Crispy Peanut Tofu & Cauliflower Rice Stir Fry

Easy Crispy Tofu in  a 5-ingredient peanut glaze that's AMAZING. Serve over cauliflower rice for a healthy vegan gf dinner!One bite in and I knew I hit the jackpot with this one. If you’ve been in search of the perfect crispy, baked tofu recipe, this is the one for you! I’m so excited to share this with you guys I can hardly stand it. Let’s do this!

How to Make Cauliflower RiceFor starters, this dish is served over cauliflower “rice” instead of regular rice because 1) Cruciferous veg for the win, and 2) You can eat an ENTIRE head of cauliflower instead of 1/2 cup of rice and STILL only consume a fraction of the calories and carbohydrates, so why not?!

Cauliflower rice is SO simple and you absolutely must try it! It doesn’t pass completely as rice since the textures and flavors are slightly different. But it looks just like rice and in my opinion, tastes even better as it absorbs the sauce perfectly and takes WAY less time to cook.

Baked Not Fried Crispy Tofu! 5-ingredient glaze, cauliflower rice, sauteed veggies - so healthy and delicious!You guys know the deal: My favorite way to crisp up tofu is pre-baking it before sauteing – a little trick I picked up at a vegetarian cafe in San Antonio (Yes, I hounded the waitress for the technique – you’re welcome). This gives it that crisp outer edge and perfectly tender center.

Once your tofu is baked, add it to your sauce, which acts as an all-in-one marinade and sauce for the cauliflower rice, veggies and for serving! It wears many hats and it’s oh-so delicious and Thai-inspired. Easy Crispy Baked Tofu in a 5-ingredient Peanut-Sesame Glaze! #vegan #glutenfree Once your tofu is marinated, it’s ready for a quick stir fry to give it that perfectly golden brown, crisp, mega-flavorful coating. Then all that’s left to do is saute up your veggie of choice – baby bok choy for the win – and your cauliflower rice!

All in all this dish takes around 1 hour 30 minutes, which is a little longer than I prefer. But the pay off is so worth it! Plus, it only requires 9 ingredients – many of which you likely already have on hand. Easy Crispy Tofu in a 5-ingredient Peanut Glaze! Vegan, gluten free and SO delicious over cauliflowre rice! You’re going to love this dish! It’s

Savory
Satisfying
Super Peanut-y
Perfectly sweet
Not-too-spicy
Loaded with flavor
Packed with veggies
Entirely vegan + gluten free (with GF soy sauce)
And perfect for a night in

I made this dish and ate half, then reheated the leftovers the next day and I swear it got better! I love it when that happens. Hope you enjoy this dish as much as I did. Cheers!

BAKED NOT FRIED crispy tofu in a 5-ingredient peanut glaze! So friggin' delicious especially over cauliflower fried rice!! #vegan #glutenfree

4.9 from 26 reviews
Crispy Peanut Tofu & Cauliflower Rice Stir Fry
 
Prep time
Cook time
Total time
 
Crispy tofu that's baked not fried and tossed in a 5-ingredient peanut glaze! Serve over cauliflower rice with sautéed veggies for a completely plant-based meal that's entirely vegan + gluten free!
Author:
Recipe type: Entree
Cuisine: Vegan, Asian
Serves: 2
Ingredients
STIRFRY
  • 12 ounces extra firm tofu, organic & non-GMO if possible*
  • 1 Tbsp Toasted sesame oil
  • 1 small head cauliflower
  • 2 cloves garlic, minced

SAUCE
  • 1.5 Tbsp Toasted sesame oil
  • 1/4 cup low sodium soy sauce (gluten free for GF eaters)
  • 3.5 - 4 Tbsp light brown sugar (or honey if not vegan)
  • 1/2 tsp chili garlic sauce
  • 2.5 Tbsp peanut butter or almond butter (natural, salted)

