2tablespoonsextra virgin olive oilor canola, peanut, etc.
½cupcreamy peanut buttersee note #2
1can (14 ounces)coconut milksee note #3
2tablespoonsoy saucechoose reduced sodium for less salt
fresh chopped cilantrofor serving
lime wedgesfor serving
Preheat the oven to 420 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 Tupperware container or large sealable bag. Sprinkle with 2 tablespoons corn starch, 2 tablespoons olive oil an ¼ teaspoon salt. Toss to evenly coat.
Add tofu to the sheet pan, leaving space between cubes. Bake at 420F for 25-30 minutes, or until crisp and golden.
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 minute.
Add the peanut butter, coconut milk, soy sauce, rice vinegar, and sriracha. Whisk to combine.
Bring to a boil over high heat. Once boiling, reduce to simmer over medium-low, whisking occasionally to prevent sticking. 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!
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.
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.