
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.

What is Tofu?
Tofu is a soy-based food that is made from curdling soy milk. It has a mild taste, making it perfect for soaking up flavor in a variety of dishes. It’s also rich in calcium, manganese, copper, selenium, protein, phosphorous, omega-3 fats, iron, magnesium, zinc, and vitamin B1.
Origin of Tofu
It’s believed that tofu originated in China during the Han dynasty (202 BC – 8 AD). Then about 500 years later, it’s thought to have spread to neighboring countries such as Japan, Korea, and Vietnam. It’s now consumed and enjoyed throughout the world.
You can take a deeper dive into the history of tofu here.
How to Make Crispy Peanut Tofu
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. Learn more about the origin of this delicious sauce here.
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
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
- Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper.
- 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.
- 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.
- 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.
- 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).
- 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.
- 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.
- 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!
SS says
Can you recommend a replacement for the chili garlic sauce? I can’t eat garlic, but I’d really like to make this.
Support @ Minimalist Baker says
Yes! We’d suggest red pepper flakes and minced ginger. Hope that helps!
Karen says
I loved this quick and easy recipe!! So easy in the air fryer too. Lots of flavor. Family loved it too. This is a keeper
S says
So absolutely delicious and easy. I reduced the chili garlic just a little bit followed everything else to a T. My boyfriend, who does not like peanut butter, LOVED them too. I’ll be making them regularly.
Support @ Minimalist Baker says
Woohoo! So glad you both enjoyed this recipe. Thanks so much for the great review, S!
VS says
Harsh a little, it was actually great as is every recipe I’ve tried on this website.
Support @ Minimalist Baker says
We’re so glad you enjoy our recipes! Thank you for your kind words! xo
Kelly says
I just made this dish for lunch today, and we really liked it. It was a savory peanut sauce with a bit of kick from the chili sauce. I will probably add more of the chili sauce and a bit of water to the sauce next time around because it did get very thick as it cooled but other than that I wouldn’t change a thing. Thanks for the great recipe!
Support @ Minimalist Baker says
Thank you for sharing, Kelly! We’re so glad you enjoyed it! xo
Liz says
Sorry but this is terrible. Gummy, not delicious, more caloric than it needs to be, weirdly time consuming—why marinate when you’re going to coat it in such an overpowering (and not at all spicy) peanut butter goop later? I made this with the massaman curry and it’s such a waste. It tastes NOTHING like authentic Thai curry. I’ll never trust another recipe on this site. I hope my boyfriend eats the leftovers because I couldn’t finish even a small plate.
Support @ Minimalist Baker says
We’re so sorry to hear you didn’t enjoy it, Liz.
Nick says
This was sooo good! I’ve been struggling to enjoy cooking lately and eating out a ton, but decided this would be a good recipe to get back into it. Easy and tasty — although I may use a little less chili paste next time :)
Support @ Minimalist Baker says
Love it! Thanks so much for the great review, Nick!
Shane says
This was so delicious! We used the finished tofu for our lettuce wraps with fresh veggies and cilantro. This is the first tofu recipe that I’ve genuinely loved and enjoyed. Thanks for sharing!
Support @ Minimalist Baker says
Woohoo! Thanks so much for the great review, Shane, so glad you enjoyed this recipe!
Donna says
Favorite tofu recipe. I usually adjust recipes, but this recipe is perfect. I serve with rice and steamed broccoli. Delicious and nutritious! Thank you.
Support @ Minimalist Baker says
Yum! Thanks so much for the review, Donna!
Courtney says
This is my favorite tofu recipe! So delicious. I either roast a tray of veggies in the oven at the same time or steam broccoli, and serve with farro or rice.
Support @ Minimalist Baker says
Woohoo! We’re so glad you enjoy it, Courtney! Thank you for the lovely review! xo
Sam says
Delicious! I make this on a regular basis with cauliflower rice. Love it! Thanks for Sharing :)
Support @ Minimalist Baker says
Woohoo! Such a yummy combo. Thanks so much for the lovely review, Sam!
Kandee says
Sooo delicious. I’m not a big tofu fan but my husband is so I decided to give this a try. I will just share his candid review after the first bite – “oh my gosh, this is THE best tofu I’ve ever had!!” So there ya go.
