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.
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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.
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.
The nutrition information provided on Sarah’s Vegan Kitchen is an estimate and is offered for general informational purposes only. Values will vary depending on the specific brands and amounts used.