Almond Butter Tofu Stir-Fry

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Two bowls of Almond Butter Tofu Stir-Fry with rice for a gluten-free vegan meal

If you’ve ever tried my recipe for How to Make Tofu Taste Good (or the new quicker method), you’ve likely fallen in love with tofu.

Prior to discovering this method – which crisps the tofu up in the oven without any oil or cornstarch – I wasn’t a big fan of tofu. But it’s since become my tried-and-true method for pretty much all things tofu!

The baking method works beautifully in this simple, 9-ingredient vegetable stir-fry infused with almond butter for added protein and nuttiness. Shall we?

Parchment-lined baking sheet with cubed tofu for making gluten-free vegan Almond Butter Tofu Stir Fry

This is my new favorite stir-fry recipe* because it is so easy to make, is ready in less than 1 hour, and packs plenty of plant-based protein and fiber.

Baked tofu is marinated in sesame oil, tamari, lime juice, chili garlic sauce, maple syrup, and almond butter, which acts as an extremely flavorful sauce for the rest of the stir-fry.

*Note: You can learn more about stir frying and its origin here.

Marinating cubes of tofu for Almond Butter Tofu Stir-Fry

Once the tofu is marinated, all that’s left to do is stir-fry the tofu and veggies!

I went with green beans and cherry bomb peppers, but you could use whatever vegetables you have on hand. I think zucchini, asparagus, or even sweet potato would be delicious!

Cast iron skillet filled with green beans, tofu, and sauce for Almond Butter Tofu Stir-Fry

I’m in love with this recipe! It’s:

Simple
Flavorful
Easy to make
Protein-rich (22 g protein / serving!)
Salty-sweet
Perfectly spiced
& SO delicious

This would make the perfect weeknight meal when you’re craving something hearty yet healthy. It’s extremely customizable: Sub peanut butter for almond butter, cauliflower rice for brown rice, or whatever seasonal vegetables you have on hand. And it stores well, making it perfect for leftovers the next day!

For more stir-fries, check out our General Tso’s Tofu Stir-Fry, Vegan Singapore Noodles, Crispy Peanut Tofu + Cauliflower Rice Stir-Fry, How to Make Tofu Taste Good: Stir-Fry, 30-Minute Portobello Stir-Fry, and Thai Noodle Bowls with Almond Butter Tofu.

If you try this recipe let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you came up with. Cheers, friends!

Using chopsticks to grab a bite of delicious and healthy Almond Butter Tofu Stir-Fry

Almond Butter Tofu Stir-Fry

Easy, 9-ingredient tofu stir-fry with baked tofu marinated in an almond-tamari sauce. Serve with veggies and rice for a flavorful, plant-based meal!
Author Minimalist Baker
Print
Two plates of our Almond Butter Tofu Stir Fry made with brown rice and green beans
4.90 from 132 votes
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 2
Course Entree
Cuisine Chinese-Inspired, Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3 Days

Ingredients

TOFU

  • 1 12-ounce package extra firm tofu

MARINADE

  • 2 Tbsp sesame oil (divided)
  • 4 Tbsp reduced-sodium tamari (or soy sauce if not GF)
  • 3 Tbsp maple syrup
  • 2 Tbsp almond butter (or sub peanut butter)
  • 2 Tbsp lime juice
  • 1-2 tsp chili garlic sauce (or 1/2 tsp red pepper flake // or 1-2 Thai chilies, minced // amounts as original recipe is written)

VEGGIES

  • 1 pound green beans (trimmed)
  • 2-3 small spicy peppers (I used cherry bomb – use bell peppers for less heat)

