Peanut Sauce Baked Tofu


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I love peanut butter.  And sunflower seed butter ranks right up there, too.

I have a post dedicated to peanut butter recipes because I use it in so many recipes.

Peanut butter makes the world go round for me.

And I love peanut sauce.  I could drink it.   I like a little bit of food with my sauce.

But since I cannot just drink peanut sauce on its own even though I’m tempted, I decided to make Peanut Sauce Baked Tofu.

Four slices of Peanut Sauce Baked Tofu on plate

This way I get to chew.  And not just drink peanut sauce.

Four slices of tofu on plate with fork


Peanut Sauce Baked Tofu (vegan, gluten free)

1 package tofu, pressed (select firm or extra firm)

1/3 c orange juice

3 tbsp peanut butter

3 tbsp sesame oil

3 tbsp agave (or honey/maple syrup or combo)

1 tsp ground ginger

Pinch of cayenne (more to taste, if desired)

Pinch of chili powder (more to taste, if desired)

Optional: 1 Tbsp EVOO or use more sesame oil


Pressing your tofu (use a tofu press or press between heavy plates/objects and get the paper towels handy), and slice pressed tofu into 1/4 inch strips.

Whisk all marinade ingredients together in a bowl (it will not be pretty) and allow tofu to marinate for at least 20 minutes but a few hours or overnight is ideal.  The longer the better.  Reserve a couple tablespoons of the marinade that’s likely at the bottom of the bowl.

Line a cookie sheet with foil to save on cleanup time and spray with cooking spray.

Broil the marinated tofu for 5-6 minutes on the first side.

Flip, and broil for another 3 to 5 minutes on the second side.  Apply what’s remaining of the reserved marinade to the top side of the flipped tofu.

I urge you, do not leave your kitchen while you are broiling. Peanut butter + agave can and will go from not done to charred and disgusting in 90 seconds flat.  You need to be right there so all your work does not go up in flames and char.  Do Not Leave the Kitchen, not even for a second.

Refrigerate leftovers for many days.

Yield: I got 19 strips out of my 1 block of pressed tofu



Pictorial Guide

Press your tofu

Tofu press pressing tofu

Combine all marinade ingredients together and allow tofu to marinade

Ingredients needed to make Peanut Sauce Baked Tofu

Peanut sauce being made in bowl

Place on foil-lined and cooking sprayed cookie sheet

Slices of Tofu covered in Peanut Sauce on foiled lined baking sheet

Broil, remove and Flip, and apply reserved marinade to newly flipped side.  The top row has been flipped and  the bottom row hasn’t.

Flipped Peanut Sauce Baked Tofu


Overhead of finished Peanut Sauce Baked Tofu

Slices of Peanut Sauce Baked Tofu on two platters

The tofu is slightly crispy on the outside and tender in the middle

Plate of Peanut Sauce Baked Tofu with fork

The flavor of the peanut sauce is heavenly.

Close up of Peanut Sauce Baked Tofu on plate with fork

Overhead of slices of Peanut Sauce Baked Tofu on two platters

How could agave, peanut butter, ginger, and a slight kick of heat from the cayenne and chili powder not be good?

Close up of four slices of Peanut Sauce Baked Tofu on plate

This tofu is my favorite recipe, ever. And I have plenty of other tofu recipes.

Overhead plated Peanut Sauce Baked Tofu

Tofu on plate with fork

Refrigerate any leftovers.  I actually made a double batch because it was crazy good and I wanted planned leftovers.  The first batch was gobbled in minutes.

Leftover Peanut Sauce Baked Tofu in clear container

From my last post about the Tripod I bought and the Photography Page I added, I think that page should help keep my photography posts better organized and searchable.

And also thanks for the warm and fuzzy compliments on my photography in the last post.  Yes, the new tripod is so helpful for getting those kind of images.

Ironically, the tofu images were shot before my food styling and photography workshop and before the tripod.  I can’t wait to shoot more food with my new knowledge + new tripod.

Dessert:  Need something peanut buttery to wash down the peanut sauce baked tofu with?

No Bake Nutter Butter Special K Bars

No Bake Nutter Butter Special K Bars

Combining a pound of peanut butter cookies with peanut butter and sugar and chocolate on top?  Oh yes, life is good.


1. Do you like Tofu?  Favorite recipe or way to eat it?

I spent my life up until the past five years or so liking tofu I ate when out but could not for the life of me figure out how to recreate it successfully at home.

Generally, I like to bake or broil tofu because I think it’s easier.

However, I have made pan seared tofu, i.e. fried in sesame or peanut oil, on the stovetop with sauce added after the searing/frying is complete, and it’s divine. But anything fried in sesame or peanut oil is going to be wonderful! <— The same could be said for anything baked in peanut sauce I’m thinking.

2. Do you like peanut sauce?  Do you make your own?

If you don’t like peanut sauce, we are not on the same wavelength.

If you don’t make your own, try this recipe or the marinade recipe for today’s tofu.   Making your own peanut sauce is easy, you control the ingredients, and way better tasting (and cheaper) than storebought.

3. Best thing you ate or did over the weekend?

Skylar and I soaked up the 82F sunny weather on Saturday and Sunday we’re keeping busy, too.

Red and Yellow flowering shrub

I also got in a couple great runs and at-home 20 minute yoga and lifting sessions.  The weather was just perfect for a couple nice runs.

P.S. If you’re just catching up on weekend posts, here are mine since Friday:


Have a great day!

Leave a Comment

Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.


    1. Honestly if it’s well-pressed, I don’t have any issue with tofu becoming soggy, either if eaten cold or reheated for 30 secs in the micro. PRESSING it well to start with is key!

  1. Put the sauce together while the tofu was pressing. Hopefully I don’t drink the sauce gone before the tofu goes in. DELICIOUS.

    1. Considering the peanut sauce can literally be whisked together in 2 minutes, I never bother making it in bulk enough to freeze. It will however keep for at least 2 weeks in the fridge – we normally go through it fairly fast and it’s so fast to make, I’ve never bothered to test freezing it. If you do, LMK!

  2. OMG I need to make this. Like yesterday. I am not too too good with tofu just yet, but i’m getting there. I’m thinking about getting a tofu press! And I have to try your freezing technique soon too. :)

  3. I do believe I’ll be making these tonight! They sound like a great filling (in addition to tons O’ veggies) in my summer/spring rolls; thanks! Blessings!