Tofu can either be incredibly bland or the ultimate ingredient for soaking up flavor. Which do you choose?
If you’re anything like us, you’ll take the tofu with all the FLAVOR! And when it comes to flavor, this recipe delivers.
As an added bonus, it’s simple to make and requires just 8 ingredients.
After marinating the tofu in tamari, chili garlic sauce, sesame oil, and maple syrup, it gets coated in cornstarch to help it crisp up in the oven.
The tofu comes out lightly browned and perfectly crispy. All that’s left to do is give it a sweet & spicy peanutty flavor.
The peanut sauce comes together in less than 5 minutes by whisking tamari, chili garlic sauce, lime juice, maple syrup, and sesame oil in a bowl.
Crispy tofu and delicious peanut sauce combine to make a FLAVORFUL and protein-packed vegan dish.
We think you’re going to love this recipe. It’s:
Extremely flavorful
Perfectly sweet
Not-too-spicy
Simple
Versatile
Super delicious
Enjoy this recipe as is or with any Asian-inspired dish. We love it with our Mango Curry, Noodle-Free Pad Thai, or these Thai Noodle Bowls!
For other flavorful tofu recipes, check out our Almond Butter Tofu Stir Fry, Sesame Eggplant Almond Butter Tofu Bowls, and General Tso’s Tofu Stir Fry.
If you try this recipe let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you came up with. Cheers, friends!
Baked Crispy Peanut Tofu
Delicious peanut butter tofu made with 8 simple ingredients. Baked until crispy and sautéed in a savory-sweet peanut sauce. Perfect for Asian-inspired bowls, salads, stir-fries, and more!
Ingredients
TOFU
- 14 oz extra firm tofu (preferably organic, non-GMO)
- 3 Tbsp tamari or soy sauce (or coconut aminos)
- 1 tsp chili garlic sauce
- 1 tsp toasted sesame oil
- 1 Tbsp maple syrup
- 4-5 Tbsp cornstarch (for crispy tofu! You can try subbing arrowroot, but we haven’t tested it and can’t guarantee the results)
PEANUT SAUCE
- 2 ½ Tbsp creamy peanut butter (or other nut or seed butter)
- 2 Tbsp tamari (or coconut aminos, but add more to taste as it’s less salty)
- 1 Tbsp chili garlic sauce
- 1 Tbsp lime juice
- 2 Tbsp maple syrup
- 2 tsp sesame oil
FOR SERVING optional
Instructions
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Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper.
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Start pressing tofu using a tofu press, or wrap in clean, absorbent towel and set something heavy — like a cast iron skillet or books — on top to press out the moisture. Press for about 15-20 minutes.
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In the meantime, prepare peanut sauce by combining peanut butter, tamari, chili garlic sauce, lime juice, maple syrup, and sesame oil in a small mixing bowl and whisking thoroughly to combine. Set aside.
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Cut pressed tofu into 3/4-inch cubes and add to a large plate. Top with tamari or soy sauce, chili garlic sauce, sesame oil, and maple syrup. Gently toss to combine using hands or a spoon. Let marinate 2-3 minutes, stirring/tossing occasionally.
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Use a slotted spoon or your hands to transfer tofu to a quart-size or large freezer bag. Add cornstarch 1 Tbsp at a time and toss to coat. Continue adding more cornstarch and tossing until tofu is coated in a gummy, white layer (amount as original recipe is written // adjust if altering batch size).
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Transfer tofu to the prepared baking sheet and bake for about 20-25 minutes, flipping at the 18-minute mark to encourage even baking. It should be firm to the touch, firm on the edges, and slightly browned on the exterior once removed from the oven. Bake slightly longer if needed.
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Heat a large metal or cast iron skillet (12 inch) over medium heat. Once hot, add tofu and the peanut sauce. Toss to coat. Stirring frequently, sauté the tofu for about 2 minutes, or until the tofu is hot and well coated with peanut sauce.
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At this point it’s ready to eat! Enjoy as is or with any Asian-inspired dish. We love it with our Mango Curry, Noodle-Free Pad Thai, or these Thai Noodle Bowls!
Notes
*Nutrition information is a rough estimate for 1 of 4 servings calculated with lesser amount of cornstarch and without additional or optional ingredients.
