Best Baked Tofu With Peanut Sauce Recipes

BAKED CRISPY PEANUT TOFU

Steps:

• Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper.
• Start pressing tofu using a tofu press, or wrap in clean, absorbent towel and set something heavy - like a cast iron skillet or books - on top to press out the moisture. Press for about 15-20 minutes.
• In the meantime, prepare peanut sauce by combining peanut butter, tamari, chili garlic sauce, lime juice, maple syrup, and sesame oil in a small mixing bowl and whisking thoroughly to combine. Set aside.
• Cut pressed tofu into 3/4-inch cubes and add to a large plate. Top with tamari or soy sauce, chili garlic sauce, sesame oil, and maple syrup. Gently toss to combine using hands or a spoon. Let marinate 2-3 minutes, stirring/tossing occasionally.
• Use a slotted spoon or your hands to transfer tofu to a quart-size or large freezer bag. Add cornstarch 1 Tbsp at a time and toss to coat. Continue adding more cornstarch and tossing until tofu is coated in a gummy, white layer (amount as original recipe is written // adjust if altering batch size).
• Transfer tofu to the prepared baking sheet and bake for about 20-25 minutes, flipping at the 18-minute mark to encourage even baking. It should be firm to the touch, firm on the edges, and slightly browned on the exterior once removed from the oven. Bake slightly longer if needed.
• Heat a large metal or cast iron skillet (12 inch) over medium heat. Once hot, add tofu and the peanut sauce. Toss to coat. Stirring frequently, sauté the tofu for about 2 minutes, or until the tofu is hot and well coated with peanut sauce.
• At this point it's ready to eat! Enjoy as is or with any Asian-inspired dish. We love it with our Mango Curry, Noodle-Free Pad Thai, or these Thai Noodle Bowls!

TOFU SATAY WITH PEANUT SAUCE

Steps:

• Mix coconut milk, kecap manis, curry paste, turmeric powder, ginger, and vegan fish sauce together in a gallon-sized resealable bag. Seal and shake to mix.
• Cut tofu into 2-inch pieces and place in the bag. Seal and shake to coat. Allow to marinate for at least 30 minutes. Soak bamboo skewers in water for 30 minutes.
• Combine peanut butter, coconut milk, chili-garlic sauce, kecap manis, lime juice, and ginger in a bowl. Whisk until sauce is smooth. Set aside.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove the tofu pieces and tap to remove any excess marinade. Skewer an equal number of tofu pieces onto each skewer.
• Grill the skewers on each side until browned, basting the skewers with the marinade as they cook, 10 to 15 minutes total.
• Drizzle the peanut sauce over the skewers and serve with extra sauce and lime wedges on the side.

BAKED TOFU WITH PEANUT SAUCE AND COCONUT-LIME RICE

Steps:

• Heat the oven to 450 degrees and lightly brush a large rimmed sheet pan with oil.
• In a small bowl, stir 4 tablespoons lime juice with 1/2 teaspoon salt until salt dissolves. Add the sliced peppers, a few cracks of black pepper and set aside.
• In a small pot, combine the rice with 1 cup water and the coconut milk. Season with salt and bring to a simmer. Cover and cook over medium-low until the rice is just tender, 12 to 15 minutes. Remove from the heat and let sit, covered, until ready to serve.
• In a medium bowl, whisk 4 tablespoons lime juice with the peanut butter, miso, ginger, fish sauce (if using), habanero, 2 tablespoons oil, 1 tablespoon honey and 3/4 cup water. Stir until smooth and season to taste with salt.
• Arrange the tofu pieces in a single layer on the oiled baking sheet and season with salt. Spoon about 2 tablespoons of the peanut sauce over each, covering the top and allowing the sauce to run down and coat the sides. Drizzle the tops with some oil, and roast until glaze is set, deep brown and caramelized along the edges, 18 to 20 minutes. Add the remaining lime juice and 1 tablespoon honey to the leftover peanut sauce in the bowl to make the dressing; set aside.
• Divide the greens among bowls. Add the lime zest and half the sliced scallions to the rice, then fluff with a fork. Top the greens with the rice, then the tofu. Spoon the peanut dressing over everything, and garnish with the drained pickled peppers and remaining sliced scallions.

BAKED TOFU WITH PEANUT SAUCE

Steps:

• Drain tofu. Wrap in a clean tea towel and weigh it down with a cutting board or other flat object. Allow to drain for 30 minutes, then cut into cubes (about 1″).
• Preheat oven to 350°F.
• Combine all ingredients for the peanut sauce in a mixing bowl. Toss tofu cubes in sauce to coat.
• Transfer tofu to a baking tray lined with parchment or a silicone baking mat. (Save the extra sauce left in the bowl.) Bake for 30-35 minutes until deep golden brown, rotating tray halfway through baking time.
• Optional: Combine the remaining sauce with 2 to 4 tablespoons of water in a small saucepan. Bring to a boil over medium heat, then reduce heat and simmer until thickened. (We take this step to mellow out the flavor of raw garlic in the sauce.)
• Serve tofu with rice and steamed vegetables. Drizzle with extra peanut sauce if desired, or save the sauce for spring rolls or another dish.

BAKED TOFU WITH PEANUT SAUCE

Steps:

• In medium bowl combine soy sauce, sesame oil, and fresh ginger , this is the marinade.
• weigh down the tofu between 2 paper towels and press out the water for about 10 mins,
• Dry the tofu well and slice into 1/2 inch Cubes.
• Toss gentily into the marinade and set aside for 30 minutes.
• Pre heat oven to 450.
• Arrange the tofu in a baking dish in a single layer.
• bake for 10 mins.
• Meanwhile make the basting sauce by combining
• 1/2 tsp chile/garlic sauce.
• 1 tablespoon Chunky Natural Peanut Butter.
• 2 T Dry Sherry.
• take the tofu out of the oven . cool slightly to work with.
• toss the tofu gentily in the above chilie/garlic/peanut butter/sherry Mixture.
• then bake again for another 10 mins.
• Serve at room temperature.

TOFU WITH PEANUT-GINGER SAUCE

Steps:

• In a small bowl, whisk together all the above ingredients. Thin out as desired with water. Brush or spoon onto sliced tofu (cooked or uncooked).