FOR SERVING optional

Instructions

  • Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper. Also wrap tofu in a clean, absorbent towel and set something heavy on top – like a cast-iron skillet – to press out excess moisture.
  • Once oven is preheated, unwrap tofu and cut into small cubes. Arrange on the lined baking sheet in an even layer and bake for 25-30 minutes or until puffy, dried out, and slightly crispy on the edges (see photo). This step helps crisp up the tofu. The longer you bake it, the firmer and crispier it will get, so adjust cooking time accordingly.
  • In the meantime, to a small mixing bowl, add half of the sesame oil (1 Tbsp as original recipe is written // adjust if altering batch size), tamari, maple syrup, almond butter, lime juice, and chili garlic sauce/red pepper flake/Thai chilies. Whisk to combine. Then taste and adjust flavor as needed, adding more almond butter for creaminess / nuttiness, tamari for saltiness, lime juice for acidity, or chili garlic sauce for heat. Set aside.
  • If serving with rice, prepare at this time (see notes).
  • Add baked tofu to the almond butter-tamari sauce and let marinate for 5 minutes, stirring occasionally. The longer it marinates, the more intense the flavor, but I find 5-10 minutes to be sufficient.
  • Heat a large skillet over medium heat. Once hot, add the tofu, leaving most of the marinade behind (this will be added to the vegetables for flavor).
  • Cook for about 5 minutes, stirring occasionally, until browned on all sides and slightly caramelized. Remove from pan and set aside.
  • To the skillet, add remaining sesame oil (1 Tbsp as original recipe is written // adjust if altering batch size), green beans and peppers and 2-3 Tbsp (30-45 ml // amount as original recipe is written // adjust if altering batch size) of the marinade. Cover to steam for about 4-5 minutes or until green beans are slightly tender. Then remove lid, increase heat to medium high, and add remaining marinade and the tofu. Cook for an additional 1-2 minutes, stirring frequently. Then remove from heat.
  • Serve as is or over cooked rice or cauliflower rice. For more heat, serve with chili garlic sauce or Sriracha.
  • Best when fresh. Store leftovers in the refrigerator up to 3 days. Reheat on the stovetop or in the microwave until hot.

Notes

*To cook brown rice, I use the Saveur perfect brown rice method. To cook white rice, add 1 cup white rice and 1 3/4 cups water to a small saucepan and bring to a boil. Then reduce heat to a simmer, cover, and cook until tender – about 20 minutes.
*Tofu method adapted from How to Make Tofu Taste Good.
*Nutrition information is a rough estimate calculated without rice.

Nutrition (1 of 2 servings)

Serving: 1 serving Calories: 436 Carbohydrates: 40.2 g Protein: 22.8 g Fat: 22.7 g Saturated Fat: 3.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1437 mg Fiber: 10.4 g Sugar: 20.3 g

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  1. Mia says

    Absolutely love this recipe. I’ve been making it for what feels like forever and I haven’t gotten bored of it yet! I love green beans so I’ve always used them but tonight I am going to try some other veg to mix things up :) Maybe even just make a small side salad with some fried courgette for a new texture.
    Also, I always make this with vermicelli rice noodles as they are quick to cook and it really elevates this dish.
    Thank you for this recipe!

  2. Lydia says

    Seriously good! I added an extra tbsp of almond butter for extra nuttiness which I think was a good move. Thanks for another fantastic recipe!

  3. Christine says

    Very tasty! Thanks for showing me how to crisp up tofu. I made as written except adding an extra teaspoon of garlic chili sauce for more heat and sweet red pepper instead of the spicy peppers because that is what I had. I will make this again

  4. Christine says

    This was deeeeelicious! I saw the post on Instagram in the morning and made the recipe for dinner that night. I used broccoli and a partial red bell pepper because that’s what I had in the refrigerator. I also added extra chili garlic sauce. Will definitely be making this again.

  5. Claire says

    To echo everyone’s comments, this is fantastic! I made it even easier by using an air fryer for the tofu—only took 15-20 minutes at 400 F. In the sauce, I substituted lemon for lime and sriracha + garlic powder for chili garlic sauce. I made the veggies even easier by using a microwave steam bag of fresh green beans, so I just added them to the pan and thickened up the sauce at the end.

    Next time I think I’d use slightly less soy to balance the flavors, but my husband and I are adding this to our dinner menu rotation! Looking forward to trying different nut butters and veggies to keep it fresh.