Nutrition Per Serving (1 of 4 portions)
- Calories: 275
- Fat: 14.1g
- Saturated fat: 2.6g
- Sodium: 1356mg
- Carbohydrates: 24.5g
- Fiber: 2g
- Sugar: 11.2g
- Protein: 16.6g
This was so delicious! I used sriracha in replace of chili garlic sauce, so it was a tad too spicy for me (not by husband!) but still SO good. I usually opt for oil-free recipes that are low in sodium but this was a nice change of routine – and still WAY healthier than take out. I used slightly less soy sauce (low sodium) but basically stuck to the recipe. The overall texture of the tofu was unbelievably delicious. It barely even tasted like tofu with all the flavor from the sauce and the texture was super crispy and delicious. I’ll definitely make it again!
We’re so glad you enjoyed it, Suzanne! Thanks so much for the lovely review!
I love this recipe and use it frequently. Tonight I coated the tofu in maize flour and sesame seeds. It will be perfect as usual. Thanks Dana for the inspiration once again. 🐾🎉💖
I was super excited to try this! I love the technique and will definitely try this again but I recommend using about half the amount of sauce. My tofu was coated so it just wasn’t at all crispy, just goopy. Like I said, I’m going to try it again but the ratio just wasn’t right.
Thanks for sharing, Kelly! You can also add the tofu to the pan with only enough sauce to coat, and reserve the rest for serving.
Best tofu I’ve ever had. I followed the recipe exactly. The sauce is AMAZING!! Ate it with brown rice and stir fried (in sesame oil) Brussels sprouts and purple and white cauliflower. Thank you!
I make a double batch of this recipe almost every week! This is the best method to make tofu that I’ve tried (and I’ve tried a lot of them).
I made this last night and was super easy to make. It was really good, however almost too salty for me to eat (however I do typically try to eat low sodium). I am still giving it 5 stars because I know if I make it again with less tamari it will be perfect!
Thanks for sharing!
Delicious recipe. I added a couple of teaspoons of rice wine and 3 kaffir lime leaves finely chopped to the sauce and it cuts through the richness of the peanut butter, adding that hallmark kaffir flavour that goes so well with peanuts. Definitely on the regular meal rotation. Make a double batch, it goes quickly!
Thanks for sharing, Jake!
Holy cow! Absolutely delicious!! Definitely going to make this again and share this recipe with friends!
Thanks for sharing! We’re so glad you enjoyed it!
I tried this in my air fryer and it turned out great! 360 for 15 minutes with a few shakes here and there. I didn’t feel like cleaning another pan so I just poured the peanut sauce on top and it was perfect. Hubs and 2 year old both crushed it, too!
Yay! Thanks, Betsy!
This is so yummy. Recommended to me by a colleague and this did not disappoint. Very tasty, even the meat loving husband liked it. Made with cauliflower fried rice and used the leftover tofu marinade to flavour it. It is delicious!
We’re so glad you enjoyed it, Mel! Thanks for sharing!
I am eating this as we speak- incredibly delicious. Worth the thoughtful prep time just for that tasty peanut buttery crunch! Delish! What nut butter would you sub peanut with if you were watching sugar intake? This is the first recipe I actually try after letting my mouth water at your site for over a year- glad I finally tried it!
Hi Seli, we use natural peanut butter without sweetener in this recipe. But if you want to try another nut butter, we would suggest almond!
Oh my goodness, I highly recommend this recipe!! I ate a bowl with some leftover quinoa and was just so pleased with myself (thanks to you, Dana!!!).
I followed the recipe to a T, but I did use chickpea flour (4 tbsp bob’s red mill) and sunflower seed butter instead of peanut butter, since that’s what I had in the pantry. I used a kinda-big tupperware to toss the tofu with the chickpea flour.
I was truly in need of some comfort food but didn’t want the vague nausea that take-out brings, and this hit the mark. I imagine this tofu would be awesome with cast-iron brussels sprouts, or honestly any kind of stirfried veggies, honestly.
Thanks so much for the lovely review and for sharing your modifications, Alex. We are so glad you enjoyed it!
I’ve made this recipe several times. It is my go-to for any kind of stir-fry or curry I make. SO GOOD.
Wonderful! Thanks for sharing, Jennifer!
Yummy! The perfect way to make tofu.
My only change is in the process, toss the tofu in a bowl with corn starch, not a plastic bag that get thrown away.
Smart – thanks for sharing, Elisa!
Hi Dana! This recipe is delicious! Really random question though – do you think the same ingredients and method could be used for chicken (instead of tofu)? Tried to find alternatives online but it seems like they all include frying.
