Delicious tofu recipe
If you’re new to cooking tofu, and looking for a recipe to make you fall in love, this one will hit the spot. This baked tofu with peanut sauce goes well in quinoa buddha bowls or in a stir fry.
This recipe is going to make you fall in love with tofu.
This tofu recipe is:
- High in protein
Tips for making delicious baked peanut tofu:
- Make sure you use extra firm tofu, it will yield the crispiest results
- Press your tofu for at least 15 minutes
If you don’t have a tofu press, just wrap the tofu up in a paper towel and put some heavy pans or books on top.
- Pressing the tofu before hand will make the tofu crispier and it will push the water out, so that the tofu can soak up the marinade better. Use the code DamnTasty for 10% off this tofu press.
- Use a non-stick baking mat and put your cubed and pressed tofu in the oven for 25 minutes at 400 degrees. Pre-baking before adding any marinades also dries the tofu out more to make it crispier.
- After the tofu is crisped up, then you add your delicious peanut sauce marinade. Put the tofu in a saute pan on the stove on medium heat.
- Cook until the sauce thickens up and caramelizes and the tofu becomes crispy again.
- This tofu also does really well in a grain or buddha bowl.
If you need more help with cooking tofu, check out my article called how to cook tofu for beginners
How long will this tofu last?
If you don’t scarf it all down in one sitting like I do, then it should be good in your fridge for up to 5 days. I don’t recommend freezing it.
Is tofu good for you?
Absolutely! There has been a lot of misinformation out there about tofu, thanks to the meat and dairy industry funding dishonest studies.
The phytoestrogens have actually been shown to be protective against breast and other cancers.
Phytoestrogens don’t mimic human hormones, so you don’t have to worry about them messing up your hormones. Soy is full of a ton of vitamins, minerals and protein, so eat up!
More delicious tofu recipes to try next:
- Peanut tofu quinoa buddha bowl
- Sesame ginger baked tofu
- Vegan Thai red curry with tofu
- Sticky maple miso tofu
Baked tofu with peanut sauce
- 1 tablespoon oil
- 1 tablespoon corn starch
- 1 package of extra firm tofu (pressed for 15 minutes)
- ¼ cup peanut butter
- ¼ cup soy sauce
- ¼ cup maple syrup
- 1 teaspoon toasted sesame oil (optional)
- 1 tablespoon lime or lemon juice
- 1 teaspoon garlic ginger paste (see notes for substitution)
- Pre-heat oven to 400 degrees
- Press the tofu for 15 minutes. If you don't have a tofu press, then wrap it in a paper towel and set a few heavy pots or books on top.
- Now that the tofu has been pressed for 15 minutes, cut it bite sized cubes and add to a mixing bowl with oil, corn starch and a pinch of salt. Stir until the corn starch starts to blend in with the tofu. lay out on the baking sheet in a single row. Bake at 400 degrees for 25 minutes1 tablespoon oil, 1 tablespoon corn starch, 1 package of extra firm tofu
- While tofu is baking, combine peanut butter, maple syrup and soy sauce plus toasted sesame oil (optional), a squeeze of lime or lemon juice and garlic ginger paste in a sauté pan and mix well with a rubber spatula. Don't turn the heat on yet.¼ cup peanut butter, ¼ cup soy sauce, ¼ cup maple syrup, 1 teaspoon toasted sesame oil, 1 tablespoon lime or lemon juice, 1 teaspoon garlic ginger paste
- After tofu has baked for 25-30 minutes, let the tofu sit on the tray for 5-10 minutes. The tofu will become crispy as it cools. Then place tofu in a sauté pan with the peanut sauce on medium low heat.
- Gently mix to make sure each piece is well coated. Cook until sauce starts to thicken and caramelize tofu firms back up.
- This sauce also makes an excellent stir fry sauce. Just add in more veggies when you're heating the tofu up on the stove.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.