  6. Hillary says

    I absolutely loved this recipe!! The marinade is so flavorful and delicious [and works on tempeh too if you don’t have tofu-I just lightly cooked the tempeh before tossing it in the marinade]. I used asparagus since I didn’t have green beans, and chili sesame oil from Trader Joe’s since I didn’t have chili garlic sauce. This is one of my new favorite recipes & I cannot wait to make this again :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, yay! We’re so glad you enjoyed it, Hillary. Thank you for the lovely review and for sharing your modifications! xo

  7. Dennis says

    This was awesome! I ended up leaving tofu for close to an hour, and skipped the towel drying step (I know, I shouldn’t have). The sauce is also remarkably rich and fits the combination of veggies quite nicely. I went with broccoli, farro, bell peppers, spinach on white rice. Will be making tofu only using this method from now on. Many thanks.

  8. Dasha says

    Made it the second time. But I decided only to bake the tofu marinated in soya sauce with pepper flakes in the oven. I mixed the almond sauce in the green beans. Served it with the whole basmati rice:)

  9. Stephanie says

    I’ve been making this recipe for years and it’s amazing every time. I usually sub peanut butter and add bell pepper. Thank you so much for this recipe!

  10. Madison says

    This is one of my favorite dinner recipes ever! I make it almost once a week and it’s so simple. I always use green beans and a red bell pepper for the veggies and it’s so good! I made this for Mu mom (who eats meat) once and now she is constantly asking me to make this for her again lol! Thanks for the delicious recipe!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We’re so glad you both enjoy it, Madison. Thank you so much for sharing! xo

  11. EP says

    This had so much flavor and my kids (8;10) loved it. They haven’t had tofu much so I was pleasantly surprised. The marinade makes it!

  12. Sara says

    So good! Have made this many times with all different nut butters. SO good with sweet potato noodles. Love it.

  13. becca says

    We make this like every other week! It’s delicious. Once you get the hang of it, it’s so easy to make. Usually sub peanut butter. Also, it works with like any veggies you want – we’ve done eggplant, bell pepper, mushrooms, broccolini, bok choy… whatever we have on hand. Thank you for all your recipes!

  14. Elizabeth V Forrester says

    My son in law has made this for us several times without altering anything, except he leaves out most of the heat because my husband and I don’t like it. It is delicious. I am going to make it this week for my son’s family but will sub broccoli for the green beans since the grandkids don’t like green beans. I’ll steam it for only a minute or two to keep it bright green and sturdy. I’ll try to let you know how it goes.

  15. Joyce says

    I made this for dinner last night; one reason was it did not require a lot of ingredients, and it offered directions to prepare tofu by baking it first. I have been aware of a trend in this direction and wanted to try it. I think it gave the tofu more presence in the final dish, which is a good thing in my opinion. I added green beans as indicated, using a package of frozen thin green beans, but instead of small hot peppers, I thinly sliced half an orange pepper and added that. Based on other comments, it appears most vegetables probably work well, another plus. Bottom line, it was easy to prepare, was flexible to substitutions, and very tasty. Thank you!

  16. Stephanie says

    I have a giant bottle of toasted sesame oil (but no regular sesame oil). Would that work? Also, do you have other recipes that work with toasted sesame oil?

  17. Hailey says

    I loved learning this tofu method. I always avoid making tofu because it never turns out right, but this was awesome. I really like the sauce too! For veggies, we used red bell pepper, green beans, and broccoli. I accidentally overcooked my veggies a bit, which is never fun. :( Not sure I will make this exact recipe again, because no one ooh-ed/ahh-ed, but if I do, I will use brown or white rice as a base instead of the cauliflower rice I used. The cauliflower did not provide enough variance in texture for us.

  18. Sarah says

    2 out of 3 of my tofu recipes are from this website, you really know how to make it taste good! My partner and I loved this so much. We don’t have chilli garlic sauce and my partner doesn’t like spice so I just used some fresh garlic in it. I only used 2 tbsp of honey and it was still delicious.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for the lovely review, Sarah! We’re so glad you both enjoyed it! xo

  19. Shane Brannigan says

    This recipe is one of the tastiest dinners I’ve ever made, hands down. It’s relatively easy and SO good. Being new to a plant-based diet, these types of recipes are incredibly helpful and easy to learn – thanks for this one! :)

  20. Katrina says

    Today I will be making a version of this recipe – BUT what I really want to comment on is the instruction to pre-bake the cubed tofu and then marinade it. I had stumbled across this recipe months ago and saw that ‘hint’ and have been using that technique almost every time I have cooked tofu since! It is a home-run, a slam dunk, sure thing, etc.

