Crispy Baked Tofu Spicy Peanut

I was looking for something that could transform that package of extra firm tofu sitting in my fridge into something actually exciting to eat. The first time I made this peanut sauce, I ended up eating it straight off the spoon while the tofu was still baking in the oven. Now this is the recipe I turn to when I want something that feels indulgent but happens to be entirely plant based.

Last summer I made this for a group of friends who swore they hated tofu, and they ended up fighting over the last few cubes. The kitchen smelled like roasted peanuts and lime, and we sat around the island eating straight from the serving bowl. Someone asked for the recipe before they even finished their first serving.

Ingredients

• Extra firm tofu 400g: This texture holds up beautifully during baking and creates those irresistible crispy edges
• Cornstarch 1 tbsp: The secret weapon for achieving that restaurant style crunch without deep frying
• Natural peanut butter 3 tbsp: Look for brands with just peanuts and salt nothing else needed
• Soy sauce 1½ tbsp: Use tamari if you need this gluten free
• Lime juice 1 tbsp: Fresh squeezed makes all the difference here
• Maple syrup 1 tbsp: Just enough sweetness to balance the heat and saltiness
• Sriracha 1 tbsp: Adjust this based on your spice tolerance
• Garlic clove: Fresh minced garlic adds that aromatic background note

Instructions

Press and prep the tofu:

Drain your tofu and wrap it in a clean kitchen towel, then place something heavy on top for at least 10 minutes to remove excess water.

Coat the cubes:

Cut the pressed tofu into 2 cm cubes and toss gently with cornstarch, olive oil, salt, and pepper until each piece is evenly dusted.

Bake until golden:

Spread the coated cubes on a parchment lined baking sheet and bake at 200°C for 25 to 30 minutes, flipping halfway through for even crisping.

Whisk the sauce:

While tofu bakes, combine peanut butter, soy sauce, lime juice, maple syrup, sriracha, and minced garlic, then thin with warm water until pourable.

Toss and serve:

Pour that silky sauce over the hot crispy tofu and toss gently until coated, then top with fresh scallions, sesame seeds, and cilantro.

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This recipe has saved me on countless weeknights when I wanted something comforting but did not want to spend hours cooking. My partner now requests it weekly, and I have caught them eating leftover sauce with a spoon more times than I can count.

Making It Your Own

I have started playing around with the spice levels in this recipe, sometimes adding extra sriracha or a pinch of red pepper flakes if I am craving more heat. The sauce base works with almost any nut butter I have tried, though sunflower seed butter gives it this lovely subtle sweetness that surprises people.

Serving Ideas That Work

Beyond serving this over rice, I have stuffed the crispy tofu into lettuce cups for a lighter dinner and added it to grain bowls with roasted vegetables. The leftovers, if you somehow have any, make an incredible topping for noodles the next day when the sauce has had time to really soak into the tofu.

Meal Prep Magic

This recipe keeps me sane during busy weeks, I press and cube the tofu on Sunday and store it in an airtight container until I am ready to bake. The peanut sauce doubles beautifully and actually tastes better after a day in the fridge when all the garlic and spices have had time to mingle.

• Make a double batch of the sauce and use it all week long
• The air fryer cuts the cooking time in half if you are in a rush
• Add steamed vegetables right into the bowl for a complete meal

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Hope this brings as much joy to your kitchen as it has to mine over the years.

Recipe FAQs

→ How do I make the tofu extra crispy?

Press the tofu for at least 10 minutes to remove excess moisture before coating. The cornstarch creates a crispy exterior when baked. For maximum crunch, try air-frying at 200°C for 15-18 minutes instead of baking.

→ Can I make the peanut sauce ahead of time?

Yes, the peanut sauce can be prepared up to 5 days in advance and stored in an airtight container in the refrigerator. It may thicken when cold—simply whisk in a tablespoon of warm water to reach the desired consistency.

→ What can I use instead of peanut butter?

Sunflower seed butter makes an excellent nut-free alternative with a similar creamy texture. Almond butter or cashew butter also work well, though the flavor profile will be slightly different.

→ Is this dish gluten-free?

Yes, simply substitute regular soy sauce with tamari to make this completely gluten-free. All other ingredients, including cornstarch and tofu, are naturally gluten-free.

→ How should I store leftovers?

Store the sauced tofu in an airtight container in the refrigerator for up to 4 days. For best results, keep the sauce separate and reheat the tofu in the oven at 180°C for 10 minutes to restore crispiness before tossing with sauce.

→ Can I adjust the spice level?

Absolutely. Reduce the sriracha to ½ teaspoon for mild heat, or increase to 2 tablespoons for extra spice. You can also add fresh chili slices or red pepper flakes for additional heat and texture.