Step 1

Press the tofu: Prepare the tofu by draining it, and then pressing it for 15 to 30 minutes. I love using my Tofuture tofu press, but you can also follow these instructions for a DIY tofu pressing method. Pressing the tofu squeezes excess water out so that the tofu can suck up more of the marinade and become more flavourful. Once the tofu is pressed, cut into 1-inch cubes.

Step 2

Preheat your oven: Preheat oven to 400℉ (200℃) and line a large baking sheet with parchment paper. (See notes for air fryer method).

Step 3

Make the peanut sauce: In a small bowl or measuring glass, mix together all of the peanut sauce ingredients. Set aside.

Step 4

Season the tofu: Add the tofu to a medium bowl and pour over the soy sauce and sesame oil and toss to coat. Then sprinkle over the cornstarch and gently toss to evenly coat.

Step 5

Bake: Spread the coated tofu in a single layer on the prepared baking sheet, spacing out the cubes so they aren't touching each other. Bake for 12 - 18 minutes until the tofu is golden brown.

Step 6

Sauce and Bake again: Remove from the oven and return the tofu to the mixing bowl. Pour over half of the peanut sauce and toss to coat the tofu in the sauce. Return the tofu to the lined baking sheet and bake for another 2 - 6 minutes until the tofu is golden.

Step 7

Serve: Serve the tofu hot on a bed of rice (if using). Drizzle with extra peanut sauce, and garnish with chopped peanuts and cilantro. Store cooled leftover tofu in an air-tight container in the fridge for up to 4 days. Enjoy cold, or gently reheat in the microwave.