Thank you so much in advance!
Thanks for sharing, Anna! So glad you enjoyed it.
Regarding making with chicken. Yes. My wife and her family don’t eat Tofu and this recipe was great with chicken. I made it exactly the same way. It just needed less time to cook (I used small pieces).
Thanks for sharing, Vanessa!
So DELICIOUS and so easy!!! My favorite tofu recipe
Thanks, Cara!
This recipe was great. Very easy, simple ingredients I already had, and it tasted GREAT. There was one substitution I made, I was out of cornstarch so I used some chickpea flour and it was super crispy and turned out lovely. Used approximately 4 tbsp!
Wonderful! Thanks for sharing, Jessica!
Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo
I made a double batch of this tonight and it was super yummy. This is an indulgent recipe, although its funny to think of a tofu dish as “indulgent,” LOL. It tastes like something you’d get in a Chinese restaurant. The whole family liked it…. I tried to cut back a little on the maple syrup because I don’t like overly sweet things, and because we’re trying to cut back on sugar. I also didn’t use all the sauce on the tofu, but instead used the rest of it to flavor the stir fry with the rice noodles and stir-fried veggies (purple cabbage, green onions, carrots, broccoli, and oyster mushrooms) I served the tofu dish with.
Yay! Thanks for sharing, Linda!
I forgot to add that I’ve been making tofu dishes for a long time and have many recipes I use. My husband said this is the best one I’ve ever made!!!
I would really like to try this recipe! Since I’m from Sweden I’m not sure I will be able to find the chili garlic sauce here. What can I use instead? Sambal oelek/sriracha and garlic?
Yes! Either of those will work!
This recipe is a staple in my home — we have it for dinner at least twice a month, it’s that good. I follow the recipe as written (though most times I use bottled Santa Cruz lime juice or similar, as that’s what I have on hand) and serve over rice with stir fry veggies that I cook using the sauce from the Veggie Tofu Stir Fry recipe. MB recipes have never let me down, and this one’s the best of the best!
Whoop! So glad to hear it, Hilary! Thanks so much for sharing! xo
This was easy and wonderfully delicious to make. Everyone loved it!
Great! Thanks for sharing!
How do you think chickpea flour might work in place of the cornstarch. I just watched a video on “Show Me The Curry” where it was used in a kale sabzi to create crunches.
Hi Susan, we haven’t tried that and aren’t sure how it would turn out. But another reader mentioned doing so with success! Check the comments for more info. Hope that helps!
This recipe was the first time I tried baking tofu. Totally converted now. This recipe is amazing and has been on repeat for months now.
So glad you enjoy it, Barbara! Thanks so much for sharing! xo
This tofu is amazing! We use it in stir fry and it is delicious. I love everything you make but this one is one of my favorites!
So glad you enjoy it, Carla! Thanks so much for sharing! xo
Made this yesterday for family and we all loved it!! Will make again!!
Thanks so much for the lovely review, Tiffany. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
I have made this recipe as listed about 5 times now. It is my favorite and has taught me how to bake tofu and get that amazing, delicious coating (apparently cornstarch is the secret ingredient). I use a light hand with the oil and syrup measurements and it still comes out great. I love baking, not frying, the tofu and getting a much tastier result. Thank you!!
So great! Thanks for sharing, Stella!
I have used arrow root starch and it works perfectly!!! Thanks as always Dana!
Thanks for sharing, Danielle! xo
This is definitely going in my regular rotation! So easy and so good! Like other comments mention, mine was more sticky than crispy but doesn’t bother me at all. I replied to someone else that I cut back on the chili sauce as I knew it would be too hot for me otherwise.
I really didn’t like this recipe, unfortunately. :(
I followed the recipe to a t but it didn’t turn out. The cornstarch didn’t help the tofu get crispy so instead of having crispy tofu I ended up with adequately sauced tofu but the sauce was fairly gummy from the cornstarch. It’s possible I didn’t cut my tofu small enough/press it well enough but other than that I didn’t deviate from the recipe at all so I was pretty disappointed.
xx!
Hmm, so strange! I haven’t experienced that with this recipe. If you followed it to a T I’m wondering if the ingredients were fresh OR if the tofu wasn’t pressed long enough, as you were suggesting. I’d love to help troubleshoot more but am not sure what might’ve been amiss!
Everything was really good, except when I went to go marinate and toss the tofu, a majority of it crumbled and didn’t keep in cube form. Any suggestions or am I doing something wrong? Help!!
