Baked Crispy Peanut Tofu

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Platter filled with Quick & Easy Peanut Tofu with homemade peanut sauce

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.

Wood cutting board with ingredients for making our Quick & Easy Peanut Tofu recipe

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.

Bowl of marinated cubed tofu tossed in cornstarch

The tofu comes out lightly browned and perfectly crispy. All that’s left to do is give it a sweet & spicy peanutty flavor.

Parchment-lined baking sheet filled with Crispy Tofu fresh from the oven

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.

Using a spoon to stir a bowl of our homemade peanut sauce for making Peanut Tofu

We think you’re going to love this recipe. It’s:

Extremely flavorful
Perfectly sweet
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!

Tray filled with crispy, bite-sized pieces of our Quick & Easy Peanut Tofu recipe

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!
Author Minimalist Baker
Pouring peanut sauce into a skillet of Crispy Peanut Tofu
4.83 from 167 votes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 (portions)
Course Entrée, Side
Cuisine Gluten-Free, Indonesian-Inspired, Thai-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 Days



  • 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)


  • 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


  • 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!



*Nutrition information is a rough estimate for 1 of 4 servings calculated with lesser amount of cornstarch and without additional or optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 portions Calories: 275 Carbohydrates: 24.5 g Protein: 16.6 g Fat: 14.1 g Saturated Fat: 2.6 g Polyunsaturated Fat: 4.11 g Monounsaturated Fat: 3.45 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1356 mg Potassium: 353 mg Fiber: 2 g Sugar: 11.2 g Vitamin A: 1.8 IU Vitamin C: 1.31 mg Calcium: 293 mg Iron: 2.87 mg

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Reader Interactions

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My Rating:

  1. Erin says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you’re enjoying it, Erin! Thanks so much for the lovely review. xo

  2. Tommy says

    This is a GREAT way to get perfect texture. Thank you for this recipe! I had one question; do you have any tips to avoid the tofu sticking to the parchment paper? It still turned out amazing, but it was difficult to flip the tofu without it sticking.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Tommy! We’d suggest trying another brand of parchment paper. We use the If You Care Brand and haven’t had any issues with it sticking. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you’re both enjoying it, Erin! Thank you for the lovely review. xo

  3. Kim says

    Just came across your receipes! Can’t wait to try the Masaman Curry and the Crispy Tofu. Do you think there would be any problem with using crunchy peanut butter? That is usually all we ever have in the house. I love peanut sauce and wouldn’t mind a bit of crunch if you don’t think it would change the receipt too much!

  4. Nicole says

    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!

  5. Elena says

    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

  6. Sonali says

    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!

  7. RunningPath says

    I can no longer use your website because of the pop up ads. I use my iPad for recipes and it’s just literally unusable on any iPad browser. I’ve had to tell my children I can’t make your recipes anymore after today, which is a shame because they are some of my favorite and I have your book etc. it’s unfortunate. I know you need ad revenue but I’d be willing to pay some kind of fee on your site for ad-free access!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for the feedback and letting us know! We’d like to look into it more but not sure exactly which ones you’re referencing as we don’t allow popup ads. Are there any other details you can share about what you’re seeing and where?

      • Jen says

        I’ve found the pop-ups to be a challenge as well. One is a recipe video (I think) that auto plays at the top of the page, there’s another pop up that’s an ad at the bottom. Both pop up numerous times and cover recipe content. Hope that helps! Love love love your site and all the tasty recipes though!

  8. Sarah, a mom who cooks says

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

  9. 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.

      • Julie says

        How much red pepper flakes and garlic to replace the red chili sauce? Looks like it’s out of stock everywhere right now.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Julie, for the tofu we’d suggest 1 clove garlic + 1/4 tsp red pepper flakes and for the sauce we’d suggest 2-3 cloves garlic + 1/2 tsp red pepper flakes. You can also add slightly more lime juice, if needed, for brightness. Hope that helps!

  10. 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

  11. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! So glad you both enjoyed this recipe. Thanks so much for the great review, S!

  12. 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!

  13. 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.

  14. 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 :)

  15. 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!

  16. 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.

  17. 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.

  18. 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!!!

  19. 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.

  20. Sebastian says


    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

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  21. 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!

  22. 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!

  23. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We love to hear this! Thanks for the lovely review, Terry, we’re so glad you enjoyed! xo

  24. 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!

  25. 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

  26. 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 :)

  27. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  28. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Wahoo! Thanks for the kind review, Shem! We’re so glad you both enjoyed. xo

  29. Darien Elyse says

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

      • 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?

        • Avatar for Dana @ Minimalist BakerSupport @ 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.

  30. 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!

  31. 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!

  32. 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!

  33. 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!

  34. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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?

  35. 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 :)

  36. 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!

  37. Nicole says

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

  38. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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. :)))

        • Avatar for Dana @ Minimalist BakerSupport @ 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!

    • 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!

  39. 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.

  40. 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 😃

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  41. 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.

  42. 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!!

  43. 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!

  44. 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!

  45. 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!

  46. 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!

  47. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Stephanie! Thanks so much for the lovely review!

  48. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Donna, you could also try subbing coconut aminos for a lower sodium option. Hope that helps!

  49. 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!

  50. 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 :)

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  51. 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.

  52. 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

  53. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  54. Jill says

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

  55. 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.

  56. 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.

  57. 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 ?

  58. 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!

  59. 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. ???

  60. 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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.

  61. 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!

  62. 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).

  63. 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!

  64. 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!

  65. 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!

  66. 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!

  67. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  68. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Alex. We are so glad you enjoyed it!

  69. 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.

  70. 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!

  71. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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

  72. 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.

  73. 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?

  74. 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!

  75. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  76. 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.

  77. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  78. 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!!

  79. 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.

  80. 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.


    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

  81. 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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Aydia, did you use extra firm tofu and toss gently? If not, those would be our suggestions for next time!