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Baked Crispy Peanut Tofu Recipe

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3.9 from 79 reviews

This Baked Crispy Peanut Tofu recipe delivers perfectly golden, crispy tofu cubes coated in a savory, slightly spicy peanut sauce. Utilizing baking and a quick skillet toss, this dish offers a deliciously crunchy texture paired with rich, nutty flavors—ideal as a main or a protein-packed addition to your favorite Asian-inspired meals.

Ingredients

Tofu and Marinade

  • 14 oz extra firm tofu (preferably organic, non-GMO)
  • 3 Tbsp tamari or soy sauce (or coconut aminos)
  • 1 tsp chili garlic sauce
  • 1 tsp toasted sesame oil
  • 1 Tbsp maple syrup
  • 4-5 Tbsp cornstarch

Peanut Sauce

  • 2 ½ Tbsp creamy peanut butter (or other nut or seed butter)
  • 2 Tbsp tamari (or coconut aminos, adjust to taste)
  • 1 Tbsp chili garlic sauce
  • 1 Tbsp lime juice
  • 2 Tbsp maple syrup
  • 2 tsp sesame oil

Optional Sides

  • Rice
  • Cauliflower rice

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper to prevent the tofu from sticking and ensure even cooking.
  2. Press Tofu: Using a tofu press or by wrapping the tofu in a clean absorbent towel and placing a heavy object (such as a cast iron skillet or books) on top, press the tofu for 15-20 minutes to remove excess moisture. This step is crucial for achieving a crispy texture.
  3. Make Peanut Sauce: In a small bowl, whisk together peanut butter, tamari, chili garlic sauce, lime juice, maple syrup, and sesame oil until smooth and well combined. Set aside for later use.
  4. Marinate Tofu: Cut the pressed tofu into ¾-inch cubes and place on a large plate. Drizzle with tamari or soy sauce, chili garlic sauce, toasted sesame oil, and maple syrup. Gently toss with your hands or a spoon to combine, then let marinate for 2-3 minutes, stirring occasionally to coat evenly.
  5. Coat Tofu with Cornstarch: Transfer tofu cubes with a slotted spoon or hands into a quart-size or large freezer bag. Add cornstarch one tablespoon at a time, tossing thoroughly to coat the tofu until it develops a gummy, white outer layer, which helps to create crispiness upon baking.
  6. Bake Tofu: Spread the coated tofu in a single layer on the prepared baking sheet. Bake for 20-25 minutes, flipping the tofu cubes at the 18-minute mark to ensure even browning. The tofu should be firm, crispy on the edges, and slightly browned on the exterior when done. If needed, bake a bit longer to achieve desired crispiness.
  7. Toss Tofu in Peanut Sauce: Heat a large metal or cast iron skillet (12-inch) over medium heat. Once hot, add the baked tofu and pour in the prepared peanut sauce. Toss and stir frequently for about 2 minutes until tofu is heated through and well coated with the sauce.
  8. Serve: Enjoy the crispy peanut tofu immediately, either on its own or served over rice or cauliflower rice. It pairs beautifully with Asian-inspired dishes such as Mango Curry, Noodle-Free Pad Thai, or Thai Noodle Bowls.

Notes

  • Pressing tofu well is essential for maximum crispiness; do not skip this step.
  • Adjust the amount of chili garlic sauce based on your spice preference.
  • Arrowroot starch can be used instead of cornstarch, but crispiness may vary.
  • For gluten-free version, use tamari or coconut aminos that are certified gluten-free.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet for best texture.

Find it online: https://recipethrive.com/baked-crispy-peanut-tofu-recipe/