Peanut butter is indisputably a king of foods. As an alternative to eating it standing in the kitchen a spoonful at a time, I’ve come up with this easy and satisfying chilli peanut butter tofu recipe for you to enjoy. Feel free to sneak a little spoonful while you’re cooking, though. No-one’s judging here.
This recipe is full of fiery, rich, indulgent flavour, all from the oven! That means minimal oil, minimal mess and minimal effort. No standing craned over a pan that’s intent on spitting at you required here. For this, the tofu just takes 20 minutes in the oven on each side – that’s two episodes of whatever sitcom you’re binge-watching, then a healthy snack waiting for you on the other end.
With peanut allergy sufferers’ gazes averted, let’s crack on with this super simple recipe, and a few meal ideas.
Baked Chilli Peanut Butter Tofu
10 mins prep, 40 mins cook
- Firm tofu 1 block
- Crunchy Peanut Butter 2 tbsp*
- Hot chilli powder 1 tbsp
- Soy sauce (Tamari for GF) 1 tbsp
- Vegetable oil 1 tbsp
- Cider vinegar ½ tbsp
*Top tip: use crunchy peanut butter as the pieces of peanut will crisp up and provide you, as the label would suggest, some extra crunch!
- Preheat a fan oven to 160°c and line a baking tray with parchment.
- Drain your tofu, and press it if required.
- Cut the tofu however you’d like. I find triangles work best as they remain sturdy in the oven: cut the tofu into slices, then half these slices to make triangles.
- Add all the ingredients except the tofu to a bowl. Mix gently with a spoon until the ingredients are fully combined – this might take a few minutes, and it will be quite thick. Don’t worry!
- Dip each tofu piece into the bowl to cover with the sauce. When all the tofu is covered in the sauce, lay them on the lined baking tray and put in the oven.
- Cook for 20 minutes, then flip each piece over and cook for a further 20 minutes. Check at the end – if you want your tofu crispier, cook for an additional 5-10 minutes on each side.
- Use in a buddha bowl for a tasty protein source
- Cut into smaller chunks and add to a stir fry
- Enjoy with a variety of dips (Hot sauce, cooling vegan mayo or go peanut-mad with satay sauce)
- Add some texture to a Laksa or other fragrant soup
- Throw into a curry – I think this is perfect with a veganised Korma
I’ve used this tofu recipe in many of the dishes suggested above – head over to my Instagram to have a look. When your mouth is watering sufficiently, put down the teaspoon and use that jar of peanut butter to give this recipe a go. Enjoy!