2tablespoonsextra virgin olive oilor canola, peanut, etc.
2tablespoonscorn starch
¼teaspoonkosher salt
freshly ground black pepperto taste
Peanut Sauce
1teaspoonpeanut oil
1tablespoonminced ginger
1tablespoonminced garlic
½cupcreamy peanut buttersee note #2
14ounce cancoconut milksee note #3
2tablespoonsoy saucechoose reduced sodium for less salt
1tablespoonrice vinegar
1tablespoonsrirachasee note #4
fresh chopped cilantrofor serving
lime wedgesfor 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.