    Give it a try, bet you will love it and share with others like I have been doing!

  21. Christine Graham says

    This recipe was wonderful. I have been struggling to find an enjoyable way to prepare tofu, and this is it. The stir fry sauce is simple (I subbed sun butter due to a nut allergy and that worked fine). I added some sliced mushrooms to the veg mix – I honestly think you could use whatever veg you have on hand without issue. I will definitely make this again and again.

  22. Laneya Wiles says

    Just made this. I recommend boiling the green beans separately before adding them to the dish, I clearly needed mine to steam for longer, but my family and I DEFINITELY felt this was tasty.

    My family trusts eating tofu that I cook because of you! I’ve also made your General Tso’s and that was the 1st hit.
    Thank you! I feel like making more of this tomorrow.

  23. Ashley says

    We make this dish once a week! It is an easy weeknight dinner and we keep it exciting by switching up the veggies. I have shared this recipe with multiple friends who have never had tofu before, and they have all been pleasantly surprised at how tasty and easy to make.

  24. Karin P. says

    This is the first time I cooked with tofu, as I’ve only started a plantbased diet a few months ago. Absolutely delicious! I used soy sauce as I had no tamari and asparagus instead of beans. Will definitely make this a regular! Thank you ?

  25. Maggie Johnson says

    While being home during this quarantine, I am on a Minimalist Baker cooking-spree! This was a hit in my house. I am always looking for ways to switch things up with tofo (especially being vegetarian) and this “home-made” sauce was incredible! I added mushrooms for more veggies to the dish which were great. Next time I would even add more vegetables since the sauce is delish!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ha- we love it, Maggie! Thanks so much for sharing! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  26. Hanna says

    One of my go-to recipes! I make this nearly every week. I find that it makes exactly 3 servings. I’ve made it with the green beans and broccoli, and both turned out incredible. Cannot recommend this enough!!!

  27. Lynne S says

    This was delicious!!! I didn’t have green beans, so I used red peppers, carrots and broccoli instead, and I made it with the brown rice per the instructions. This was really an excellent dish and I will definitely be making it again! Thanks for the recipe, and also for showing me how to make tofu without using a lot of oil.

      • Lynne says

        Oh, one thing I forgot to say also, is that I didn’t have any lime juice so I used one part lemon juice and one part rice wine vinegar. Yum!

  28. Amanda says

    I always make this recipe for non-vegan dinner guests, and I have always gotten rave reviews! Normally I load it up with bell peppers and extra green beans (foregoing the rice option). It always impresses and is very forgiving in terms of ratios/ having exactly the right ingredients on hand.

  29. Cat says

    This was really super!! I tried the tofu at all stages of the process and it was awful until the end – then it was incredible!

    Really delicious, I’m glad I made double – it’ll be great for tomorrow too! ?

    Thanks for the lovely recipe.

  30. Alexi says

    This is really good! I added chopped green onions and minced garlic, but otherwise followed the recipe. Served it over cauliflower rice. Next time I think I’ll add the sauce just at the end, because it left quite a sticky mess on my pan.

  31. Shelley Cockrell says

    This. Was. Amazing. I am new to tofu and am not a big fan of the texture so when I followed the instructions in this recipe, it was perfect! I swapped out the almond butter for peanut butter (I can never get enough peanut butter.) I also used bell peppers instead of greens beans and put it all on brown rice. I could not stop eating it. And I didn’t want to share. I HIGHLY recommend this recipe and will definitely be making it again within a few days.

  32. Casper Amos says

    Just made this for dinner! It came out so good, but next time I think I’d do less maple syrup or more salt. My 4 year old nephew was over for dinner and he even wanted to try some! Delicious, definitely will be making again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Casper. We are so glad you enjoyed it and your nephew was interested too! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  33. Sophie says

    This was fantastic – baking the tofu gave it a more interesting texture and made it hold together in the pan really well. Will definitely be making this recipe again!

