Easy Baked Peanut Tofu

Easy Baked Peanut Tofu

from plantbasedrdblog.com
Main Dish
38 min
3 servings

Easy Baked Peanut Tofu, the perfect beginner vegan recipe that’s ready to eat in 30 minutes. Crispy baked tofu tossed in a savory and tangy peanut sauce.

Ingredients

  • 1(~400g) block extra firm tofu, pressed and drained
  • 1 ½ tbspcornstarch
  • 1 ½ tbsptamari
  • 1 tbspavocado oil or your favorite high heat oil
  • ½ tspthyme
  • 2 clovegarlic, grated or pressed
  • 3 tbspcreamy natural peanut butter
  • 1 ½ tbsptamari
  • 1 tbspmaple syrup
  • ½ tbspsriracha or chili oil, add more or less to taste
  • 1juice and zest of lime
  • 1 tspsesame oil, optional
  • 1 tspgarlic powder
  • ½ tspground ginger
  • ½ tsponion powder
  • 3 tbspwater
  • frozen rice or quinoa, heated
  • frozen edamame, thawed from frozen
  • persian cucumbers, thinly sliced
  • scallions, thinly sliced
  • sesame seeds

Directions

  1. 1

    Preheat oven to 425F. Cube your pressed tofu and place in an airtight container with the cornstarch, tamari, oil, thyme and garlic. Seal the container and give it a few gentle shakes until the tofu is evenly coated.

  2. 2

    Place the seasoned tofu on a parchment lined baking sheet and bake for 20 minutes. Flip the tofu and then bake for an additional 8 minutes or until the tofu is crisp and golden.

  3. 3

    While the tofu bakes, make the peanut sauce. In a small bowl, add the peanut butter, tamari, syrup, sriracha, lime juice and zest, sesame oil and seasonings. Give it a whisk until it starts to thicken then slowly whisk in the water a tablespoon at a time until it becomes a creamy sauce. Use this time to also thaw your edamame and prepare your rice/quinoa.

  4. 4

    Place the tofu in a bowl or storage container and pour over the peanut sauce. Fold the tofu into the sauce until fully coated.

  5. 5

    Serve the tofu how you wish. I placed mine over a bowl of rice, edamame, and cucumbers. Then top with scallions and sesame seeds and enjoy.