This spicy Baked Peanut Butter Tofu bakes up crisp and golden, then gets tossed in a creamy, slightly spicy peanut sauce. It’s an easy, flavorful weeknight meal that’s vegan, naturally gluten-free, and family-friendly—adjust the heat for little ones.
Table of Contents
- Why You’ll Love This Recipe
- Key Ingredients
- How To Make Baked Peanut Butter Tofu
- How To Store
- Jess’s Tips
- Frequently Asked Questions
- Try These Tofu Recipes Next!
- Baked Peanut Butter Tofu Recipe
Peanut butter is incredibly versatile—from smoothies and cookies to savory noodles—and it shines here as the base of a rich sauce that clings to crisp baked tofu. Unlike fried versions, this recipe achieves a crunchy exterior in the oven thanks to a light cornstarch coating, so you get great texture with less oil.
Why You’ll Love This Recipe
- Baked, not fried: The tofu crisps in the oven using less oil, making it a lighter option while still delivering satisfying crunch.
- Vegan and gluten-free: Naturally plant-based and simple to adapt for dietary needs.
- Protein-packed: Tofu provides a filling source of plant protein for a balanced meal.
- Creamy peanut sauce: A rich, tangy-sweet sauce that pairs well with rice, noodles, or salads.
- Kid-friendly: Mildly seasoned by default and easy to make less spicy for picky eaters.
Key Ingredients
- Tofu: Use firm or extra-firm tofu so the cubes hold together and crisp up in the oven.
- Peanut butter: Natural or regular peanut butter both work. For a peanut-free alternative, use almond butter or tahini.
- Cornstarch: A thin coating of cornstarch creates a crunchy exterior when baked.
- Tamari or soy sauce, sesame oil, maple syrup, lime juice, and chili flakes: These build the sauce’s savory, sweet, and tangy layers.
*This is a recipe overview. The detailed ingredient list and measurements are included in the recipe card below.
How To Make Baked Peanut Butter Tofu
Step 1: Press the tofu to remove excess water, cut into cubes, then toss with tamari, olive oil, and cornstarch so each piece is evenly coated.
Step 2: Spread the tofu on a parchment-lined baking sheet and bake at 400°F (about 200°C) for 25–30 minutes, flipping halfway, until golden and crisp.
Step 3: Whisk together the peanut butter, tamari, sesame oil, maple syrup, lime juice, chili flakes, and a few tablespoons of water until smooth and pourable. Adjust water to reach your desired consistency.
Step 4: Sauté garlic and scallions briefly in a bit of oil, add the baked tofu and the peanut sauce, and toss until every piece is coated and heated through.
Step 5: Stir gently until the sauce evenly coats the tofu and everything is glossy and warmed through.
Step 6: Serve over rice or rice noodles, and finish with cilantro, sliced green onion, and crushed peanuts if desired.
How To Store
Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet or oven to help restore crispiness; microwaving is quicker but will soften the crust.
Jess’s Tips
- Choose firm or extra-firm tofu so it holds shape and crisps well.
- Don’t skip cornstarch: it gives the crispy exterior without frying.
- Line the pan with parchment for easy cleanup and to prevent sticking.
- Flip halfway through baking to ensure even browning on all sides.
- Let tofu cool briefly before saucing so the exterior stays crisp while absorbing the sauce.
- Make extra sauce if you like it saucier—it’s great drizzled over bowls or noodles.
Frequently Asked Questions
Yes—substitute almond butter, tahini, or another seed/nut butter to keep similar creaminess and flavor balance.
Absolutely. Air fry at 400°F for about 10–15 minutes, shaking or flipping once, until the tofu is crisp, then toss with the sauce.
Freezing is not recommended—breaded baked tofu tends to become soft after freezing and thawing. This recipe is best enjoyed fresh.
Try These Tofu Recipes Next!
Main Dishes
Tofu Tikka Masala
Vegan
General Tso Tofu Recipe
Vegan
Thai Green Curry Tofu
30-Minute Meals
Vegetarian Mapo Tofu
If you make this Baked Peanut Butter Tofu, I’d love to hear how it turned out—leave a comment or rating below.
Baked Peanut Butter Tofu
- Author: Jessica Hoffman
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main
- Method: Bake
- Cuisine: Asian
- Diet: Vegetarian
Description
This baked peanut butter tofu is crispy on the outside, saucy on the inside, and ideal for a quick weeknight dinner.
Ingredients
Tofu
- 1 pack extra-firm tofu (350 grams / 12 oz)
- 1 tsp tamari
- 2 tsp olive oil
- 1 tbsp cornstarch (or arrowroot powder)
Peanut butter sauce
- 1/4 cup peanut butter
- 2 tbsp tamari
- 1 tsp chili flakes (optional)
- 1 tbsp maple syrup
- 2 tsp sesame oil
- 1 tbsp lime juice
- 2–3 tbsp water, to thin
- Salt and pepper to taste (if needed)
Other
- 1/2 tbsp vegetable oil
- 2 garlic cloves, finely chopped
- 2 green onions, finely chopped
- Rice or rice noodles, to serve
- Cilantro, green onion, and peanuts to top (optional)
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Press the tofu with paper towels to remove excess water—this helps it crisp.
- Cut tofu into cubes. Toss with tamari and olive oil, then coat evenly with cornstarch.
- Arrange tofu on the baking sheet and bake 25–30 minutes, flipping halfway, until crisp and golden.
- While tofu bakes, whisk together peanut butter, tamari, sesame oil, maple syrup, lime juice, chili flakes, and 2–3 tbsp water until smooth.
- Heat vegetable oil in a pan, sauté garlic and green onion 1–2 minutes on medium, add baked tofu and the peanut sauce, and toss until coated and warmed through.
- Serve over rice or noodles and top with cilantro, extra green onion, and crushed peanuts if you like.
Notes
- Use firm or extra-firm tofu for the best texture.
- The cornstarch is key for achieving a crispy crust.
- Line the pan with parchment for easy cleanup and to prevent sticking.
- Flip the tofu halfway through baking for even browning.
- Double the sauce if you prefer a saucier dish.
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 460
- Sugar: 10g
- Fat: 20g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 20g