Crispy Baked Tofu Peanut

I discovered crispy baked tofu by accident on a Tuesday evening when I had friends coming over and realized I'd forgotten to plan a main dish. There was a block of firm tofu in my fridge, some peanut butter in the pantry, and suddenly the kitchen filled with the most incredible aroma of toasted sesame and garlic. What started as a last-minute scramble became the dish everyone asked me to make again and again.

The first time I served this to my sister, she actually asked if it was really tofu because she was expecting something bland and rubbery. She was skeptical until one bite of that golden cube dipped in peanut sauce, and suddenly she was sneaking extra pieces when she thought I wasn't looking. That's when I knew this recipe had real staying power.

Ingredients

• Firm tofu, 400g: The key to crispy success—soft or silken tofu will fall apart, so don't skip the extra pressing step.
• Cornstarch, 2 tbsp: This is what creates that golden, crispy coating when it hits the hot oven.
• Olive oil, 1 tbsp: Just enough to help everything brown without making it greasy.
• Salt and black pepper: Simple seasonings that let the tofu shine without overpowering it.
• Creamy peanut butter, 70g: The backbone of the sauce—use a natural brand if you can find one.
• Soy sauce, 2 tbsp: Adds umami depth; tamari works perfectly if you need it gluten-free.
• Rice vinegar, 1 tbsp: Brightens everything up with a gentle acidity that keeps the sauce from feeling heavy.
• Maple syrup or honey, 1 tbsp: A touch of sweetness balances the spice and saltiness beautifully.
• Toasted sesame oil, 1 tsp: Never skip this—it's what makes the sauce taste authentically rich and aromatic.
• Sriracha or chili garlic sauce, 1–2 tsp: Start with 1 tsp and adjust upward; there's no wrong answer here.
• Garlic clove, minced: Fresh garlic adds brightness that jarred versions can't quite match.
• Warm water, 2–3 tbsp: Helps you reach the perfect sauce consistency—pourable but not thin.
• Spring onions, cilantro, roasted peanuts, lime: The garnishes turn this from simple to restaurant-quality.

Instructions

Heat your oven and prep:

Set the oven to 200°C (400°F) and line your baking sheet with parchment paper so the tofu releases easily without sticking.

Press out the water:

Wrap the tofu block in a clean kitchen towel and weight it down with something heavy—a cast iron pan, some canned goods, whatever you have. Let it sit for 10–15 minutes; this removes the moisture that would otherwise steam the tofu instead of crisping it.

Cut into cubes:

Once pressed, slice the tofu into 2 cm cubes. Try to keep them roughly the same size so they cook evenly.

Coat with cornstarch:

Toss the tofu cubes in a bowl with cornstarch, salt, and pepper until every piece is lightly dusted. Drizzle with olive oil and toss again—you want a light coating, not a puddle.

Bake until golden:

Spread the tofu in a single layer on your prepared sheet and bake for 25–30 minutes, flipping halfway through so it browns evenly on all sides. You'll know it's done when the edges turn deep golden and look slightly crispy.

Build the sauce while tofu bakes:

In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, sriracha, and minced garlic until smooth. Add warm water one tablespoon at a time until you reach a pourable consistency—thick but not stiff.

Bring it together:

Arrange the hot crispy tofu on a serving plate, drizzle generously with peanut sauce, and scatter with spring onions, chopped peanuts, cilantro, and a lime wedge on the side.

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There's something almost magical about watching someone taste this for the first time and seeing their expression shift from polite curiosity to genuine delight. A coworker once took a bite at a potluck and immediately asked if this could be a regular lunch special, which felt like the highest compliment.

Why This Sauce Works

The genius of this peanut sauce is in its balance—the peanut butter provides richness and body, the soy sauce adds salty umami, the rice vinegar cuts through with brightness, and the sriracha brings heat that builds rather than overwhelms. The toasted sesame oil is what elevates it from ordinary to the kind of sauce you find yourself scraping off the plate. It's a texture and flavor profile that makes even plain rice feel like a special occasion.

Serving and Pairing Ideas

This tofu absolutely sings when served over jasmine rice or quinoa—the sauce soaks into the grains and every bite becomes more flavorful. You can also pile it onto a bed of sautéed bok choy or other green vegetables, drizzle everything with sauce, and suddenly you have a complete meal that feels both wholesome and indulgent. I've even tucked leftovers into wraps with cucumber and lettuce the next day, and honestly, they might be better the second time around.

Making It Your Own

Once you've mastered the base recipe, you'll start seeing variations everywhere—some friends add a touch of orange zest to their sauce, others swap the peanut butter for almond butter if someone has allergies, and I've tried throwing in a tiny bit of fish sauce (though that defeats the vegan angle). The beauty is that this recipe is flexible enough to handle your preferences without losing its essential character.

• If the sauce seems too thick after sitting, just whisk in another splash of warm water to restore the pourable consistency.
• For deeper umami, marinate the pressed tofu in soy sauce and minced garlic for 30 minutes before coating with cornstarch.
• Sriracha heat levels vary between brands, so taste your sauce before serving and add more if you're craving extra fire.

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This dish has become my go-to when I want something that feels special but doesn't require hours in the kitchen. It's proof that vegetarian cooking doesn't have to be complicated or compromise on satisfaction.

Recipe FAQs

→ How do you achieve a crispy texture on the tofu?

Pressing the tofu to remove moisture and coating it lightly with cornstarch before baking helps create a crispy, golden crust.

→ Can I adjust the spice level of the peanut sauce?

Yes, the amount of sriracha or chili garlic sauce can be modified to suit your preferred spice level.

→ What alternatives can I use for maple syrup in the sauce?

Agave syrup is a great vegan alternative, or you can use honey if preferred for a slightly different sweetness.

→ Is it necessary to press the tofu before cooking?

Pressing removes excess moisture, allowing the tofu to crisp better during baking and absorb flavors more effectively.

→ What side dishes pair well with baked tofu and peanut sauce?

Steamed jasmine rice, quinoa, or sautéed vegetables complement the dish nicely for a balanced meal.