This rich and creamy baked peanut tofu is a savory vegan dish that's perfect for quick weeknight dinners. The peanut sauce is made using coconut milk and a few pantry staples, just pair it with rice and broccoli for a simple but satisfying meal!
I make all kinds of variations of peanut sauce more than almost any other recipe on the blog, so it's no surprise that this peanut tofu is one of my favorite recipes to make.
What makes this peanut tofu different from other recipes is that the peanut sauce uses coconut milk and peanut butter. The result is an ultra-rich, creamy, and satisfying main.
The tofu is baked in the oven while the peanut sauce simmers on the stove. The result is crispy baked tofu and a velvety-rich peanut sauce!
If you're looking for a recipe without coconut milk, I highly recommend these spicy peanut noodles. The sauce is a little lighter but works just as well on baked tofu.
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Why this recipe works
- Quick & easy: The peanut sauce is made while the tofu bakes. This recipe requires just 15 minutes of active time.
- Peanut sauce: Rich, savory, and subtly peanut-flavored with hints of ginger and garlic. The coconut milk adds a gentle sweetness to the sauce without adding an overpowering level of coconut flavor.
- Tofu: The tofu is tossed in corn starch, salt, pepper, and oil, then baked in the oven to make crispy tofu.
- Serving size: This recipe uses two blocks of tofu to make 4 to 5 servings of peanut tofu. Feel free to cut the recipe in half to make a smaller batch of peanut sauce and baked tofu.
Ingredients and substitutions
- Tofu: Extra firm or super firm tofu are my favorite kinds to use for baked tofu. Firm also works, but yields softer tofu.
- Peanut butter: Choose natural or classic creamy peanut butter for easy mixing. Crunchy peanut butter works but will make it a chunkier sauce.
- Coconut milk: Peanut butter and coconut milk combine to make a super-rich and creamy sauce. You can use light coconut milk in place of full-fat coconut milk for a lighter dish. Boxed coconut milk beverage does not work here, as it's much thinner than canned coconut milk.
- Soy sauce: This salty, umami seasoning is an important complement to peanut butter. Use tamari to make this recipe gluten-free.
- Rice vinegar: This adds a little tang/acidity to the sauce.
- Ginger and garlic: For the strongest flavor, choose fresh ginger and garlic. If fresh garlic or ginger is not available, skip the sautéing step and add ½ teaspoon garlic powder and ½ teaspoon ginger when other ingredients are added.
- Sriracha: The first time I tested this recipe without sriracha, I felt that it was missing something. It turns out that sriracha is that little extra “oomph” – bold, warm flavors and a little spice! If sriracha isn't available, either omit it or use an equal amount of garlic chili sauce or sambal oelek.
- Peanut oil adds an extra level of peanut flavor to this recipe, but sesame, canola, or olive oil can be used instead.
Peanut sauce steps
- Sauté ginger and garlic in peanut oil over medium heat until lightly browned and aromatic.
- Add the peanut butter, coconut milk, soy sauce, rice vinegar, and sriracha. Stir with a whisk to combine.
- Bring to a boil over high heat. Reduce to simmer over medium-low, stirring occasionally to prevent sticking.
- The peanut sauce is ready when thickened and deep brown in color. It should be able to coat the back of a spoon without sliding off. Add the tofu and stir to combine.
Baked tofu steps
The tofu is made using the same method as my favorite baked tofu. I skip the marinating step in this recipe because the peanut sauce adds so much flavor.
You can also prep tofu in the air fryer using my air fryer tofu recipe.
If you want to marinate the tofu (it will make it even more delicious!) you might like my marinated tofu recipe.
Simply toss the cubed tofu in corn starch, salt, pepper, and oil.
Transfer to a parchment-paper-lined sheet pan and roast at 425F for 25 to 30 minutes, until golden and crispy. Stir the baked tofu into the peanut sauce.
Tips and variations
- Saltiness: Choose reduced-sodium soy sauce to cut down on salt or use tamari for a gluten-free option. Taste the sauce for salt before adding in table salt.
- Variations: Try chickpeas, steamed cauliflower, or tempeh (or check out my peanut tempeh recipe) in place of tofu for something different. To do this, simply toss the cooked vegetables or protein in the sauce and serve warm. You might also like my chickpea peanut bowls, which use the same sauce.
- Pan-fried tofu: For a stovetop option, just sauté the tofu in oil over medium-high heat until golden, about 8 to 10 minutes total. I also have pan-fried tofu that would go well in this sauce.
