go a long way, this is what makes the sauce smell like your favorite takeout.
- Garlic and ginger: Fresh is best, they give the sauce that punchy aromatic kick that makes you lean in closer to the bowl.
Instructions
- Prep the tofu:
- Press the tofu between towels or use a press if you have one, then cut it into cubes that are big enough to stay tender inside. Toss them gently with oil, cornstarch, salt, and pepper until every piece has a light, even coating.
- Bake until golden:
- Spread the tofu on a parchment-lined sheet in a single layer and bake at 425°F, flipping halfway through so all sides get crispy and bronze. You'll know it's ready when the edges look almost lacy and the smell fills your kitchen.
- Make the peanut sauce:
- Whisk together peanut butter, soy sauce, maple syrup, vinegar, sesame oil, garlic, and ginger until it's smooth. Add warm water a tablespoon at a time until it's thin enough to drizzle but still clings to a spoon.
- Toss and serve:
- Transfer the hot tofu to a big bowl, pour over the sauce, and toss gently so every piece gets coated. Scatter sesame seeds, spring onions, and cilantro on top if you're feeling fancy.
Save The first time I brought this to a potluck, someone asked if I'd ordered it from a restaurant. I didn't correct them right away because honestly, it felt like a compliment worth savoring for a minute.
Serving Suggestions
I usually pile this over jasmine rice or toss it with noodles and whatever vegetables I have around. It's also great tucked into lettuce wraps or eaten straight from the bowl while standing at the counter, which is how it disappears fastest in my house.
Storage and Reheating
Leftovers keep in the fridge for up to three days, though the tofu loses some of its crunch. I reheat it in a hot skillet to bring back a bit of that crispy texture, or just eat it cold on a salad when I'm too lazy to turn on the stove.
Ways to Make It Your Own
Sometimes I add a spoonful of sriracha or a pinch of chili flakes to the sauce when I want heat. You can swap peanut butter for almond or sunflower seed butter if nuts are an issue, and the sauce still turns out creamy and rich.
- Try adding a handful of chopped peanuts for extra crunch.
- Drizzle with extra sesame oil just before serving for a deeper toasted flavor.
- Double the sauce and keep it in a jar, it's incredible on grilled vegetables and grain bowls all week long.
Save This recipe taught me that the best meals don't need to be complicated, just honest and made with a little attention. I hope it becomes one of those dishes you make without thinking, the kind that feels like home no matter where you are.
Recipe FAQs
- → How do I achieve a crispy texture on tofu?
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Press the tofu to remove excess moisture, coat with cornstarch and oil, then bake at a high temperature flipping halfway for even crispiness.
- → Can I make the peanut sauce spicier?
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Yes, simply add sriracha or chili flakes to the peanut sauce to adjust heat level to your preference.
- → What is the best tofu type for this dish?
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Extra-firm tofu is recommended as it holds shape well during baking and absorbs flavors effectively.
- → How can I thin the peanut sauce if it's too thick?
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Add warm water gradually, stirring until you reach the desired consistency for coating the tofu.
- → Are there nut-free alternatives for the peanut sauce?
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Yes, almond or sunflower seed butter can be used as a substitute for peanut butter to accommodate nut allergies.