OPTIONAL EXTRAS
  • Veggies (baby bok choy, green onion, red pepper, broccoli)
  • Toppings: Fresh lime juice, cilantro, sriracha
Instructions
  1. Begin by draining tofu 1.5 hours before you want your meal ready. If your block of tofu is larger than 12 ounces, trim it down. You don’t need a full pound for this recipe (see notes).
  2. Roll tofu in an absorbent towel several times and then place something heavy on top to press. I use a pot on top of a cutting board and sometimes add something to the pot to add more weight. Do this for 15 minutes.
  3. Near the end of draining, preheat oven to 400 degrees F and cube tofu. Place on a parchment-lined baking sheet and arrange in a single layer. Bake for 25 minutes to dry/firm the tofu. Once baked, remove from oven and let cool.
  4. Prepare sauce by whisking together ingredients until combined. Taste and adjust flavor as needed. I often add a little more sweetener and peanut butter.
  5. Add cooled tofu to the sauce and stir to coat. Let marinate for at least 15 minutes to saturate the tofu and infuse the flavor.
  6. In the meantime, shred your cauliflower into rice by using a large grater or food processor. You don’t want it too fine, just somewhat close to the texture of rice. Set aside. Mince garlic if you haven’t already done so, and prepare any veggies you want to add to the dish (optional).
  7. Heat a large skillet over medium to medium-high heat (6 out of 10), and if adding any veggies to your dish, cook them now in a bit of sesame oil and a dash of soy sauce. Remove from pan and set aside and cover to keep warm.
  8. Use a slotted spoon to spoon tofu into the preheated pan. Add a few spoonfuls of the sauce to coat. Cook, stirring frequently for a few minutes until browned. It will stick to the pan a bit, so don't worry. Remove from pan and set aside and cover to keep warm.
  9. Rinse your pan under very hot water water and scrape away any residue. Place back on oven.
  10. Add a drizzle of sesame oil to the pan, then add garlic and cauliflower rice and stir. Put cover on to steam the “rice.” Cook for about 5-8 minutes until slightly browned and tender, stirring occasionally. Then add a few spoonfuls of sauce to season and stir.
  11. Place cauliflower rice and top with veggies and tofu. Serve with any leftover sauce. Leftovers reheat well and will keep covered in the fridge for up to a couple days.
Notes
*My block of tofu was 16 ounces, so I removed a small amount because 1 pound is too much for this recipe. Adjust the amount of tofu and sauce for the amount of people you’re serving.
*Tofu method adapted from my Tofu That Tastes Good Stir Fry
Nutrition Information
Serving size: 1/2 of recipe Calories: 524 Fat: 34 g Saturated fat: 5 g Carbohydrates: 38.5 g Sugar: 24.7 g Sodium: 1400 mg Fiber: 7 g Protein: 24.5 g

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Comments

  1. says

    I love the idea of serving this over cauliflower rice, I bet the texture is perfect. That tofu is killing me right now, I’ve never tried a peanut-y style tofu before – definitely trying this one out asap! Thanks for the beautiful recipe!

    • Dana Shultz says

      Peanut + tofu = magic. They’re just meant to be together. Hope you give this a try, Brittany!

  2. says

    I’ve been kind of anti cauliflower rice because, well… come one! It’s just rice! But I’ve been on a bit of a cauliflower kick lately (so weird for me), so maybe I’ll give this a go. AND your tofu cooking method, because crispy tofu is just so elusive, but it looks like yours works!

    • Dana Shultz says

      Agreed! Let me know if you give it a try! This was my first time using cauliflower as rice and I’m hooked.

  3. says

    I’ve always been weary of the “cauliflower is a substitute for carbs” thing, but my CSA is starting up again and I know I’m going to get more of it than I know what to do with, so I’m embracing. The tofu looks awesome too – I can’t wait to try the crispy cooking method, because I can’t seem to figure it out on my own.