- Serving ideas: For a complete meal, serve with basmati or brown rice and steamed broccoli or lemon garlic green beans. It also goes well in a stir fry or vegan fried rice.
- Check out more ways to make tofu in my complete guide to tofu.
- For more tips and customization ideas, check out my peanut sauce page.
Storage tips
Leftovers: Keep leftovers refrigerated in a closed container for 3-4 days.
Reheating: Reheat single servings in the microwave or on the stove over medium-low heat until warmed through. Add a splash of coconut milk or vegetable broth as needed to thin the sauce.
Freezing: The peanut sauce freezes well for up to 3 months. Let thaw overnight in the fridge before reheating. I recommend freezing the sauce on its own and making tofu as you are ready to eat it.
More tofu favorites
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
Recipe
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Baked Peanut Tofu
Ingredients
Baked Tofu
- 2 (14-ounce) blocks extra firm tofu see note #1
- 2 tablespoons extra virgin olive oil or canola, peanut, etc.
- 2 tablespoons corn starch
- ¼ teaspoon kosher salt
- freshly ground black pepper to taste
Peanut Sauce
- 1 teaspoon peanut oil
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- ½ cup creamy peanut butter see note #2
- 14 ounce can coconut milk see note #3
- 2 tablespoon soy sauce choose reduced sodium for less salt
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha see note #4
- fresh chopped cilantro for serving
- lime wedges for serving
Instructions
Baked Tofu
- Preheat the oven to 425 degrees F. Lightly oil a sheet pan or line it with parchment paper. Set aside.
- Drain water off of tofu and pat dry with a paper towel/clean cloth. Slice into ½ inch cubes. Transfer to a closeable container or large sealable bag. Sprinkle with 2 tablespoons corn starch, 2 tablespoons olive oil, ¼ teaspoon salt, and freshly ground black pepper, to taste. Toss to evenly coat.
- Add tofu to the sheet pan, leaving space between cubes. Bake at 425°F for 25 to 30 minutes, or until crisp and golden.
Peanut Sauce
- Meanwhile, make the peanut sauce. Heat peanut oil in a medium sauce pot (a large skillet also works) over medium heat. Once hot, add ginger and garlic. Sauté until lightly browned and aromatic, about 1 to 2 minutes.
- Add the peanut butter, coconut milk, soy sauce, rice vinegar, and sriracha. Whisk to combine.
- Bring to a rapid simmer over medium-high heat. Reduce to simmer over medium-low, whisking occasionally to prevent a film from forming on top of the sauce.
- Once thickened enough to coat the back of a spoon without sliding off, add the baked tofu. Stir to coat the tofu.
- Serve immediately, or continue cooking if you prefer a thicker sauce. Garnish with fresh chopped cilantro and lime wedges. Enjoy!
Video
Notes
- Tofu: This tofu is prepared using my baked tofu method. You can also use firm or super firm tofu. You can press the tofu if you want but it's not necessary since it will be baked.
- Peanut butter: I prefer creamy for a smooth sauce, but crunchy will work if that's what you have on hand.
- Coconut milk: You can use lite coconut milk for a lighter option. Coconut milk beverage (the kind in boxes) won't work here.
- Sriracha: If unable to find sriracha, use an equal amount of garlic chili sauce or sambal oelek, or omit entirely.
- Leftovers and reheating: Keep leftovers refrigerated in a closed container for 3-4 days. Reheat single servings in the microwave or on the stove over medium-low heat until warmed through. Add a splash of coconut milk or vegetable broth as needed to thin the sauce.
- Freezing: The peanut sauce freezes well for up to 3 months. Let thaw overnight in the fridge before reheating. I recommend freezing the sauce on its own and making tofu as you are ready to eat it.
Liz says
So tasty! I made this tonight for our family dinner, and it was a hit. I added some lime juice and more hot sauce to the sauce. It was delicious! Nutty, creamy, and a bit spicy. I also added some stir fry veggies in with the sauce and tofu, and we ate it over basmati rice.
Cassidy Reeser says
Sounds fantastic!! Thanks for the review 🙂
Emily says
Wasn't great. Needed sugar.
Cassidy Reeser says
Sorry you didn't like it! Sounds like a touch of maple syrup or honey would have helped 🙂
Aidan says
Holy cow, I made this tonight and my family flipped. It was so amazingly good. Will definitely go in my regular rotation. Even my husband (sadly an avowed carnivore and not a tofu fan) devoured it with gusto. My daughters and I (vegetarians all) were in heaven. Brava!
Cassidy Reeser, RDN, LD says
That is great to hear! Thanks for sharing.