Coconut Free Crispy Baked Tofu with Peanut Sauce
Total time1 hr 10 min
Prep time20 min
Cook time35 min
4.6(8)
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Learn more →Ingredients
4 servings
For the tofu
- 2 blocks (14 oz each) extra-firm tofu
- 2 tbsp avocado oil
- 2 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 1 tbsp arrowroot starch
- ½ tsp ground turmeric
- ¼ tsp black pepper
For the peanut sauce
- ½ cup natural peanut butter (no added oil or sugar)
- 3 tbsp coconut aminosChef's tipSoy sauce is saltier and less sweet; start with less and adjust.
- 2 tbsp fresh lime juice
- 1 tbsp honey
- 1 tbsp fresh ginger, finely grated
- 2 cloves garlic, finely grated
- ¼ tsp ground turmeric
- ¼ tsp red pepper flakes
- 3–4 tbsp warm water
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 tbsp sesame seeds, dry-roasted (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
- 2
Remove the tofu from its packaging and press each block firmly between clean kitchen towels or several layers of paper towels. Set a heavy pan or cutting board on top and let the tofu press for 15 minutes, until noticeably drier to the touch.
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