baked peanut tofu

Baked tofu is coated with a deeply savory and rich southeast Asian-inspired peanut sauce, then briefly baked until the sauce caramelizes on to the tofu and is outrageously delicious. Round out the meal with blanched vegetables, rice, and more peanut sauce for a complete dinner!

Baked Peanut Tofu

(~14 oz/400 grams) block of extra-firm tofu, drained

neutral-flavored oil oil

salt and black pepper

potato starch ((or arrowroot powder))

sesame seeds

(56 grams) creamy peanut butter ((preferably unsalted) (see Note 1))

garlic clove, (grated

(20 grams) tamarind paste

lime (zested)

½ tablespoons (25 grams) tamari or soy sauce

(15 grams) sambal oelek

coriander

cinnamon

(170 grams) shelled edamame

sesame oil

cilantro leaves and tender stems

lime juice

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 &amp; 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.

Really loved the sauce! I have a recommendation for the tofu: I tested baking the tofu, tossing in sauce, and baking again (as recommended), as well as just baking the tofu and tossing in sauce and serving. I highly recommend the latter! I found the single bake and toss had a more crunchy crust, while the second bake with the sauce changed the texture (for the worse - the tofu pieces had a chewy crust). Lovely meal overall :)

This is bright, hearty, and oh-so-delicious! The peanut-y tofu gives this the indulgent feeling of takeout without ever opening your delivery app.

Very tasty. It takes a while from start-to-finish, but if you prep, this could be on a weekday menu.

This was ridiculously flavorful and satiating - I made a big batch and ate it all week long!

I had a bunch of leftover rice in the fridge and used it all up with this recipe - Win!
Had Tamarind Concentrate as opposed to paste and no sambal so used siracha - other than being a bit too thick (easily remedied with some water) it was delicious.  We're big fans of Indonesian cuisine at my house, so I've no doubt this peanut sauce will become a staple.

Thanks to Nisha my tofu avoidance is a thing of the past as well. A keeper to be sure.

My new fave rave from Nisha! Paired it with fresh Chinese noodles instead of rice. Also made it with 50% more peanut butter for a stronger flavor profile. 🤤🤤🤤

Another phenomenal recipe, Nisha! I followed it exactly, except I didn’t have tamarind paste. Next time I will double the baked tofu and peanut sauce. My 6 and 9 year old kids gobbled up the tofu and enjoyed the sauce with the veggies and brown rice. They also requested it for their school lunch tomorrow. I love how diverse and flavorful your recipes are. I can’t wait for Big Vegan Flavor!

I love this way of baking the tofu! So crispy!

Baked eggplant and tofu in a super quick and flavorful peanut sauce is a one-pan meal that is super versatile! You can easily make this recipe gluten-free, soy-free, and even nut-free! Serve with rice, quinoa, or as lettuce wraps.

Baked Eggplant and Tofu in Peanut Sauce

peanut butter (, brought to room temperature

soy sauce (or use tamari for gluten-free)

ginger garlic paste (or use finely minced 1/2 inch of ginger and 2 cloves of garlic)

sambal oelek (or other Asian chili sauce,

maple syrup

salt

black pepper

eggplant

cornstarch

(quinoa,

green onion, sesame seeds or (crushed peanuts, and lime juice)

Preheat the oven to 415° F (213° C). Press and cube the tofu, if you haven&#39;t already. You can cube it into 3/4” cubes or tear it into organic shapes. Slice the eggplant, if you haven&#39;t already. No need to peel

Add all of the peanut satay sauce ingredients to a bowl, and whisk really well to combine. The peanut butter should mix in entirely (warm the mix in microwave if the peanut butter is too solid)

Reserve 2-3 tablespoons of this sauce to use as dressing for later. (Thin the dressing sauce out with a little water or some more lime juice and set aside)

To the bowl of remaining sauce, add the 2 teaspoons of cornstarch and mix well.

Add the sauce to the tofu and eggplant, tossing well so that all of the tofu and eggplant are entirely coated with the sauce. If the sauce is too thick to coat,  drizzle in a little bit of warm water to help the sauce loosen a little bit and coat all of the tofu and eggplant.

Make the peanut sauce.

Spread the eggplant-tofu mixture evenly onto a parchment-lined baking dish, and bake for 20 to 25 minutes. Check in at the 20-minute mark. If the eggplant is not cooked yet, cover the dish with the parchment and continue to bake for another 5-10minutes. You can also stir them if they aren&#39;t too stuck to the paper at this time to continue to bake.

Once the eggplant is cooked and tofu is crisp on some of the edges, remove the baking dish from the oven.

Bake the eggplant and tofu.

Sprinkle an extra teaspoon of cornstarch all over the tofu and eggplant, tossing to coat well.

Heat a large skillet over a medium-high heat, add 2 teaspoons of oil. Once the oil is hot, transfer the tofu and eggplant mixture to the skillet, and spread evenly. If it doesn’t all fit in the skillet, then you can do it in two batches. You don&#39;t want to overcrowd the skillet.

Keep cooking until the eggplant and tofu are crisp on most of the edges. The eggplant should also be soft in the middle. This takes about 3 to 4 minutes on each side, and you will have to flip it at least 2 to 3 times.

Or stir fry the eggplant and tofu instead.

Add your rice or quinoa to a bowl, top with the baked eggplant and tofu, and drizzle on the reserved peanut sauce. Sprinkle with green onion, crushed peanuts, and lime juice, and serve.

To make lettuce wraps, add the eggplant and tofu to lettuce leaves, top with some green onion, crushed peanuts, reserved peanut sauce, and serve.

To serve.

OMG, this is fabulous!  Incredibly flavorful and super easy.  Quick cleanup to boot!  Thank you!!

I had a hard time not eating it all! This was delicious and I made it 2 times. I made with eggplant cubes. Each time I forgot the cornstarch and it was still the right consistency.

Wow!!!  This has amazing flavour and so easy!  I am going to try with some different veggies next time.  I will definitely be adding this recipe to my regular rotation. Thanks for sharing!!

This recipe is so good. It's quick, easy, super flavorful and filling. I made this at least 6 times while eggplants were in season this summer.

This was so delicious!! It's my new go-to when I need a relatively quick, tasty recipe for dinner. I usually make it with some quick pickled cucumbers on the side. Thank you for sharing such amazing recipes!

I had some tomatoes I needed to cook, so I added them to the sauce and skipped the cornstarch, and cooked it in the skillet.  Delicious!

This was so good but I altered it a little (OK a lot). I added broccoli, cauliflower and carrots to the cubed eggplant and the yummy sauce EXCLUDING any sugar and threw it in the oven. Then I had an unexpected visitor and after about an hour when my neighbor left, I walked into the kitchen and remembered the casserole it was PERFECT no need for any other steps. I piled it on a bunch of lettuce, sprinkled some quinoa and devoured it.  It was really really good.

https://www.youtube.com/watch?v=6t-641k1IrM

Baked eggplant and tofu in a super quick and flavorful peanut sauce is a one-pan meal that is super versatile! You can easily make this recipe gluten-free, soy-free, and even nut-free! Serve with rice, quinoa, or as lettuce wraps.

Get the written recipe here ➡️  https://www.veganricha.com/eggplant-tofu-peanut-sauce/

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