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Baked Tofu with Peanut Sauce

Baked Tofu with Peanut Sauce

This baked tofu with peanut sauce is made with extra-firm tofu that is baked until crispy and coated in a creamy, savory peanut butter sauce.

Author: Kelsey Smith

Meal Type: Milk Free

Cuisine: Asian

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4 serving

Calories: 167 kcal per serving

Ingredients

  • 14 ounce - extra firm tofu
  • 2 tablespoon - soy sauce
  • 1 tablespoon - olive oil
  • ½ teaspoon - garlic powder
  • 3 tablespoon - corn starch
  • 3 tablespoon - creamy peanut butter
  • 3 tablespoon - soy sauce
  • 1 tablespoon - rice vinegar
  • 1 tablespoon - brown sugar
  • 1 tablespoon - sriracha
  • 1 tablespoon - water

Instructions

  1. Preheat the oven to 400ºF (200ºC) and line a rimmed baking sheet with parchment paper or a silicone baking mat.
  2. In a medium mixing bowl, toss the pressed and cubed tofu (see notes) in the soy sauce, olive oil, and garlic powder. Allow the tofu to marinate for at least 10 minutes, then drain the excess liquid.
  3. Sprinkle the corn starch over the tofu, tossing as needed to coat evenly. Transfer the tofu to the lined baking sheet, spreading into a single layer. Bake for 20 minutes, flipping over about halfway through.
  4. While the tofu bakes, microwave the peanut butter in a microwave-safe dish for 20 to 30 seconds. Then add the soy sauce, rice vinegar, sriracha, brown sugar, and water, whisking until smooth.
  5. When the 20-minute bake is complete, brush the tofu with half of the sauce and return to the oven to bake for an additional 5 minutes. Then flip the tofu, coat the other side with the remaining sauce, and bake for a final 5 minutes.
  6. Add toppings (optional) such as green onions and chopped peanuts and serve over rice, noodles, or veggies.

Nutrition

Energy: 167 kcal | Total Fat: 15 g | Saturated: 2 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 0 mg | Total Carbs: 15 g | Fiber: 2 g | Sugars: 5 g | Proteins: 15 g | Sodium: 1,166 mg | Polyunsaturated: 4 g | Monounsaturated: 8 g

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