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Baked Tofu with Spicy Thai Peanut Sauce

Recipe by In Pursuit of More & Cookie and Kate.
I never thought tofu could taste this good. This recipe was one of the first times that I ever prepared tofu. It came out great and it turned out to be one of my husband’s favorite vegan meals.

Yields4 ServingsRating


 1 400g block of firm tofu
 ¼ cup ketchup
 2 tbsp soy sauce or Bragg’s
 1 tbsp sriracha
 1 tbsp olive oil
 ½ cup creamy peanut butter
 ¼ cup reduced-sodium soy sauce
 3 cups apple cider vinegar
 1 tsp grated fresh ginger (or minced ginger)
 2 cloves garlic, pressed
 ¼ tsp red pepper flakes
 2 tbsp water

Cooking Instructions


Start by heating the oven to 400 degrees.
Lay a piece of parchment paper on a flat baking tray.


Give the tofu a quick rinse and cut lengthwise into 2-3 layers, depending on which thickness you want for the triangles. Cut the block in half, then cut each half into triangles on a diagonal. Depending on the thickness you’ve chosen this will make either 12 or 8 triangles.


Piece by piece, drop each triangle in the ketchup marinade and flip it around until all sides are well coated.


Lay flat on the parchment paper and repeat until they are all done.


Bake on the bottom rack in the preheated oven for 20 minutes, then flip them over to cook the other side for 15 minutes, or until the pieces are starting to darken.


Add all ingredients in a bowl and whisk.


Dip the tofu triangles into the sauce or pour the sauce over the tofu.


Enjoy with your choice of noodles or rice & steamed green vegetables.


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