Crispy Baked Tofu Peanut

I wasn't sure what to expect the first time I baked tofu instead of frying it. The oven door stayed closed for what felt like forever, and when I finally pulled out those golden cubes, I couldn't believe how crispy they were. No splattering oil, no smoky kitchen, just perfectly crunchy tofu that tasted like I'd spent twice the effort.

I made this for a friend who swore she didn't like tofu, and she went quiet after the first bite. She looked up at me, confused, and said it tasted nothing like the rubbery stuff she remembered. That night, she asked for the recipe twice before she even left.

Ingredients

• Extra-firm tofu: Press it well or it won't crisp up, I learned that the messy way when my first batch stayed soft and sad.
• Cornstarch: This is the secret to that shatteringly crisp exterior, it clings to every edge and crisps up beautifully in the oven.
• Neutral oil: Just enough to help the cornstarch stick and encourage browning, don't skip it or you'll end up with pale, chewy cubes.
• Creamy peanut butter: The base of the sauce, make sure it's the kind that's smooth and stirs easily, not the natural separated stuff unless you're ready to whisk hard.
• Soy sauce: Adds that salty, umami backbone, swap for tamari if you need it gluten-free and the flavor stays just as rich.
• Maple syrup: A touch of sweetness rounds out the sauce, honey works too if that's what you have open.
• Rice vinegar: Brightens everything up with a gentle tang, lime juice is a great stand-in if you're out.
• Toasted sesame oil: Just a tablespoon brings a warm, nutty depth that makes the whole sauce feel complete.
• Garlic and ginger: Freshly minced, these two wake up the sauce and make your kitchen smell like a dream.
• Warm water: Thins the sauce to a silky, pourable consistency, add it slowly until it looks just right.

Instructions

Prep the Oven and Tofu:

Preheat your oven to 425°F and line a baking sheet with parchment. Press the tofu for at least 10 minutes, then cut it into 1-inch cubes so every piece gets crispy.

Coat the Tofu:

Toss the cubes gently with oil, cornstarch, salt, and pepper until every edge is covered. Arrange them in a single layer on the sheet, giving each cube space to breathe.

Bake Until Golden:

Slide the sheet into the oven and bake for 25 to 30 minutes, flipping halfway through. You'll know they're ready when the edges turn deep golden and crispy.

Make the Peanut Sauce:

While the tofu bakes, whisk together peanut butter, soy sauce, maple syrup, vinegar, sesame oil, garlic, and ginger. Add warm water one tablespoon at a time until the sauce is smooth and pourable, like thick cream.

Toss and Serve:

Transfer the hot tofu to a large bowl and pour the sauce over top. Toss gently so every piece gets coated, then serve right away with sesame seeds, spring onions, and cilantro if you like.

Pin It

There's something comforting about watching someone take a second helping without saying a word. This dish has become my go-to when I want to prove that simple ingredients, treated right, can feel like a special meal.

Serving Suggestions

I love spooning this over a bowl of steamed jasmine rice or tossing it with cold soba noodles. Sometimes I'll pile it on top of stir-fried bok choy and snap peas, and it feels like a complete, vibrant meal with almost no extra effort.

Flavor Variations

If you like heat, whisk a teaspoon of sriracha or a pinch of chili flakes into the peanut sauce. For a nut-free version, swap the peanut butter for sunflower seed butter, it tastes just as creamy and no one will miss the peanuts.

Storage and Reheating

Leftovers keep in the fridge for up to three days, though the tofu will soften a bit once sauced. To bring back some crispness, reheat the cubes in a hot oven for a few minutes before tossing them with fresh sauce.

• Store the baked tofu and sauce separately if you want to keep the tofu crispy longer.
• The peanut sauce thickens in the fridge, just thin it out with a splash of warm water before using.
• This dish is best enjoyed fresh, but it still tastes great cold over salad greens the next day.

Pin It

This recipe taught me that crispy tofu isn't a mystery, it's just patience and a hot oven. I hope it becomes one of those dishes you make without thinking, the kind that feels like a win every single time.

Recipe Q&A

→ How do I achieve crispy tofu?

Press the tofu to remove excess moisture, coat evenly with cornstarch and oil, then bake at high heat flipping halfway through for a crisp exterior.

→ Can I adjust the peanut sauce thickness?

Add warm water gradually to the peanut butter mixture until reaching your preferred consistency for coating the tofu.

→ What are good garnishes for this dish?

Toasted sesame seeds, sliced spring onions, and fresh cilantro add flavor and texture contrast.

→ Is this dish suitable for gluten-free diets?

Yes, substitute regular soy sauce with tamari to keep it gluten-free.

→ How can I add spice to this dish?

Incorporate sriracha or chili flakes into the peanut sauce to introduce a spicy kick.