Easy Peanut Tofu is a delicious, flavor-packed recipe that will have you begging for more! Even tofu haters will love this recipe. Tofu is baked until golden, then coated in a sticky savory peanut sauce that will tantalize your taste buds. This vegan tofu dish is easy to prepare and so delicious, you'll want to add this recipe to your weekly rotation! 
Easy Peanut Tofu requires a few steps, but every step is quick and easy. Just press then cube the tofu. While the tofu is pressing, mix together the peanut sauce (you can make it spicy or not, depending on your preference). Now, season and coat in cornstarch. Bake until golden, then drizzle half the peanut sauce over top. Return to the oven and bake just a few minutes more. Then garnish with extra peanut sauce, chopped peanuts, and cilantro. Done.
Serve with rice and vegetables if you like, or it's also nice on rice noodles. Warning: it will be difficult to resist eating it all straight from the pan. You have been warned!
How to Make Easy Peanut Tofu:
Press the tofu: Prepare the tofu by draining it, and then pressing it for 15 to 30 minutes. I love using my Tofuture tofu press, but you can also follow these instructions for a DIY tofu pressing method. Pressing the tofu squeezes excess water out so that the tofu can suck up more of the marinade and become more flavourful. Once the tofu is pressed, cut into 1-inch cubes.
Preheat your oven: Preheat oven to 400℉ (200℃) and line a large baking sheet with parchment paper. (See notes for air fryer method).
Make the peanut sauce: In a small bowl or measuring glass, mix together all of the peanut sauce ingredients. Set aside.
Season the tofu: Add the tofu to a medium bowl and pour over the soy sauce and sesame oil and toss to coat. Then sprinkle over the cornstarch and gently toss to evenly coat.
Bake: Spread the coated tofu in a single layer on the prepared baking sheet, spacing out the cubes so they aren't touching each other. Bake for 12 - 18 minutes until the tofu is golden brown.
Sauce and Bake again: Remove from the oven and return the tofu to the tofu to the mixing bowl. Pour over half of the peanut sauce and toss to coat the tofu in the sauce. Return the tofu to the lined baking sheet and bake for another 2 - 6 minutes until the tofu is golden.
Serve: Serve the tofu hot on a bed of rice (if using). Drizzle with extra peanut sauce, and garnish with chopped peanuts and cilantro. Optionally add a side of veggies.
Store cooled leftover tofu in an air-tight container in the fridge for up to 4 days. Enjoy cold, or gently reheat in the microwave.
Easy Peanut Tofu is...
- Peanut-y and packed with flavor
- Delicious and chewy
- A winner! (Everyone goes nuts for this recipe).
What to serve with peanut tofu:
Vegan Baked Spring Rolls
Smoked Tofu Mango Spring Rolls
Vegan Wonton Soup
Chopped Asian-inspired Salad
Steamed rice or cooked rice noodles
Steamed greens broccoli, bok choy, gai lan, or kale
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull
(click stars to vote)
Easy Peanut Tofu
Servings:
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Ingredients
For the Tofu:
- 1 (350g/ 12.3oz) block extra firm tofu, drained, pressed, and cut into 1-inch cubes (see step 1)
- 2 tablespoons soy sauce, (gluten-free if preferred)
- 1 teaspoon sesame oil
- ¼ cup cornstarch
For the Peanut Sauce:
- 3 tablespoons natural peanut butter
- 1 tablespoon rice vinegar, (or sub apple cider vinegar or lime juice)
- 2 tablespoons soy sauce, (gluten-free if preferred)
- 1 tablespoons agave or maple syrup
- 2 teaspoons sesame oil
- 2 teaspoons Sriracha, (optional for spice)
- 1 clove garlic, minced or pressed
- 1 teaspoon fresh ginger, minced or grated
- ¼ cup roasted salted peanuts, roughy chopped
- 1 handful cilantro, roughly chopped
- cooked rice, for serving (optional)
Instructions
- Press the tofu: Prepare the tofu by draining it, and then pressing it for 15 to 30 minutes. I love using my Tofuture tofu press, but you can also follow these instructions for a DIY tofu pressing method. Pressing the tofu squeezes excess water out so that the tofu can suck up more of the marinade and become more flavourful. Once the tofu is pressed, cut into 1-inch cubes.
- Preheat your oven: Preheat oven to 400℉ (200℃) and line a large baking sheet with parchment paper. (See notes for air fryer method).
- Make the peanut sauce: In a small bowl or measuring glass, mix together all of the peanut sauce ingredients. Set aside.
- Season the tofu: Add the tofu to a medium bowl and pour over the soy sauce and sesame oil and toss to coat. Then sprinkle over the cornstarch and gently toss to evenly coat.
- Bake: Spread the coated tofu in a single layer on the prepared baking sheet, spacing out the cubes so they aren't touching each other. Bake for 12 - 18 minutes until the tofu is golden brown.
- Sauce and Bake again: Remove from the oven and return the tofu to the mixing bowl. Pour over half of the peanut sauce and toss to coat the tofu in the sauce. Return the tofu to the lined baking sheet and bake for another 2 - 6 minutes until the tofu is golden.
