Crispy peanut tofu baked in the oven with no added fat. The ingredient list here is short, only 6 ingredients, some good old fashion time, and you have an amazing baked tofu dish that can be transformed into anything! I love adding crispy tofu to Asian stir fry dishes or adding them into a savory collard green wrap.
The secret to getting super crispy tofu without having to deep fry it is time! This dish has a long preparation time, but it’s really all hands off. It is best to start this dish the night before if you can, so some careful planning can make a quick dinner option any day of the week! The trick to getting tofu crispy is getting out all the extra water out before baking it!
I just adore peanut butter and peanut flavored everything! This dish gets it’s peanut flavor from peanut flour. I’ve talked about how great peanut flour was before when I made peanut butter pancakes! Be sure to check out that recipe if you are a peanut butter lover like me! Peanut flour is just the flour that remains when you take the fat out of the peanut after its been ground down. It has all the flavor you are looking for without the fat! And it’s still packed with protein, so it’s a must have staple in my house!
I love the salty kick from tamari or soy sauce but my favorite addition to this recipe was the sriracha! Oh my gosh, I just love it! I seriously put it on everything and I’m so glad I decided to add it to this dish at the last minute; you will be too!
Tofu is made from soybeans. There are many different types of tofu – silkened tofu, is shelf stable and is great in desserts, to extra firm tofu, which is what I recommend using here.
Tofu is high in protein, calcium, and iron! I love any way I can get more calcium in my life, so sign me up!
The trick is to just cut your tofu into 4 equal parts and press the water out of your tofu. To do this, I just place paper towels between each slice of tofu and weight the tofu down with a heavy can. I let this sit 2-3 hours or overnight if possible (I go more into depth about this process in my balsamic tofu post, so if you need a tutorial, please visit that post). They also sell tofu presses (affiliate link) on amazon, I see this coming from the Easter Bunny this year for me!
The next morning (or after 2-3 hours), mix up the ingredients for the marinate in a flat container (affiliate link) if possible. Cut the tofu into cubes or long sticks, depending on your personal preference. Then add the tofu to the marinade and allow the tofu to marinate for 2-3 hours or while you are at work. Shake it up!
When you are ready to eat, you just have to bake the tofu and viola!
- 1 package extra firm tofu
- 3 tbs. peanut flour
- 2 tbs. low sodium tamari
- 1 tbs. sriracha
- 1 tbs. rice vinegar
- 2-3 tbs. water
- Press the tofu for 2-3 hours.
- Combine ingredients and allow to marinate 2-3 hours (if you have the time)
- Preheat oven to 400F.
- Line a sheet with parchment paper, spray with coconut oil.
- Add tofu, spread out onto one layer. Spray the top of the tofu with coconut oil.
- Bake for 20-25 minutes or until crispy.
- Remove from oven and allow to cool slightly before eating.
What About You?
- Do you like to eat tofu?
- Whats your favorite marinade flavor?