Crispy Baked Tofu Spicy (Printable version)
Golden tofu with spicy peanut sauce offers a crisp, flavorful protein boost for meals.
# List of ingredients:
→ Crispy Tofu
01 - 14 oz extra-firm tofu
02 - 2 tbsp cornstarch
03 - 2 tbsp neutral oil (canola or sunflower)
04 - 1/2 tsp salt
05 - 1/4 tsp black pepper
06 - 1/2 tsp garlic powder
→ Spicy Peanut Sauce
07 - 4 tbsp creamy peanut butter
08 - 2 tbsp soy sauce
09 - 1 tbsp maple syrup or agave
10 - 1 tbsp rice vinegar
11 - 1 tbsp sriracha or chili garlic sauce
12 - 2 tbsp warm water, plus more as needed
13 - 1 tsp toasted sesame oil
14 - 1 clove garlic, minced
15 - 1 tsp fresh ginger, grated
→ Optional Garnishes and Serving
16 - 2 spring onions, sliced
17 - 1 tbsp toasted sesame seeds
18 - Steamed jasmine rice or sautéed vegetables
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Drain tofu and press for 10–15 minutes to remove excess moisture. Cut into 3/4-inch cubes.
03 - In a large bowl, gently toss tofu cubes with cornstarch, oil, salt, pepper, and garlic powder until evenly coated.
04 - Arrange tofu in a single layer on the prepared baking sheet. Bake for 25–30 minutes, flipping halfway, until golden and crispy.
05 - In a small bowl, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, sriracha, water, sesame oil, garlic, and ginger. Add more water as needed for desired consistency.
06 - Serve crispy baked tofu drizzled with spicy peanut sauce. Garnish with spring onions and sesame seeds. Pair with rice or vegetables if desired.
# Expert Advice:
01 -
- The contrast between impossibly crispy tofu and silky smooth peanut sauce is addictive
- It comes together in under an hour but tastes like you spent all day cooking
- Everything gets baked on one sheet, so cleanup is basically nonexistent
02 -
- Pressing the tofu is absolutely critical, because any excess water will steam instead of crisp
- The sauce thickens as it sits, so add water one tablespoon at a time until it reaches your desired consistency
- Serve immediately after baking for maximum crunch, because crispy tofu waits for no one
03 -
- Cut your tofu cubes slightly larger than you think you want them, because they shrink during baking
- Let the sauce sit for 10 minutes before serving to let the garlic and ginger flavors bloom properly