Baked Tofu with Peanut Sauce
Spicy tofu baked in a savory ginger-garlic peanut sauce. A great protein option to top Buddha bowls or rice vermicelli bowls — or simply with side of rice and steamed vegetables.
Print
Pin
Ingredients
- 1 package firm or extra-firm tofu
- 1/4 cup peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sweetener of choice see notes
- 1-2 tablespoons chili paste see notes
- 2 teaspoons sesame oil
- juice of 1 lime
- 1 tablespoon minced garlic
- 2 teaspoons ginger paste
Instructions
- 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.
Video
Notes
Peanut butter: This recipe is also tasty made with almond or cashew butter.
Sweetener: Brown sugar is my favorite. You can also use maple syrup or agave. I'm also a big fan of using brown rice syrup, since it has a flavor somewhat reminiscent of honey, but it's not as easy to find at grocery stores.
Chili paste: Feel free to leave it out altogether if you are not a fan of spicy foods.
Did you make this recipe?We’d love for you to leave a review on the website! You can also share a photo on IG and tag @sarahsvegankitchen_ or #sarahsvegankitchen.