I used arrowroot instead of cornstarch, and doubled the chili paste. Yum!!!
Support @ Minimalist Baker says
Woohoo! We’re so glad to hear it! Thank you for sharing, Kandee! xo
Lynsey says
One of my favourite tofu recipes! I make this one regularly as it’s such a hit.
I often prepare the sauce in advance by putting all the ingredients in a jar and storing it in the fridge. Really handy when I want a quick dinner. I love to eat this with lime and coriander rice, with sesame seeds and chopped spring onions sprinkled over.
Support @ Minimalist Baker says
That sounds like a delicious meal, Lynsey! Thank you for the lovely review! xoxo
Sebastian says
Hey,
cooking the recipe right now and I have a great tip for coating the tofu with the starch. Since I cound find a freezer bag, I used a small pot with the lid and shaked it in there. The pot might be easier to clean in case you reuse the freezer bag or you safe throwing one away :)
Excited about how it is tunring out! Thanks for the recipe!
Regards, Seb
Support @ Minimalist Baker says
Thanks for sharing, Seb! Hope you love the result!
Michelle Diaz says
Is this recipe freezer friendly?
Support @ Minimalist Baker says
Hi Michelle, We haven’t tried freezing it and wouldn’t think it would work. But another reader mentioned it worked well for them! We’d say try freezing a small amount to see if the texture holds up how you’re hoping!
Sadye says
We’ve made this a few times and enjoyed it each time, but wanted to share the “hack” meal we just made — sauteed a bag of coleslaw mix and a few green onions, then mixed the peanut tofu and remaining sauce with it (plus some leftover Minimalist Baker cauliflower rice, too). Making for a great lunch today!
Support @ Minimalist Baker says
Yum! Love this creative meal! Sounds delish. Thanks for the lovely review, Sadye!
Dishon says
Sooo tasty! I even did a dance on the first bite.
Support @ Minimalist Baker says
Amazing!! xoxo!
Rach says
Made this with half the tofu all the sauce and added a zoodles to pan to warm with tofu. So yummy.
Support @ Minimalist Baker says
Yummy! We’re so glad it turned out well. Thank you for sharing, Rach!
Grace Wang says
I only used the peanut sauce part of the recipe and added it into my regular panfried tofu – absolutely delicious. This will definitely become a regular!
Support @ Minimalist Baker says
Wonderful! Thank you for sharing, Grace! xo
Terry says
Delicious and easy to make! I don’t love tofu but this made so good! I added it to my Thai Massaman curry recipe from this website. As good as my local
Thai place. Maybe better.
Support @ Minimalist Baker says
Woohoo! We love to hear this! Thanks for the lovely review, Terry, we’re so glad you enjoyed! xo
Wendy says
Best. Tofu. Ever.
We make this peanut butter tofu often! Used it in the Easy Bibimbap recipe today instead of a fried egg. Yum!
Support @ Minimalist Baker says
Wonderful! We’re so glad you enjoyed it, Wendy! Thank you for sharing!
Abby says
I just made this for and oh my days, it’s going on the to make again list! Seriously tasty and packed with flavour. I subbed in potato starch and used sriracha rather than garlic chilli sauce as these are what I had, and it worked really well
Support @ Minimalist Baker says
Yay! We’re so glad you enjoyed it, Abby! Thank you for sharing!
Valentina Abadia says
I made this tonight and it came out delicious! I don’t normally cook tofu at home, this was a great recipe to do so. The texture was great and the tofu was very flavourful. Will definitely make this again :)
Support @ Minimalist Baker says
Amazing! Thanks for the lovely review, Valentina. So glad you enjoyed! xo
reks says
I love your website! Everything we have made so far has been yummy. Thank you. I was wondering about the chilli garlic sauce here. I want to make your massaman curry, but I’m cooking for a 3yr old and a 4yr old too. My 3yr loves spice, but my 4yr isn’t so keen. Do you think I could get away with just having that component in one part of this rather than both or will it affect the flavour too much? should I sub with something else?
Support @ Minimalist Baker says
Hi Reks, we think you could definitely leave it out of this one and it would still be flavorful. Ginger or garlic would also work as replacements. Let us know how you and your family like it!
Shem Ward says
I made this for the 1st time and my wife and I loved it. I will definitely be making this again in the future.
