Just found out my husband has elevated BP so he’s cutting down on salt. Thanks for the great recipe! Add the tofu to the bowl and submerge the pieces. My final question is have you tried this recipe under the broiler instead of or in addition to baking? Yay! While the tofu is cooking, prepare the peanut butter sauce. Pan-crisping the noodles here mimics the crunch of the traditional dish, but limits the saturated fat. In typical tofu preparation, you must press the tofu to remove the extra water. Thank you for this recipe, am looking forward to eating the leftovers tomorrow! This recipe was delicious! Heat the peanut oil over medium heat and add in the minced garlic and ginger, sauteing for one minute. I added cornstarch to the bag and coated the tofu with it prior to baking, then tossed the baked tofu and sauce in the pan on the stovetop. It was a process. It is my go-to for any kind of stir-fry or curry I make. My wife and her family don’t eat Tofu and this recipe was great with chicken. No changes to this great recipe! Any suggestions to redeem my screwup or should I just bake it and cut my losses. In my experience though, cornstarch doesn’t really taste like anything so I’d recommend checking the freshness of your cornstarch. Thanks so much! Top with peanut tofu, broccolini, green onions, peanuts, and extra peanut sauce and serve. The sauce is genius. Enjoyed it with the massaman curry recipe :). These are then topped with crunchy peanuts and fragrant green onion for extra crunch! Delish! While it is amazing fresh out of the pan, the texture and flavor are equally good when it’s cold, right out of the fridge. YAS! Once the tofu has caramelized on the edges (another 5 minutes) remove from heat and set aside. Recommended to me by a colleague and this did not disappoint. BETTER than any tofu I’ve had in a restaurant! We’re so glad you enjoyed it, Christine! Before you bake your tofu, give the sauce a quick taste. Thanks Dana for the inspiration once again. Will definitely make again! Aw, so glad to hear that, Nicole! Thank you very much :). Some people question if tofu It should be firm to the touch, firm on the edges, and slightly browned on the exterior once removed from the oven. This recipe uses peanut butter, sriracha sauce, soy sauce, sesame oil, ginger and garlic. I put the tofu and peanut sauce on top of a veggie soba stir fry. But another reader mentioned doing so with success! This is definitely going in my regular rotation! It’s honestly not incredibly spicy, but start with a little and work your way up! It’s super helpful to us and other readers! I’m a vegetarian teen and I’m always looking for new recipes to make (and new ways to cook tofu). Mine wasn’t very crispy, but it was very tasty. I made it for dinner along with the Tom Yum soup. xo. The recipe was simple to follow and filled with flavor. My favorite tofu recipe. I’d love to help troubleshoot more but am not sure what might’ve been amiss! Brown rice, the BEST peanut tofu, vegetables and roasted broccoli in a simple peanut sauce. I had to hide the leftovers from my meat eating partner afterwards as it was so delicious that he would have devoured it all! Thanks so much for the lovely review! A keeper. My fiance actually said “this is the best tofu I’ve ever had” and I agree! My girls, 11 and 12, both like their food more spicy than I do most of the time. Everyone loved it! Like I said, I’m going to try it again but the ratio just wasn’t right. I tried a few of the recipes and really like them. Made it this morning with some left over tofu. ;-) We all love all foods Asian and Mexican, so spice and flavor are almost always in my cooking, and they love it! Cut pressed tofu into 3/4-inch cubes and add to a large plate. Thank you for this recipe! How to Bake Spicy Baked Peanut Butter Tofu. Otherwise, I followed the recipe as described. I have never baked tofu before but hated the mess with frying. Thank you for creating this recipe and sharing Tot with the world. Start pressing tofu using a tofu press, or wrap in clean, absorbent towel and set something heavy — like a cast iron skillet … I don’t have a tofu press so just used a few paper towels. We LOVED this recipe. Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! The cornstarch didn’t help the tofu get crispy so instead of having crispy tofu I ended up with adequately sauced tofu but the sauce was fairly gummy from the cornstarch. The first time I made the recipe almost exactly as is — only subbed brown sugar for syrup because we were out, and used soy sauce instead of tamari. Thanks for sharing, Kiki! This is an indulgent recipe, although its funny to think of a tofu dish as “indulgent,” LOL. OMG sooooo good!! Really easy way to elevate tofu, I’ll definitely make again ❤️. So freaking good! Which do you choose? It did not take much cornstarch at all. We’re so glad you enjoyed it! I followed the recipe to a T, but I did use chickpea flour (4 tbsp bob’s red mill) and sunflower seed butter instead of peanut butter, since that’s what I had in the pantry. It works well in these types of recipes. This teriyaki peanut tofu stir-fry is a new recipe I've been keeping in rotation lately. Will definitely be making this again. Very tasty, even the meat loving husband liked it. So glad you enjoyed it. I had leftovers (cold) for breakfast the next day, and it was just as good. Everything was really good, except when I went to go marinate and toss the tofu, a majority of it crumbled and didn’t keep in cube form. It’s possible I didn’t cut my tofu small enough/press it well enough but other than that I didn’t deviate from the recipe at all so I was pretty disappointed. Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! Even my BF who hates tofu loves this. Even my partner, who is not a fan of tofu, enjoyed it. If my son could have it his way he would live on candy alone. I am a classically trained chef and professional photographer. Made it with stir fried bell peppers and carrots over brown rice, I also made my tofu in the air fryer instead of the oven. You can also subscribe without commenting. It turned out perfect. Thanks for sharing! Do you think this recipe would work coated in the gochujang sauce instead of the peanut sauce? I was getting so so sick of tofu, and I could not stop eating this tofu once I made it! Loved this recipe! Sauté the broccolini (or vegetable of choice) for 5 minutes until the broccolini has wilted and is tender. Whoop! x. We’re so glad you enjoyed it, Emily! https://www.avantgardevegan.com/recipes/peanut-crusted-tofu-noodles Any other recommendations to lower the sodium in the recipe? Thank goodness I have a collection of simple vegan recipes … I imagine this tofu would be awesome with cast-iron brussels sprouts, or honestly any kind of stirfried veggies, honestly. Lovely! Really easy, super tasty recipe. Delicious. We’re so glad you enjoyed it, Sue! I make a double batch of this recipe almost every week! it might last longer. Next time, would you mind leaving a rating with your review? Thanks so much for sharing! Thank you!! We’d love to be able to help troubleshoot, if possible! It’s great for a few days to take to work over rice and some stir fried vegetables! So glad to hear it, Hilary! William and I have both been loving this dish. The cornstarch really make a huge difference as it makes it taste like it’s almost fried. 3. Recipe works beautifully.. This recipe uses my go-to method for pan-frying tofu. If you haven’t noticed, we love anything and everything made with peanut butter in the DB house. Thanks so much for the lovely review, Linda. Add tofu, bring to a boil and let the sauce reduce and thickens. The tofu gets wonderfully crispy and I love the flavor the sauce brings to the dish. Best homemade flavorful tofu recipe I’ve found. Peanut Tofu Buddha Bowl! My only oopsie was thinking if I sauteed the tofu in the peanut sauce for longer than recommended it would get even crispier BUT the opposite happened, it started to get a little mushy. Thanks for sharing your experience, Laurie!! I used slightly less soy sauce (low sodium) but basically stuck to the recipe. Thanks for the recipe! Serve this Tofu with Peanut Sauce with broccolini and rice for a delicious, hearty, and healthy vegan and gluten-free dinner. You are one of the kind people out there. We haven’t tried broiling, but would caution against it because of the parchment paper (it will burn). Hmm, so strange! Tonight I coated the tofu in maize flour and sesame seeds. xo! Those are great suggestions. We love it with our. I make “tofu” out of chickpea flour (Burmese tofu). This was delicious! Perfect blend of sweet and spicy. Highly recommended! I noticed when heating the sauce, it quickly thickened. Hi Michaela, we haven’t tried oat flour, but it might work? Thanks for sharing, friends! Absolutely love this recipe! Thanks for sharing! Hope that helps! This was so delicious! I followed the recipe exactly. Or can i freeze after completing the dish ? This recipe looks great. Thanks for sharing all these great recipes. I decided to try using the sauce I created as a marinade and make some baked peanut tofu with it. Thanks for the lovely review! I marinated for about two hours. Add oil to a separate pan and sauté broccolini or veggies of choice until cooked all the way through and slightly charred on the outside. Toss to coat. I used soy sauce instead of tamari as it was all I had on hand, and also unfortunately had to use foil instead of parchment paper, which was a mistake because it stuck. This recipe was so delicious! Conventional peanut butter : As they are generally thicker when compared to natural peanut butter, I recommend adding a splash of water / plant based milk to thin them out, making them easier to mix in. This recipe is amazing and has been on repeat for months now. And these days, we are loving this Crispy Tofu with Peanut Sauce. Could you sub tofu for something else? I tried that today and found my fix! Extra firm tofu is dredged in a salty peanut and bread crumb coating to create a seriously crunchy tofu dinner! Pro Tip: I recommend brown rice because it has more protein and is much lower on the glycemic index than white rice. This recipe is a staple in my home — we have it for dinner at least twice a month, it’s that good. I made it last night and ate it on some whole wheat pita and lettuce. How to make peanut sauce tofu and broccoli rice bowls? Thanks for sharing! Thanks so much for the lovely review, Jessica. Recipe steps. Hubs and 2 year old both crushed it, too! One of my all-time favourite meals. Used arrowroot instead of cornstarch because that’s what I had and it was good- maybe a little chewier than if it had been cornstarch but still very delicious! This also prevents the tofu from sticking to the bottom of the pan or the stirring spoon. Evenly divide the tofu and broccolini and top with extra sauce and topping of choice. So easy and tasty. I buy organic tofu for this recipe because soy can be a highly sprayed crop. Thanks so much for the lovely review! Hi Dana, The sauce is AMAZING!! If you are looking for a healthy buddha bowl recipe… We are Sharing the love of family and good food thru Minimalist Baker recipes! While the tofu is baking, make the peanut sauce. again lots for other recipes :). Bake slightly longer if needed. I added some diced garlic, ginger, and bell pepper to the pan to be stir fried with the tofu at the end which was delicious. Regarding making with chicken. Do this every 30 seconds or so. We have success with this brand. It will be perfect as usual. Tell me you’re not head over heels in love with any food that offers a good crunch. The overall texture of the tofu was unbelievably delicious. I made a mistake somewhere though and I think it was the substitution of using arrowroot Or not using parchment paper. Once hot, add ginger and garlic. I only wish there had been some leftovers for my lunch the next day. You can also add the tofu to the pan with only enough sauce to coat, and reserve the rest for serving. If you can only find water-packed tofu, make sure to thoroughly press out the water with a tofu press. 4. I’ve never made one of your recipes before, but if they’re all as delicious as this one, I’ll make ’em all. The peanut sauce sounds so addictive though. It turned out perfectly! We’re so glad you enjoyed it! Loved the technique. 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