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Crispy Baked Peanut Tofu

Crispy baked tofu tossed with a tangy-sweet peanut sauce and finished with crunchy peanuts and scallions — an easy, protein-rich plant-based main that’s great over rice or greens.
Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes
Servings: 4

Ingredients

Tofu & Coating

  • 14 oz extra-firm tofu (one standard block), pressed
  • 2 tbsp cornstarch
  • 1 tbsp neutral oil (vegetable or avocado), plus extra for the pan
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper

Peanut Sauce

  • 1/3 cup creamy peanut butter
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp maple syrup
  • 1 tsp toasted sesame oil
  • 1 clove garlic, finely minced
  • 1 tsp fresh ginger, grated
  • 2-4 tbsp warm water (to thin sauce as needed)
  • 1/4 tsp red pepper flakes optional — adds a little heat

Garnish & Serve

  • 2 tbsp roasted peanuts, roughly chopped
  • 2 tbsp green onions, thinly sliced
  • 1 tbsp fresh cilantro, chopped (optional)
  • 1 each lime wedges, for serving

Instructions

Preparation Steps

  • Line a plate or cutting board with paper towels. Remove the tofu from its package, wrap in the towels, and press under a heavy skillet or tofu press for 15 minutes to drain excess moisture.
  • While the tofu presses, preheat the oven to 425°F (220°C). Arrange a wire rack on a rimmed baking sheet and lightly brush or spray the rack with oil so the tofu won't stick.
  • Unwrap the pressed tofu and cut into 3/4-inch cubes. In a large bowl, toss the cubes with 1 tablespoon oil, cornstarch, salt, and pepper until they are evenly coated in a thin, dry layer.
  • Spread the coated tofu in a single layer on the prepared rack. Bake for 12 minutes, flip or shake the rack to turn the pieces, then bake another 12 minutes. For extra crunch, switch the oven to broil and broil 1–2 minutes more, watching closely so they don't burn.
  • While the tofu bakes, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, garlic, ginger, and red pepper flakes. Add warm water a tablespoon at a time until the sauce reaches a pourable but thick consistency.
  • When the tofu is crisp and golden, remove it from the oven. Either toss the warm tofu gently with about half the peanut sauce to coat (this softens the crust slightly) or serve the sauce on the side for dipping to keep the cubes ultra-crispy.
  • Plate the tofu over rice, noodles, or a bed of greens. Spoon extra sauce over top or serve on the side. Sprinkle with chopped peanuts, sliced green onions, and cilantro. Serve with lime wedges to brighten the flavors.

Notes

Tip: For the crispiest texture, serve the peanut sauce alongside and spoon just a little over the tofu at the table. Make-ahead: sauce keeps in the fridge up to 5 days; warm slightly and thin with water before using.
This recipe is an original creation inspired by classic Crispy Baked Peanut Tofu flavors. All ingredient ratios and instructions are independently developed.