Support @ Minimalist Baker says
Wahoo! Thanks for the kind review, Shem! We’re so glad you both enjoyed. xo
Darien Elyse says
Highly recommend this recipe. Swapped garlic chili sauce with sriracha. Tofu worked in the air fryer.
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Darien! Thanks so much for sharing! xo
Jodie says
I am never disappointed in your recipes, so thank you for all your hard work! I admit I hate washing out pans with sauce cooked in them. Wondering if you could just spoon it over the crispy tofu right out of the oven? I plan to eat it over some greens and roasted veggies probably. Or does it need to all be sauteed together for the magic to happen?
Support @ Minimalist Baker says
Aw, we’re so glad to hear that, Jodie! And that should be fine. It just won’t be quite as thick and coated.
Danielle says
Delicious! I’ll definitely make this again.
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Danielle! Thanks so much for the lovely review!
Alex says
I’ve made this in the past several times and LOVED it (even subbed peanut butter powder/water for peanut butter when I had none). I’ve never made this with cauliflower rice though. How would you season the cauli rice to go with this dish? Thanks!
Support @ Minimalist Baker says
We’re so glad you enjoy it, Alex! We’d suggest checking out this recipe for the cauliflower rice. Enjoy!
Linsey says
Retried this dish for dinner last night and I’m so glad I did! I’m not sure what I did wrong the first time, but I didn’t repeat the mistake a second time. I think it had to do with the cornstarch step – instead of using a plastic bag, I put some cornstarch in the bottom of a glass dish, added the tofu, and then topped with more cornstarch. Gave it a good shake, added a little more, and shook again.
I think the bag method didn’t disperse the cornstarch evenly and was difficult to determine the appropriate layer.
I doubled the sauce ingredients as we like a lot of sauce with with our rice dishes and I’m glad I did. I know it says it in the recipe, but I recommend not leaving the sauce to cook for very much longer than the 2 minutes. Mine became grainy-ish while I waited for the broccoli to steam. Still tasted amazing, just not as pleasant looking.
Another winner!
Thanks for sharing, Linsey! Really appreciate the helpful review!
Heather says
Yummy! Sauce cooked up to a gooey coating on the tofu in my cast iron pan, very restaurant like! Excellent flavor for the peanut sauce, and I faked the chili sauce with garlic and ginger powder, rice vinegar and red chili flakes! I used coconut aminos and it was not very soy salty, as stated in the recipe, but still very tasty. Though I might try soy sauce next time to get that extra salty oomph. I will also save a little sauce to add after heating the sauce and tofu together. I love a saucier finish, so will just add that little bit of saved sauce after taking it out of the pan at the end to make it extra juicy. I served this with rice noodles which was perfect! This is definitly going into the rotation recipe for me!
So lovely! Thanks for sharing, Heather!!
Olivia says
This was a great recipe! I am allergic to corn, so I swapped cornstarch for 50/50 blend of super fine potato flour and arrow root (both Bobs Red Mill brand). It coated the tofu nicely, but didn’t crisp/crunch like I know cornstarch would. It was still a success with a breading that baked up, stayed put, held flavors, made the sauce even more delicious. Thank you!
Support @ Minimalist Baker says
We’re glad it still worked out okay! Thanks for sharing, Olivia!
Lindsey VandenBerg says
This is probably the best tofu I have ever had! My meat eating hubby said he would have it 1x a week! The flavors POP and its so satisfying. It was a lazy night so I just served it over white rice and sprinkled with green onion. Absolutely wonderful and so easy to make. THANK YOU.
Support @ Minimalist Baker says
Whoop! Thanks so much for the lovely review, Lindsey. We are so glad you both 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
June says
Can this be made and saved overnight or leftovers saved and warmed for later? Can it be refrigerated after it has cooled? Would it affect the taste?
Support @ Minimalist Baker says
Hi June, it’s best when fresh, but will keep 2-3 days in the refrigerator.
Halley says
Yummy yummy! another delicious recipe!
Support @ Minimalist Baker says
Yay! Thanks for sharing, Halley! xo
Kathleen says
I used arrowroot instead of cornstarch to coat the pumfu (pumpkin seed processed to look like a brick of tofu), it worked well. Enjoyed it with the massaman curry recipe :)
Oh great! Thanks for sharing, Kathleen!
