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Easy Peanut Tofu

Crispy baked tofu in a umami peanut butter sauce.
Course dinner, lunch
Cuisine Asian, vegan
Keyword Easy, Peanut butter, sauce, Tofu
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people

Ingredients

  • 1/4 cup reduced sodium soy sauce
  • 2 tbsp chili oil* For sriracha version scroll down to the notes.
  • 1/4 cup peanut butter
  • 1 tbsp maple syrup
  • 2 tsp rice vinegar
  • 1 tsp mirin
  • 1 tsp sesame oil
  • 1 tbsp water
  • 1 14 oz package of extra firm tofu
  • 1/4-1/2 cup cornstarch see notes
  • green onion for topping optional
  • peanuts for topping optional

Instructions

  • Preheat oven to 425℉ and lightly spray a baking sheet with cooking spray.
  • Wrap a block of tofu in a clean kitchen towel or paper towels. Then place a heavy object on top like a cast iron. Let the tofu sit with the heavy object on top for around 5-10 minutes. This helps drain out any excess liquid.
  • Once the tofu is done pressing cut the tofu into 1/2 to 1 inch cubes. Roll the cubes in cornstarch and then place on a baking sheet, making sure to not allow the tofu cubes to touch or they will stick together. Before placing them in the oven, spray the tops with cooking spray. Bake for 15 minutes, flip and spray and then bake for another 15 minutes. Once they are golden and crispy they are done.
  • While the tofu is baking make the peanut sauce. To a medium-large bowl add soy sauce, chili oil, peanut butter, maple syrup, rice vinegar, mirin, sesame oil, and water. Whisk until the sauce is fully incorporated. If you are using natural peanut butter you may need to whisk a little longer to have it be smooth again.
  • Once the tofu is done gently toss it in the sauce. Serve with rice or noodles and top with green onion and peanuts. You can double the sauce recipe and use it to make a vegetable stir fry. If the peanut sauce isn't warm enough after you throw the tofu in, place the peanut tofu into a frying pan on low-med heat until desired temperature.
  • The tofu is best the day of but will keep in the fridge in an airtight container for 3-5 days.

Notes

  • For the sriracha version substitute 2 tbsp.'s of sriracha for the chili oil and add an additional tsp of sesame oil for a total of 2 tsp's of sesame oil.
 
  • You can start out with 1/4 cup of cornstarch and add more to the bowl as needed. You shouldn't need more then 1/2 cup in total.