This baked peanut tofu is marinated in a delicious peanut sauce that gives the tofu an amazing flavor and crispy coating. Just pair it with rice and a veggie side for a full meal!

If you’ve been an Eating Bird Food reader for awhile, you know I’ve been on a food journey over the last few years. I used to be pescatarian and now I’ve expanded to a balanced, whole foods approach. I eat meat (organic and sourced sustainability) but I still love my plant based meals! This is a great recipe whether you’re a tofu lover or are just thinking about incorporating Meatless Monday into your week.

Bowl with kale topped with sesame seeds, crispy baked peanut tofu, and rice topped with scallions.

I’m always looking for new ways to make tofu and given my love for peanuts, this baked peanut tofu was bound to happen! We’re basically just coating tofu in a delicious peanut sauce and baking it until it’s golden brown and crisp.

Ingredients in the Peanut Sauce

  • peanut butter – obviously, gotta have peanut butter if you’re making a peanut sauce
  • tamari – I like to use low-sodium tamari. And if you’re not familiar, tamari is essentially just soy sauce without wheat so it’s gluten-free.
  • rice vinegar
  • miso paste
  • red pepper flakes

This peanut sauce is so versatile. I’ve used it on a variety of proteins and veggies and it’s been delicious every time!

Bowl with kale topped with sesame seeds, crispy baked peanut tofu, and rice topped with scallions. A glass of water and chop sticks are next to the bowl.

How to Make Baked Peanut Tofu

You’ll want to leave a little time to prep this meal so the flavors can marinate into the tofu! Mix it up in the morning and have a delicious dinner waiting for you at the end of the day. 🙂

Start by pressing your tofu. Drain out all of the liquid from the extra-firm tofu package and then use a tofu press OR wrap the tofu “bricks” in paper towels or a clean kitchen towel. Place on a flat surface and top with some heavy items to press the excess water out! I like to use a cast iron skillet, canned goods or heavy cookbooks.

While your tofu is being pressed, mix the sauce together until well blended. Cube your tofu, pour the sauce over and stir to cover all of the pieces. Cover your container of tofu and sauce and let the mixture marinate in the fridge for at least an hour. I like to marinate mine for about 5-6 hours or even overnight.

Cubes of tofu coated in a peanut sauce before being baked.

When you’re ready to bake, pre-heat the oven to 350ºF and bake the tofu on a non-stick pan for 30-40 minutes or until tofu is nice and crispy and golden brown.

Sheet pan with crispy baked peanut tofu and a spatula lifting tofu off of the sheet.

The tofu comes out of the oven looking like chicken nuggets from Chick-Fil-A (one of my favorite foods growing up) and has an amazing texture and peanuty taste. This might be my new go-to tofu recipe! It’s delicious served over brown rice, white rice or rice noodles with a veggie on the side. I like it with kale (this garlicky kale would be perfect) or roasted broccoli.

Bowl with kale topped with sesame seeds, crispy baked peanut tofu, and rice topped with scallions.

Other Tofu Recipes you Might Enjoy:

If you make this baked peanut tofu recipe, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other readers who are thinking about making the recipe. 

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White bowl with kale topped with sesame seeds, crispy baked peanut tofu, and rice topped with scallions. Chop sticks are next to the bowl. The bowl is sitting on a blue and white striped folded napkin.

Baked Peanut Tofu

  • Author: Brittany Mullins
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 4


This baked peanut tofu is marinated in a delicious peanut sauce that gives the tofu an amazing flavor and crispy coating. Just pair with rice and a veggie side for a full meal!


  • 1 16oz package of extra-firm tofu, pressed to remove liquid
  • to serve: rice of choice and veggies

Peanut Sauce

  • 1/4 cup peanut butter
  • 1/8 cup hot water
  • 1 Tablespoon tamari (or soy sauce)
  • 2 Tablespoons rice vinegar
  • 1 Tablespoon miso paste
  • 1/4 teaspoon red pepper flakes (add more for more spice)


  1. Once tofu has been pressed, chop into 1/2 inch cubes.
  2. Add peanut butter, water, tamari, rice vinegar, miso paste and red pepper flakes into a bowl and whisk until smooth. You can also use a blender for this.
  3. Pour the sauce over the tofu cubes and toss to cover all the pieces. Marinate the tofu in peanut sauce and place in a covered container in the fridge for at least an hour. I marinated mine for about 5-6 hours.
  4. Preheat oven to 350°F. Place marinated tofu on a baking sheet sprayed with cooking spray and bake for 30-40 minutes, flipping once around the 15 minute mark. Remove from oven and serve tofu with sides of choice. I like to serve it with rice and some sort of veggie. I also like adding a little Sriracha on top for extra heat.

