Baked crispy tofu topped with a spicy sriracha peanut sauce for an easy weeknight dinner!
- 1 14 oz block firm tofu (must be firm or extra firm, not soft)
- 2 Tbsp cornstarch
- 3 Tbsp unsalted peanut butter (creamy not crunchy- unsalted is very important or sauce will be too salty)
- 4 Tbsp tamari (or soy sauce/ coconut aminos)
- 1 Tbsp sriracha
- 1 Tbsp black vinegar (or rice wine vinegar/lime juice)
- 2 Tbsp sugar
- 1 tsp ginger (fresh or 1/2 tsp ground)
- 1–2 Tbsp water (optional- I prefer for a thinner sauce)
- 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, 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!
- 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.
Keywords: baked tofu, peanut butter sauce, peanut tofu, spicy peanut sauce, sriracha peanut sauce, Thai peanut sauce,