Crispy Tofu with Peanut Sauce

Why You’ll Love Peanut Butter Tofu

If you were to ask what set off my obsession with savory peanut butter recipes (leading to tofu lettuce wraps with peanut sauce, crunchy Thai peanut salad, peanut noodle salad, and the spicy peanut dipping sauce I use with… everything), it’s this peanut butter tofu. Loosely inspired by satay sauce, minus the satay (skewers), this recipe features tofu baked until golden and crispy, slathered in an ultra-creamy, delicious peanut sauce that has me (sometimes literally) licking the bowl clean.

Better yet, it’s so simple to make. With just a few simple, inexpensive ingredients, this bold yet creamy, sweet, salty, savory peanut sauce takes tofu to the next level in a restaurant-quality dish (that I can eat on my couch in my PJs!). It’s perfect for peanut butter lovers, easy to tweak, and is a protein-rich, ultra-satisfying vegan lunch or dinner – perfect with rice or noodles.

Looking for more flavor-packed tofu recipes? Try my easy tofu adobo, sticky sesame tofu, crispy salt and pepper tofu, and/or General Tso’s tofu.

The Ingredients and Substitutes

Recipe Add-ins and Variations

• Thin the sauce: Add hot water (or coconut milk for a creamier flavor) incrementally, stirring between each addition.
• Spice: Add sriracha/chili sauce or red pepper flakes.
• Aromatics: Add fresh (1-2 tbsp) or powdered (1-2 tsp) garlic and/or ginger.
• Hoisin sauce: It’s salty, sweet, and umami-rich. Add 1 tsp and increase to taste.

How to Make Tofu with Peanut Sauce

Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions.

FAQs

Pro Recipe Tips

• For the crispiest tofu: Press extra-firm tofu/pat super-firm tofu, don’t skip cornstarch, and avoid overcrowding while it cooks. Refer to this guide to tofu pressing for more tips!
• To minimize clean-up: Re-use the bowl for the tofu and sauce and line the baking tray.
• To adjust the sauce consistency: Add a little hot water, a splash at a time, and whisk well – to your desired consistency.
• For a drier peanut coating: Toss the baked tofu with half the peanut sauce and continue baking for 4-6 minutes. Toss with remaining sauce to serve.
• Taste and adjust: By making the peanut sauce tofu at home, you can tweak any sauce element to your liking; sweetness, saltiness, tanginess, etc.

Serving Suggestions

• Quick spicy edamame
• Sauteed spinach/greens
• Roasted, grilled, or easy stir-fry vegetables
• Grains (like fluffy rice, quinoa, etc.) or in a buddha bowl
• Noodles (rice noodles, udon, ramen, etc.)
• Lettuce wraps (in fact, here’s a recipe for tofu lettuce wraps with peanut sauce!)
• Fresh rainbow rolls with almond shallot sauce
• Side salads (spicy cucumber salad, easy edamame salad, raw carrot salad, etc.)

Storage Instructions

Fridge: The peanut sauce stores in an airtight container for 10-14 days. Meanwhile, the assembled peanut butter tofu is best consumed within 4-5 days. For the best texture, store and reheat the tofu and sauce separately.

Freeze: Freeze the peanut sauce for up to 3 months, though I don’t usually freeze the tofu and sauce combined.

Reheat: I love reheating tofu in a pan, air fryer, or oven with oil (for crispy tofu). Heat the sauce separately, then combine. Tofu in peanut sauce can be microwaved in 1-2 minutes, but is softer.