    • Dana Shultz says

      Right? I’m not trying to avoid carbs by any means, but I do like to get in as much veg as possible. This “rice” does the trick! Let me know if you give it a try, Elizabeth :D

  4. says

    Oh my word this looks SO delicious. It’s been a long time since I’ve made cauliflower rice, but I’ve never tried combining it with a stir-fry. Those photos are making me hungry just looking at them… An absolute must-make if I ever saw one:D

    • Dana Shultz says

      Yes! You should definitely try the tofu with the cauliflower rice, Erin. The two go hand-in-hand!

  5. says

    These photos are awesome and I bet this just tastes delicious. I’ve started doing my tofu this way after you posted it and I absolutely love it. You get that deep fried taste without all the fat!

  6. says

    I’ve been cooking tofu for years and I have never been able to get it crispy enough. Thank you so much for sharing this technique! I don’t think I’ll ever cook tofu the same way again. That sauce looks so flavorful and awesome! You know a meal is good when the leftovers taste even better :)

    • Dana Shultz says

      Thanks Isadora! It’s a technique I was thrilled to learn about and have employed almost weekly since then. Hope you enjoy this recipe!!

  7. says

    What a great idea! I never thought to bake the tofu before adding it to the sauce. I bet it yields the perfect texture. This dish sounds wonderful. Such simple, yet flavourful ingredients. I cannot wait to try the cauliflower rice :)

    • taylor says

      Reporting back. OMG. This dish is amazing. The tofu is so cripsy and chewy, the peanut sauce is to die for, and the cauliflower rice is so tasty! You would never know! I can eat a bowl of rice! :D

  8. says

    I swear you have a portal into my brain, and my fridge. I just fell hard for cauliflower rice a couple of weeks ago (shredder attachment on the food processor!). Plus I have all of the ingredients on hand to make this right now. So I’m gonna.

  9. says

    I’m loving the sauce for this stir-fry :) I’ve paired peanut sauce with tofu before but never in a stir-fry. I don’t mind fried though so I would coat the tofu in cornstarch to crispy-fy them and douse it in that sauce!

  10. says

    I have been looking so, so long for an awesome baked tofu recipe–peanut is one of my very favorite flavors, so this will be a match made in heaven for our dinner get-together tomorrow night. Thanks so much, Dana!

  11. says

    I have to tell you that I am in love with this blog. I’ve always been a terrible chef and as a newlywed, I’m always desperate to find healthy and fast recipes for dinner. I’ve made two of your recipes this week! I just wanted to say thank you so very much for your blog, I can’t wait to try more of your recipes.

  12. frances says

    This was yummy! Thanks, next time I think I’ll cut down on the sugar (since its super low-carb otherwise) and I bet it will be just as relish. Great photos!

  13. says

    Oh my, WOW! This looks so flippin’ amazing! I’ve been wanting to try cauliflower rice and I think this recipe is the one for me. I love how you made the tofu crispy and well coated in sauce. I don’t like limp tofu and I’m always loving it packed with flavor!

    You rock, sista! Thank you for sharing.
    xox,
    K

  14. says

    Tofu is my new favorite and this looks delicious!!!!!!!!! I loveeeeeee the color on that tofu, makes me salivate just looking at it!!!!! I soooo want to try the cauliflower rice!!!! I had a veggie pizza the other day with tikka style grated cauliflower and really loved it so I’m pretty sure I’m going to fall head over heels in love with this cauliflower rice too!

  15. Hannah says

    I over-processed the cauliflower, so it wasn’t as nice looking, but it was so. good! I’ll be making this one again and again for sure!

  16. Amanda says

    I made this recipe tonight… it was amazing!!! I was skeptical of the cauliflower rice, but it turned out great. My husband loved it too. I only wish I would have made more. Thank you for sharing. I can’t wait to try some of your other recipes! Thanks also for the tip on baking the tofu. It’s the best tofu I’ve ever made!

  17. Linda says

    I made this recipe last night and all but cartwheeled around the room on tasting it. Seriously good. The cauliflower rice was delicious and now I’ve learned a great way to cook tofu. Thanks!

  18. Becky says

    AMAZING. We made this for dinner on Saturday night. And for a first-time tofu preparer, I was very pleased!

