baked tofu recipe

These Spicy Peanut Tofu Bowls with Quick Pickled Veggies are a super delicious, flavor-packed plant based meal! The tofu is baked and tossed in a spicy peanut sauce, then served over rice with quick pickled vegetables, crispy shallots, chopped peanuts, scallions, and cilantro. So much flavor!

Spicy Peanut Tofu Bowls With Quick Pickled Veggies

(14 ounce) package extra firm tofu, cut into 1'' chunks*

sesame oil

maple syrup

rice wine vinegar

chili garlic sauce

soy sauce

garlic powder

onion powder

cornstarch

of a medium red onion, very thinly sliced

apple cider vinegar

honey

salt

of a large seedless cucumber, very thinly sliced

peanut butter (the natural, drippy kind)

juice of 1 lime

garlic,

ginger

sriracha

water

canola or vegetable oil

shallots,

all purpose flour*

sea salt

rice*

peanuts

scallions

chopped cilantro

sesame seeds

Spicy Peanut Tofu Bowls with Quick Pickled Veggies

Preheat oven to 425℉. Line a large rimmed baking sheet with parchment paper. Place tofu cubes on the baking sheet and add the sesame oil, maple syrup, rice wine vinegar, chili garlic sauce, soy sauce, garlic powder, onion powder, and soy sauce until evenly coated. Sprinkle on the cornstarch and toss again to coat. Bake for 40-45 minutes, tossing halfway through baking, until golden and crispy on the edges. After baking, toss in 2 tablespoons of the peanut sauce.

For the tofu

In a medium bowl, combine the red onion, apple cider vinegar, honey, and salt. Let sit for 20-30 minutes while tofu is baking. That's it!

For the quick pickled red onions

In a medium bowl, combine the cucumber, apple cider vinegar, honey, and salt. Let sit for 20-30 minutes while tofu is baking. That's it!

For the quick pickled cucumbers

In a medium bowl, whisk together the peanut butter, lime juice, rice wine vinegar, soy sauce, garlic, ginger, sriracha, honey, sesame oil, and chili garlic sauce until smooth. Add the hot water and whisk together until smooth and creamy. If you like a thinner sauce, add more hot water a tablespoon at a time until desired consistency is reached.

For the peanut sauce

Heat about an inch of vegetable or canola oil in a small saucepan over medium-high heat.&nbsp;You will know when oil is ready when you stick the end of a wooden spoon in the oil and tiny bubbles form around it. Fry the shallots in batches, for 2-3 minutes, or until golden brown and crispy. Season with salt while they are hot. Let drain on paper towels. Do this in 2-3 batches to avoid overcrowding.

For the crispy shallots

Place tofu over a bed of rice. Top with a generous drizzle of peanut sauce and a handful of pickled onions and cucumbers. Sprinkle with chopped peanuts, scallions, cilantro, sesame seeds, and a handful of crispy shallots. Devour!

To serve

This Tofu Stir Fry is a mixture of crispy tofu sautéed with broccoli and mushrooms coated in a sweet and savory sesame garlic sauce. Takes less than 30 minutes to make for the perfect quick  healthy and easy clean out the fridge dinner recipe. Gluten-free, dairy-free, vegan and low carb. 

Tofu Stir Fry

oz extra firm tofu (, drained and pressed)

avocado oil

tbsp arrowroot starch

onion

tsp grated ginger

garlic (, minced)

broccoli

cremini mushrooms (, sliced)

tbsp coconut aminos

tsp five spice powder

tsp arrowroot starch

To serve:

Sesame seeds

Cauliflower rice (or cooked rice or quinoa of choice)

Cut tofu into 1-inch chunks and gently toss in starch until well coated.

Heat oil in a wok or large pan over medium-high heat. Add the tofu, toss and cook for a few minutes until golden and crispy.

Remove the tofu and add to a plate. Return the same pan to medium-high heat and add more oil if needed. Add the onion, ginger and garlic. Cook for another minute. Add mushrooms and broccoli and cook for a few minutes then and add the tofu back in.

