Crispy tofu drowned in a rich, creamy coconut peanut sauce. This will be your new favorite easy and simple weeknight dinner.
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Press and drain tofu. Cut into small bite-sized cubes.
Combine tamari, maple syrup, and sesame oil in a large bowl. Add cubed tofu and carefully toss to coat. Evenly distribute tofu on to the baking sheet. Bake for 30 minutes until dark golden brown and crispy.
While tofu is baking, prepare the peanut sauce. Whisk together peanut butter, tamari, maple syrup and water until smooth. Once tofu is done baking, heat 1 tbsp of oil in a large skillet. Add onion, garlic, salt, and a pinch of red pepper flakes. Saute for 3-4 minutes until onions are soft and translucent.
Pour in coconut milk and peanut sauce and stir to combine. Bring mixture to a simmer and cook for 5 minutes. Combine 1 tsp of corn starch with 2 tsp of water. Stir into the peanut sauce along with crispy tofu. Evenly coat tofu with peanut sauce. Stir in lime juice and more salt if needed to finish.
Serve peanut tofu with rice or noodles. Top with sesame seeds and fresh cilantro.