Spicy Peanut Tofu

This tofu starts with a long press and a long soak. Both are important. Removing excess moisture gives the tofu a chance to take on the peanut-based marinade, which pulls from liquid aminos, chili garlic sauce, maple syrup, and a small amount of vinegar for balance.

Once marinated, the tofu can be baked or cooked in a pan, depending on how much attention you want to give it. Baked, it firms up evenly and works well as a component for salads, bowls, or tacos. Pan-cooked, it develops more surface texture and is better suited to serving on its own or folded into a stir-fry.

Regardless, it is incredibly delicious and probably the best tofu you’ve ever tasted.

How to Make Spicy Peanut Tofu

1. Press the tofu

The block of tofu is drained and wrapped in a clean kitchen towel. It’s placed on a plate with a heavy pan set on top, plus an extra weight if needed. After 30–45 minutes, most of the excess moisture is released. The tofu is then unwrapped and cut into evenly sized cubes.

2. Make the marinade

While the tofu presses, sesame oil, liquid aminos, maple syrup, chili garlic sauce, peanut butter, rice wine vinegar, ginger, garlic, and red pepper flakes are added to a jar or blender. The mixture is shaken or blended until cohesive and thick, with no streaks of peanut butter remaining.

3. Marinate

The tofu cubes and marinade are transferred to a container with a lid and gently turned to coat. The container goes into the refrigerator for at least one hour. Longer resting time—up to three days—results in deeper absorption and firmer texture after cooking.

4. Choose a cooking method

Pan method: A skillet is heated with a small amount of oil. The tofu is added in a single layer and cooked until the exterior firms and darkens slightly, turning as needed.

Oven method: The oven is heated to 375°F (190°C). A baking sheet is lined with parchment or a silicone liner. The tofu is arranged with space between pieces, keeping some marinade aside. After about 20 minutes, the tofu is turned, then returned to the oven until the surface looks set and lightly bronzed, about 35–40 minutes total.

5. Finish and serve

Once cooked, the tofu can be brushed with a bit of the reserved marinade. Black sesame seeds and chopped peanuts are added just before serving. It holds up well warm or at room temperature and stores neatly in the refrigerator for several days.

This tofu fits easily into a salad, alongside steamed vegetables, tucked into tacos, or served over rice. It also works well added late to a stir-fry, once the vegetables are already cooked.

Spicy Peanut Tofu

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• Author: Honest Cooking
• Total Time: 110
• Yield: 4 servings 1x

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Description

Firm tofu pressed, marinated in a bold peanut-chili sauce, then baked or pan-cooked until bronzed and deeply flavored.

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Ingredients

Scale 1x2x3x

• 1 block (14 oz / 400 g) firm tofu
• 3 tbsp (45 ml) liquid aminos
• 3 tbsp (48 g) natural peanut butter
• 2 tbsp (30 ml) sesame oil
• 1 tbsp (15 ml) maple syrup
• 1 tbsp (15 ml) chili garlic sauce
• 1 tbsp (15 ml) rice wine vinegar
• 1 tsp fresh ginger, grated
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes
• Neutral oil, for pan method
• Black sesame seeds and chopped peanuts, to serve

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Instructions

1. Drain the tofu and wrap it in a clean kitchen towel. Set it on a plate and place a heavy pan on top, adding extra weight if available. Press for 30-45 minutes until most of the excess moisture is released. Unwrap and cut into evenly sized cubes.
2. While the tofu presses, combine the sesame oil, liquid aminos, maple syrup, chili garlic sauce, peanut butter, rice wine vinegar, ginger, garlic, and red pepper flakes in a jar or blender. Shake or blend until thick and cohesive with no streaks of peanut butter remaining.
3. Transfer the tofu cubes to a lidded container. Pour the marinade over and turn gently to coat. Refrigerate for at least 1 hour, or up to 3 days for deeper flavor and firmer texture. Reserve a few tablespoons of marinade before adding the tofu.
4. Pan method: Heat a thin film of neutral oil in a skillet over medium-high heat. Add the marinated tofu in a single layer and cook, turning as needed, until the exterior firms and darkens slightly, 8-12 minutes total.
5. Oven method: Heat the oven to 375°F (190°C) and line a baking sheet with parchment. Arrange the tofu in a single layer with space between pieces. Bake for 20 minutes, turn each piece, then bake for another 15-20 minutes until the surface is set and lightly bronzed, 35-40 minutes total.
6. Transfer the cooked tofu to a serving plate and brush with a little of the reserved marinade. Scatter black sesame seeds and chopped peanuts over the top and serve warm or at room temperature.

Notes

• The longer the tofu marinates, the more flavor it absorbs — overnight is ideal if time allows.
• The baked method works best for salads, bowls, and tacos; the pan method gives more surface texture and is better for stir-fries or serving on its own.
• Liquid aminos can be swapped with soy sauce or tamari in equal measure.
• Leftovers keep well refrigerated for up to 4 days.

• Prep Time: 10
• Cook Time: 40
• Category: Main Course
• Cuisine: Asian

Nutrition

• Serving Size: 1/4 of recipe

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Crispy Sticky Tofu

Liangban Tofu: Spicy Cold Tofu

Tofu Sichuan Noodles

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