Mary Ann says
This was SO good!! Thank you for creating this recipe and sharing Tot with the world. I can’t wait to make it again!
Support @ Minimalist Baker says
Whoop! Thanks for your kind words and lovely review, Mary Ann!
Nicole says
This recipe was delicious! Everything I’ve ever made from MB has always been great. Easy to make and tasted amazing.
Support @ Minimalist Baker says
Aw, so glad to hear that, Nicole! Thanks so much for the lovely review!
Jess says
I loved the texture of the tofu in this recipe! Unfortunately we weren’t sold on the sauce, but I will take what I learned here and apply to some future recipes as my fiance and I try to incorporate some plant-based meals into our diets :)) thank you!
Support @ Minimalist Baker says
Thanks for sharing, Jess! Did you make any modifications to the sauce? Or what didn’t you like about it? We’d love to be able to help troubleshoot, if possible!
Jess says
I think there was a little too much lime and sesame oil in the recipe for my taste buds. We also didn’t have any type of veggies to break up the flavors, so it was practically just like eating peanut butter for too many bites.
That said, I followed suggestions from another review noting they put this in a salad. I tried that today and found my fix! It really hit the spot and I think I will continue with this change. :)))
Support @ Minimalist Baker says
So glad you enjoyed it in a salad! We think you could omit the sesame oil from the peanut sauce, if preferred. And add more maple to balance the lime. Hope that helps!
Gemma says
Loved this recipe! Really easy way to elevate tofu, I’ll definitely make again ❤️
Support @ Minimalist Baker says
Yay! Thanks for the lovely review, Gemma!
Cheyenne Adamonis says
I HIGHLY recommend this recipe. Easily one of my favorite recipes because it tastes better than restaurant quality. Simple ingredients and simple steps make this a go to recipe! I did not modify anything and it turned out great. Very glad I doubled the recipe so I had delicious leftovers! I simply put it over some quinoa w/toasted sesame oil and some sautéed bell peppers. Thanks for the delicious recipe!
So great! Thanks for sharing, Cheyenne!
Donna says
I just used this recipe and it was my first time ever cooking tofu. I will definitely use it again. I used soy sauce instead of tamari as it was all I had on hand, and also unfortunately had to use foil instead of parchment paper, which was a mistake because it stuck. BUT that being said, the sauce totally saved the dish and my boyfriend loved it all the same. I served with sauteed veggies and it was wonderful altogether.
Support @ Minimalist Baker says
We’re so glad you both enjoyed it, Donna. Thanks for sharing your experience!
Purani Sivarajan says
This is just awesome! I am making it nth time. One question can I freeze after marinating the tofu ? Or can i freeze after completing the dish ? Or is freezing not recommended ?
As I make this often just wanted to save some time 😃
Support @ Minimalist Baker says
We’re so glad you enjoy it, Purani! We haven’t tried freezing it and wouldn’t think it would work. But another reader mentioned it worked well for them! We’d say try freezing a small amount that has already been cooked and see if it works.
Jennifer says
Yum! Made this Peanut Tofu for, about, the 25th time! Each time a success in the kitchen and with rave reviews by my meat-eating husband (who loves this tofu). We pair the peanut tofu with jasmine rice, shredded peppers/carrots/cabbage/broccoli/green onions, topped with crushed peanuts and cilantro. Much cleaner and more scrumptious than take out.
*I always double the peanut sauce, half for tofu and the other half for topping.
**For coating the tofu with cornstarch, in place of a baggie I use a reusable/lidded pyrex.
Love it! Thanks for sharing, Jennifer!
Jenna B says
This recipe is my absolute favorite. I’ve made it several times because its’ the only way my kids will eat tofu!! I have started using an air fryer for the tofu and it is out of this world crispy and delicious!!
Support @ Minimalist Baker says
Yay! We’re so glad you and your kids enjoy it! Thanks so much for sharing, Jenna!
Kim says
This was my first attempt at tofu and I will for sure make it again! I didn’t have parchment paper so I used foil brushed with olive oil and said a little prayer. It did stick but it still tastes amazing! I used the peanut sauce as salad dressing rather than tossing the tofu in it. Thank you for this recipe, it’s going to be in my regular rotation from now on!
