This tofu starts with a long press and a long soak. Both are important. Removing excess moisture gives the tofu a chance to take on the peanut-based marinade, which pulls from liquid aminos, chili garlic sauce, maple syrup, and a small amount of vinegar for balance.
Once marinated, the tofu can be baked or cooked in a pan, depending on how much attention you want to give it. Baked, it firms up evenly and works well as a component for salads, bowls, or tacos. Pan-cooked, it develops more surface texture and is better suited to serving on its own or folded into a stir-fry.
Regardless, it is incredibly delicious and probably the best tofu you’ve ever tasted.
How to Make Spicy Peanut Tofu
1. Press the tofu
The block of tofu is drained and wrapped in a clean kitchen towel. It’s placed on a plate with a heavy pan set on top, plus an extra weight if needed. After 30–45 minutes, most of the excess moisture is released. The tofu is then unwrapped and cut into evenly sized cubes.
2. Make the marinade
While the tofu presses, sesame oil, liquid aminos, maple syrup, chili garlic sauce, peanut butter, rice wine vinegar, ginger, garlic, and red pepper flakes are added to a jar or blender. The mixture is shaken or blended until cohesive and thick, with no streaks of peanut butter remaining.
3. Marinate
The tofu cubes and marinade are transferred to a container with a lid and gently turned to coat. The container goes into the refrigerator for at least one hour. Longer resting time—up to three days—results in deeper absorption and firmer texture after cooking.
4. Choose a cooking method
Pan method: A skillet is heated with a small amount of oil. The tofu is added in a single layer and cooked until the exterior firms and darkens slightly, turning as needed.
Oven method: The oven is heated to 375°F (190°C). A baking sheet is lined with parchment or a silicone liner. The tofu is arranged with space between pieces, keeping some marinade aside. After about 20 minutes, the tofu is turned, then returned to the oven until the surface looks set and lightly bronzed, about 35–40 minutes total.
5. Finish and serve
Once cooked, the tofu can be brushed with a bit of the reserved marinade. Black sesame seeds and chopped peanuts are added just before serving. It holds up well warm or at room temperature and stores neatly in the refrigerator for several days.
This tofu fits easily into a salad, alongside steamed vegetables, tucked into tacos, or served over rice. It also works well added late to a stir-fry, once the vegetables are already cooked.
Spicy Peanut Tofu
Total Time: 1 hour 15 minutes
Yield: Serves 2-4 1x
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Description
Cubes of extra-firm tofu spend time in a peanut-heavy marinade built on sesame oil, chili garlic sauce, and maple syrup, then head to the oven or pan until the exterior firms up.
Ingredients
Units
For the tofu and marinade
- 1 block extra-firm tofu (14 oz / 400 g), pressed
- 2 tablespoons toasted sesame oil
- 1/4 cup liquid aminos (60 ml)
- 1/4 cup maple syrup (60 ml)
- 3 tablespoons chili garlic sauce
- 3 tablespoons peanut butter
- 2 tablespoons rice wine vinegar
- 1-inch piece fresh ginger, peeled and finely minced
- 2 garlic cloves, finely minced
- 1 teaspoon red pepper flakes
To finish
- 1 teaspoon black sesame seeds
- Chopped peanuts
Instructions
1. Press the tofu
The block of tofu is drained and wrapped in a clean kitchen towel. It’s placed on a plate with a heavy pan set on top, plus an extra weight if needed. After 30–45 minutes, most of the excess moisture is released. The tofu is then unwrapped and cut into evenly sized cubes.
2. Make the marinade
While the tofu presses, sesame oil, liquid aminos, maple syrup, chili garlic sauce, peanut butter, rice wine vinegar, ginger, garlic, and red pepper flakes are added to a jar or blender. The mixture is shaken or blended until cohesive and thick, with no streaks of peanut butter remaining.
3. Marinate
The tofu cubes and marinade are transferred to a container with a lid and gently turned to coat. The container goes into the refrigerator for at least one hour. Longer resting time—up to three days—results in deeper absorption and firmer texture after cooking.
4. Choose a cooking method
-
Pan method: A skillet is heated with a small amount of oil. The tofu is added in a single layer and cooked until the exterior firms and darkens slightly, turning as needed.
-
Oven method: The oven is heated to 375°F (190°C). A baking sheet is lined with parchment or a silicone liner. The tofu is arranged with space between pieces, keeping some marinade aside. After about 20 minutes, the tofu is turned, then returned to the oven until the surface looks set and lightly bronzed, about 35–40 minutes total.
5. Finish and serve
Once cooked, the tofu can be brushed with a bit of the reserved marinade. Black sesame seeds and chopped peanuts are added just before serving. It holds up well warm or at room temperature and stores neatly in the refrigerator for several days.
This tofu fits easily into a salad, alongside steamed vegetables, tucked into tacos, or served over rice. It also works well added late to a stir-fry, once the vegetables are already cooked.
- Prep Time: 20 min
- Pressing Time: 40 mins
- Cook Time: 15 mins
Category: Main Protein
Method: Pan Frying
Cuisine: Asian Inspired
If you liked this, you are going to love these favorite tofu recipes:
Sesame Noodles with Crispy Tofu
Crispy Sticky Tofu
Liangban Tofu: Spicy Cold Tofu
Tofu Sichuan Noodles
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