  34. Maria says

    I have made this several times. I adjusted it recently to accommodate “The Daniel Fast” in which my family participates yearly. It is challenging to convert even healthy recipes because of the restrictions of the fast. but this came out so good I had to share.

    I left the tofu drained and raw- my preference
    2 blocks tofu
    2 tbsp of canola oil
    2 tbsp reduced sodium tamari
    4 tbsp of almond butter. (I like TJ raw)
    6 medjool dates + 6 to 8 tbsp of water to replace the liquid
    Chili flakes

    Marinate tofu in sauce and mix in
    Steamed green beans well done

    This could look like a different recipe on paper, but mimics the original SO much that MB has to get the credit. I love this blog for inspiration and well rounded flavors. Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for your kind words and lovely review, Maria! We’re so glad you enjoy our recipes! xo

  35. Amanda V says

    I make this all the time! We sometimes swap the green beans for broccoli and sometimes add carrots, but rely on this heavily in our rotation. I never buy reduced-sodium tamari, so we usually half it for this recipe, and we like it a touch hotter, so we add a little more sriracha.

  36. nicholas genier says

    Tasted great!
    Used with olive oil instead of sesame and peanut butter instead of almond butter and soy sauce for the tamari.
    I also used 1/2 tsp of chili flakes.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Nicholas. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  37. Allison says

    I have made this twice now as written (and using peanut butter because our almond butter just does not last long around me) and my fiancé and I both really, really love it… Will definitely be making regularly. You are awesome.

  38. Alex says

    i have a confession!
    My partner loved this recipe and I took all the credit :[]
    He was all like: ooooh the almond butter is so creative, you’re so creative!
    LOL
    And I couldn’t resist!
    But usually I say oh this is someone else’s recipe, or my spin on it, but I followed this recipe pretty closely with very little variations. I prepared it with broccoli and asparagus instead of the green beans (just didn’t have any), added minced garlic to the sauce, and did the proportions to my liking. It was awesome! So will be on repeat.
    We both felt ‘clean’ after eating :) so that’s cool
    For a month now I’ve been cutting back on meat consumption to about 50% of what it was, so I’m always looking for vegetarian recipes that look like they’ll be satisfying. This one is a winner, and I’ll be all over your blog onward.
    Thank you for sharing with us! :),
    Alex

  39. Heather says

    I love this recipe. It has even converted my husband to eating tofu. It’s easy, quick, makes delicous leftovers, and has accessible, year-round ingredients. I

  40. Tanya says

    This recipe is simple and delicious and has been in constant rotation ever since I discovered it. I use chicken instead of tofu and I make an extra side of the sauce because my husband likes to drown his food in it :)! Oh, I also serve it with Atjar ketimoen. Yum!

  41. Katie says

    This was sooooo good, the marinade was incredible! I’m definitely going to make this again. I switched out the green beans for broccoli and it worked seamlessly.

  42. Steph says

    This recipe is simple, wholesome, and so, so delicious every time. I’ve followed the recipe exactly and been very happy, but I’ve also made tweaks in a pinch and been equally pleased. It was still delicious when I swapped in lemon juice for lime, carrots for spicy peppers, and firm tofu instead of extra firm. And it’s even more delicious the next day. If you’re looking for a tasty way to eat tofu, this is it!

  43. Capri says

    I made this last night and it was seriously so good. Normally I’m overly critical of my cooking (even when I follow a yummy recipe) or I no longer have an appetite for the thing I’ve been sampling throughout the cooking process (is this just me ??‍♀️) But gobbled this up, it was so delicious! I made double the portion so I could have plenty through the week (less cooking for the win!) And it was also very good cold straight from the fridge the next night.
    I couple adjustments I made:
    I split the almond butter and with half regular peanut butter just because I’m not a huge fan of almond butter. I added some prepackaged carrot chips which ended up being the family’s favorite veggie in the dish. But I just love carrots in most Asian inspired dishes.
    Then I did half cauliflower rice and half white rice (cooked separately) and then mix the two together and added some of the sauce so that it wouldn’t dry out in the fridge. I really liked the texture of the combined rices. I may be doing this from now on.
    Only suggestion I would make is to make extra sauce if you have a husband like mine who likes lots of sauce on his food haha. We made ours a little more spicy with extra chili sauce. Thank you for this recipe and for making tofu yummy ?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So glad you enjoyed this, Capri! Thanks so much for the lovely review and for sharing your modifications!

