This spicy baked peanut butter tofu is baked to crispy perfection and then tossed in a spicy peanut butter sauce. Top it off with some green onions and cilantro and serve it on top some rice noodles!
Alright guys. Let’s kick off the weekend with a peanut butter recipe.
Because I’m not sure if there is anything I love more in the world than peanut butter. It’s one of my favourite ingredients to cook with for one reason: It’s great in both sweet and savoury dishes.
Today’s recipe we’re going to be featuring peanut butter as the star ingredient in our spicy Asian sauce that goes on top some crispy baked tofu.
This tofu recipe is easy to make, healthy, vegan and is great for kids! (Though I would just leave out the spice if you’re making it for kids.) I buy organic tofu for this recipe because soy can be a highly sprayed crop. Some people question if tofu is healthy, or if tofu is good for you. Tofu has many health benefits and is a great source of protein if you’re vegan. My rule of thumb for soy products is to always buy organic, and to enjoy soy in moderation. (i.e. I don’t eat tofu every single day, but once or twice a week is totally fine!)
Generally, when I make tofu I often pan-fry it to get it nice and crispy, but for this recipe, I decided to give it a go and try baking the tofu. Because why not?
Anyways, I’m super happy I tried it out because turns out baking tofu before saucin’ it up is DELICIOUS. It gets nice and crispy around all the edges and it holds the sauce so well. The tofu also requires zero oil when baking it which keeps in low in any added fats. Yay!
How to cook baked tofu:
So there are a few key things to know about cooking tofu in the oven. The first important thing is you’ll want to use firm or extra-firm tofu. Soft tofu has more water in it, and we want as little water as possible when baking tofu. This is what will help it get extra crispy!
The next important step is to squeeze out as much water as possible from your tofu. I like to cut my tofu in half lengthwise, and then squeeze it between two paper towels. Another option is to place the tofu between a few paper towels and set a heavy object on top of it, and let it sit for 10 minutes. This will help press out as much liquid as possible from the tofu.
After your tofu is nice and dry, the next key to crispy baked tofu is adding cornstarch. This gives the tofu a nice coating that will help it crisp up.
After the tofu finishes baking in the oven, I like to finish off this recipe in a pan with a touch of oil just to cook up the green onion and garlic and toss it all together with the peanut butter sauce. Though you can always skip this extra step and just toss the tofu directly in the sauce with the green onions and garlic.
I also love this recipe served up on some rice noodles, because for me rice noodles and peanut butter sauce is a match made in heaven, but it would be just as tasty served up with your favourite rice!
This spicy baked peanut butter tofu is:
- Gluten-free (*make sure to use GF soy sauce!)
- Low in Fat
- High in protein
I left this recipe simple with just the tofu and rice noodles, but if you’d like to add any vegetables to this dish feel free to add in your favourite greens! This dish would go particularly well with some broccoli or baby bok choy.Print
This tofu is baked to crispy perfection and topped with a creamy & spicy peanut butter sauce. Serve over noodles or rice.
- 1 block tofu
- 1 tsp soy sauce
- 1 tbsp cornstarch (or arrowroot powder)
- 1/4 cup peanut butter, melted
- 2 tbsp soy sauce
- 1 tsp chilli flakes (omit if you don’t like spice)
- 1 tbsp maple syrup
- 2 tsp sesame oil
- 1 tbsp lime juice
- 3 tbsp water
- 1/2 tbsp vegetable oil
- 2 garlic cloves, finely chopped
- 2 green onion, finely chopped
- rice noodles or rice to serve
- Cilantro, green onion, and peanuts to top (optional)
- Preheat the oven to 400 degrees F and line a baking pan with parchment paper
- Using a couple paper towels, press down on the tofu and squeeze out as much water as possible. (*This step is important to help get the tofu crispy!)
- Chop the tofu into cubes then toss in a bowl with soy sauce and then the cornstarch until all the pieces are evenly coated.
- Spread out the tofu on the baking sheet and bake for 30 minutes, flipping the tofu cubes halfway through.
- In a jar, mix the peanut butter, soy sauce, chilli flakes, maple syrup, sesame oil, lime juice and water together. Set aside.
- Heat the vegetable oil in a pan and add the garlic and green onion cooking on medium heat for 1-2 minutes. Add the tofu and the peanut butter sauce and stir together on low heat.
- Serve over rice noodles or rice.
- Top with cilantro, sliced green onions and crushed peanuts.
- Adjust the amount of chilli flakes to your liking if you prefer more or less spice!
- Serving Size: 1 bowl
- Calories: 222
- Sugar: 5g
- Fat: 13g
- Saturated Fat: 2g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 7g
Keywords: tofu recipe, vegan stir fry, peanut butter tofu
If you like this spicy baked peanut butter tofu you’ll also love this 15-minute lemongrass tofu!
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