Hi Aydia, did you use extra firm tofu and toss gently? If not, those would be our suggestions for next time!
I have made this recipe over and over. It’s one of my most favorite tofu recipes ever!
Yay! Thanks for sharing, Carla! xo
One of my favorite recipes on this website! I have made this many times now, and will definitely keep making it! Great with some rice, broccoli, edamame beans, and roasted cashews.
Thanks for sharing, Kiki! Next time would you mind adding a rating to your review?! It’s super helpful for us and other readers. xoxo!
Hi Dana,
I just made this recipe and it was wonderful. Thanks for sharing your recipes.
The only way I’ve ever really liked tofu. Thank you for this recipe! Even my BF who hates tofu loves this. He even requests it!
So glad to hear it, Erin! Thanks for the lovely review!
I would make this again, but either let the tofu crisp up in the oven longer, or use less sauce. I thought the tofu pieces were sufficiently crispy when I took them out of the oven, but once I put them in the sauce they got a lot softer and lost a lot of the crisp. Otherwise, the flavor was really great though!
Delicious! My husband and I say that it’s a keeper. My only issue is the high sodium content. I’m aware that the tamari and chili sauce are culprits. Any ideas on how to cut the sodium?
You can use low sodium tamari, or coconut aminos is typically lower in sodium!
This did not turn out for me at all. The sauce was too thick and it coated it all in a slimy peanut butter.
Hi Jennifer, did you add the cornstarch in the bag or to the sauce? If to the sauce, that would cause it to get clumpy and the tofu to not crisp up. Let us know!
Cannot stop making this– so gah dang good! I did not use tamari and baked the tofu slightly longer to really get a crispy shell. Otherwise, I followed the recipe as described. Make it tonight!
This is marvelous, a definite do-over. We had it on salad tonight, and i already can’t wait for lunch tomorrow!
Thanks, Anne!
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!
This was delicious! I made it last night and ate it on some whole wheat pita and lettuce. I used Skippy PB but I might want to try it with natural PB to see the difference. Definitely a keeper!
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 :)
xoxo! Thanks, Lea.
This is the literal best thing in the world. I want to eat it every day, thank you for this recipe, it’s so easy! Just takes time but is so worth it.
xoxo!
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.
I absolutely adore this recipe! I’m a vegetarian teen and I’m always looking for new recipes to make (and new ways to cook tofu). I used soy sauce instead of tamari. The tofu gets wonderfully crispy and I love the flavor the sauce brings to the dish. Thanks for sharing this recipe!
This has become a staple of our weekly rotation… and to be honest, I think I might be addicted! It’s just sooooo good! Any thoughts on what to serve it with besides rice? We’re looking to reduce carbs, but I find the rice helpful for managing the heat. Thanks so much!
Hi Suzan! Serve this over cauliflower rice, rice noodles, zoodles and Peanut Sauce, in a Thai bowl, or just with fresh vegetables or a Stir-Fry!
I’ve lost my tolerance for heat over the last year or two so I usually cut back on the chili garlic sauce when I see it in recipes. For this one I omitted it completely from the tofu marinade and used 1 tbsp in the peanut sauce. Still has a great zip but not overpowering.
Loved this recipe! It’s great for a few days to take to work over rice and some stir fried vegetables! I add a side of kimchi as well to keep things spicy. Simple to make!
YES YES this is PERFECT! I don’t have corn starch at the moment, so I’ll try this with and without corn starch to see which one I prefer (but the corn starch definitely would add that extra crispiness and textural variety, so that batch might be the winner!). The peanut sauce sounds so addictive though. I’d make it for everything, including tempeh and seitan or even dipping vegan spring rolls!
Absolutely delicious! My first time attempting tofu other than in a basic stir fry.
I love and enjoy making your recipes and this was very easy to make.
My brother was thrilled with the flavor. He asked for the recipe and that’s a First!
Definitely making this again and again.
Thank you so much for being my Go To for delicious recipes!
Thanks for sharing, Michele!
My brother just bought Tofu so we can make the recipe together today, and my niece asked for the recipe too.
We are Sharing the love of family and good food thru Minimalist Baker recipes! ?
Ohhhhhh my god this recipe is the tastiest f***ing thing! Best way I’ve ever prepared tofu in my entire life, and easy to do, too. I’ll be making this many times again and sharing it with all my vege friends ? (already did share to a handful, and reposted the IG post to my story @jessthaiyoga)
The homemade peanut sauce is addictively good!!! I think I’ll try a similar recipe for coating other things and baking them!
