--- comments: true tags: - tofu - ingredient - minimalist-baker --- # :peanuts: Crispy Baked Peanut Tofu ![Crispy Baked Peanut Tofu](../../assets/images/crispy-baked-peanut-tofu.jpg){ loading=lazy } | :fork_and_knife_with_plate: Serves | :timer_clock: Total Time | |:----------------------------------:|:-----------------------: | | 2 | 1.18 hours | ## :salt: Ingredients - Tofu - :butter: 340 g extra-firm tofu ## :salt: Ingredients - Sauce - :peantus: 38 g peanut butter - :oil_drum: 15 ml sesame oil - :sake: 30 ml tamari or soy sauce or coconut aminos - :maple_leaf: 30 ml maple syrup - :garlic: 2 tsp chili garlic sauce ## :salt: Ingredients - Cauliflower Rice - :broccoli: 1 small head cauliflower - :garlic: 2 cloves garlic - :oil_drum: 15 ml sesame oil - :sake: 2 tsp tamari ## :salt: Ingredients - Veggies (optional) - :leafy_green: 75 g veggies (optional) - :oil_drum: 1 dash sesame oil - :sake: 1 dash tamari ## :cooking: Cookware - 1 baking sheet - 1 parchment paper - 1 tofu press - 1 medium mixing bowl - 1 food processor - 1 serving platter ## :pencil: Instructions ### Step 1 Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper. ### Step 2 If your block of extra-firm tofu is larger than 12 ounces, trim it down. Then drain your tofu and use a tofu press or wrap in an absorbent towel several times and place something heavy on top to press for 15 to 20 minutes. ### Step 3 Once pressed, slice tofu into roughly 1/2-inch cubes and arrange on the parchment-lined baking sheet in a single layer. Ensure they aren't touching so they will crisp up. Bake for 20 to 25 minutes to dry/firm the tofu. !!! note At 20 minutes, the tofu should be chewy, and at 25 minutes, the tofu should be more crispy. Bake according to preference. ### Step 4 In the meantime, prepare sauce by adding peanut butter, sesame oil, tamari or soy sauce or coconut aminos, maple syrup, and chili garlic sauce to a medium mixing bowl and whisking until combined. Taste and adjust flavor as needed, adding more chili garlic sauce for heat, maple syrup for sweetness, or tamari for saltiness. ### Step 5 Add baked tofu to the peanut sauce and toss to coat. Let marinate for 10 to 15 minutes to saturate the tofu and infuse the flavor. ### Step 6 In the meantime, prepare cauliflower rice by using a large grater or the grater attachment on a food processor. Set aside. Mince garlic if you haven’t already done so, and wash and slice any veggies (optional) you want to add to the dish (optional). ### Step 7 Heat a large rimmed skillet over medium heat. Once hot, add sesame oil (1 Tbsp as original recipe is written // adjust if altering serving size), cauliflower rice, garlic, and tamari. Stir and sauté, stirring occasionally, for about 5 to 8 minutes until slightly browned and tender. Transfer to a serving platter. ### Step 8 If adding any veggies to your dish (optional), cook them now in a bit of sesame oil and a dash of tamari until just tender. Add to the cauliflower rice. ### Step 9 To the preheated pan, add the marinated tofu with most of the sauce (reserving a few spoonfuls for serving). Cook, stirring frequently for about 3 minutes until browned. The sauce will caramelize and may stick to the pan a bit – this is normal and adds more flavor to the dish. Stir with spatula, scraping up any caramelized bits. Then transfer tofu to the cauliflower rice platter. ### Step 10 Serve with any leftover sauce. Leftovers reheat well and will keep covered in the refrigerator up to 2-3 days. Not freezer friendly. ## :link: Source -