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    Home » All Recipes » Tofu Recipes

    Spicy Baked Peanut Tofu

    Published: Jan 31, 2022 by Megan · This post may contain affiliate links.

    46.2K shares
    Jump to Recipe
    baked tofu with spicy peanut sauce

    This Baked Tofu with Spicy Peanut Sauce can easily be made in 30 minutes and only requires 9 simple ingredients! Crispy baked tofu paired with a delicious sriracha peanut sauce makes this oil-free, gluten-free, & vegan stir fry the BEST weeknight dinner.

    three bowls filled with peanut butter tofu on rice noodles

    *Recipe shared March 2020 and updated January 2022*

    Lately, I have been VERY into making vegan versions of my favorite takeout recipes at home. It all started with this Black Pepper Tofu & Green Beans , which is now the most popular recipe on SGTO, followed by the Best Vegan Fried Rice recipe.

    This spicy peanut tofu recipe takes it one step further by baking tofu and then covering that tofu in a healthier & oil-free spicy peanut sauce.

    Ingredients:

    This baked peanut tofu recipe only requires 9 ingredients aka it truly is easy! The full ingredients are in the recipe card.

    labeled ingredients of peanut butter, tofu, scallions, sriracha, black vinegar, sugar, peanuts, cornstarch, tamari

    Ingredient substition notes:

    • Peanut butter: Really needs to be smooth & unsalted. You can susbtitute almond butter for a similar flavor!
    • Tamari: Is gluten-free soy sauce without wheat. You can substitute coconut aminods or regular soy sauce 1:1.
    • Sriracha: I used Fix hot sauce, but any brand works. It is what gives this peanut tofu the spicy flavor but could be substituted for gochujang.
    • Sugar: Can be replaced with 1 Tbsp maple syrup or 2 Tbsp coconut sugar to keep this dish refined-sugar free
    • Black vinegar: While black vinegar has a really uique flavor and adds a lot of depth of flavor to this sauce, it can be substituted 1:1 with rice wine vinegar or even lime juice for a similar flavor.

    How to make crispy baked tofu

    To keep this recipe completely oil-free, I decided to bake the tofu! Making baked tofu is actually incredibly easy, so here's a quick rundown of the steps:

    First, line a baking sheet with parchment paper & preheat the oven to 400F

    Doing this helps to prevent the tofu from sticking and still allows it to get crispy in the oven. Win, win! We are also going to cook the tofu at 400F so it gets crispy & gets rid of any excess moisture.

    While the oven is preheating, press the moisture out of the tofu

    First things first, I want to stress that this recipe only works with the firm or extra-firm tofu. Silken tofu or soft tofu has too much moisture to get crispy and risks falling apart when being mixed with the cornstarch.

    Before baking firm tofu, press it between two towels or paper towels to soak up any excess moisture. There are a lot of recipes out there that say you need to do this for hours, but I honestly do it for 5-10 minutes and always get crispy tofu. Place a heavy item, like a plate, on top to really squeeze out any excess moisture.

    Add the tofu to a bowl with cornstarch

    Once the tofu has been pressed, add it to a large mixing bowl and add in 2 Tbsp of cornstarch. Mix together until the tofu is coated and no dry spots of cornstarch remain.

    Layer the tofu & bake

    Next, lay the tofu out on the parchment-lined baking sheet and bake for 20-25 minutes until crispy! I like to flip the tofu halfway through baking so it gets evenly crisp on both sides.

    baked tofu getting mixed with peanut sauce in cast iron skillet

    Baked Tofu FAQ:

    What is the texture of baked tofu?

    Cooking tofu this way leads to tofu that is crispy on the outside and chewy on the inside. It won't be mushy on the inside! If you want softer tofu, follow my Black Pepper Tofu recipe and stir fry the tofu instead.

    Do I need cornstarch?

    Yes and no. If you want truly crispy tofu the cornstarch helps crisp and brown the edges. However, baking tofu without cornstarch will also lead to firm tofu. It won't be quite as crispy, but it still will taste great! If you don't have any cornstarch on hand, just omit it and bake the tofu as is.

    Also, I don't recommend replacing cornstarch with arrowroot powder or tapioca powder in this recipe as it doesn't produce the same texture.

    How to make baked tofu peanut sauce

    Ready for this one-step sriracha peanut sauce? Simply add all the ingredients to a food processor and blend! Yes, it's truly THAT easy to make this vegan peanut sauce.

    This sauce is decently thick without water which is why I like to add in 1-2 Tbsp of water. However, that's totally optional so adjust this sauce to your preferred thickness.

    Also, I do want to note that this recipe only makes enough sauce to coat the tofu. If you are looking to have extra sauce to drizzle on veggies, rice noodles, or just to save for later- I recommend doubling the recipe.

    spicy peanut sauce in a jar

    What peanut butter works best for this sauce?

    I recommend using creamy UNSALTED peanut butter. I actually used natural peanut butter (which will separate naturally if left to sit) and it worked really well for this recipe!

    Using unsalted peanut butter is really important because the Tamari adds a decent amount of sodium to this recipe (and you don't want it to be too salty)

    How long will peanut sauce keep for?

