Baked Peanut Tofu
User Reviews
4.9
95 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
4
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Calories
575 kcal
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Course
Dinner
Baked Peanut Tofu
Report
Baked Peanut Tofu features extra-firm tofu cubes coated with oil and potato starch for a crispy exterior, paired with a rich peanut sauce blending tamarind, lime zest, tamari, and warming spices. Roasted broccolini and edamame complement the dish, adding textural contrast and freshness. The peanut sauce balances sweet, sour, and spicy notes for layered flavor.
Description
Baked Peanut Tofu starts with pressing extra-firm tofu to remove moisture, then slicing into cubes coated lightly with oil, salt, pepper, and potato starch to achieve a crisp surface when baked at 425°F. The peanut sauce, made from peanut butter, garlic, tamarind paste, lime zest, tamari, chili sauce, sugar, coriander, and cinnamon, offers a savory, tangy, and mildly spicy profile that clings to the tofu and vegetables.
Broccolini and shelled edamame are cooked to maintain bite and vibrant color while complementing the tofu and sauce with fresh vegetable flavors. Serving this with cooked rice and garnishing with cilantro, lime juice, and roasted cashews or peanuts adds aroma and crunch for contrast.
Adjustments for allergies include substituting nut butters and reducing chili sauce if needed. Thick broccolini stems can be halved to ensure even cooking. The recipe's components make a balanced dish featuring protein, vegetables, and a flavorful sauce with varied textures.
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Ingredients
Tofu
- 1 (~14 oz/400g) tofu extra-firm, block, drained
- 1 ½ tablespoons neutral-flavored oil or olive oil
- salt kosher salt and freshly cracked
- black pepper kosher salt and freshly cracked
- 2 tablespoons potato starch (or arrowroot powder)
- 1 tablespoon sesame seed roasted
Peanut Sauce
- ¼ cup (56g) peanut butter preferably unsalted) (see Note 1, creamy
- 1 fat garlic grated or crushed with a press, clove
- 1 tablespoon (20g) tamarind paste see Note 2, or tamarind concentrate
- 1 large lime zested
- 1 ½ tablespoons (25g) tamari or soy sauce
- 1 tablespoon (15g) sambal oelek see Note 3, or chili-garlic sauce
- 1 tablespoon (8g) coconut sugar (or organic cane/brown sugar; see Note 4)
- ½ teaspoon ground coriander
- ⅛ teaspoon ground cinnamon
Veggies
- 2 to 3 bunches broccolini thick ends trimmed (see Note 5, ~14 oz / 400g
- 6 ounces (170g) edamame shelled
- 1 ½ teaspoons sesame oil toasted
For serving
- 3 to 4 cups rice cooked, 450 to 600g, brown or white
- ⅓ cup (45g) cashews see Note 6, roasted, or peanuts
- 1 big handful (14g) cilantro leaves and tender stems
- lime juice a few squeezes
Instructions
- Preheat the oven to 425ºF/220ºC. Line a rimmed sheet pan with parchment paper.
- Prep the tofu. Slice the block of tofu lengthwise into four slabs; wrap them in a thin dish towel, then weigh them down with your heaviest cookbook(s). Press for 10 to 15 minutes (no more than 15 min). Alternatively, use a tofu press if you have one (but don’t slice the tofu into slabs first).
- Bring a large saucepan of water to a boil for the broccolini and edamame.
- While the tofu presses, make the Peanut Sauce. In a bowl, combine the peanut butter, garlic, tamarind, lime zest, tamari or soy sauce, chili sauce, sugar, coriander, and cinnamon. Whisk well to combine.Taste and adjust to your preference, adding more tamari for extra savory saltiness, more sugar for sweetness, more tamarind or lime juice for tang, or more chili sauce for heat.
- Bake the tofu. Slice tofu into ½” to ¾” (~1.5 cm) cubes. In a large bowl, combine tofu with 1 ½ tablespoons oil, 1 teaspoon kosher salt, and pepper to taste, tossing to coat with a silicone spatula. Add the potato starch and gently toss to coat. Spread tofu out on the lined pan so they don’t touch. Bake in the oven for 20 minutes. Wipe out the large bowl and fill it up with ice and cold water (for an ice bath).
- Blanch the veggies. Once the water is boiling, add a generous tablespoon of kosher salt, followed by the broccolini and edamame. Partially cover to help bring back to a boil, and cook for about 3 minutes, until broccolini is crisp tender with a bite. Drain in a colander, then transfer to the ice bath to chill.Drain and dry the veggies well with a towel. Transfer back to the large bowl and season with a few pinches of salt and drizzle with the toasted sesame oil. Toss, and set aside.
- Make the peanut tofu. After 20 minutes in the oven, reduce the temperature to 350ºF / 175ºC. Transfer baked tofu and half of the Peanut Sauce (¼ cup or ~70g) to a bowl. Toss with a silicone spatula to coat, then sprinkle with the 1 tablespoon sesame seeds.Spread the tofu out on the lined pan. Bake at 350ºF / 175ºC for 10 minutes, until the peanut sauce has dried out a bit.
- While the peanut tofu bakes, prep the serving ingredients. Whisk a few teaspoons of water into the remaining half of the Peanut Sauce until pourable. Roughly chop the cashews (or peanuts) and chop the cilantro. Reheat your rice, as needed.
- Assemble. Squeeze a bit of lime juice on top of the warm baked peanut tofu. Divide cooked rice between four bowls. Top with broccolini & edamame, then drizzle some Peanut Sauce on top of each. Top with baked peanut tofu, cilantro, and chopped nuts. Spoon more Peanut Sauce on top.
Notes
- Start with less tamari if using salted peanut butter, then adjust seasoning to taste.
- Substitute almond butter for peanut allergy, or sunflower seed butter for nut allergy.
- Use lime juice if tamarind paste is unavailable, adjusting to preferred tanginess.
- Reduce chili sauce or replace with milder sriracha and adjust sugar accordingly for heat balance.
- For thick broccolini stems, slice lengthwise and cut into bite-size pieces for even roasting.
- Omit nuts or swap roasted sesame seeds if nut allergy is a concern.
Nutrition Information
Show Details
Calories
575kcal
(29%)
Carbohydrates
67g
(22%)
Protein
25.25g
(51%)
Fat
26g
(40%)
Saturated Fat
4.75g
(24%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
17.75g
(89%)
Sodium
985mg
(41%)
Potassium
1062mg
(23%)
Fiber
9g
(36%)
Sugar
10g
(20%)
Vitamin A
717IU
(14%)
Vitamin C
101mg
(112%)
Calcium
179mg
(18%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 575 kcal
% Daily Value*
| Calories | 575kcal | 29% |
| Carbohydrates | 67g | 22% |
| Protein | 25.25g | 51% |
| Fat | 26g | 40% |
| Saturated Fat | 4.75g | 24% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 17.75g | 89% |
| Sodium | 985mg | 41% |
| Potassium | 1062mg | 23% |
| Fiber | 9g | 36% |
| Sugar | 10g | 20% |
| Vitamin A | 717IU | 14% |
| Vitamin C | 101mg | 112% |
| Calcium | 179mg | 18% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
95 reviews
Excellent
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