  44. Robin says

    Absolutely delicious! Made it for dinner last night and it tasted just as great for dinner tonight. This will definitely be my new go to stir fry recipe.

  45. Marc Sager says

    This recipe went together really well. I don’t have an oven, so I prepared the tofu as Iusually do, in the pan. I only used 3/4 of a pound of green beans, because that’s what I had left from another meal. It seemed about right to me. The thing that’s really made the meal was the marinade. I had stopped using almond butter because the price has gone way up, but splurged. Well worth it.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing, Marc! We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  46. Suzanne says

    This is one of our favorite recipes. We try to eat meatless 4-5 times per week. I always add extra hot! Great with broccoli too. Thanks for your excellent recipe ideas. As retirees, we try and eat as healthy as possible so we can be here for our grands for many years to come.

  47. Natasha says

    I’ve made this recipe more than a dozen times. It’s definitely one of my favorites from your blog! It’s delicious, simple, and yields wonderful leftovers!

  48. Sarah says

    Hi, I haven’t done much cooking with tofu and am wondering if firm tofu would work just as well as extra firm? Just bought a four-pack at Costco… Thanks!

  49. Tawnie says

    Love this recipe! Made it with peanut butter instead of almond butter. Next time I’ll double the recipe and maybe add extra vegetables so we have leftovers.

  50. Stephanie says

    This is absolutely delicious and will become a regular go-to. I am so glad you have shared how to make the tofu good without frying. This sauce is so yummy. I will likely not use the 2nd TB of sesame oil next time – it’s just not my favorite flavor. And I will likely try this with broccoli next time. Thank you!!!

  51. Sarah says

    Thanks for all your great & healthy recipes. I hadn’t been eating much tofu (8 years vegan) because I didn’t know how to prepare it well. I’ve been experimenting lately (Costco sells a case of firm tofu in the refrigerated section! Who knew?) and this recipe was one of the first I tried. I saw online that a Japanese method to make tofu absorb marinade and stir fry better is to freeze and thaw it before using, and it’s definitely something you should try! It adds another step to any recipe, but I throw the baking sheet with the thawed cubes of tofu right into the oven. Super spongy on the inside and crisp on the outside.

  52. Brittany says

    Hi Dana!

    I’ve made this before and it’s easily my go-to when I have guests! Quick q…can the tofu be made a day ahead to speed up cook time?

  53. Cindy says

    Hoping for a reply. :)
    This was great and so easy. I used a serrano chile and red bell peppers but will try the Thai chiles next time as it was not spicy enough for me even after additional garlic chile paste. The tofu was rather tough and was wondering have you tried this without baking the tofu? I used Trader Joe’s Organic extra firm tofu. Served over cauliflower rice. Will make this again. Thank you!

  54. Cindy says

    The was great and so easy. I used a serrano chile and red bell peppers but will try the Thai chiles next time as it was not spicy enough for me even after additional garlic chile paste. The tofu was rather tough and was wondering have you tried this without baking the tofu? I used Trader Joe’s Organic extra firm tofu. Served over cauliflower rice. Will make this again. Thank you!

  55. Jayson Tan says

    I tried it just now and I like it, but a shame is that I can’t taste the crispy texture I desired, anyway good recipe and I would definitely try it again?❤️

  56. Maddy Borowski says

    Sooo goood!! I made mine with Japanese sweet potato, carrots, bell pepper, and broccoli. Thank you for your delicious vegan recipes!!

