Savory and creamy Peanut Butter Tofu. Such a quick and easy meal that your whole family will love. Paired with rice and topped with sesame seeds and green onions. This recipe is dairy-free and gluten-free.

For this recipe I used extra firm tofu. I recommend getting high protein tofu or extra firm tofu because it will hold its shape better than soft tofu. The first thing you will want to do before baking your tofu is press your tofu for at least 20 minutes. 

You might be thinking, why should I press my tofu before baking? I like to refer to tofu as a sponge since it absorbs the liquids in which it is submerged in. When you buy your tofu it is already in a container of water. So I suggest you carefully take the tofu out of the package and drain the water. Then using a kitchen linen dab as much water off the tofu as possible before pressing your tofu. In order to get your tofu crispy you will need to remove as much of the liquid in it as possible. 

TIPS WHEN MAKING YOUR TOFU

  • Take the tofu out of the package and drain excess water. Rise the tofu and pat dry using a paper towel.
  • Place the tofu on 2 paper towels or a clean kitchen towel and put it on a large plate.
  • Add 2-3 heavy ceramic bowls on top of the tofu. The weight of the bowls will not squish or break the tofu but will simply just push the majority of the water out of the tofu. Let the tofu release the excess water for 20-30 minutes. 
  • Cut tofu into bite size cubes. If you like extra crispy tofu, cut them a little smaller than 1 inch by 1 inch.
  • In a large bowl or plate combine your pressed tofu, oil, cornstarch, and salt. Toss tofu until each piece is covered with cornstarch. Spray a large baking pan with oil or line it with parchment paper. Evenly spread the tofu cubes on your pan. 
  • Bake tofu at 400 degrees fahrenheit for 15 minutes. Take the pan out, flip it and bake it for 15 additional minutes for a total of 30 minutes. If you like your tofu even crisper, bake for 20 minutes, flip and bake for an additional 20 minutes.
  • Immediately toss your baked tofu with your sauce and eat! 

The list of what you can pair your creamy tofu can go on and on. You can get so creative when it comes to what you eat with your tofu. Or you can do what I usually do and use up what produce and grains that you have in your refrigerator or pantry.

Below are some of my favorite go-to’s :

Rice

Quinoa

Noodles

Avocado

Edamame

Green Beans

Spinach

Carrots

Mushrooms

This Peanut Butter Tofu is: 

Savory 

Creamy

Comforting 

Quick & Easy

Gluten-free

When you make this Creamy Peanut Butter Tofu I would love it if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it! 

Peanut Butter Tofu

  • Servings: 3
  • Difficulty: easy
  • Print

Savory and creamy Peanut Butter Tofu. Such a quick and easy meal that your whole family will love. Paired with rice and topped with sesame seeds and green onions.


Sauce

  • 2 Tbsp peanut butter
  • ½ small lime, juiced
  • 2 Tbsp of soy sauce or tamari (gluten-free)
  • 1 Tbsp maple syrup
  • 2 tsp sriracha, add more if you like a lot of heat
  • ½ tsp rice wine vinegar
  • 1 Tbsp filtered water for thinning (optional)

Tofu

  • 1 package of extra firm tofu (14 ounces) or high protein tofu, pressed for 20 minutes and patted dry
  • 1 Tbsp neutral oil
  • 1 Tbsp cornstarch
  • ¼ tsp salt

Rice


1 ½ cups of uncooked white rice, cooked according to the back of the package

Directions

  1. Preheat your oven to 400 degrees fahrenheit (204 C).
  2. Spray a large pan with oil or line your pan with parchment paper to help prevent sticking.
  3. Cut the pressed tofu into bite size cubes. In a large bowl or plate combine your pressed tofu, oil, cornstarch, and salt. Toss tofu until each piece is covered with cornstarch.
  4. Place the tofu cubes evenly on your pan. Bake tofu for 15 minutes. Take out, flip, and bake again for an additional 15 minutes or until crispy and golden brown.
  5. In a mixing bowl combine all of the peanut sauce ingredients together. Whisk until smooth and creamy.
  6. Drizzle the baked tofu with the creamy peanut butter sauce and toss.
  7. Pair the tofu with rice and top with sesame seeds and green onions. Eat and enjoy!
  8. Leftovers will last wrapped up in the refrigerator for 2 days.


Make it Your Own

  • Do you have a peanut allergy? Skip the peanut butter and use creamy tahini instead.
  • If you have an air fryer skip the baking and air fry your tofu for 20 minutes.
  • Not a fan of spicy foods? Instead of using 2 tsp if sriracha, just use 1 tsp.

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