Description
This Crispy Tofu with Peanut Sauce recipe delivers a deliciously crunchy and flavorful plant-based dish that's perfect for a quick lunch or dinner. Tofu is coated in cornstarch and baked until golden and crispy, then tossed in a creamy, tangy peanut sauce made with peanut butter, soy sauce, lime juice, and brown sugar. Garnished with green onions, it's an easy, satisfying vegan meal.
Ingredients
Scale
Tofu
- 1 pound super firm tofu dried and cubed
- 3 tablespoons oil
- 2 tablespoons cornstarch
Peanut Sauce
- 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 lime juice
- Hot water as needed for sauce consistency
Garnish
- Green onion for garnish
Instructions
- Prepare Tofu: In a medium bowl, toss the tofu cubes with oil to coat evenly. Add cornstarch and mix well until all pieces are thoroughly coated. Rinse and dry the bowl for later use.
- Bake Tofu: Arrange the coated tofu cubes on a baking sheet in a single layer without overcrowding. Bake at 400 degrees Fahrenheit for 25 minutes, flipping the tofu halfway through to ensure even crispiness and golden color.
- Make Peanut Sauce: While the tofu bakes, combine peanut butter, sesame oil (if using), soy sauce, brown sugar, and lime juice in the reserved bowl. Add a splash of hot water and stir until smooth. Gradually add more hot water, a little at a time, until you achieve a creamy, pourable consistency.
- Toss Tofu with Sauce: Once the tofu is crispy and golden, transfer it back into the bowl with the sauce. Gently toss to coat all pieces evenly with the peanut sauce.
- Serve: Garnish with sliced green onions and serve immediately for best texture and flavor.
Notes
- For the crispiest tofu: Press extra-firm tofu or pat super-firm tofu dry thoroughly before coating. Do not skip the cornstarch, and avoid overcrowding the baking tray.
- To minimize clean-up: Use the same bowl for coating tofu and mixing the sauce. Also, line the baking sheet with parchment paper or a silicone mat.
- Adjust sauce consistency by adding hot water a splash at a time while whisking to your preferred creaminess.
- For a drier peanut coating, toss baked tofu with half the sauce and bake for an additional 5 minutes, then toss with remaining sauce before serving.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 310 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 0 mg