  19. Jackie says

    I made this for dinner tonight and it tasted delicious but my tofu turned out a little too chewy for my liking and not sure how or why that happened. I also found it to be so time consuming that I wasn’t hungry for it when I finished making it and all I wanted was some fatty comfort food lol!
    Will probably make again but maybe I will bake the tofu the night before and marinate it in the fridge overnight to try to reduce the prep time before dinner.
    Overall, it’s a great recipe and I love the cauliflower rice!

  20. Katie says

    This is one of our new favorites! I made it with hemp tofu, and it was incredible! I plan on trying it with the chili & lime hemp tofu next time for some extra flavor!

  21. says

    Made this tonight with almond not peanut butter. It was a WINNER. Thanks so muck for such a simple and delicious recipe. Yum. Really enjoyed the cauliflower rice too.

    And put my first ever phot up on Instagram. That’s why we need our iPhones at the dinner table! Love your recipes. I’ve got your book so will be making more.

    I especially love your photos Dana!

    • Dana Shultz says

      Oh, thanks Vicky! So glad you enjoyed the recipe AND that you’ve joined Instagram! Welcome to the party! :D Thanks for following! So nice hearing from readers :D xo

  22. says

    just about to make this & the smells alone in the kitchen lets me know that this is going to be GOOD. – Jackpot on this one. I am so grateful to all your posts for expanding my skills in my kitchen. @57 yrs, it is like just the excitement of learning to cook for the first time again.

  23. MPP says

    Thanks so much for the recipe! I can’t wait to try it. The only question I have is, what brand of chili garlic sauce did you use? Would I be able to purchase it at my local grocery store? Thanks!!

  24. abby says

    i’ve made this once already and it was awesome. i am in the midst of making it again as i type…. :D
    YUM x ∞

  25. Beca says

    YUM! I made this sauce twice in one week-it is so tasty! I added a bit if sirracha the second time around for more of a kick. ;) thanks so much for sharing this!

  26. Angie Dahlstrom says

    I made this dish last night for my family and it was a big hit. Thank you for the delicious recipe! I love the new spin on cauliflower. The “rice” is a brilliant way to serve up this versatile vegetable.

  27. Max says

    This dish is terrifyingly good. Lime and cilantro are fantastic additions and shouldn’t be skipped. This will become a regular staple!

    Thank you for all the inspiration

  28. Veronica says

    Hi. Sorry for the silly question but do you cut up the tofu before you bake it or bake first and then cut it up? I haven’t been succesful with tofu in the past so I want to double check. Looks delish!

  29. Windsong says

    Thank you for this one, it will be a new staple at home. We finally got everything together and made this last night, with a ton of cabbage, broccoli, and mushrooms. Every part of this was amazing – I already love cauliflower mashed potatoes, but oh, the possibilities with this rice! That tofu method blew my mind, and with about half an extra cup of sriracha in the peanut sauce (we like spice) it was the perfect balance of salty-sweet-spicy. One change – instead of washing out the pan after use, we used some broth to deglaze the pan, then poured that over the veggies. There wasn’t so much as a single tender grain of the “rice” left. Thank you so much for sharing all of this wonderfulness! Today’s mission? 5-minute microwave hummus…

  30. Anna M says

    OMG! Just got done making this recipe, by far the best tofu dish I’ve ever had! So flavorful and so easy to make. Thanks for another great recipe!

  31. Jason Estes says

    We have made this recipe for every one of our friends and have even convinced my meat eating parents to go vegan (at least some) because of this recipe. This is absolutely the best meal I’ve eaten, we have it at least once a week. So easy and so good.

  32. Laura says

    Visited that restaurant several times during spring break. Wish I had their recipe for kale salad too, cuz I would eat it every day!! Thanks for the recipe…dinner tonight!!