Lovely! Thanks for sharing!
Allison says
This is my second time making this tofu and it is incredible and very easy. My fiance actually said “this is the best tofu I’ve ever had” and I agree! Both times I’ve made it with the 1-pot massaman curry and the combination of the two is better than any takeout curry I’ve found in Colorado!
Support @ Minimalist Baker says
Whoop! We’re so glad you both enjoy it, Allison! Thanks so much for the lovely review! xo
Hollie says
I don’t know where this has been all my life, but it will become part of the regular dinner rotation! De-freaking-licious!
Support @ Minimalist Baker says
We’re so glad you enjoy it, Hollie! Thanks so much for sharing! xo
Melanie says
Just thought I’d mention this is listed as soy free but is not soy free. :)
Support @ Minimalist Baker says
Thanks for letting us know about the error! Updated!
Sue Murray says
This recipe turned out better than I expected!!! I don’t have a tofu press so just used a few paper towels. I marinated for about two hours. I was skeptical that it would get crunchy without any oil but it absolutely did! And if you are in a big rush and don’t have time to make the sauce the tofu is amazing all on it’s own. Will definitely make again!
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Sue! Thanks so much for the lovely review!
Christie says
Wowza! This was incredible! BETTER than any tofu I’ve had in a restaurant! The arrowroot powder really did the trick. My only oopsie was thinking if I sauteed the tofu in the peanut sauce for longer than recommended it would get even crispier BUT the opposite happened, it started to get a little mushy. So just saute real quick to maintain crispiness!
Support @ Minimalist Baker says
Whoop! Thanks so much for the lovely review, Christie!
Stephanie Abruzzo says
This is just perfect!!! Couldn’t be better!
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Stephanie! Thanks so much for the lovely review!
Donna L Bengle says
This was so delicious! We LOVE the sauce. Just found out my husband has elevated BP so he’s cutting down on salt. We use reduced salt soy sauce. Any other recommendations to lower the sodium in the recipe?
Support @ Minimalist Baker says
Hi Donna, you could also try subbing coconut aminos for a lower sodium option. Hope that helps!
Jenna says
First off- i am a huge fan! I love all your recipes and you are my #1 go to all the time.
Now, big Oops I totally screwed up and didn’t read the recipe correctly and I have been marinating the tofu in the peanut sauce overnight.
Any suggestions to redeem my screwup or should I just bake it and cut my losses.
I’ve been dying to try the massaman curry which I what the tofu is for.
Many thanks!
Jenna
Support @ Minimalist Baker says
Aw, thanks Jenna! We think it will still be okay- just different! Go ahead and bake it in the sauce, similar to this recipe: https://minimalistbaker.com/marinated-peanut-tempeh-7-ingredients/
Christine says
This was absolutely delicious & very easy to make – I put it atop some brown rice, topped it all wit garbanzos, fresh garden arugula & mixed micro greens – divino! Next time I’ll add garlic and cut back on the sweet a bit….but EXCELLENT!
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Christine! Thanks so much for the lovely review!
Michaela says
I don’t have any cornstarch, so I’m wondering if oat flour will work? I also am planning to make the gochujang sauce for the spicy cauliflower wings recipe. Do you think this recipe would work coated in the gochujang sauce instead of the peanut sauce? My final question is have you tried this recipe under the broiler instead of or in addition to baking? I’m curious if it would burn or if it would crisp up nicely. Thanks :)
Support @ Minimalist Baker says
Hi Michaela, we haven’t tried oat flour, but it might work? We would recommend grinding it as finely as possible, but it may won’t stick quite as well. Gochujang sounds delicious! We haven’t tried broiling, but would caution against it because of the parchment paper (it will burn). Hope that helps!
Melissa says
I am not a huge tofu fan but have made this recipe 3 times in the last few weeks! It is delicious! Perfect spice! I have found a like a little extra tofu and a little less cornstarch.
Support @ Minimalist Baker says
We’re so glad you enjoy it, Melissa! Thanks for sharing!
Emily says
I usually make your almond butter tofu recipe but decided to switch things up a bit. Followed this recipe exactly as written and it turned out amazing!! So simple yet so flavourful! I will definitely be making this more often. Thanks for the incredible recipe! x
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Emily! Thanks so much for sharing!
