Mia & Peter's Recipes

Baked Crispy Peanut Tofu

Serves: 1 Taya   |   Meals:

Ingredients

Tofu

  • 14 oz extra firm tofu (preferably organic, non-GMO)
  • 1 tbsp Bragg’s
  • 1 tsp chili garlic sauce
  • 1 tsp toasted sesame oil
  • 1 tsp maple syrup
  • cornstarch

Peanut Sauce

  • 2 ½ tbsp creamy peanut butter (or other nut or seed butter)
  • 1 tsp Bragg’s
  • 1 tbsp chili garlic sauce
  • 1 tbsp lime juice
  • 1 tsp maple syrup
  • 2 tsp sesame oil

Directions

  1. Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper.
    Start pressing tofu using a tofu press, or wrap in clean, absorbent towel and set something heavy — like a cast iron skillet or books — on top to press out the moisture. Press for about 15-20 minutes.
  2. In the meantime, prepare peanut sauce by combining peanut butter, Bragg’s, chili garlic sauce, lime juice, maple syrup, and sesame oil in a small mixing bowl and whisking thoroughly to combine. Set aside.
  3. Cut pressed tofu into 3/4-inch cubes and add to a large plate. Top with Bragg’s, chili garlic sauce, sesame oil, and maple syrup. Gently toss to combine using hands or a spoon. Let marinate 2-3 minutes, stirring/tossing occasionally.
  4. Use a slotted spoon or your hands to transfer tofu to a paper bag. Add cornstarch 1 tbsp at a time and toss to coat. Continue adding more cornstarch and tossing until tofu is coated in a gummy, white layer.
  5. Transfer tofu to the prepared baking sheet and bake for about 20-25 minutes, flipping at the 18-minute mark to encourage even baking. It should be firm to the touch, firm on the edges, and slightly browned on the exterior once removed from the oven. Bake slightly longer if needed.
  6. Heat a large metal or cast iron skillet (12 inch) over medium heat. Once hot, add tofu and the peanut sauce. Toss to coat. Stirring frequently, sauté the tofu for about 2 minutes, or until the tofu is hot and well coated with peanut sauce.