  33. says

    WoAh! Nellie! I made your tofu + sauce tonight less the PB, plus a few more glugs of sriracha sauce, put it in a fried rice dish with a TON of veggies and OMG!! It’s that dang brown sugar… once it caramelizes, that’s all she wrote! I am telling you, your recipe will make ANYONE a tofu convert It is at the tippy top of best tofu I’ve ever had. Thank you for this, Dana (you too, John!) ; ) . Now I gotta go make more because I just can’t stand it!!!

  34. Tanya Williams says

    I have made this 5 times in the last 3 weeks and I just can’t get enough! Today I made it for my mom and she loved it. I keep adding more veggies (today was carrots, Swiss chard dinosaur kale, green pepper, green onion, Chinese greens, zucchini, yellow squash and ginger) and the sauce keeps being a winner!! Love it!

    • Dana Shultz says

      ah, yay! Great additions with the veggies, Tanya. I LOVE that this meal is entirely plant based and is SO ridiculously filling and satisfying. Glad you and your mom enjoyed it!! xo

  35. Celine says

    I made this tonight and it was AMAZING. The only change I made was cook the cauliflower rice right after the veg. I kept those warm while I fried the tofu – there was less washing up that way, and that meant I wasn’t sitting around waiting for the tofu to marinade. Oh, I also replaced the chilli garlic sauce with extra garlic and chilli powder as I had none.

    The only bad thing is I have no leftovers – I couldn’t stop eating it!

  36. Ellie says

    I made this for my Mum and whilst at first saying she was going to ‘try’ it she then sat down and ate the entire bowl, commenting that she’d be happy to be served this dish in a restaurant. Absolutely LOVE this, the sauce is perfect – the cripsy tofu tastes so naughty and amazingly is not! I’ve never used tofu before but definitely will again due to this recipe! Thanks!

  37. says

    I made this last night (doubled everything but tofu and cauliflower + added in extra veggies) and seriously all I have been thinking about all day is eating dinner tonight, so yummy! Thank you!

    • Dana Shultz says

      Ha, yes! The sure sign of a meal success – leftovers are a treat to look forward to. Glad you enjoyed this dish, Chelsea!

  38. says

    No leftovers = sad belly. Dana, this was so good! It’s funny, because I cooked up a huge mess of veggies to go with it, but in the end what I wanted most was the tofu! My husband said it was his favorite part. Guess I’ll just have to make it again! ;)

  39. Annalise says

    Just made this tonight and it turned out so good! One of the best vegetarian meals I have had in awhile, definitely going to make it again. Thanks so much for the recipe (:

  40. Maria says

    I have a question – I want to prep as much as possible the day before making this. If I bake the tofu, should I marinate it overnight or leave it plain in the fridge and just marinate it a bit before cooking? Will the tofu still be crispy if I do this? It sounds so good, but with two little ones, dinner has to get on the table ASAP after work. ;)

    • Dana Shultz says

      I’d say marinate it overnight! It should still crisp up, maybe not quite as much, but still good!

  41. Sunayana says

    I just made this for lunch today, and it is one of the best tofu dishes I have ever made (and I make tofu at least once a week). Thank you for the recipe!

  42. says

    Ok I’m vegan gluten free and it is so hard to make something that my husband REALLY loves and I can eat too!!! And ta-da!!! He absolutely LOVED this and I did too!!! My first MB recipe attempt and it was a success! I can’t wait to make many more of these recipes! From the bottom of my heart: Thank you so much for what you guys do!!! ❤️

  43. Laura says

    I am currently making this dish for the third time in one week. And I’m making a double batch today since my husband and I apparently can’t get enough of it. I figured I should let you know how much we love it! :)

  44. Monica says

    Umm, the cauliflower DOES pass as rice! My husband had to be told at least 4 times that it wasn’t rice! I could just eat a bowl of the tofu it was amazing!

    • elizabeth says

      have you tried hoisin sauce? but the spicy garlic sauce i found in the asian aisle at the store really wasn’t hot at all.