    Luckily, this tofu peanut sauce is easy to double or triple because it can be stored in the fridge or freezer in a closed container. In the fridge, it will keep for 5-7 days. If you are using natural peanut butter it may separate a bit in the fridge, so just whisk it together before using.

    If you are storing in the freezer I recommend adding to ice cube trays, freezing, and then storing the cubes in a closed container. Otherwise, it can be relatively difficult to get the sauce out of a frozen container and you will have to defrost it first. This peanut sauce will keep in the freezer for up to 1 month.

    bowl with tofu and spicy peanut sauce

    I truly hope you enjoy this easy 30-minute Baked Tofu with peanut sauce! It really is the perfect sweet, salty, and spicy baked tofu recipe that also happens to be healthier & oil-free. Enjoy!

    -TSG

    More easy vegan weeknight dinner recipes you will love:

    • a cast iron skillet filled with gnocchi in a tomato sauce with fresh basil on top
      Vegan Gnocchi Tomato Cream Sauce
    • a bowl of mushroom wild rice soup with toast
      Vegan Mushroom Wild Rice Soup
    • bowl with chickpea tomato spinach curry and cilantro and lime on top
      Chickpea Tomato Spinach Curry
    • a pan of lo mein noodles with tofu, snap peas, carrots, peppers, cabbage, and green onions
      Vegan Lo Mein with Tofu

    If you loved this recipe, please leave a 5-star review on the recipe card. I always appreciate your feedback and support! You can also follow along on my Instagram, Facebook, TikTok, and Pinterest, or sign up for our newsletter!

    a bowl of peanut butter tofu, rice noodles, peanuts, and scallions

    Baked Tofu with Spicy Peanut Sauce

    Baked crispy tofu topped with a spicy sriracha peanut sauce for an easy weeknight dinner!
    4.74 from 34 votes
    Print Pin
    Course: Vegetarian Lunch + Dinner
    Cuisine: Asian Fusion
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 3 servings
    Author: Megan Horowitch

    Ingredients 
    US Customary - Metric

    • 14 ounces firm tofu must be firm or extra firm, not soft
    • 1.5 Tablespoons cornstarch

    Peanut Sauce:

    • 3 Tablespoons unsalted peanut butter creamy not crunchy- unsalted is very important or sauce will be too salty
    • 4 Tablespoons tamari or soy sauce/ coconut aminos
    • 1 Tablespoon sriracha
    • 1 Tablespoon black vinegar or rice wine vinegar/lime juice
    • 1-2 Tablespoons brown sugar add more or less depending on preference
    • 1 teaspoon ginger fresh or ½ tsp ground
    • 1-2 Tablespoons water optional- I prefer for a thinner sauce

    Toppings

    • 2-3 diced scallions optional
    • 1-2 Tablespoons crushed peanuts optional

    Instructions

    • To begin, slice the block of tofu in half and press it between two towels or two paper towels. Let the tofu sit for 10 minutes to soak up any excess moisture. While it's being pressed, preheat the oven to 400F and line a baking sheet with parchment paper.
    • Next, cut the pressed tofu into 1 inch cubes and add to a large bowl. Add the cornstarch to the bowl and use your hands to evenly coat the tofu in cornstarch.
    •  Add the tofu to the parchment-lined baking sheet in a single layer and add to the oven. Bake for 20-25 minutes until crispy on the outside and cooked throughout. While not entirely necessary, if you want to make sure the tofu evenly crisps, remove the tray and flip the tofu over at the 10 minute mark.
    • While the tofu is baking, make the peanut sauce. Add the remainder of the ingredients including the peanut butter, tamari, sriracha, black vinegar, brown sugar, and ginger to a small bowl or blender and whisk/blend until a smooth sauce forms. It will be a thick sauce, so if you are looking for a lighter sauce, add in 1-2 Tbsp of water and blend in.
    • Once the tofu is baked remove it from the oven and add to a pan with the peanut sauce. Turn on the heat and mix together until the tofu is coated and the sauce is warm.
    • Remove from the heat and serve on top of rice noodles or alongside your favorite vegetables. Enjoy!

    Notes

    • Tofu with peanut sauce on top can be stored in a closed container for 3-4 days in the fridge and up to 3 weeks in the freezer.
    • This recipe makes enough peanut sauce to coat the tofu, but the peanut sauce portion of the recipe should be doubled if you want extra sauce to coat noodles or vegetables.
    • It's also possible to double or triple the sauce recipe and save for later. In the fridge it will keep for 5-7 days. Natural peanut butter may separate a bit in the fridge, so just whisk it together before using.
    • If you are storing extra peanut sauce in the freezer I recommend adding to ice cube trays, freezing, and then storing the cubes in a closed container. Otherwise it can be relatively difficult to get the sauce out of a frozen container and you will have to defrost it first. The peanut sauce will keep in the freezer up to 1 month.

