Crispy Baked Tofu with Spicy Peanut Sauce

Name: Crispy Baked Tofu with Spicy Peanut Sauce
Cook time: 25 min
Yield: 4 servings
Ingredients: 450 g extra-firm tofu drained, pressed, and cut into 2 cm cubes; 15 g cornstarch for coating the tofu; 4 g fine salt divided; 1 g black pepper ground; 2 g garlic powder for coating the tofu; 10 ml neutral oil divided; 5 ml neutral oil divided; 60 g creamy peanut butter for sauce; 30 ml soy sauce for sauce; 15 ml rice vinegar for sauce; 15 ml honey for sauce; 10 ml sriracha for sauce; 45 ml water divided, for sauce and thinning as needed; 2 g fine salt divided; 8 g toasted sesame seeds for garnish; 20 g scallions thinly sliced, for garnish

Tofu is pressed, coated with cornstarch and seasonings, then baked on a hot sheet pan until the edges are crisp. A separate peanut sauce is whisked together for dipping, with enough acidity and heat to keep the dish from tasting heavy.

By Julienne

Crispy Baked Tofu with Spicy Peanut Sauce

Cook time: 25 minutes

Servings: 4

Ingredients

450 g extra-firm tofu drained, pressed, and cut into 2 cm cubes
15 g cornstarch for coating the tofu
4 g fine salt divided
1 g black pepper ground
2 g garlic powder for coating the tofu
10 ml neutral oil divided
5 ml neutral oil divided
60 g creamy peanut butter for sauce
30 ml soy sauce for sauce
15 ml rice vinegar for sauce
15 ml honey for sauce
10 ml sriracha for sauce
45 ml water divided, for sauce and thinning as needed
2 g fine salt divided
8 g toasted sesame seeds for garnish
20 g scallions thinly sliced, for garnish

Instructions

Heat the oven to 220°C. Line a rimmed baking sheet with parchment paper. The oven is fully preheated and the pan is lined.
Pat the tofu dry, press it if needed, then cut it into 2 cm cubes. In a large bowl, combine the tofu with 15 g cornstarch, 4 g salt, black pepper, garlic powder, and 10 ml neutral oil. Toss gently until the cubes are evenly coated without breaking. The tofu looks lightly dusty and evenly seasoned, with no wet cornstarch patches.
Spread the tofu on the prepared baking sheet in a single layer with space between cubes. Bake for 15 minutes, then flip the pieces and drizzle on the remaining 5 ml neutral oil before continuing to bake for 8 to 10 minutes more. The tofu is deeply golden on the edges and firm enough to lift cleanly from the pan.
While the tofu bakes, whisk together peanut butter, soy sauce, rice vinegar, honey, sriracha, and 30 ml water in a small bowl. Add the remaining 15 ml water a little at a time until the sauce is creamy and dip-able. The sauce is smooth, glossy, and pourable but still thick enough to cling to the tofu.
Transfer the baked tofu to a serving plate. Taste the sauce and add the remaining 2 g salt only if needed. Serve the tofu hot with the peanut sauce on the side, topped with sesame seeds and scallions if using. The tofu stays crisp on the outside and the sauce tastes balanced between salty, sweet, acidic, and spicy.