Easy Peanut Tofu
Easy Peanut Tofu is a delicious, flavor-packed recipe that will have you begging for more! Even tofu haters will love this recipe. Tofu is baked until golden, then coated in a sticky savory peanut sauce that will tantalize your taste buds. This vegan tofu dish is easy to prepare and so delicious, you'll want to add this recipe to your weekly rotation!
My Notes:
Servings:
Ingredients
For the Tofu:
- 1 12oz block(s) extra-firm tofu drained, pressed, and cut into 1-inch cubes (see step 1)
- 2 tablespoon(s) soy sauce (gluten-free if preferred)
- 1 teaspoon(s) sesame oil
- 1/4 cup(s) cornstarch
For the Peanut Sauce:
- 3 tablespoon(s) natural peanut butter
- 1 tablespoon(s) rice vinegar (or sub apple cider vinegar or lime juice)
- 2 tablespoon(s) soy sauce (gluten-free if preferred)
- 1 tablespoon(s) agave or maple syrup
- 2 teaspoon(s) sesame oil
- 2 teaspoon(s) Sriracha (optional for spice)
- 1 clove(s) garlic minced or pressed
- 1 teaspoon(s) fresh ginger minced or grated
- 1/4 cup(s) roasted salted peanuts roughy chopped
- 1 handful(s) cilantro roughly chopped
- cooked rice for serving (optional)
Instructions
- Press the tofu: Prepare the tofu by draining it, and then pressing it for 15 to 30 minutes. I love using my Tofuture tofu press, but you can also follow these instructions for a DIY tofu pressing method. Pressing the tofu squeezes excess water out so that the tofu can suck up more of the marinade and become more flavourful. Once the tofu is pressed, cut into 1-inch cubes.
- Preheat your oven: Preheat oven to 400℉ (200℃) and line a large baking sheet with parchment paper. (See notes for air fryer method).
- Make the peanut sauce: In a small bowl or measuring glass, mix together all of the peanut sauce ingredients. Set aside.
- Season the tofu: Add the tofu to a medium bowl and pour over the soy sauce and sesame oil and toss to coat. Then sprinkle over the cornstarch and gently toss to evenly coat.
- Bake: Spread the coated tofu in a single layer on the prepared baking sheet, spacing out the cubes so they aren't touching each other. Bake for 12 - 18 minutes until the tofu is golden brown.
- Sauce and Bake again: Remove from the oven and return the tofu to the tofu to the mixing bowl. Pour over half of the peanut sauce and toss to coat the tofu in the sauce. Return the tofu to the lined baking sheet and bake for another 2 - 6 minutes until the tofu is golden.
- Serve: Serve the tofu hot on a bed of rice (if using). Drizzle with extra peanut sauce, and garnish with chopped peanuts and cilantro. Store cooled leftover tofu in an air-tight container in the fridge for up to 4 days. Enjoy cold, or gently reheat in the microwave.
Notes
Air fryer method: Preheat your air fryer to 375℉ (190℃). Follow the steps to prepare your tofu. When ready to cook, spray the air fryer basket with a bit of spray oil. Add the tofu. Air fry for 9 - 14 minutes, stopping to shake half way through, until the tofu is golden. Transfer the tofu to the mixing bowl, and coat with half of the peanut sauce, return to the air fryer and cook for another 2 - 4 minutes until golden. Serve hot and garnish with extra peanut sauce, chopped peanuts, and cilantro.
Oil-free: for oil-free simply omit all of the sesame oil.
Nutrition
Serving: 1 serving without rice (recipe makes 4 servings) | Calories: 341kcal | Carbohydrates: 20g | Protein: 21g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 1156mg | Potassium: 340mg | Fiber: 2g | Sugar: 6g | Vitamin A: 71IU | Vitamin C: 3mg | Calcium: 96mg | Iron: 3mg
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