    Nutrition

    Serving: 1g | Calories: 314kcal | Carbohydrates: 32g | Protein: 17g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Sodium: 129mg | Potassium: 237mg | Fiber: 3g | Sugar: 21g | Vitamin A: 13IU | Vitamin C: 4mg | Calcium: 200mg | Iron: 3mg
    Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!
    « Black Pepper Tofu & Green Beans
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    Reader Interactions

    Comments

    1. Jen says

      March 02, 2023 at 12:27 am

      5 stars
      Delish! I cut the sugar way back to 1tsp and upped the grated ginger (got carried away with the grater and tossed the extra in :)). Had with brown rice and sautéed broccoli and red peppers. Colorful and tasty!

      Reply
      • Megan says

        March 02, 2023 at 2:00 am

        Adding in all those extra veggies sounds great!

        Reply
    2. Vicki says

      January 18, 2023 at 8:37 pm

      5 stars
      This recipe is one that I make regularly. We love it!

      Reply
      • Megan says

        January 23, 2023 at 4:38 pm

        Love to hear that- it's a favorite over here too 🙂

        Reply
    3. Natalie says

      June 02, 2022 at 10:55 pm

      3 stars
      OK recipe. Easy but way too sweet with all the sugar. I doubled to make extra sauce and wish I'd tasted before adding everything. Had to add more peanut butter, soy sauce and sriracha to tone down the sweetness. If I made again, would add a tbs of sugar at a time and taste.

      Reply
      • Megan says

        June 02, 2022 at 10:57 pm

        Sorry to hear the sauce wasn't to your liking. Make sure to use unsweetened peanut butter or the sauce will definitely be too sweet, and you can always add less sugar in the future :).

        Reply
    4. Sarah says

      December 19, 2021 at 9:53 pm

      5 stars
      I love this dish. I'm making it for a second time tonight. It has just the right amount of spice for me! It was a little spicy for my mom but when she makes it she won't add as much sriracha. Thanks for the recipe!

      Reply
      • Megan says

        December 19, 2021 at 10:02 pm

        You're so welcome! 🙂

        Reply
    5. Kara says

      November 16, 2021 at 5:14 pm

      What makes this vegetarian and not vegan?

      Reply
      • Megan says

        November 16, 2021 at 5:23 pm

        It is vegan actually

        Reply
    6. Lucy says

      October 13, 2021 at 1:43 pm

      I don't know what I have made wrong, but the sauce was so thick that it was really weird texture. Even when I added about 1/2 cup of water, it was really thick and sticky. I am an PB lover but this was too much to my taste. I am so sorry but I didn't enjoyed it.

      Reply
      • Megan says

        October 13, 2021 at 1:49 pm

        Sorry to hear that! It may have something to do with the peanut butter you used or using too much of it- it should be a thick sauce, but if you look at the pictures it doesn't thicken a lot until it is cooked.

        Reply
    7. Ann Smajstrla says

      September 27, 2021 at 2:56 am

      5 stars
      This was so easy and delicious!

      Reply
      • Megan says

        September 27, 2021 at 1:45 pm

        So glad you liked it 🙂

        Reply
    8. Lea says

      August 27, 2021 at 12:43 am

      This looks so delicious and full of flavor!

      Reply
    9. Megan Currier says

      August 10, 2021 at 4:38 am

      Delicious! Made this for dinner tonight, the sauce was so good. Subbed Chili paste for sriracha since I was out, and cut the sugar in half - had an extra kick! Served with some rice noodles. Ultimate comfort meal.

      Reply
      • Megan says

        August 10, 2021 at 2:29 pm

        So glad you liked it and thanks for sharing your substitutions 🙂

        Reply
    10. Sam says

      February 26, 2021 at 12:48 pm

      5 stars
      Made this for lunch yesterday wow this sauce is TASTY. Very easy to throw together too!

      Reply
    11. Hannah says

      August 26, 2020 at 6:09 pm

      5 stars
      Hands down my favorite recipe of yours that I’ve made! Make sure you double the peanut sauce recipe, you’ll be craving it for days to come!

      Reply
    12. Kelly says

      April 12, 2020 at 3:45 am

      5 stars
      Yum, just made this for lunch with a salad and dragon dressing and it was so tasty.

      Reply
      • ShortGirlTallOrder says

        April 12, 2020 at 4:24 pm

        That combo sounds awesome! Thanks for the feedback 🙂

        Reply
    13. ShortGirlTallOrder says

      April 06, 2020 at 11:44 pm

      So glad you liked it thanks for the feedback!

      Reply
    14. Paulette says

      April 06, 2020 at 11:41 pm

      5 stars
      Absolutely delicious. Thank you.

      Reply
    15. Zoe says

      March 24, 2020 at 8:34 pm

      5 stars
      I didn’t make the tofu, but I made the spicy peanut sauce and added it on my normal stir fried veggies and threw in some egg noodles. So quick and easy, and super flavorful. Definitely recommend!!

      Reply
      • ShortGirlTallOrder says

        March 24, 2020 at 8:50 pm

        So glad you liked the sauce!

        Reply

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    Hi, I'm Megan! I believe eating plant-based food can be enjoyable for everyone. Eating plants doesn't have to be hard and it certainly shouldn't be boring. I am here to help you on your journey to eating food you actually feel good about and to make cooking at home fun again! 

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