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