Description

This Baked Crispy Peanut Tofu recipe offers a deliciously crunchy and flavorful plant-based protein option. Marinated tofu cubes are coated with cornstarch and baked until golden and crispy, then paired with a rich, tangy peanut sauce that perfectly balances sweet, salty, and umami flavors. Ideal as a main dish served over rice or vegetables, this easy-to-make recipe suits both vegan and vegetarian diets and provides a satisfying meat-free alternative.

Ingredients

Scale

Tofu

1 block (14 oz) extra-firm tofu
1 tablespoon soy sauce or tamari (for gluten-free)
1 tablespoon olive oil
2 tablespoons cornstarch or arrowroot powder
Salt and pepper, to taste

Peanut Sauce

1/4 cup creamy peanut butter
2 tablespoons soy sauce or tamari
1 tablespoon rice vinegar (or lime juice)
1 tablespoon maple syrup or honey
1 teaspoon sesame oil (optional)
1/4 teaspoon garlic powder
1/4 teaspoon ginger powder (or fresh minced ginger)
2-4 tablespoons water (to thin the sauce)

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Instructions

Prepare the Tofu: Preheat your oven to 400°F (200°C). Drain the tofu and press it between paper towels or a clean kitchen towel to remove excess moisture. Place a heavy object on top and let it sit for 10-15 minutes to ensure the tofu firms up and crisps better during baking.
Cut and Marinate the Tofu: Cut the pressed tofu into 1-inch cubes. In a bowl, toss the tofu cubes with 1 tablespoon soy sauce and 1 tablespoon olive oil until evenly coated. Sprinkle 2 tablespoons cornstarch over the tofu and toss again to coat thoroughly. Season with salt and pepper to taste to enhance flavor.
Bake the Tofu: Spread the tofu cubes in a single layer on a parchment-lined baking sheet. Bake in the preheated oven for 25-30 minutes, flipping the cubes halfway through cooking. Bake until the tofu is golden brown and crispy on all sides.
Make the Peanut Sauce: While the tofu bakes, combine 1/4 cup creamy peanut butter, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon maple syrup, 1 teaspoon sesame oil (if using), 1/4 teaspoon garlic powder, and 1/4 teaspoon ginger powder in a small bowl. Whisk together until smooth. Gradually add 2-4 tablespoons water, one tablespoon at a time, until the sauce reaches a smooth, pourable consistency.
Coat the Tofu with Peanut Sauce (Optional): Toss the baked tofu cubes gently in the prepared peanut sauce to coat evenly. Alternatively, serve the sauce on the side as a dip if you prefer to keep the tofu extra crispy.
Serve: Garnish the tofu with chopped green onions, sesame seeds, or crushed peanuts if desired. Serve over cooked rice, quinoa, or alongside a fresh vegetable stir-fry for a wholesome meal.

Notes

Pressing tofu is essential to remove moisture and achieve a crispy texture when baking.
Cornstarch or arrowroot powder helps create a crunchy crust on the tofu cubes.
The peanut sauce can be made ahead and stored in the refrigerator for up to 3 days.
For a gluten-free option, use tamari instead of soy sauce.
Adjust the amount of water in the peanut sauce to achieve your preferred consistency.
Optional garnishes like sesame seeds and green onions add extra flavor and texture.