Baked tofu with peanut sauce

This recipe is sponsored by EZ Tofu Press. All opinions are 100% my own.

Savory pieces of baked tofu with peanut sauce is a cozy weeknight meal that takes very little active cooking time. Make the rich, creamy peanut sauce in the blender, pour it onto the tofu, and bake it to perfection.

This baked tofu with peanut sauce combines two of my favorite kitchen time-savers: the blender and the oven. The blender makes your peanut sauce in a flash! Then, you toss the pan into the oven and walk away until dinner is ready. 

I love to serve this up with a fresh green salad or a batch of my Ginger Sesame Kale for a simple supper that's a total crowd-pleaser!

Pressing your tofu

Pressing your tofu is key when you're making this recipe. Getting the excess water out gives you that super firm, restaurant-style texture that this recipe requires.  It also makes your tofu thirsty, so it will drink in the flavors of the peanut sauce as it bakes.

I love to press my tofu using the EZ Tofu Press.

The EZ Tofu Press does the job quickly and evenly, so you can get to cooking. In just 10-15 minutes, you can press around ½ cup of water out of a block of firm or extra firm tofu!

It also maintains the shape of the block, so you can slice up perfect cutlets or cubes of tofu.

Recipe notes

There's not a ton to say about this recipe, because it's just that simple.

You truly press your tofu, throw all of the sauce ingredients in the blender, pour the sauce over the tofu in a baking pan, and bake.

But I did want to offer you some substitution options and talk about the water in the peanut sauce, just to get in front of any potential questions.

If you can't find fresh ginger, you can use a teaspoon of ground ginger instead. Fresh will give you a much better flavor, but in a pinch, ground is fine. The same goes for the garlic. You can use two teaspoons of garlic powder instead of fresh, if needed.

For the lemon juice, you can substitute two tablespoons of rice vinegar. Either works well here!

The last thing I want to talk about is the water. You'll see that the recipe calls for a range of water amounts. This depends on many factors: your blender, the type of peanut butter you use, and how much Sriracha you add.

Start with the two tablespoons of water, then add more by the tablespoon, as needed, until you get a thick, pourable, creamy peanut sauce.

When the sauce is ready, just arrange your pressed, sliced tofu in a greased baking pan, pour the sauce over the cutlets, and bake to perfection!

Baked tofu with peanut sauce recipe

Tender cutlets of baked tofu with peanut sauce is the cozy, warming fall dinner that you need! Just press and slice the tofu, make the creamy peanut sauce in your blender, pour it on, and bake. Dinner is served, y'all!

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5 from 1 vote

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Course: Main Course

Cuisine: Vegan

Keyword: baked tofu with peanut sauce

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4

Calories: 325kcal

Author: Becky Striepe

Ingredients

• ▢ 1 block extra firm tofu - pressed to remove excess water
• ▢ 1 tablespoon minced fresh ginger
• ▢ 2 cloves of garlic
• ▢ ½ cup creamy peanut butter
• ▢ 1 tablespoon soy sauce
• ▢ 2 tablespoons of lemon juice
• ▢ 1-2 teaspoons Sriracha sauce - to taste
• ▢ 2-6 tablespoons of water - as needed - See note.

Instructions

• ▢
  Preheat the oven to 350° F, and get your tofu started in the press. The time it takes to make the sauce should be plenty of time for it to press down nicely.
• ▢
  Take that block of tofu and slice it into cutlets. You want 8 cutlets when you're all done slicing. Arrange your cutlets in a greased 8x8" glass baking pan.
• ▢
  Put the ginger, garlic, peanut butter, soy sauce, lemon juice, sriracha, and 2 tablespoons of water into your blender or food processor. Blend until smooth, adding water as needed to get things moving.
• ▢
  Pour the sauce over the tofu, making sure each cutlet gets a nice coating, then bake for 30 minutes.

Equipment

• EZ Tofu Press

Video

Notes

If you can't find fresh ginger, you can use a teaspoon of ground ginger instead. Fresh will give you a much better flavor, but in a pinch, ground is fine.

You can use two teaspoons of garlic powder instead of fresh, if needed, though fresh will give you better flavor.

For the lemon juice, you can substitute two tablespoons of rice vinegar. Either works well here!

About the water: How much water you will need depends on many factors: your blender, the type of peanut butter you use, and how much Sriracha you add. Start with the two tablespoons of water, then add more by the tablespoon, as needed, until you get a thick, pourable, creamy peanut sauce.

Nutrition

Calories: 325kcal

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