(I followed recipe completely but did use coconut aminos where indicated)
haha YES! Thanks for sharing, Jess!
I loved this and will make it again. I used Soy sauce as am not GF and it worked just as well, and some gochujang sauce instead of chilli garlic sauce as it was all I had and figured the ingredients were close enough. So mine probably didn’t taste exactly as you intended but was still good.
I also am going to re use the method of cooking the tofu with other marinades, as the baking with the starchy coating gave it the perfect texture and I can see it working in lots of ways.
Thank you for this recipe, am looking forward to eating the leftovers tomorrow!
Thanks for sharing, Eve!
Probably one of my absolute favorite recipes on this site. I’ve never been able to make tofu which such a good flavor, until I made these. They also truly go with everything, I’ve made salads with this is a topper and also have served it with a side a rice, and it always tastes amazing.
Thanks Paola!
Great recipe, I’ve used it also for tempeh (did not bake it though), it was very nice! I made a lot and brought it to work the next day, still lovely!
Thanks, Giulia!
I followed the recipe exactly except for using almond butter instead of peanut butter- but as soon as I added the sauce, it immediately clumped up and the tofu lost any crispyness. Still tasted okay, but not the holy grail of peanut tofu I was hoping for.
Hi Monica, did you add the cornstarch in the bag or to the sauce? If to the sauce, that would cause it to get clumpy and the tofu to not crisp up. Let us know!
I added cornstarch to the bag and coated the tofu with it prior to baking, then tossed the baked tofu and sauce in the pan on the stovetop. Might have just been one of those days and need to try again.
Hmm, well if you do try again, please let us know how it goes!
I made this for dinner last night and it is amazing. Super easy to make and my husband loved it, he even took the leftovers for lunch today. Will be making this again for sure!
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!
Delicious recipe! My only issue is that my tofu always sticks to the parchment paper. I wind up having to peel it off and scrape off the paper on the bottom. Any tips?
Hi Jesse, what brand of parchment paper do you use? We have success with this brand. Hope that helps!
This is delicious! I made this as part of my lunch meal prep. I’m not gf so I used soy sauce and I only had crunchy peanut butter. But I followed the same instructions and methods. The recipe was simple to follow and filled with flavor. A keeper.
Forgot to rate this on my last comment. Loved this recipe and will definitely make again. My husband is not a huge fan of tofu, but had seconds!
Loved this recipe! My husband, who is not a huge fan of tofu loved it as much as I did. Will definitely be making this again.
Thanks so much for the lovely review, Linda. We are so glad you and your husband enjoyed it! xo
Amazing! I used PB2 in place of regular peanut butter to reduce the fat and cut the maple syrup down to 1TBSP for the peanut sauce and it turned out wonderful! Thank you for this delicious recipe!
Easy to make and delicious! Thank you :)
Well this has changed my life, it might be the best thing I’ve ever eaten. I have to admit I am a lover of tofu and addicted to peanut butter so really it was bound to be the recipe of my dreams but it is unreal.
We LOVED this recipe. The texture and taste was perfect. We paired it with some veggies and noodles and ate it like candy.
This was delicious! Loved the flavors even if we weren’t able to get the cubes very crispy!
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!
This is THE best tofu recipe I’ve ever made. The peanut sauce is to die for!! I topped a big salad with this tofu and it was great – can’t wait to try it in curries/noodle dishes!
So glad you enjoyed it, Emily! Thanks for the lovely review!
This recipe is amazing!!! I was getting so so sick of tofu, and I could not stop eating this tofu once I made it! The cornstarch really make a huge difference as it makes it taste like it’s almost fried. I had to hide the leftovers from my meat eating partner afterwards as it was so delicious that he would have devoured it all!
Thanks so much for the lovely review, Jessica. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
AMAZING!!! I make tofu a lot and this was the crispiest, most delicious version yet. The sauce is incredibly tasty, and the tofu was perfect. I used arrowroot starch and it worked just fine. Thanks for such a delicious way to make tofu!! I send this to my friends who say they don’t like tofu – just wait, this recipe might change your mind :)
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!
SO GOOD. This will be a staple recipe from now on. Made the tofu in the air fryer instead of the oven. Less than 10 minutes on about 350 with a couple of shakes during the “frying.” It was delicious served over Pad Thai noodles and broccoli. Ate the leftovers cold for lunch the next day. Like someone below mentioned, even though it’s not crispy anymore, still loved it.
