Baked Tofu with Peanut Sauce

Peanut butter tofu served with rice and broccoli.

5 from 2 votes

Baked Tofu with Peanut Sauce

This baked tofu with peanut sauce is made with extra-firm tofu that is baked until crispy and coated in a creamy, savory peanut butter sauce.

Prep Time10

Cook Time30

Marination Time10

Total Time50

Course: Main Course

Cuisine: Southeast Asian

Diet: Vegan, Vegetarian

Keyword: peanut butter, tofu, vegan, vegetarian

Servings: servings

Calories: 207kcal

Author: Kelsey Smith

Equipment

Ingredients

Tofu

14 ounces extra firm tofu pressed and cubed
2 tablespoons soy sauce
1 tablespoon olive oil
½ teaspoon garlic powder
3 tablespoons corn starch

Peanut Sauce

3 tablespoons creamy peanut butter
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar packed
1 tablespoon sriracha
1 tablespoon water

US Customary - Metric

Instructions

Preheat the oven to 400ºF (200ºC) and line a rimmed baking sheet with parchment paper or a silicone baking mat.
In a medium mixing bowl, toss the pressed and cubed tofu (see notes) in the soy sauce, olive oil, and garlic powder. Allow the tofu to marinate for at least 10 minutes, then drain the excess liquid.
Sprinkle the corn starch over the tofu, tossing as needed to coat evenly. Transfer the tofu to the lined baking sheet, spreading into a single layer. Bake for 20 minutes, flipping over about halfway through.
While the tofu bakes, microwave the peanut butter in a microwave-safe dish for 20 to 30 seconds. Then add the soy sauce, rice vinegar, sriracha, brown sugar, and water, whisking until smooth.
When the 20-minute bake is complete, brush the tofu with half of the sauce and return to the oven to bake for an additional 5 minutes. Then flip the tofu, coat the other side with the remaining sauce, and bake for a final 5 minutes.
Add toppings (optional) such as green onions and chopped peanuts and serve over rice, noodles, or veggies.

Video

Notes

Storage: To store leftover peanut tofu, let it cool, place it in an airtight container, and refrigerate for up to 3-4 days. Reheat as needed, or enjoy cold.

How to press tofu: Drain the liquid from the tofu packaging. Cover the tofu block in paper towels and place on a cutting board. Place another cutting board or a plate on top of the tofu and carefully use a weighted object to apply gentle pressure. Press for at least 10 minutes.

Nutrition