How can I make this peanut-free?

Make your peanut sauce with a different nut or seed butter if dealing with allergies. Great options include almond or cashew butter as well as tahini.

Do I need to press the tofu?

The main reason I recommend pressing tofu in this recipe is to get the crispiest tofu by baking it instead of frying. If you don’t have time to press tofu I recommend either using super firm tofu or trying to press out as much water from the tofu gently by hand then patting it well with some paper towels. Excess water will make the tofu less crispy.

How long does peanut tofu keep?

I recommend storing the baked tofu and peanut sauce separately in the fridge to help keep them longer. The baked tofu can last for up to 5 days in the fridge and can be reheated in a toaster oven or in a pan. The peanut sauce can be stored for up to 7 days. If the sauce gets thick, add a tablespoon of water to it to help loosen it back up before mixing with the tofu.

Easy Baked Peanut Tofu - Plant Based RD

Description

Easy Baked Peanut Tofu, the perfect beginner vegan recipe that’s ready to eat in 30 minutes. Crispy baked tofu tossed in a savory and tangy peanut sauce.

Ingredients

Scale

Crispy Baked Tofu

1 (~400g) block extra firm tofu, pressed and drained
1 1/2 tbsp cornstarch
1 1/2 tbsp tamari
1 tbsp avocado oil or your favorite high heat oil
1/2 tsp thyme
2 clove garlic, grated or pressed

Peanut Sauce

3 tbsp creamy natural peanut butter
1 1/2 tbsp tamari
1 tbsp maple syrup
1/2 tbsp sriracha or chili oil, add more or less to taste
Juice and zest of 1 lime
1 tsp sesame oil, optional
1 tsp garlic powder
1/2 tsp ground ginger
1/2 tsp onion powder
3 tbsp water

Serve With

Frozen rice or quinoa, heated
Frozen Edamame, thawed from frozen
Persian Cucumbers, thinly sliced
Scallions, thinly sliced
Sesame Seeds

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 425F. Cube your pressed tofu and place in an airtight container with the cornstarch, tamari, oil, thyme and garlic. Seal the container and give it a few gentle shakes until the tofu is evenly coated.
Place the seasoned tofu on a parchment lined baking sheet and bake for 20 minutes. Flip the tofu and then bake for an additional 8 minutes or until the tofu is crisp and golden.
While the tofu bakes, make the peanut sauce. In a small bowl, add the peanut butter, tamari, syrup, sriracha, lime juice and zest, sesame oil and seasonings. Give it a whisk until it starts to thicken then slowly whisk in the water a tablespoon at a time until it becomes a creamy sauce. Use this time to also thaw your edamame and prepare your rice/quinoa.
Place the tofu in a bowl or storage container and pour over the peanut sauce. Fold the tofu into the sauce until fully coated.
Serve the tofu how you wish. I placed mine over a bowl of rice, edamame, and cucumbers. Then top with scallions and sesame seeds and enjoy.

Notes

Press excess water out of your tofu. This will help the tofu crisp up better in the oven and also improve the texture. You can use a tofu press or wrap it in a kitchen cloth, place between 2 flat plates and stack 1-2 cookbooks on top to help press out some water. Pressing for 15-30 minutes should be enough.

Change up the sides. The vegetables and grains I used for my bowl are just suggestions. Feel free to swap with roasted veggies instead of raw veggies and swap for any grain you love.

Make it a 30 minute meal. You can do this by preparing the sauce and all the sides while the tofu bakes. Whisk together the sauce in a mixing bowl and add the tofu to it to mix up then serve. Use some frozen rice and edamame, and just reheat according to package instructions then chop up or shred some raw veggies to serve on the side.