Crispy Baked Peanut Tofu

400 g extra-firm tofu press cube bake 20–25 minutes at 400°F marinate 10–15 minutes fry ~3 minutes
75 g (5 T) creamy peanut butter or almond butter whisk
1½ T toasted sesame oil
3 T tamari or soy sauce
3 T maple syrup
1–2 t chili garlic sauce
optional veggies cook a bit
  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Drain tofu and press (use a tofu press or wrap in an absorbent towel several times and place something heavy on top to press for 15–20 minutes).
  3. Slice tofu into roughly ½″ cubes and arrange on the parchment-lined baking sheet in a single layer. Ensure they aren't touching so they will crisp up.
  4. Bake for 20–25 minutes to dry/firm the tofu. NOTE: At 20 minutes, the tofu should be chewy, and at 25 minutes, the tofu should be more crispy.
  5. Whisk peanut butter, sesame oil, tamari, maple syrup, and chili garlic sauce.
  6. Marinate tofu in sauce for 10–15 minutes.
  7. If adding any veggies to your dish, cook them now in a bit of sesame oil and a dash of tamari until just tender.
  8. To the preheated (veggie, if using) pan, add the marinated tofu with sauce. Cook, stirring frequently for ~3 minutes until browned.

Shamelessly stolen from Minamalist Baker.