Tofu Baked with a Spicy Peanut Sauce

Preparation info

  • Difficulty


  • Serves


Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

This simple preparation was the first tofu that I could get my kids to eat when they were young. If yours can’t tolerate any “heat” at all, you can leave out the hot pepper sesame oil. It works well with either pressed fresh tofu or frozen tofu that has been well drained. The other great thing about this recipe is that you can throw the peanut coating together in a couple of minutes, and then the tofu can marinate in it all day or as long as overnight.


  • 3 tablespoons natural peanut butter, excess oil drained away
  • 1 tablespoon chopped garlic
  • 2 teaspoons hot pepper sesame oil, or to taste
  • 2 tablespoons maple syrup or honey
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 12 ounces firm or extra firm tofu, pressed or frozen, well drained, and cut into 4 slices or fingers


COMBINE THE PEANUT butter, garlic, hot pepper sesame oil, maple syrup, soy sauce, and vinegar in a blender or food processor and puree with enough water to make a thick sauce (¼ to ⅓ cup). In a shallow bowl, coat the tofu well, and marinate for at least 2 hours and as long as overnight, refrigerated. Be sure to turn the slices a few times.

Preheat the oven to 400°F Lightly oil a baking sheet or line it with a silicone mat. Arrange the tofu on it and bake for 15 to 18 minutes or until the peanut coating has firmed. Serve warm or at room temperature.

  • This tofu is great sliced and served warm on top of a crisp salad, lightly dressed. Grapefruit Vinaigrette would be great, as would Spicy Sesame Ginger Vinaigrette.
  • Try it with shredded carrots and bean sprouts in a warm pita. If you’re not opposed, crisp bacon is a fantastic addition.
  • Prepare as bite-size fingers for healthy little hors d’oeuvres.