This spicy peanut tofu is tossed in sweet, maple-y, garlic sauce and is perfect over salad, on rice or noodles or in a sandwich or wrap. The baking process gives the tofu a hearty, chewy texture which acts as the perfect contrast to a salad of tender greens and crunchy veggies. You can also have them with rice or noodles, in a sandwich or wrap, or wherever you like really. There are no rules! Click here for the printable recipe.
Baked Spicy Peanut Tofu Recipe
Simply mix the marinade ingredients together and toss in your cubed pressed tofu. Using pressed tofu will give you a firm, chewy, satisfying texture.
It’s best to marinate the tofu for at least one hour. I like to start marinating in the morning so it will be ready to make for dinner. However, I try not to leave it for more than 8 hours as the tofu can get too saturated and become crumbly.
After marinating, drain the tofu but reserve the marinade; we’re going to use it as a sauce. Toss the tofu with ground peanuts and flour and bake for about 30 minutes, flipping halfway through. In the meantime, you can simmer the marinade and reduce it to create a sweet and spicy sauce.
Finally, toss the baked tofu and sauce together and PRESTO! This tofu is so delicious. I hope you give it a try!
Printable Recipe for Vegan Spicy Baked Peanut Tofu
- 1 14oz package of pressed tofu
- 1/2 cup vegetable broth
- 3 tablespoons maple syrup (or other liquid sweetener)
- 1 tablespoon peanut butter
- 1 tablespoon garlic chili Sambal Oelek sauce (or see above for substitutions)
- 1 clove garlic
- about 1/2 teaspoon fresh ginger
- 1/4 cup roasted peanuts
- 2 tablespoons rice flour (or flour/starch of choice)
- Plus salt/pepper to taste
- Preheat your oven to 375°F (190°C). Prepare the tofu by drying off the block and cutting into 1/2" - 1" cubes.
- Combine the marinade ingredients in a bowl and mix well. Add the tofu to the bowl and submerge the pieces. Let marinate in the fridge for a minimum of one hour and up to 8 hours or overnight.
- For the coating, pulse the ingredients in a food processor or blender until the peanuts are broken down.
- Drain tofu, while reserving the marinade, and toss in the coating in a large bowl. Transfer the tofu to a parchment lined baking sheet, spreading out the pieces so they don't stick together while baking. Bake for 15 minutes, flip the pieces, and bake for another 15 minutes or until the tofu is golden with crispy edges.
- While the tofu is baking, bring the leftover marinade to a simmer over medium high heat. Simmer to reduce the volume by about half; this takes about 10 minutes. Then set the thickened sauce aside to cool.
- When the tofu is ready, toss in the marinade and it's ready to eat! Serve with salad, rice, noodles, in a sandwich, or wherever you want some high protein, savory, delicious tofu.