Andrea Pereira says
Absolutely loved this recipe. We aren’t big tofu eaters but this recipe has definitely convinced us to keep trying more flavours. Thank you!
Support @ Minimalist Baker says
Thanks so much for the lovely review, Andrea. 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
May says
Can you substitute corn starch w all purpose flour?
That should work yes!
Jill says
I have made this countless times and everytime I love it!! The peanut sauce is so tasty, easy to make, and versitile!
Support @ Minimalist Baker says
We’re so glad you enjoy this recipe! Thanks so much for sharing, Jill!
Lexi says
Best homemade flavorful tofu recipe I’ve found. Tofu remained moist and creamy on the inside! Recipe was easy to follow. I will definitely make this again. I added garlic to my peanut sauce because I like that flavor combo.
Renae says
I love this sauce! I steamed broccoli, red peppers, mushrooms, and green peas to go with and served on brown rice with sesame seeds. Next time I’ll save some sauce as suggested below to pour over the veggies. I love how I always have the necessary ingredients for your recipes on hand! Thanks.
Support @ Minimalist Baker says
Yay! We’re so glad you enjoyed it! Thanks for sharing!
SJ says
Really easy, super tasty recipe.
I used almond butter as I had a jar that needed using & a little less maple syrup in the sauce, just to cut down on the sugar content. Like one of your other reviewers below I used sriracha sauce, but added it a teaspoon at a time until it was just perfectly spiced, I also used double the lime juice to suit my palate.
I served this with egg fried cauliflower rice with carrots and peas.
Overall this is a delicious recipe which will become a regular go to for tofu ?
Suzanne says
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!
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Suzanne! Thanks so much for the lovely review!
Virginia says
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. ???
Kelly says
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.
Joy says
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!
Moira says
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).
Madison says
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!
Jake says
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!
Nicole says
Holy cow! Absolutely delicious!! Definitely going to make this again and share this recipe with friends!
Support @ Minimalist Baker says
Thanks for sharing! We’re so glad you enjoyed it!
Betsy says
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!
Mel says
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!
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Mel! Thanks for sharing!
Seli says
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!
Support @ Minimalist Baker says
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!
Alex says
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.
Support @ Minimalist Baker says
Thanks so much for the lovely review and for sharing your modifications, Alex. We are so glad you enjoyed it!
Jennifer says
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!
Elisa Clancy says
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!
Anna says
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.
Vanessa says
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!
Cara says
So DELICIOUS and so easy!!! My favorite tofu recipe
Thanks, Cara!
Jessica L Rodgers says
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
Linda Richmond says
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!
Linda Richmond says
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!!!
Sanna says
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!
Hilary says
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!
Support @ Minimalist Baker says
Whoop! So glad to hear it, Hilary! Thanks so much for sharing! xo
Kristen says
This was easy and wonderfully delicious to make. Everyone loved it!
Great! Thanks for sharing!
susan warder says
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.
Support @ Minimalist Baker says
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!
Barbara says
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.
Support @ Minimalist Baker says
So glad you enjoy it, Barbara! Thanks so much for sharing! xo
Carla Lopez says
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!
Support @ Minimalist Baker says
So glad you enjoy it, Carla! Thanks so much for sharing! xo
Tiffany says
Made this yesterday for family and we all loved it!! Will make again!!
Support @ Minimalist Baker says
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
Stella says
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!
Danielle Fluegeman says
I have used arrow root starch and it works perfectly!!! Thanks as always Dana!
Support @ Minimalist Baker says
Thanks for sharing, Danielle! xo
Sunny says
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.
Nicole says
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!
Aydia says
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!!
Support @ Minimalist Baker says
Hi Aydia, did you use extra firm tofu and toss gently? If not, those would be our suggestions for next time!
Carla says
I have made this recipe over and over. It’s one of my most favorite tofu recipes ever!
Support @ Minimalist Baker says
Yay! Thanks for sharing, Carla! xo
Kiki says
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!
Helda says
Hi Dana,
I just made this recipe and it was wonderful. Thanks for sharing your recipes.
Erin says
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!
Support @ Minimalist Baker says
So glad to hear it, Erin! Thanks for the lovely review!
Kristen says
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!
