Crispy Baked Tofu Peanut (Printer-friendly)
Golden baked tofu tossed in savory creamy peanut sauce, perfect for a hearty vegetarian main or side.
# What You Need:
→ Tofu
01 - 14 oz extra-firm tofu
02 - 2 tbsp cornstarch
03 - 2 tbsp neutral oil (canola or vegetable)
04 - 1/2 tsp salt
05 - 1/4 tsp black pepper
→ Peanut Sauce
06 - 1/3 cup creamy peanut butter
07 - 2 tbsp soy sauce (tamari for gluten-free)
08 - 1 tbsp maple syrup or honey
09 - 1 tbsp rice vinegar or lime juice
10 - 1 tbsp toasted sesame oil
11 - 1 garlic clove, minced
12 - 1 tsp grated fresh ginger
13 - 2 to 4 tbsp warm water (to thin sauce)
→ Garnish (optional)
14 - 1 tbsp toasted sesame seeds
15 - 2 spring onions, sliced
16 - Fresh cilantro leaves
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Press the tofu for at least 10 minutes to remove excess moisture, then cut into 1-inch cubes.
03 - In a mixing bowl, toss tofu cubes with oil, cornstarch, salt, and pepper until evenly coated.
04 - Arrange tofu cubes in a single layer on the prepared baking sheet. Bake for 25 to 30 minutes, flipping halfway, until golden and crispy.
05 - Whisk together peanut butter, soy sauce, maple syrup, vinegar, sesame oil, garlic, and ginger in a bowl. Add warm water one tablespoon at a time until sauce is smooth and pourable.
06 - Transfer baked tofu to a large bowl, pour over peanut sauce, and gently toss to coat.
07 - Serve immediately topped with toasted sesame seeds, sliced spring onions, and fresh cilantro if desired.
# Expert Tips:
01 -
- The tofu gets so crispy on the outside and tender inside, you'll forget it ever came from a block.
- That peanut sauce is dangerously good, the kind you'll want to put on everything in your fridge.
02 -
- If you don't press the tofu long enough, it won't crisp up no matter how high you crank the oven.
- Don't crowd the baking sheet or the tofu will steam instead of roast, I ruined a batch that way once and had to start over.
03 -
- Flip the tofu halfway through baking so both sides get that perfect golden crust.
- Warm water is key for the sauce, cold water makes the peanut butter seize up and turn grainy.