Thanks so much for the lovely review, Melissa. We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
I love a spicy peanut sauce, and I basically cried with happiness when I tried this. The right amount of heat, the perfect balance of peanut flavor, and the tofu was perfect. I added this to the noodle free pad thai for lunches this week. Obviously the tofu didn’t retain all of the crunch after sitting in the fridge, but this flavor is amazing!
I loved this recipe, so easy and tasty. I didn’t have any chilli garlic sauce so added 1 tsp chilli flakes instead and added 2-3 Tbsp of water to the peanut sauce so it didn’t become too dry. I noticed when heating the sauce, it quickly thickened. Next time I will reduce the cooking time in the oven so the tofu is still soft in the center.
Devine! Have made this twice and will be making it again soon!
De-LISH! Love this recipe. The sauce is genius. I had a yum yum salad with avocado lime dressing to go with it.
Thanks so much for the awesome recipe! I’ll be making this one again.
Aw. Was going to post a picture …
Just saw your recipe for golden milk. I’m totally doing that tomorrow morning. Thanks again!!
This was so good!! I added it to red curry, coconut cauliflower rice and it was delish!!!
Made this twice in 1 week, oops but it is so good!
My tofu-hating husband loves this tofu! After almost 20 years, this is only the second tofu recipe I’ve made that he likes. And he loves this one. I made the recipe as printed but have a question — can I double the marinade recipe, divide it in half (1/2 for marinade, 1/2 for peanut sauce), then add the peanut butter and lime to the half for the peanut sauce? The recipe would go a lot more quickly, though I see that the amounts would not be exactly the same. Save me from myself, Or I will try this approach next time!
Hi Alice, that should work! You may just have to taste test and adjust a little more to get the flavors right. Hope that helps!
This was a great way to make tofu. Loved the technique. It was so flavorful and crispy. The only thing I did not do was to use a hot skillet at the end (less things to clean), I just put the sauce on the tofu and baked for a few more minutes. Thank you for a keeper!
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 is INCREDIBLE. I paired this with the mango salad recipe with the same dressing and added some warm, brown rice and it was literally the best thing we’ve tasted in a long, long time.
p.s. I had to sub chickpea flour for this because it’s what I had and I used duck sauce instead of sweet chili sauce – So good!
So glad you enjoyed it, Kaila! Thanks so much for the lovely review! xo
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!
I made this last night and it was delicious! I used honey instead of maple syrup. Thank you very much :)
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!!
Made it with arrowroot as I had it. It turned out perfect.
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).
Yay! Thanks for sharing, Amber!
This recipe is so good that even my tofu-hating boyfriend loves it. We made it three nights in a row until we ran out of tofu. The first time I made the recipe almost exactly as is — only subbed brown sugar for syrup because we were out, and used soy sauce instead of tamari. My favorite decision the second time was to use crunchy peanut butter. The crunchy peanut bits added a ton of texture and are a great addition to the dish. I also used a little extra peanut butter to make it extra creamy. One batch of this fed me and my boyfriend for one meal; if you had more veggies and rice with it (and didn’t love it so much you couldn’t stop eating!) it might last longer.
Oh, and you don’t need to get another pan dirty to mix the tofu and sauce! The second and third times I made this I just microwaved the peanut sauce for less than thirty seconds before mixing it in and I didn’t notice any difference.
Lovely! And great tips. Thanks for sharing your experience, Allie!
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.
Whoop! thanks for sharing your experience and tips, Becky! xo
My whole family enjoyed this tofu. It was crisp, full of flavour and went so well with the Happy Pear curry that I also made. I only wish there had been some leftovers for my lunch the next day. Thank you
Yay! thanks, Sarah!
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!
Yay! Thanks for sharing, Judith!!
My husband and I really enjoyed this recipe. Super duper flavorful. I didn’t have chili garlic “sauce” so I used chili garlic “paste” and cut the measurement in half because I was afraid it would be too spicy. I didn’t have a lime so used a lemon and I thought it was still really good. The sauce came out pretty thick, and I didn’t want to dirty another pan, so I skipped the last step and we just poured the sauce over our rice and tofu. Thank you for another delicious keeper!
Thanks for sharing, Kristin!!
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.
Thanks for sharing! Yay!