- Serve: Serve the tofu hot on a bed of rice (if using). Drizzle with extra peanut sauce, and garnish with chopped peanuts and cilantro. Store cooled leftover tofu in an air-tight container in the fridge for up to 4 days. Enjoy cold, or gently reheat in the microwave.
jen says
oh dear, making recipe now. subbed arrowroot flour for cornstarch and still tofu not browning in first step after 30 minutes.Taking it out of oven as tofu getting super rubbery. Usually arrowroot can be subbed for cornstarch but looks like not in this recipe. Not sure if I will continue making this. will cool tray down and maybe finish it tomorrow with peanut sauce but not optimistic. Please comment. thanks. I luckily bought some more tofu and will be making a different recipe so at least one will come out for my company tomorrow.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi jen! Arrowroot can behave differently from cornstarch, especially when baking. For a better substitute, you could try tapioca starch or potato starch—both tend to work similarly to cornstarch for coating and crisping. The texture may still be slightly different, but it should hold up better than arrowroot. If browning isn’t happening, you can continue with the recipe without worrying too much about it—the peanut sauce will still make the tofu flavorful and delicious!
Julie says
My whole family loves this recipe! I cook the tofu in the air fryer and it comes out great. I usually double the sauce and add a bunch of steamed veggies to go with the rice. So tasty and makes a quick dinner!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Julie, wonderful! So happy you love the recipe so much 🙂
Kilby says
This is one of my favorite week night dinners! So easy to make and flavorful. It's in the weekly rotation! I normally serve it with brown rice and broccoli florets for a complete meal. So yummy!
Stephanie Mahler says
Recipe requires more putzing about than I prefer, but flavor is outstanding.
Haverwench says
Great tofu recipe! We made it without the Sriracha (I'm a spice wimp) and served it over a mix of rice noodles and thinly sliced cabbage. That gave us a great blend of textures--chewy tofu with a sticky outer coating, slippery noodles, crunchy peanuts--without overshadowing the flavor of the peanut sauce. Easy, healthy, delicious, and all the ingredients are cheap and easy to find.
Heidi Filippi says
Just Fantastic!
Jess @ IDTLC Support says
We're so glad to hear it!
Lisa says
I made this and it was great. Everything I’ve tried from. Your recipes has been just wonderful. Easy not too many ingredients and really delicious. Thanks so much
Jess @ IDTLC Support says
We're so glad you liked it! Thanks for sharing your kind words. 🙂
Ali says
This was great! Served it over brown rice. So flavourful! Will definitely be making it again! Thank you, Sam, for another wonderful recipe!
Rochelle Vela says
Packed with flavor and very easy to make! This recipe is a keeper!!
Jess @ IDTLC Support says
We love to hear it! Thanks Rochelle!
Wendy says
This was so good! Easy to make, ingredients I usually have on hand and delicious. I chuckled at the part on how to store leftovers. Leftovers? Not around here, haha.
Miss Vi says
I also used the freeze & thaw tofu method and was happy I did. This sauce is so tasty…you’ll want to drink it. I’m on a low grain diet and used Arrowroot in place of the corn starch and cauliflower rice. Perfection!
Jess @ IDTLC Support says
Terrific! We're glad you like it!
Alex says
another absolute banger, thanks Sam! I knew it would be good enough to make a double recipe and I was not disappointed
Nicole says
I used to be on the fence about tofu, but my family definitely wasn't. They had decided long ago that they hated it. That is until I made this recipe. I've made it twice now, and both times I served it with jasmine rice and a veggie stir-fry. I used tofu that I had frozen and thawed, and I made extra peanut sauce to pour over the stir-fry. I topped the stir-fry with the peanut tofu, and it was amazing! It's not tofu-ey at all. Now, we're all big fans of tofu, and I'm glad I found a way to use up all those frozen tofu blocks I bought at Costco on a whim. Thanks for the recipe!
Sam Turnbull says
So happy you and your family loved it!!! 🙂
Pia says
Delish! I made it in the oven, and came out perfectly!
Jess @ IDTLC Support says
Wonderful!
in2insight says
Easy as promised and really good too. Chewy with good mix of flavors and perfect amount of sauce when baked with extra to add on when serving.
Had to make one swap due to allergy (almond butter in place of peanut butter).
Thanks for creating and sharing.
Sam Turnbull says
So happy you enjoyed!
CC says
Awesome recipe!
I’ve been trying to find the perfect way to season tofu and let it absorb all the flavors from a sauce but nothing seemed to work even after a night in the fridge in a marinade..and then I tried your recipe!♥️
Thank you so much: you changed my tofu world!
Have you worked on other kinds of sauces?
Thank you and thank you for the help!
Sam Turnbull says
Aww that's wonderful! I have TONS of tofu recipes (I'm obsessed) haha. You can find them here: https://itdoesnttastelikechicken.com/ingredients/tofu/ I also have a ton of marinades here: https://itdoesnttastelikechicken.com/12-seitan-or-tofu-marinades/ enjoy!
Jane says
Thanks Sam. I made it last night only leaving out the siracha. Served with greens and brown basmati it was great! Much easier, cheaper and tastier than take out . Love your work 🙂
Sam Turnbull says
So happy you enjoyed Jane!
Kay says
Looks interesting! One little note I'd add, I find using the dry (powdered) peanut butter a little easier to work with for sauces, use the same amount called for (3Tbls here for example), and just stir in a little oil or oil and water (around a Tbls should be good for this amount) to reconstitute. 🙂
Jess @ IDTLC Support says
Thanks for sharing your tips!