This easy Crispy Baked Tofu with Peanut Sauce is crispy on the outside and soft on the inside. Add it to Buddha bowls, served over rice noodles or quinoa, or added to a salad. The peanut sauce is so good you may be tempted to drink it!
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Of all the ways to prepare tofu, I think baking it is probably one of the most popular. People that I've talked to like it when it's crispy on the outside and soft on the inside.
Frying it is another way to achieve said texture, but baking it is healthier so I think that's why it is so popular.
For this Crispy Baked Tofu with Peanut Sauce, I drained and pressed the tofu, then baked it in peanut sauce. The peanut sauce is baked onto the tofu giving it a crispy peanut coating while remaining soft on the inside.
The peanut sauce is one I first debuted for my Thai Pizza recipe. Since that recipe has been such a big hit, I thought I'd resurrect it for this recipe. It's actually one of a few peanut sauces that I like to make.
The peanut sauce that I used here has a base of coconut milk, peanut butter, tamari, sriracha sauce, garlic, toasted sesame oil, maple syrup, and brown rice vinegar.
I ate this crispy peanut tofu with roasted vegetables and quinoa with the extra sauce drizzled on top. Delicious!
Another recipe to try is my Spinach, Tofu, and Pine Nut Enchiladas.
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❤️ Why You'll Love It
- It's made on one sheet pan, so it's easy to clean up.
- The tofu is crispy on the outside and soft on the inside.
- The peanut sauce is flavorful and versatile.
🧾 Ingredients
- Tofu: I used extra firm tofu packed in water found in the refrigerated section of the grocery store. You could also use firm tofu.
- Olive oil: For coating the parchment paper.
- Salt and pepper: Enhances flavors and adds flavor.
Peanut Sauce
- Peanut butter: I used all-natural peanut butter. Shelf-stable peanut butter would also work.
- Coconut milk: I used full-fat coconut milk. You could also use light coconut milk, but the sauce won't be as thick.
- Rice vinegar: Adds a tangy flavor. You could also use lime juice.
- Sesame oil: Adds a nutty flavor.
- Tamari: I used low-sodium gluten-free tamari because I like to control the amount of sodium. You could also use soy sauce, liquid aminos, or coconut aminos.
- Sriracha sauce: Adds spice.
- Maple syrup: Adds sweetness. You could also use agave syrup.
- Garlic: Adds a pungent flavor.
- Salt: Enhances flavors
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
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🔪 Instructions
Step 1: Blend the peanut sauce in a high-speed blender.
Step 2: Slice drained and pressed tofu into cubes.
Step 3: Brush peanut sauce on cubed tofu. Place on a parchment-lined baking sheet and bake for 20 minutes, then flip and bake until the tofu is crispy.
💭 Tips
- Drain and press the tofu first to get the water out.
- Taste the sauce before brushing on tofu - you might want it sweeter or spicier.
- Brush the tofu with the peanut sauce - just enough to cover it. You don't want too much sauce because the excess will just burn on the pan.
- All ovens are different, so keep an eye on the tofu.
🍽 Serving
- Buddha bowl
- Vegan Thai Pizza recipe
- Skewers
- Served over rice, quinoa, or rice noodles with vegetables
- Thai Salad recipe
- Fusion nachos
👩🏻🍳 Recipe FAQs
This tofu with peanut sauce is made with extra firm tofu, peanut butter, tamari, sesame oil, sriracha sauce, rice vinegar, coconut milk, maple syrup, and garlic.
This baked tofu recipe will last about 5 days in an airtight container in the fridge.
Other Tofu Recipes
If you tried this Crispy Baked Tofu with Peanut Sauce Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
This crisp peanut tofu is really versatile. There's no reason to buy baked tofu when it's so easy to make your own!
📋 Recipe
Crispy Baked Tofu with Peanut Sauce
Ingredients
- 14 ounces extra firm tofu drained and pressed
- Olive oil
Peanut Sauce
- ½ cup peanut butter
- ½ cup full fat coconut milk
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon low sodium gluten free tamari
- 1 clove garlic, minced
- 1 teaspoon sriracha sauce
- 1 tablespoon maple syrup
Instructions
- Preheat oven to 400°F.
- Blend peanut sauce ingredients in a Nutribullet or high speed blender.
- Cut drained and pressed tofu into cubes. Brush peanut sauce on tofu and place on an oiled parchment lined baking sheet. You will have extra sauce to use in a meal. Bake at 400°F for 20 minutes. Flip tofu, and bake another 23 minutes or until browned and crispy on the outside.
- Serve over rice, quinoa, or noodles with roasted veggies.
Notes
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Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results
Karen says
OMG - that sauce is so good! Thanks for the recipe!
Willow Moon says
Thanks Karen!