Mine did not turn out crispy but it was so good! Perfect blend of sweet and spicy
Thanks for sharing, Sunshine!
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.
Thanks for sharing your experience, Laurie!!
We are in love with this recipe! I have never been able to get my tofu so crispy before. And the sauce is perfect! I usually stir fry some veggies and serve with some rice. Thank you for this awesome dish!
Thanks, Wendy! Next time would you mind leaving a rating with your review? It’s super helpful for us and other readers. xo!
Thank you very much for all that you are doing to all of us. You are one of the kind people out there. May Jehovah God bless you!
Sooo good and easy! My whole family (vegan and non) loved it! No changes to this great recipe!
Thanks for sharing, Chris! Next time would you mind leaving a rating with your review? It’s super helpful to us and other readers. Thanks! :D
This was incredible!!! Ive been looking for a peanut based recipe to have so I order out less and this is outstanding! Highly recommended!
Lovely! Thanks for sharing, Bailey!
I’ve never made one of your recipes before, but if they’re all as delicious as this one, I’ll make ’em all. I might’ve added more chili garlic sauce than recommended (I kind of lost control of the jar…), but that was fine by me. Thanks for a great vegan dinner!
So kind! Glad you enjoyed it! xo
Fantastic! This will definitely be a recipe I come back to again and again. Even my carnivore husband loved it. I put the tofu and peanut sauce on top of a veggie soba stir fry. Delicious.
Whoop! Love to hear it! Thanks, Chris!
Disappointed. My tofu tastes like corn starch. The sauce has an unpleasant after taste. A lot of time and ingredients to not want to eat it. I dont want to try to doctor it up and still not like so we will just say this one is not for me
Sorry to hear that, Nancy! You could also try subbing arrowroot here if your cornstarch has an unpleasant taste. In my experience though, cornstarch doesn’t really taste like anything so I’d recommend checking the freshness of your cornstarch.
This recipe didn’t work for me. I followed all the instructions and the tofu did not turn out crispy. It still tasted good, but I think I’ll stick to this recipe instead: https://minimalistbaker.com/crispy-peanut-tofu-cauliflower-rice-stir-fry.
Hi Alison! thanks for sharing your experience. I love that recipe as well!
This is amazing! All previous recipe I tried, the tofu was either to smushy, not tasty or not crispy. This is what I was looking for all along. The tofu is super crispy and the peanut sauce is delicious. You can change the ratio of ingredients in the sauce to change the taste a little bit, if you want more a thick peanut butter sauce or taste the lime more.
And pressing the tofu changes everything. Do not skip that part.
Lovely! Thanks for sharing, Laura!
The best crispy tofu recipe without frying! This is definetly a staple in our household and it never disappoints.
Thank you xox
Thanks, Anik! Next time would you mind leaving a rating? It’s super helpful for us and others readers. Thanks! xo
I substituted peanut butter (someone left a near empty jar in the pantry) for almond butter and it tasted amazing!
I meant to say I used almond butter instead of PB ;D
So glad you enjoyed it, Valli!
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!
Yay! Thanks, Marty!
This is so good! I made it for dinner along with the Tom Yum soup. I had leftovers (cold) for breakfast the next day, and it was just as good. (Sounds strange, but I woke up craving it, and it was a perfect breakfast food for me.) I’m already craving it again.
Lovely! Thanks, Kristen!
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 .
Thanks for sharing, Barbara! xoxo
made this for dinner tonight. mixed with brown rice, broccoli and shredded kale. I didn’t realize I was out of garlic chili sauce, so I replaced with vegan red curry paste.
OMG sooooo good!! I’m so happy I made this, the tofu is browned and crispy and the sauce is delish.
Thanks for the great recipe!
Lovely! Thanks for sharing, Erin! Next time would you mind leaving a rating? It’s super helpful for us and other readers. xo!
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!
Yay! Glad it worked with those swaps. xo!
Had everything thing in the house (but the lime, sadly) and has this for dinner two nights in a row!! Both nights I used the left over marinade as a stir fry sauce for broccoli on the side. Second night I halved the maple syrup in the sauce – l liked it less sweet. Anyway, VERY EASY and YUMMY. I will definitely be making just the marinated crispy tofu (OMG!!) again lots for other recipes :)
Yay!! Thanks for sharing, Vee!
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!
Thanks for sharing, Michelle!
Would this work with tempeh instead of tofu?
It would! I’d recommend steaming the tofu for 10 minutes to remove bitterness, then cubing and proceeding as instructed. Tempeh usually benefits from a longer marinade.