In a small bowl, whisk together coconut aminos, maple syrup if using, sesame oil, five spice powder and arrowroot starch.

Stir in the pan, toss and cook for 30 seconds or until sauce bubbles and thickens. Remove from the heat and serve with cauliflower rice and sprinkle with sesame seeds.

This easy baked tofu comes out irresistibly crispy and seasoned to perfection! Use in stir fries, bowl meals, and more.

Easy Baked Tofu

olive oil

liquid smoke

Sriracha (or other hot sauce)

cornstarch (or arrowroot starch)

Preheat an oven to 425 degrees Fahrenheit. 

Cut the tofu into 3/4-inch cubes (slice the tofu in half into two large rectangles, then into 6 long slices and across 5 times, for 60 pieces total; the exact size may vary based on brand). Place the cubes on a clean dish towel, then gently pat them with a second towel to remove excess moisture.

In a large bowl, whisk together the olive oil, soy sauce, garlic powder, liquid smoke, Sriracha and salt. Add the tofu cubes and gently toss with a spatula until coated. 

Place 2 tablespoons cornstarch on a plate and add 1 handful tofu cubes, tossing until coated. Place the cubes onto a parchment-lined baking sheet. Continue with additional handfuls of tofu cubes until all are coated, adding the additional cornstarch as you go. This doesn&#8217;t have to be perfect: just make sure the pieces are mostly lightly coated.

Bake 30 to 35 minutes without stirring, until the tofu is golden brown and crispy on the outside. Allow to cool 3 to 5 minutes before eating. (Make it ahead or store leftovers for up to 3 days refrigerated. The texture becomes softer in the fridge and it becomes less salty over time. To crisp it up before serving, place it on a baking sheet, sprinkle with a few pinches of salt, and bake a 350 degree oven for 5 minutes until warmed through and crispy on the outside.)

I deleted the liquid smoke cornstarch, and Sriracha. Instead, I added a half 1/2 teaspoon of fresh ginger, 2 teaspoons of fish sauce.2 teaspoons tamarind. 

Also, instead of cubing it, I cut the tofu in half and made rectangles. I blended all the sauces up in a food processor with the garlic and stuck the tofu in that marinade.. Then, instead of parchment paper, I put it in a cast-iron skillet with sesame oil in the bottom And cooked it at 3:50. Bake for 10 minutes. Then I turned it over and put the rest of the marinade on top and baked it for another 10 minutes. It came out wonderful wasn’t dry and edgeburnt..  The garlic, soy fish, ginger, tamarind  and sesame oil really worked

Made this to take to a neighborhood potluck, to top a salad. I will definitely be making this baked tofu again.  I accidentally doubled the salt and- it was fine!  I also forgot to use parchment paper and so had to work to get the little baked cubes loose, but again- it was fine.  I liked the crispiness of the cubes a lot and the seasonings all worked together well.  Thanks!

This is the best tofu I have made, and I have tried a lot of recipes. Thank you! It’s definitely best fresh.

Easy to make and delicious. I'll use this tofu recipe often as a base for all kinds of tofu dishes.

Super tasty!  I used smoked paprika in lieu of liquid smoke and Tabasco chipotle instead of sriracha.  Great flavors.  Love the crispiness.  I baked in a toaster oven at 425 and 35 minutes was perfect.  I was surprised that the tofu cubes didn't stick to the parchment paper.  Thanks.

This was the most delicious tofu! I omitted the liquid smoke, as I did not have any on hand. I also accidentally left in the oven longer than my 35 minute timer due to getting side tracked by someone for our deck, however the end result was still amazing! Super crispy and flavorful! Another great recipe from you!! Thanks!

I had already pressed the water out of the tofu, but decided to go with this recipe. Very simple and quick, and they do turn out nicely crisped. Cooking time for me was 20-25 minutes.

This worked out great! I’m used to baking tofu at 400 F with less oil. The higher temp and extra oil content made a big difference for improving crispness without the tofu drying out. I used the sprouted Trader Joe’s tofu brand and followed the recipe to the letter. I wonder about the accuracy of the caloric value however as I lost much of the marinade and cornstarch in the cooking process.

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