Crispy Baked Tofu Spicy

The smell of sriracha hitting warm peanut butter still takes me back to my tiny apartment kitchen, where I discovered that crispy tofu could actually rival takeout. My roommate walked in mid-whisk, demanding to know what smelled so incredible, and ended up eating half the batch straight from the baking sheet.

I made this for a dinner party once, skeptical about serving tofu to die-hard meat eaters. They ended up fighting over the last piece, sticky fingers and all, and someone actually asked if I could cater their wedding just for this sauce.

Ingredients

• Extra firm tofu: Press it properly, because water is the enemy of crispiness and I learned this the soggy way
• Cornstarch: Creates the most gorgeous golden crust that actually stays crunchy
• Creamy peanut butter: The foundation of the sauce, so use the good stuff you would put on toast
• Soy sauce: Adds that essential umami depth that makes everything taste restaurant-quality
• Maple syrup: Just enough sweetness to balance the heat and salty elements
• Rice vinegar: Brightens the whole sauce so it never feels heavy
• Sriracha: Adjust based on your spice tolerance, but do not skip it entirely
• Toasted sesame oil: A tiny amount goes incredibly far for that nutty aroma
• Fresh garlic and ginger: These aromatics are non-negotiable for authentic flavor

Instructions

Get your oven ready:

Preheat to 220°C and line a baking sheet with parchment paper to prevent sticking and make cleanup effortless

Press and prep the tofu:

Drain and press the tofu for 10 to 15 minutes, then cut into 2 cm cubes so every piece gets maximum crispy surface area

Coat for crunch:

Gently toss the cubes with cornstarch, oil, salt, pepper, and garlic powder until evenly coated, being careful not to break them apart

Bake to golden perfection:

Arrange in a single layer and bake for 25 to 30 minutes, flipping halfway through, until deeply golden and crispy on all sides

Whisk the magic sauce:

While tofu bakes, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, sriracha, warm water, sesame oil, garlic, and ginger until smooth

Bring it all together:

Drizzle that spicy peanut sauce generously over the hot crispy tofu and finish with sliced spring onions and sesame seeds

Save

This recipe became my go-to comfort food during grad school, when I needed something nourishing but also something that felt like a reward. Now it is the first thing I make for friends who claim they hate tofu, and I have converted more skeptics than I can count.

Making It Extra Crispy

An air fryer at 200°C for 15 to 18 minutes will give you next-level crunch that might just change your life. The circulating air creates an even more uniform crust than baking, with less oil and faster cook times.

Customizing Your Sauce

Almond butter makes a fantastic substitute if anyone has peanut allergies, and coconut aminos can replace soy sauce for a gluten-free version. I have also added a splash of lime juice when I want brighter, more tropical notes.

Serving Ideas That Work

This tofu shines over steamed jasmine rice, but it is equally amazing draped over roasted vegetables or stuffed into a warm wrap with fresh herbs and pickled vegetables.

• Make a double batch of sauce and keep it in the fridge for quick lunches
• Cubed sweet potatoes roasted alongside the tofu make it a complete meal
• The sauce keeps for a week and elevates literally everything it touches

Save

There is something deeply satisfying about transforming a simple block of tofu into something so crave-worthy, and this recipe proves that plant-based eating can be every bit as indulgent and comforting.