Crispy Peanut Tofu

This 30-Minute Crispy Peanut Tofu is made with tofu that’s been air fried until golden brown and crispy, then tossed in a quick and easy vegan and gluten-free peanut sauce. Oven-baking and pan frying methods included! 

Recipe originally posted January 27, 2020. Updated on April 13, 2024.

Ingredient Notes

• Tofu: You’ll need a block of your favorite extra firm tofu or super firm tofu. If you are using a water packed tofu, make sure to use a tofu press to press all of the excess water out of it before air frying.
• Low-sodium soy sauce: Used to add umami flavor to both the tofu as well as the homemade peanut sauce. If you are gluten-free, use a low-sodium tamari. 
• Oil: ​A small amount of oil helps to make the outside of the tofu bites ultra crispy. For best results, use a neutral tasting oil with a high smoke point. Avocado oil, vegetable oil, and refined coconut oil are all good options. Avoid sesame oil – this oil is best for finishing touches, not frying. 
•  Cornstarch: Essential for making the tofu crispy as well as thickening the sauce. Arrowroot starch and tapioca starch are not recommended.
• Peanut butter: ​A natural, runny peanut butter is best. If your peanut butter is really thick and cannot be poured, you may need to add additional water to the sauce to get it to the right consistency. 
• Maple syrup: Perfectly sweetens the sauce while keeping the recipe refined sugar free. You can also replace this with a similar liquid sweetener, such as agave or honey. 
• Sriracha: Adds a kick of heat without making an overly spicy peanut sauce. If you do enjoy a spicy peanut sauce, add 1/4-1/2 teaspoon of red pepper flakes.
• Garlic and ginger: Both fresh and ground garlic and ginger work well in this recipe. For specific measurements, scroll down to the recipe card at the bottom of this post. 

How to Make Crispy Peanut Tofu

1. Freeze and thaw the tofu. You can skip this step but if you have the time, freezing tofu causes the water inside to expand, creating larger ice crystals. Once thawed and pressed, the ice crystals melt and create small airy, holes in the tofu. This yields a tofu that is chewier in texture and very similar to chicken! Simply toss the package in the freezer for about 8 hours, then transfer it back to the fridge until fully thawed. 
2. Pat the tofu dry. Remove the tofu from the packaging and pat the outside of the brick as dry as possible with paper towels or a clean tea towel.
3. Tear the tofu into bite-sized chunks. You can also cut the tofu into 1-inch cubes. If you are serving guests that are unsure about tofu, tearing the tofu gives it a more chicken-like look! 
4. Toss in cornstarch. Place the bite-sized tofu pieces in a medium-sized mixing bowl and toss with soy sauce and vegetable oil. Once coated, sprinkle with cornstarch and toss again. 
5. Air fry for 20 minutes. Add the tofu to your air fryer basket in a single layer. Air fry the tofu for 20 minutes at 400F, or until extra crispy and golden brown.
6. Make the creamy peanut sauce. While the tofu cooks, prepare the sauce. In a small bowl, whisk together the peanut butter, water, low-sodium soy sauce, maple syrup, sriracha, fresh ginger, and garlic. 
7. Warm the peanut sauce. In a large skillet over medium heat, warm the peanut sauce until warmed through. 
8. Add the tofu. ​Remove the skillet from the heat, add the crispy tofu bites, and fold them in until well coated by the peanut sauce. 
9. Serve. Serve crispy peanut tofu immediately over fluffy brown rice and garnish with a squeeze of lime juice, thinly sliced green onions and sesame seeds. Enjoy!

Pan-Fried and Crispy Baked Tofu Variations 

No air fryer? No problem. Here are 2 other ways to make crispy, restaurant tofu at home:

• Oven-Baked Tofu: Preheat the oven to 400F and line a baking sheet with parchment paper or lightly coat with nonstick cooking spray. Toss the tofu in soy sauce and vegetable oil followed by the corn starch. Carefully spread in a single layer on the baking sheet and bake for 35 minutes, tossing after 25 minutes. 
• Pan-fried Tofu: Heat 1/4 cup of vegetable oil in a large skillet over medium-high heat until hot. Toss the tofu in soy sauce and vegetable oil followed by the corn starch. Add the coated tofu to the hot oil and pan fry on each side for about 3 minutes, or until crispy on all sides. Transfer to a paper towel lined plate to absorb excess oil. 

Serving Suggestions

We love this crispy tofu served over hot, fluffy brown or white rice, but if you’d like to switch it up, trying serving over your favorite rice noodles, udon noodles, or ramen noodles. 

Or, for a lower carb meal, serve over cauliflower rice or as is with a big side of your favorite veggies! Roasted broccoli, baby bok choy, snap peas, bell pepper and green beans are all delicious with this tofu peanut sauce. 

Storage Instructions

Crispy peanut tofu is best enjoyed fresh, but leftovers will keep in an airtight container in the refrigerator for up to 3 days. Freezing the final tofu tossed in peanut sauce is not recommended – it will not defrost well.