  • Category: Lunch/Dinner
  • Method: Bake
  • Cuisine: American


  • Serving Size: 1/4 of recipe
  • Calories: 227
  • Sugar: 5g
  • Sodium: 297mg
  • Fat: 14g
  • Carbohydrates: 11g
  • Fiber: 3g
  • Protein: 15g

Keywords: peanut tofu

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  1. I will definitely make this again! I cooked the tofu in my air fryer- my new favorite way to cook it. I served it with roasted broccoli & cauli rice. I made extra of the marinade to toss in with the cauli rice. So, so good.

  2. Loved this recipe! Added a little coconut cream and lime. Enjoyed with rice and kale one evening then a salad of bean sprouts, cucumber and scallions with toasted cashews and sesame seeds the next eve. Delicious, will definitely be making again!

  3. I’ve never made instant peanut sauce before but this was great, with the additions of garlic powder, tablespoon hoisin sauce and two shots of sesame oil. I could just eat the raw tofu with sauce right now!

    • Ahh!! That’s so awesome, Terrance. So glad to hear you’ve been enjoying this recipe and I appreciate you coming back to leave a comment and star rating on the recipe. It’s super helpful and means the world to me.

  4. Ok, if you need to marinate for at least an hour, the total time is not 45 minutes. Kind of messed up my dinner tonight.

  5. It is pretty cool to be able to have fresh veggies delivered to your doorstep. I am very hesitant of having food mailed to me. I am glad you were satisfied with your package. It is also great that the package came with instructions.

  6. Hey there! I have a tip for your iced green tea that will make it even easier for you to make. You can take any tea bags (they do not need to be cold brew) and use them as cold brew tea bags. Just fill your water with as much water and you have tea bags (5 cups water= 5 tea bags), place tea bags in with the tags hanging outside the pitcher and then you can let it steep for at least 8 hours in the fridge- I do this at night then in the morning just take the tea bags out and there you have it. Amazingly easy iced tea! You can do it with any variety of tea! I loooove tea so always make this! 🙂

  7. For some reason when it’s hot out I really like something hot + something cold. i.e. hot coffee + really thick smoothie, or hot oatmeal + iced coffee, etc. This tea looks so summery I think I need to make some right now!!

      • Hi Suzie! I haven’t tried freezing this dish and honestly I don’t know if the tofu would freeze well. You can definitely try it and see how it works for you! This dish will stay fresh in the fridge for up to 5 days in a sealed container so you could make one batch and eat the leftovers throughout the week. 🙂 I would just store the sauce in a separate container so it doesn’t get too soggy.

  8. Ok can I just say how envious I am of that fabulousssss delivery!?!? Especially that rhubarb, I have been dying to cook with it! Can’t wait to see what you cook up 🙂 Happy Friday!!

  9. I have to have my coffee before the heat of the day kicks in, but I have been doing the iced thing too the past month! It is so refreshing! That box of goodies is great. What a great idea! That salad at lunch looks right up my alley. I am looking forward to Friday! I hope you have a great one!

  10. What an awesome idea for the green tea..i drink it in the morning too..and yes it just warms me up a little to much this time of year..I’m so trying that!!!!..if i brew quite a bit…will it keep for a few days???? I usually just drink 8 oz of tea in the morning…..

  11. I love this time of year. Fully believe that the veggies and fruits from the market taste COMPLETELY different and better than the ones from the store. Makes me wonder a bit, but I am just so thankful it’s farmers market season.

    That tofu looks awesome! 🙂

  12. That service looks wonderful! Lucky you!

    If you need an easy rhubarb recipe, I recently posted one. It’s a sauce like recipe but great for ice cream and i love it in m oatmeal with some strawberries… 🙂

  13. What a great surprise! I am making some rhubarb & strawberry icecream for Mother’s day. 🙂
    The spring rolls look so great! I am craving them now.

    Have a fantastic weekend, Miss!

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