Baked Crispy Peanut Tofu

A favorite! We rotate this one once a month. I love it with the massaman curry or just with stir fry veggies.

This is AMAZING! My husband and I never liked tofu, now we both cannot get enough of this recipe.

This is the most amazing tofu EVER! I’m about to use it with your Easy 1-pot massaman curry, if I don’t eat it all before the curry is done! I will definitely be making this all the time!

I was distracted while I made this and accidentally used the initial peanut sauce as the marinade and put it in the oven and didn’t do the cast iron part. Despite that it was really tasty and still crispy. I will try to make it the right way next time haha

Delicious! I didn’t have maple syrup on hand so I used hoisin sauce. I also was out of cornstarch and arrowroot starch worked just fine. This recipe is a keeper!

This was the best peanut sauce that has ever come out of my kitchen, and possibly the best I’ve ever tasted.

Really delicious. Made it for one vegetarian in the group but everyone else wanted it, as well!!

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

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.

Harsh a little, it was actually great as is every recipe I’ve tried on this website.

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!

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.

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 :)

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!

Favorite tofu recipe. I usually adjust recipes, but this recipe is perfect. I serve with rice and steamed broccoli. Delicious and nutritious! Thank you.

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.

Delicious! I make this on a regular basis with cauliflower rice. Love it! Thanks for Sharing :)

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!!!

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.

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

Made this with half the tofu all the sauce and added a zoodles to pan to warm with tofu. So yummy.

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!

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.

Best. Tofu. Ever.
We make this peanut butter tofu often! Used it in the Easy Bibimbap recipe today instead of a fried egg. Yum!

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

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 :)

I made this for the 1st time and my wife and I loved it. I will definitely be making this again in the future.

Highly recommend this recipe. Swapped garlic chili sauce with sriracha. Tofu worked in the air fryer.

Delicious! I’ll definitely make this again.

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!

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!

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!

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.

Yummy yummy! another delicious recipe!

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 :)

This was SO good!! Thank you for creating this recipe and sharing Tot with the world. I can’t wait to make it again!

This recipe was delicious! Everything I’ve ever made from MB has always been great. Easy to make and tasted amazing.

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!

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.

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.

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!!

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!

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!

I don’t know where this has been all my life, but it will become part of the regular dinner rotation! De-freaking-licious!

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!

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!

This is just perfect!!! Couldn’t be better!

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.

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

Absolutely loved this recipe. We aren’t big tofu eaters but this recipe has definitely convinced us to keep trying more flavours. Thank you!

I have made this countless times and everytime I love it!! The peanut sauce is so tasty, easy to make, and versitile!

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.

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.

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 ?

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!

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.

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!

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!

Holy cow! Absolutely delicious!! Definitely going to make this again and share this recipe with friends!

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!

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!

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!

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.

I’ve made this recipe several times. It is my go-to for any kind of stir-fry or curry I make. SO GOOD.

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.

So DELICIOUS and so easy!!! My favorite tofu recipe

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!

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.

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!

This was easy and wonderfully delicious to make. Everyone loved it!

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.

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!

Made this yesterday for family and we all loved it!! Will make again!!

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!!

I have used arrow root starch and it works perfectly!!! Thanks as always Dana!

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!

I have made this recipe over and over. It’s one of my most favorite tofu recipes ever!