Crispy Baked Tofu with Peanut Sauce
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 add it to a salad.
Servings: 4
Calories: 348kcal
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
- Salt
Instructions
- Preheat oven to 400°F.
- Add all peanut sauce ingredients to a large mixing bowl. Whisk.
- Cut drained and pressed tofu into cubes. Place on a parchment paper lined baking sheet. Bake at 400°F for 15 minutes. Flip tofu, and bake another 15 minutes or until browned and crispy on the outside.
- Dip tofu in peanut sauce and shake off excess. Alternatively you can brush peanut sauce on tofu and place back on the oiled parchment lined baking sheet. Bake for 10 minutes. The peanut sauce will caramelize on the tofu. You will have extra sauce to use in a meal.
- Serve over rice, quinoa, or noodles with roasted veggies.
Notes
If you don't have a tofu press, you can place tofu in between a clean towel and place a heavy object on top of it, like a cast iron skillet.
This recipe will last about 5 days in an airtight container in the fridge.
Nutrition
Calories: 348kcal | Carbohydrates: 12g | Protein: 16g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 0mg | Sodium: 492mg | Potassium: 445mg | Fiber: 2g | Sugar: 7g | Vitamin C: 1.2mg | Calcium: 55mg | Iron: 2.8mg
