Baked Crispy Peanut Tofu

This is delicious! And that sauce is amazing! I actually cut the tofu into strips and used them in rice paper rolls and used the sauces for dipping. It was just delicious! Better than buying them!

Absolutely love this recipe! I recently made it with jasmine rice and roasted broccoli, but also pairs well with the noodle free pad Thai. Also, it freezes well! Thank you :)

This was so good! I added some diced garlic, ginger, and bell pepper to the pan to be stir fried with the tofu at the end which was delicious. For some reason I can never actually get my tofu CRISPY no matter how much cornstarch I use or how long I bake it, but it still tasted great.

So I’m giving this a 5 because the flavor was great! I made a mistake somewhere though and I think it was the substitution of using arrowroot Or not using parchment paper. Instead of being crispy, the tofu coating was sticky. Other than that, it tasted really good!

Easy to make and delicious! Thank you :)

We LOVED this recipe. The texture and taste was perfect. We paired it with some veggies and noodles and ate it like candy.

So, so good! Made this and paired so well with rice and roasted veggies! Perfect sweet-spicy ratio with the tofu and the texture after baking and pan-frying is great <3 definitely something to make again and again!

Wow, this was SO good! I’ve been vegan for over a year now and have always been intimidated by/not really enjoyed tofu, but this recipe was a different story. Even my non-vegan husband who has never eaten tofu in his life liked it. :) Plus it was so easy to throw together. Thanks for the recipe!

I just finished making this. It came out pretty good but I found it was quite salty. Also, the sauce in the hot pan just stuck to the bottom so it required constant turning so it wouldn’t burn. The spice level was perfect. I served it with roasted broccoli and brown rice. I will definitely make this again, perhaps tweaking a bit here and there.

This recipe was so delicious! While it is amazing fresh out of the pan, the texture and flavor are equally good when it’s cold, right out of the fridge. So yum!

This is my new favorite way to make tofu. It was crispy, yet not dried out in the middle. Who knew baked tofu could be so good.

I followed the recipe as written with the exception of upping the chili garlic sauce.
Thank you!!

This was great. I especially loved the marinade at the beginning. I’m not crazy about Peanut Butter in dishes like this so I might cut back if I make it again, but it’s certainly not overpowering – my boyfriend said he didn’t even notice there was peanut butter in it. :-) Also, I used Sweet Chili Sauce instead of Chili Garlic Sauce (only because I was confused about which ingredients I had at home).

I made the recipe as written and it turned out great! Baking the cornstarch-coated tofu then tossing it in a sauce worked out nicely.
I was trying to come up with something to make for dinner that didn’t require a trip to the grocery store, so I served the tofu with noodles (half a bag of linguine), carrots, frozen peas, and a peanut butter and coconut milk-based sauce. It wasn’t fancy, but it worked.

I used my air fryer at 400 degrees to bake the tossed tofu for 8 min. Also didn’t have Maple syrup so used pancake syrup and it was still delicious. Definitely will make this regularly!

This was soooo delicious, and super easy to make! I made zero changes or adjustments to the recipe and it came out perfect as written. Even my partner, who is not a fan of tofu, enjoyed it. This one will definitely be in regular rotation in my house.

Hi, everyone! I really enjoy being on Minimalist Baker’s email list. I tried a few of the recipes and really like them. This was absolutely delicious! I have never baked tofu before but hated the mess with frying. Plus, frying is not as healthy.
My experience was that I wished I had more Peanut Sauce!
The sauce (which is spicy and fabulous!) got really thick from the corn starch on the tofu so I added water which thinned it out and took some of the crispness away from the tofu. So, next time I will make double the peanut sauce.
I made everything earlier in the day except combining the Tofu and Peanut Sauce.
When my rice and Pad Thai Noodles were almost done, I reheated the tofu in a little oil and added the peanut sauce once it crisped up again.

Dana, as usual, you hit it out of the park. Made it for lunch and added it to left over rice from another recipe #youdabomb Thank you!

Delicious,- as good as Thai restaurant food and so much healthier!!
Easy and relatively quick to make-
I read the recipe on my phone earoute home from work Friday, stopped in my local Whole foods for the garlic chili sauce and made the tofu, for supper.
Did not have rice syrup so I substituted a blend of agave and date syrup.
Used Ramen noodle.
I used a brand of tofu which comes already pressed.
Recipe works beautifully.. This is a keeper; I have printed and stuck into my copy of the Minimalist Baker cook book .

Such an easy and delicious recipe! Made it this morning with some left over tofu. I used sriracha instead of chili garlic sauce and added a bit of garlic powder. The tofu didn’t turn out crispy but the flavour was perfect!

So freaking good! Made this last night and used the sauce to season some stir fry veggies and then tossed the crispy tofu in. The sauce makes a good amount, and when you heat it up and it is really generous. Absolutely delicious. I didn’t make any recipe adjustments except that I didn’t have lime juice, which may have brightened the flavor a bit, but it was scrumptious without it. Didn’t even miss it. There are zero leftovers. Thanks, Dana!

This was so delicious! I didn’t have enough maple syrup for the sauce, only 1 tablespoon so I used about 2 tbsp coconut sugar. I used liquid aminos instead of soy sauce and almond butter. My husband and I love this dish! I served with Jasmine rice and broccoli.