Crispy Baked Tofu Peanut

I was standing in my kitchen on a rainy Tuesday, staring at a block of tofu I'd bought on impulse, when I realized I had no idea what to do with it. My friend had mentioned crispy baked tofu once, so I tossed it in cornstarch and hoped for the best. What came out of the oven that night changed everything—golden, crunchy edges and a tender center that actually had texture and flavor.

The first time I made this for my roommate, she was skeptical—she'd only ever had sad, rubbery tofu from takeout containers. But when she tried a cube fresh from the oven, dipped in that spicy peanut sauce, her face lit up. We ended up sitting on the kitchen floor, finishing the entire batch before dinner was even plated.

Ingredients

• Firm tofu: The pressed kind is your best friend here—it holds its shape and crisps up beautifully once you squeeze out the moisture.
• Cornstarch: This is the secret to that shatteringly crispy exterior, it clings to the tofu and creates a delicate golden crust.
• Olive oil: Just enough to help everything brown evenly without making it greasy.
• Creamy peanut butter: The base of the sauce, it should be smooth and not too thick so it mixes easily with the other ingredients.
• Soy sauce: Adds that deep, salty umami flavor, swap for tamari if you need it gluten-free.
• Rice vinegar: A gentle tanginess that balances the richness of the peanut butter perfectly.
• Maple syrup: Just a touch of sweetness to round out the heat and salt.
• Toasted sesame oil: A few drops bring a nutty, aromatic warmth that ties the whole sauce together.
• Sriracha: This is where you control the heat, start with less and add more if you like it fiery.
• Garlic: One small clove minced fine adds a sharp, fragrant kick to the sauce.
• Warm water: Loosens the sauce to a silky, drizzle-worthy consistency.

Instructions

Prep your oven and tofu:

Preheat to 200°C (400°F) and line a baking sheet with parchment so nothing sticks. Wrap your tofu block in a clean towel, set something heavy on top, and let it sit for 10 to 15 minutes to press out all that extra water.

Cut and coat the tofu:

Slice the pressed tofu into bite-sized cubes, toss them in a bowl with cornstarch, salt, and pepper until every piece is dusted. Drizzle with olive oil and toss again so they glisten just a little.

Bake until golden:

Spread the tofu in a single layer on your prepared sheet and slide it into the oven. Bake for 25 to 30 minutes, flipping halfway through, until the edges turn crispy and golden brown.

Whisk together the peanut sauce:

While the tofu bakes, combine peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, sriracha, and garlic in a small bowl. Add warm water a tablespoon at a time, whisking until the sauce is smooth and pourable.

Serve and garnish:

Pull the tofu from the oven and drizzle generously with the spicy peanut sauce. Scatter spring onions, chopped peanuts, cilantro, and a squeeze of lime over the top if you like.

Save

There was one evening when I served this at a small dinner party, and a friend who swore she hated tofu asked for the recipe before dessert even arrived. Watching her scrape the last bit of peanut sauce from her plate, I realized this dish had quietly become my go-to for winning people over.

How to Get Extra Flavor

If you have a few extra minutes, marinate the tofu cubes in a mix of soy sauce and minced garlic for 20 minutes before tossing them in cornstarch. The tofu will soak up those savory flavors and taste even more vibrant once baked.

Serving Suggestions

This tofu shines over a bowl of steamed jasmine rice or fluffy quinoa, with a side of sautéed bok choy or snap peas. I've also piled it into lettuce wraps with shredded carrots and cucumber for a lighter, handheld version that's perfect for lunch.

Storage and Reheating

Leftover tofu keeps in an airtight container in the fridge for up to three days, though it won't be quite as crispy. To bring back some of that crunch, reheat it in a hot oven or air fryer for a few minutes instead of the microwave.

• Store the peanut sauce separately so the tofu doesn't get soggy.
• You can also freeze the baked tofu for up to a month and crisp it up again straight from frozen.
• Make a double batch of the sauce—it's incredible on noodles, salads, or roasted vegetables too.

Save

This recipe turned tofu from something I avoided into something I crave, and I hope it does the same for you. There's something deeply satisfying about pulling a tray of golden cubes from the oven and knowing dinner is about to be really, really good.

Your Recipe Questions Answered

→ How do I achieve crispy tofu?

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

→ Can I adjust the spiciness of the peanut sauce?

Yes, vary the amount of sriracha or chili garlic sauce added to reach your preferred heat level.

→ What can I use instead of maple syrup in the sauce?

Honey or agave syrup can be substituted to add sweetness while maintaining balance.

→ Is this dish suitable for vegan diets?

Using agave instead of honey keeps the sauce fully vegan, matching the plant-based tofu base.

→ How should the tofu be prepared before baking?

After pressing, cut the tofu into cubes, toss with cornstarch, salt, and pepper, then drizzle with olive oil before baking.