Easy Peanut Tofu

 

30 minutes, one baking sheet, endlessly flavourful, and so completely delicious that even the most committed tofu sceptics will be converted after the very first piece. This easy peanut tofu is baked until golden and beautifully crispy, then drizzled with a thick, sticky, savory-sweet peanut sauce and returned to the oven for a final caramelising bake that coats every cube in a deeply rich glaze that is simultaneously peanutty, salty, garlicky, and just the right amount of spicy. Serve over steamed rice with fresh cilantro, chopped peanuts, and a squeeze of lime for a complete weeknight dinner that will be requested again before the plates are even cleared.

Prep Time: 10 mins | Press Time: 15–30 mins | Cook Time: 30–35 mins | 

Total Time: 55 mins–1 hr 15 mins | Servings: 4   

 

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Ingredients

Tofu:

• 350g (12.3 oz) block extra-firm tofu, drained and pressed
• 2 tablespoons soy sauce or tamari (gluten-free if preferred)
• 1 tablespoon neutral oil
• 2 tablespoons cornstarch

Peanut Sauce:

• ½ cup (130g) natural, creamy unsweetened peanut butter
• 3 tablespoons soy sauce or tamari
• 2 tablespoons rice vinegar or fresh lime juice
• 2 tablespoons maple syrup or agave
• 1 tablespoon sesame oil
• 2 garlic cloves, finely minced or grated
• 1 teaspoon fresh ginger, finely grated (or ½ tsp ground ginger)
• 1–2 teaspoons sriracha or chili garlic sauce (adjust to taste)
• 4–6 tablespoons warm water, added gradually to reach a pourable consistency

To Serve:

• Steamed rice or rice noodles
• Fresh cilantro leaves
• Roasted salted peanuts, roughly chopped
• Lime wedges
• Sliced green onions
• Sesame seeds

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Instructions

1. Press the tofu: drain the tofu and press for 15–30 minutes using a tofu press or by wrapping in a clean kitchen towel and placing something heavy on top. Pressing removes excess moisture, which is what allows the tofu to absorb the marinade and become genuinely flavourful rather than bland. Once pressed, cut into 1-inch cubes.
2. Preheat oven to 200°C (400°F) and line a large baking sheet with parchment paper.
3. In a medium bowl, toss the cubed tofu with the soy sauce and neutral oil until the tofu is evenly coated. Add the cornstarch and toss again until every cube is lightly dusted.
4. Spread the tofu in a single even layer on the prepared baking sheet, leaving space between each cube. Bake for 20–25 minutes, flipping once halfway through, until the tofu is golden and the exterior is just slightly crispy and firm.
5. While the tofu bakes, make the peanut sauce: in a small bowl or measuring glass, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, garlic, ginger, and sriracha until smooth. Add warm water one tablespoon at a time, whisking between additions, until the sauce is thick but pourable and coats the back of a spoon generously. Taste and adjust — more lime for brightness, more soy for saltiness, more maple for sweetness.
6. Remove the baked tofu from the oven. Drizzle half the peanut sauce over the tofu cubes and gently toss to coat. Return to the oven for 5–8 more minutes until the sauce has caramelised onto the tofu and the cubes look deeply golden and sticky.
7. Remove from the oven. Arrange over steamed rice or noodles. Drizzle with the remaining peanut sauce, and garnish generously with fresh cilantro, chopped peanuts, sliced green onions, sesame seeds, and lime wedges.

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Notes

• Pressing the tofu is essential: Tofu that has not been pressed properly will be too wet to crisp in the oven and will not absorb the marinade effectively. Even 15 minutes of pressing makes a significant difference. If you buy vacuum-sealed super-firm tofu, pressing is minimal — just a quick pat-dry with paper towels.
• Cornstarch is the crispiness secret: The dusting of cornstarch on the outside of the tofu before baking creates a thin, slightly crackly exterior coating that crisps beautifully in the oven and also helps the peanut sauce cling and caramelise perfectly during the second bake.
• Air fryer method: After coating with soy sauce, oil, and cornstarch, air fry at 200°C (400°F) for 18–20 minutes, shaking the basket halfway through, until deeply golden. Drizzle with sauce and air fry for a further 3–5 minutes.
• Peanut butter consistency: Always use natural, runny peanut butter with no added sugar or stabilisers for the smoothest sauce. Thick or stabilised peanut butters from the bottom of the jar do not emulsify as easily and can make the sauce grainy.
• Make the sauce ahead: The peanut sauce keeps in a sealed jar in the fridge for up to 1 week and tastes great on noodles, salads, spring rolls, and grain bowls.
• Storage: Leftover peanut tofu keeps in the fridge for up to 4 days. Reheat in the oven or air fryer to restore crispiness rather than microwaving, which will make the tofu soft.

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