      • Bonnie says

        Can you give me the name brand of the chili garlic sauce you used in this recipe? Yes, I have tried hoisin sauce it’s good too. Thank you

        • elizabeth says

          oh shoot… maybe it wasn’t in the asian aisle, ha! it says ‘cajun power’ all-purose spicy garlic sauce. hope you find it! it sounds great for a marinade.

  45. elizabeth says

    i made this for dinner last night and it was so good! my husband and i like a cooking light dish (sweet hot tofu) similar to your recipe but we’ve gotten tired of the flavor. i love baking the tofu instead of pan frying it and the sauce is to die for! i did end up using the entire 16 ounces of tofu because we were both hungry and i couldn’t think of anything to do with the 4 ounces left. i also added broccoli and bok choy. for a little kick, we poured asian hot sauce over the top. i’m excited for lunch leftovers today! thanks for sharing.

      • Elizabeth says

        Hi Dana!

        Well, I wanted to say my husband and I are STILL in love with this dish! I might make it about once a week… and the extra sauce is amazing! I have a question, though… I love, love, love your website so much! I was wondering where you get your recipe inspiration from or what other bloggers you like to visit/try recipes from. Basically, what other websites should I be scouring for absolutely delicious meals? I would prefer something similar to yours… that lists nutrition information and has mostly (or all) vegetarian recipes. Thanks! :)

  46. amanda says

    Made this for lunch today! First time making cauliflower “rice” and husband and I both loved it. We used the frozen veggies we had on hand, broccoli and corn and it turned out great. We were both amazed at how well the cauliflower absorbed the taste of the sauce. Husband doesn’t like cauliflower at all and he gobbled up an entire plate full! Thank you :)

  47. Emily says

    I made this!! I have made more peanut-sauces than I care to count and this one is the VERY best!!! Thank you so much for your recipe.

    My raw-cauliflower rice recipe has macadamia nuts, dehydrated onion flakes, salt & garlic powder (from 30-minute vegan).

  48. says

    This tofu preparation is to die for! I’ve got this wonderful obsession with peanut sauce and broccoli, and now I can add this tofu to the mix! I went with real rice and ate the whole bowl in one sitting! Thank you so much for the continued easy awesomeness that you produce! I’ve loved everything I’ve ever cooked on here, and I recommend your site all the time.

  49. Syd says

    This recipe would not print. Got the picture; prep and cook times; headings for ingredients and instructions, but no instructions and no ingredients. Glitch?

    • Dana Shultz says

      Syd, thanks for the note. We’re having some issues with the print function on a handful of our recipes and we’re in the process of fixing that. Sorry for the inconvenience!

  50. Alissa Odedra says

    Been looking for a crispy tofu recipe… and this is Thai inspired so already scoring points in my book. Cruciferous vegetables are insanely great for your liver and this recipe has check marks all over it!

    Thank you for hounding the waitress on the tofu method -I think it’s the key element to making this a successful dish! Very excited to try it!

  51. Tim says

    I cooked this last night, the tofu was tasty but incredibly chewy – like eating a kitchen sponge. I cooked it for 30 minutes at 200C, when it came out of the oven it was browned and very dry other than a tiny bit of moisture in the centre – it was crunchy. I marinaded it for 30 minutes, but the marinade wasn’t very moist they way I did it – not as thick as peanut butter, but thicker than soy sauce. Eating it took quite a while and gave my jaws a real workout. Did I just overcook it?

  52. Chess says

    Hi!

    I’d really like to make a teriyaki version of this… any ideas?
    How long do you marinate for?

    Thank you, I’m new to tofu and this has been really useful!

  53. elizabeth says

    This was amazing. I made a couple of mistakes though. My tofu was chewy. Could I have not dried it enough? I used gf tamari. Always leaves an after taste. Any suggestions for a gf replacement?. Still it was so good. The cauliflower was a genius addition. It absorbed better then rice. Can’t wait for tomorrows leftovers.

  54. Natalie says

    Just made it tonight with baby bokchoy and green onion for a boyfriend who doesn’t “like” tofu… He ate the whole plate! Awesome recipe ☺️

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