Is there anything you could suggest in place of the oil?
You could just try leaving it out and using a non-stick pan.
This was easy, full of flavour and quite quick to whip up. I like more chilli so I’ll add fresh chilli when I add it to my dish. I used organice brown rice syrup which was plenty sweet enough. Thanks for the recipe!
Thanks for sharing, Nikki! xo
Eager to try this. Sounds wonderful. X
So tasty and easy to make!
Changes I made: I didn’t use a plastic bag, but instead a bowl and tossed half the tofu at a time with the cornstarch. It did not take much cornstarch at all. I also used a silpat instead of Parchment.
It turned out perfectly!
Lovely! Thanks fro sharing, Vanessa! xo
Delicious! Made it for dinner, we loved it. Used arrowroot instead of cornstarch because that’s what I had and it was good- maybe a little chewier than if it had been cornstarch but still very delicious! Also subbed sriracha for the chili garlic sauce.
Great to know those substitutions worked so well! Thanks, Allison!
Great recipe!! So easy and tasty. Will be sharing this one with family looking for how to make an easy tofu dish.
Yay!! Thanks, Emily! xo
Hi, Can you suggest a substitution for the chili garlic sauce? My daughter does not like spicy food yet. Thanks!
Elissa, I have no suggestions, but I had to giggle at the subtle “yet” in your comment. My girls, 11 and 12, both like their food more spicy than I do most of the time. Yet, ethnically, we’re generally more on the bland side (totally stereotyping here, but we’re German, and salt is about as spicy as we got when I was a kid). ;-) We all love all foods Asian and Mexican, so spice and flavor are almost always in my cooking, and they love it! It was a process. You’ll get there, one drop at a time! :-) Dana – Thank you for all your amazing recipes! We’re doing a vegan week next week and I look forward to making this!
Thanks Sandy and Elissa! For the chili garlic sauce I’d just reduce it a lot. It’s honestly not incredibly spicy, but start with a little and work your way up!
This was amazing! Perfect combination of sweet and savory. My partner and I both independently decided that this was what we’d make for dinner yesterday and what a great decision. This will definitely be in the regular rotation.
I just want to say that I really appreciate your comment/rating guidance. So often, I see a recipe with great ratings where there isn’t a single comment from someone who actually made it.
Love your stuff!
Lovely! Thanks for sharing, Brian! xo
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.
Great! Thanks for sharing, Kristin!! xo
Delicious! Mine wasn’t very crispy, but it was very tasty. I reduced the chili garlic by ⅓ because your recipes are kinda spicy for me generally. Made it with stir fried bell peppers and carrots over brown rice, I also made my tofu in the air fryer instead of the oven,
Thanks for sharing, Lori!!
This recipe looks great. I’ve been looking for a new way to cook tofu!!
I’m going to try it tomorrow and I’ll let you know how it goes.
I sound like a suck up, but you honestly post the best vegan recipes and I check them all.
xoxo!
Trying to reduce single-use plastic. Would shaking in a covered container do the trick? Other than cleanup is there an advantage to the bag?
I would think so! I don’t see why not… did you try it?
I, unfortunately, used a bag but I rinsed and kept it, in case I need it for other storage uses around the house.
That’s what I do when I’m coating tofu in cornstarch. Or just toss it in a bowl with my hands or a fork. Works well enough.
Thanks for sharing, friends! Those are great suggestions. A covered container would do well!
I’m loving all the different meals from Asian cuisines you’ve been posting lately (Thai, Chinese, Indian, etc)!
Is the “marinate for 2-3 minutes” a typo? Or did you mean 2-3 hours? 2-3 mins seems so short!
You *can* marinate it for that long, but really it’s not necessary!
YAS! YAS! Love crispy, peanut infused tofu!
Could you sub tofu for something else? Thanks love your stuff.
Oh, Janet.
I make “tofu” out of chickpea flour (Burmese tofu). It’s easy to make and soy free, if that’s the issue. It works well in these types of recipes.
You could maybe try seitan if gluten’s not an issue? Or maybe even a bean meatball recipe with adjusted spices to compliment the sauce?
Sound reeaaally good! Thanks for sharing all these great recipes.
Hi, what can I substitute the chili garlic sauce with, not a huge fan of spicy food?
I’m wondering what u can replace the garlic chilli with too? Vegan hoisin?
You can just omit it for less spice!