Description
This Baked Peanut Butter Tofu is crispy, saucy and perfect for an easy weeknight meal!
Ingredients
Scale
Tofu
- 1 pack extra-firm tofu (35o grams or 12 oz)
- 1 tsp tamari
- 2 tsp olive oil
- 1 tbsp cornstarch (can sub arrowroot powder)
Peanut butter sauce
- 1/4 cup peanut butter
- 2 tbsp tamari
- 1 tsp chilli flakes (omit if you don't like spice)
- 1 tbsp maple syrup
- 2 tsp sesame oil
- 1 tbsp lime juice
- 2-3 tbsp water
- salt and pepper to taste (if needed)
Other
- 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)
Instructions
- 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 the tamari and olive oil and then the cornstarch until all the pieces are evenly coated.
- Spread out the tofu on the baking sheet and bake for 25-30 minutes, flipping the tofu cubes halfway through.
- Mix the sauce ingredients 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 tossing everything together until evenly coated.
- Serve with rice or noodles and top with cilantro and crushed peanuts.
Notes
- Use firm or extra-firm tofu for the best texture.
- Don’t skip the cornstarch, it makes the tofu crispy!
- Line your pan with parchment for easy cleanup.
- Flip tofu halfway through so it crisps evenly.
- Double the sauce if you want it extra saucy.
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 460
- Sugar: 10g
- Fat: 20g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 20g
