Baked Thai Peanut-Hoisin Tofu

Vegetarian

This baked tofu will be crispy around the edges with a sweet, savory peanut-hoisin glaze. The best method is to bake the cornstarch-coated tofu first, then add the sauce near the end so the sugars do not burn.
Makes: 2–3 servings
Oven: 425°F

Ingredients

Ingredients
1 block extra-firm tofu, about 14–16 ounces
1½ tablespoons cornstarch
1 tablespoon soy sauce
1 teaspoon sesame oil
2 tablespoons Trader Joe’s Thai Peanut Satay Sauce
1 tablespoon hoisin sauce
1–2 teaspoons water, as needed
Optional: garlic powder, red pepper flakes, sesame seeds or sliced green onions

Instructions

Instructions
1. Drain the tofu and press it for about 15–20 minutes. Cut it into bite-sized cubes or tear it into uneven pieces for crispier edges.
2. Place the tofu in a bowl. Add 1 teaspoon of the soy sauce and ½ teaspoon of the sesame oil, then gently toss. Sprinkle on 1½ tablespoons of cornstarch and toss again until lightly coated.
3. Arrange the tofu in a single layer on a parchment-lined baking sheet. Bake at 425°F for 25–30 minutes, flipping after about 15 minutes.

4. While it bakes, mix together:
2 tablespoons Thai peanut sauce
1 tablespoon hoisin sauce
Remaining 2 teaspoons soy sauce
Remaining ½ teaspoon sesame oil
1–2 teaspoons water

5. Toss the baked tofu with the sauce, return it to the baking sheet and bake for another 5–7 minutes, until the glaze is hot and slightly caramelized.

6.Serve over rice or noodles, or add it to a stir-fry with broccoli, peppers, carrots or snap peas.

For extra-crispy tofu, leave some space between the pieces.

The peanut and hoisin sauces are both sweet, so taste the glaze before adding any additional sweetener.