Roasted Tofu with Peanut Butter Chili Sauce
Servings
4 to 6
Prep Time
10 minutes
Cook Time
30 minutes
Author:
Sara Haas, RDN, LDN
This isn't your average tofu dish! Get ready to be amazed by this Roasted Tofu with Peanut Butter Chili Sauce. We take firm tofu, roast it until it has a beautifully crisp, golden-brown crust, and then drench it in a rich, savory, and slightly spicy sauce that is seriously addictive. Serve it over rice or noodles with a side of steamed greens for a fantastic plant-based feast. You'll never think of tofu as bland again!
Ingredients
- 1 (16 ounce) package extra-firm tofu, drained
- 2 tablespoons low sodium soy sauce
- 2 tablespoons extra virgin olive oil
- 1 tablespoon cornstarch
-
1/4 cup Once Again Crunchy Peanut Butter
- 1 clove garlic, minced
- 1 teaspoon honey
- 1 tablespoon rice vinegar
- 2 tablespoons water
- 2 tablespoons low sodium soy sauce
- 1 teaspoon toasted sesame oil
- 1 to 2 teaspoons crushed red pepper
- 2 green onions, thinly sliced on the bias
- 1 teaspoon toasted sesame seeds
For the Tofu
For the Sauce
For Serving
Directions
Line a plate or small baking sheet with paper towels or a clean dish towel. Add the tofu and cover with another layer of paper towels or a towel. Lay a plate over the top of the tofu and add something heavy such as a large can or heavy pan to press. Let sit 20 minutes.
Add a large baking sheet to the oven and preheat the oven to 425°F.
Remove tofu from towels, transfer to a cutting board and cut into 1-inch cubes. In a large bowl combine the soy sauce and olive oil. Add the tofu and toss gently, then add the cornstarch and toss to coat.
Remove baking sheet from the oven and carefully cover with a large piece of parchment. Add the tofu and spread out in an even layer. Bake, stirring twice, until tofu is golden-brown and crispy, about 25 to 30 minutes.
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