Baked Peanut Tofu

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Main Dish

Baked until crispy, then sauteed in a delicious peanut sauce, this tofu is irresistible. It makes a fantastic addition to rice bowls, noodle bowls, stir-fries, and salads.

The Tofu:

One 16-ounce package of extra firm organic tofu
2 tablespoons soy sauce
1 teaspoon Sriracha
1 teaspoon sesame oil
1 tablespoon maple syrup
6 to 8 tablespoons of cornstarch

The Peanut Sauce

2 tablespoons creamy peanut butter
2 tablespoons soy sauce
1 tablespoon Sriracha
2 tablespoons maple syrup
1 tablespoon freshly grated ginger
1 teaspoon sesame oil
Juice of 1 lime

Preheat the oven to 400°. Line a baking sheet with parchment paper.

Press the tofu using a Tofu Press, or wrap the tofu in a clean towel and press it with something substantial (cast iron skillets work well). Press for 10 to 15 minutes or until all the liquid has been released.

In the meantime, whisk together all the ingredients for the sauce using a small mixing bowl. Set this aside.

Cut the pressed tofu into 1/2-inch cubes. Combine the soy sauce, Sriracha, sesame oil, and maple syrup in a medium-sized bowl. Add the tofu and gently toss to coat. Set aside to marinate for about 10 minutes. Next, sprinkle the cornstarch over the tofu and gently toss to coat.

Transfer the tofu to the baking sheet and bake for 20 minutes, turning at the halfway mark until the tofu is lightly golden. Remove the baking sheet from the oven.

Heat a large cast-iron skillet over medium heat. Add the tofu and the sauce, turning to coat the tofu. Continue to cook for 2 to 3 minutes, stirring continuously, until all the tofu is fully coated in the sauce.

Serve over rice or noodles with stir-fried vegetables, or chill and enjoy atop a green salad! Garnish with sesame seeds and a lime wedge.