Crispy Peanut Tofu Stir-Fry
This crispy tofu is baked, not fried, and tossed in a 5-ingredient peanut glaze! Serve over cauliflower rice with sautéed vegetables for a flavorful meal that's entirely vegan and gluten-free. It's savory, satisfying, perfectly sweet, and packed with flavor and nutrients, making it perfect for a cozy night in.
Instructions
- 1
Preheat oven to 400 degrees F (204 C). Line a baking sheet with parchment paper.
- 2
If your block of extra-firm tofu (12 ounces) is larger than 12 ounces, trim it down. Then drain your extra-firm tofu (12 ounces) and use a tofu press or wrap in an absorbent towel several times and place something heavy on top to press for 15-20 minutes.
- 3
Once pressed, slice extra-firm tofu (12 ounces) into roughly 0.5-inch cubes and arrange on the parchment-lined baking sheet in a single layer. Ensure they aren't touching so they will crisp up. Bake for 20-25 minutes to dry/firm the extra-firm tofu (12 ounces). NOTE: At 20 minutes, the extra-firm tofu (12 ounces) should be chewy, and at 25 minutes, the extra-firm tofu (12 ounces) should be more crispy. Bake according to preference.
- 4
In the meantime, prepare sauce by adding creamy peanut butter (2.5 tbsp), toasted sesame oil (1 tbsp), tamari (2 tbsp), maple syrup (2 tbsp), and chili garlic sauce (1.5 tsp) to a medium mixing bowl and whisking until combined. Taste and adjust flavor as needed, adding more chili garlic sauce (1.5 tsp) for heat, maple syrup (2 tbsp) for sweetness, or tamari (2 tbsp) for saltiness.
- 5
Add baked extra-firm tofu (12 ounces) to the peanut sauce and toss to coat. Let marinate for 10-15 minutes to saturate the extra-firm tofu (12 ounces) and infuse the flavor.
- 6
In the meantime, prepare cauliflower rice by using a large grater or the grater attachment on a food processor. Set aside. Mince garlic (2 cloves) if you haven’t already done so, and wash and slice any veggies you want to add to the dish (optional).
- 7
Heat a large rimmed skillet over medium heat. Once hot, add toasted sesame oil (1 tbsp) (1 Tbsp as original recipe is written // adjust if altering serving size), head cauliflower (1 small), garlic (2 cloves), and tamari (1.5 tsp). Stir and sauté, stirring occasionally, for about 5-8 minutes until slightly browned and tender. Transfer to a serving platter.
- 8
If adding any veggies to your dish (optional), cook them now in a bit of sesame oil (1 dash) and a tamari (1 dash) until just tender. Add to the head cauliflower (1 small).
- 9
To the preheated pan, add the marinated extra-firm tofu (12 ounces) with most of the sauce (reserving a few spoonfuls for serving). Cook, stirring frequently for ~3 minutes until browned. The sauce will caramelize and may stick to the pan a bit – this is normal and adds more flavor to the dish. Stir with spatula, scraping up any caramelized bits. Then transfer extra-firm tofu (12 ounces) to the cauliflower rice platter.
- 10
Serve with any leftover sauce. Leftovers reheat well and will keep covered in the refrigerator up to 2-3 days. Not freezer friendly.
Nutrition Facts
Per portion