1 (12- to 14-ounce) block of tofu, firm or extra firm
1/4 cup peanut butter, creamy or natural peanut butter is best (no chunks)
1/2 teaspoon ground ginger
2 tablespoons lime juice, or orange juice
1 tablespoon soy sauce
2 tablespoons sesame oil (olive oil can be used if you’re in a pinch)
3 tablespoons maple syrup, honey, or agave nectar
1 tablespoon sweet chili sauce
Steps to Make It
Gather the ingredients.
First, press your tofu.
Once your tofu is well-pressed, cut it into your desired shapes. Thin slabs, triangles or even small bite-sized shapes will work.
Once your tofu is ready to go, pre-heat the oven to 400 F. Line a baking tray with aluminum foil if you can since baked tofu sometimes gets a bit sticky, and the foil makes clean up super easy.
Next, prepare the sauce. Whisk together the peanut butter (melt it slightly in the microwave for just a few seconds to make this easier) with the ginger, lime juice or orange juice, soy sauce, sesame oil, maple syrup, and sweet chili sauce. Before you bake your tofu, give the sauce a quick taste. It should be delicious. If not, adjust the seasonings to taste.
Coat the tofu with the peanut sauce on all sides. You can transfer the sauce to a wide shallow bowl or dish and dip it in, or use a pastry brush to coat each piece by hand if you’re working with larger pieces of tofu. We like to dip it, then brush on extra sauce.
Bake the tofu in the oven for about 15 to 17 minutes, keeping an eye on them so they don’t burn. Turn pieces over, and bake another 10 to 15 minutes. (Note: The sauce on the aluminum foil will burn a bit, don’t worry. You just don’t want to see the coated tofu burn.)
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