Crispy Tofu with Peanut Sauce

5 from 40 votes

This crispy baked tofu with peanut sauce is bold, creamy, and ultra-satisfying with just 7 ingredients in 30 minutes. Air-fried and pan-fried methods are included!

Prep Time5

Cook Time25

Total Time30

Course: Dinner, Lunch

Cuisine: Asian

Diet: Vegan

Servings: - 4

Calories: 600kcal

Author: Toni Okamoto

Equipment

Ingredients

1 pound super firm tofu dried and cubed
3 tablespoons oil
2 tablespoons cornstarch
3 tablespoons unsalted creamy or crunchy peanut butter
1 teaspoon sesame oil (optional)
2 tablespoons low-sodium soy sauce
1 tablespoon brown sugar
1 teaspoon of lime juice
Hot water as needed for sauce consistency
Green onion for garnish

Instructions

In a medium bowl, toss the tofu cubes with oil. Add cornstarch and mix until evenly coated. Rinse and dry the bowl for later use.
Arrange the tofu on a sheet pan and bake at 400 degrees F for 15–25 minutes, flipping halfway through, until golden and crispy.
While the tofu cooks, make the peanut sauce: in a small bowl, combine peanut butter, sesame oil (if using), soy sauce, brown sugar, and lime juice. Add a splash of hot water and stir until smooth. Add more hot water a little at a time until you reach your desired creamy consistency.
Once the tofu is crispy, transfer it to the reserved bowl. Pour the peanut sauce over the tofu and toss gently to coat evenly.
Serve immediately.

Notes

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.

Nutrition