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Ingredients
Scale
- 14 ounces firm or extra-firm tofu (not soft)
- 1.5 Tablespoons cornstarch
- 3 Tablespoons creamy unsalted peanut butter
- 4 Tablespoons tamari or soy sauce (or coconut aminos)
- 1 Tablespoon sriracha
- 1 Tablespoon black vinegar (or rice wine vinegar/lime juice)
- 1–2 Tablespoons brown sugar (to taste)
- 1 teaspoon fresh ginger (or ½ teaspoon ground ginger)
- 1–2 Tablespoons water (optional)
- 2–3 diced scallions (optional)
- 1–2 Tablespoons crushed peanuts (optional)
Instructions
- Slice and press the tofu to remove excess moisture.
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cube the pressed tofu into 1-inch pieces.
- Coat the tofu cubes with cornstarch for crispiness.
- Bake the tofu for 20-25 minutes, flipping halfway through.
- Mix peanut butter, tamari, sriracha, black vinegar, brown sugar, and ginger to create the sauce.
- Adjust the sauce consistency with water if desired.
- Coat baked tofu with the peanut sauce in a pan and heat gently.
- Serve over rice, noodles, or with vegetables, garnished with scallions and peanuts.
Notes
Press tofu well for maximum crispiness.
Adjust the sweetness of the sauce according to your preference.
Experiment with the level of spiciness in the dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Calories: 350
- Sugar: 5
- Sodium: 700
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 5
- Protein: 15
- Cholesterol: 0