Juli says
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!
Jennifer Nees says
This did not turn out for me at all. The sauce was too thick and it coated it all in a slimy peanut butter.
Support @ Minimalist Baker says
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!
Zoey says
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!
Anne Sasko says
This is marvelous, a definite do-over. We had it on salad tonight, and i already can’t wait for lunch tomorrow!
Thanks, Anne!
Sonia says
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!
David says
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!
Lea says
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.
Elisabeth Lariviere says
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!
Isabel says
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.
Sarah says
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!
Suzan Czajkowski says
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!
Sunny says
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.
Alicia says
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!
Cassie Autumn Tran says
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!
Michele says
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!
Michele says
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! ?
Jess says
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!
Eve says
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!
Paola says
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!
Giulia says
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!
Monica says
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.
Support @ Minimalist Baker says
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!
Monica says
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.
Support @ Minimalist Baker says
Hmm, well if you do try again, please let us know how it goes!
Kimberly says
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!
Alex says
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!
Jesse says
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?
Support @ Minimalist Baker says
Hi Jesse, what brand of parchment paper do you use? We have success with this brand. Hope that helps!
Lacey says
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.
Linda says
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!
Linda says
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.
Support @ Minimalist Baker says
Thanks so much for the lovely review, Linda. We are so glad you and your husband enjoyed it! xo
Hallie says
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!
Lea says
Easy to make and delicious! Thank you :)
Alex says
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.
Kamee says
We LOVED this recipe. The texture and taste was perfect. We paired it with some veggies and noodles and ate it like candy.
Ellen says
This was delicious! Loved the flavors even if we weren’t able to get the cubes very crispy!
M says
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!
Emily says
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!
Support @ Minimalist Baker says
So glad you enjoyed it, Emily! Thanks for the lovely review!
Jessica says
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!
Support @ Minimalist Baker says
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
Emily says
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 :)
Bethany Bolthouse says
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!
Melissa says
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.
Support @ Minimalist Baker says
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
Jackie says
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!
Nic says
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.
Steph says
Devine! Have made this twice and will be making it again soon!
Michele Cote says
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!!
Sarah D. says
This was so good!! I added it to red curry, coconut cauliflower rice and it was delish!!!
Sierra says
Made this twice in 1 week, oops but it is so good!
Alice Schoo-Jerger says
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!
Support @ Minimalist Baker says
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!
Shelly L says
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!
Linda says
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.
Kaila says
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.
Kaila says
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!
Support @ Minimalist Baker says
So glad you enjoyed it, Kaila! Thanks so much for the lovely review! xo
Walker says
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!
Valentina says
I made this last night and it was delicious! I used honey instead of maple syrup. Thank you very much :)
Donna Tranter says
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!!
Justyna says
Made it with arrowroot as I had it. It turned out perfect.
Amber says
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!
Allie Hartman says
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!
Becky says
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
Sarah Wiggin says
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!
Judith Ann says
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!!
Kristin says
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!!
JJH says
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!
Sunshine says
Mine did not turn out crispy but it was so good! Perfect blend of sweet and spicy
Thanks for sharing, Sunshine!
Laurie Lotus says
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!!
Wendy says
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!
spider says
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!
Chris says
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
Bailey says
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!
MS says
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
Chris says
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!
Nancy says
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.
Alison says
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!
Laura Portelance Jouvert says
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!
Anik says
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
Valli Murphy says
I substituted peanut butter (someone left a near empty jar in the pantry) for almond butter and it tasted amazing!
Valli Murphy says
I meant to say I used almond butter instead of PB ;D
So glad you enjoyed it, Valli!
Marty says
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!
Kristen says
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!
Barbara Passman says
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
Erin Watkins says
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!
Anna says
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!
Vee says
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!
Michelle W. says
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!
Hazel says
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.
Amanda says
Is there anything you could suggest in place of the oil?
You could just try leaving it out and using a non-stick pan.
Nikki says
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
Janet says
Eager to try this. Sounds wonderful. X
Vanessa says
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
Allison says
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!
Emily says
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
Elissa says
Hi, Can you suggest a substitution for the chili garlic sauce? My daughter does not like spicy food yet. Thanks!
Sandy says
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!
Brian says
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
Kristin says
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
Lori Andersen says
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,