Crispy Baked Tofu Peanut (Printable Version)

Golden tofu cubes baked crisp with a spicy peanut sauce for a flavorful, satisfying dish.

# What You Need:

→ Tofu

01 - 14 oz firm tofu
02 - 2 tbsp cornstarch
03 - 1 tbsp olive oil
04 - 1/2 tsp salt
05 - 1/4 tsp ground black pepper

→ Spicy Peanut Sauce

06 - 1/4 cup creamy peanut butter
07 - 2 tbsp soy sauce (use tamari for gluten-free option)
08 - 1 tbsp rice vinegar
09 - 1 tbsp maple syrup or honey
10 - 1 tsp toasted sesame oil
11 - 1-2 tsp sriracha or chili garlic sauce (adjust to taste)
12 - 1 small garlic clove, minced
13 - 2-3 tbsp warm water (to reach desired consistency)

→ Garnish (Optional)

14 - 2 spring onions, thinly sliced
15 - 1 tbsp roasted peanuts, chopped
16 - Fresh cilantro leaves
17 - Lime wedges

# How-To:

01 - Heat oven to 400°F. Line a baking sheet with parchment paper.
02 - Wrap tofu block in a clean towel, place a heavy object on top, and press for 10 to 15 minutes to extract excess water.
03 - Slice pressed tofu into 3/4-inch cubes.
04 - In a bowl, toss tofu cubes with cornstarch, salt, and pepper until evenly coated. Drizzle with olive oil and mix again.
05 - Arrange tofu in a single layer on the prepared baking sheet. Bake for 25 to 30 minutes, flipping halfway through until golden and crispy.
06 - Whisk together peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, sriracha, and minced garlic in a small bowl. Gradually add warm water until smooth and pourable.
07 - Plate baked tofu, drizzle with spicy peanut sauce, and garnish with spring onions, peanuts, cilantro, and lime wedges as desired.

# Expert Hints:

01 -
  • The tofu gets so crispy on the outside you'll forget it was ever soft and bland.
  • That peanut sauce is dangerously good—I've caught myself eating it with a spoon.
  • It comes together in under an hour and works as a main dish or a protein-packed side.
  • You can adjust the spice level so easily, making it perfect for everyone at the table.
02 -
  • Pressing the tofu is not optional—skip it and you'll end up with soggy, sad cubes instead of crispy ones.
  • Don't overcrowd the baking sheet or the tofu will steam instead of crisp, give each piece some breathing room.
  • Taste your peanut sauce before serving and adjust the sriracha, sweetness, or salt to match your mood that day.
03 -
  • Use extra-firm tofu if you can find it, it holds together even better and gets crispier faster.
  • A light spray of cooking oil before baking gives you an even more golden finish without adding much fat.
  • If your peanut butter is thick or natural, warm it slightly before mixing so it blends smoothly into the sauce.

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