  57. Jessie Johnston says

    This recipe was delicious! Great for a meat-free super healthy dinner and leftovers for lunch. I sliced my tofu in half to create 2 big thin rectangles before wrapping in towels to get the water out, which seemed to speed the process up and made for perfectly crispy tofu. I tossed it with 1 Tbsp olive oil, 1 Tbsp tamari, and 1 Tbsp cornstarch, then threw it on a well-seasoned cast-iron pizza pan. After stirring occasionally it was perfect in about 30 mins. I didn’t want to take the extra step to marinate the tofu and then re-heat it in a pan, so while the tofu was cooking I sautéed my veggies (asparagus, carrots, shallots, cabbage, yellow pepper, and kale) and just combined everything at the end. I also added grated ginger and garlic to the marinade. I definitely increased this to more than 10 ingredients, but it still turned out fantastic and took minimal effort.

  58. Lillie says

    Great recipe! The tips for making the tofu crispy were spot on. My first try and my family loved it!

  59. Irriella says

    So I just made this as a spur of the moment lunch and it’s soooooo good!!! Someone threw out my almond butter so I had to sub PB and I didn’t have any lime anything so I subbed rice wine vinegar to get that nice acidity and my god after I had finished cooking the tofu I had to stop myself from eating it all wait for the green beans to finish up! I doubled up the tofu so I can have half now and half for dinner later. I also couldn’t find any peppers so I dumbly used chili infused olive oil when cooking the beans and made it stupid hot on accident lmao

    This was so quick and easy tho I’m so happy I made this and I’m gonna make it forever now!!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Thanks so much for sharing your recipe changes, Irriella! We are glad you enjoyed it :D

  60. Nathalie says

    super easy and super yummy to make ! i usually make this when i dont have any ideas on what to cook that night or if i’m low on ingredients but I always have tofu and some veggies stocked so that makes this super convenient.

  61. Christy says

    Just perfect! Easy. Tastes like there’s no way you made this yourself. Perfect balance between salty and sweet. The almond butter gives it a creamy texture and delicious nutty flavor. I didn’t have peppers so just used extra pepper flakes. The 1/2 lime I had was desiccated so I used the zest instead.

  62. Fredda says

    Made an adapted version of this for dinner tonight and it was delicious. The adaptations involved the use of silken tofu as it was all I had. Instead of just baking the tofu cubes, I used the convection mode to make sure the tofu dried well, It was perfect and caramelized very well. Also had no green beans so used green peas instead. The spicy sauce on the sweet peas was amazingly delicious. Otherwise, I followed the recipe exactly and we really loved it. Thanks.

  63. Daniel James Ortiz says

    This has become a staple dinner for my wife and I. Thank you so much! Incredibly delicious and straightforward. Would recommend to anyone!

  64. Jackie Magoon says

    Fabulous. I made it with broccoli and red bell peppers. Next time (and there will definitely be a next time) I’ll be more creative with the veggies. The marinade is fabulous.

  65. Taylor says

    I made this a few times last year and was thinking about the marinade when I saw some nice broccoli in the store so made it again tonight with broccoli instead. I love the flavor of the marinade and the tofu-crisping method but found that unless green beans are in season they are tough and stringy. Tonight I roasted the broccoli with the tofu and finished the dish on the stove after marinating the tofu in the sauce. Now I’m thinking which other veggies could be good here! :) Thanks for another great recipe!

  66. Emma says

    Made this for dinner last night and it was awesome! The marinated tofu was so good I could have probably eaten a whole bowl on its own. I was daydreaming about the leftovers all day today but also a bit apprehensive because I find that oftentimes tofu dishes aren’t so good on the 2nd and 3rd go-arounds…but this one held up really well! It was definitely best fresh out of the pan, but still yummy tonight. I had never baked tofu before because of the extra effort required, but I think it’s going to be my go-to method from now on. I might try making your eggplant and almond butter tofu bowls again with baked tofu, because the leftovers from that came out a bit sad and soggy the last time I made it (which was disappointing because it was also awesome fresh!)

  67. Nichole says

    I made this with peanut butter instead, because it’s what I had on hand. It was amazing! It’s now a staple! ???

  68. Maureen Morales says

    Wow. I have never made tofu at home before although I often order it when eating out. I found your blog and thought this looked delicious and approachable.
    The marinade is fabulous. My husband told me twice it was very good. I subbed peanut butter for the almond butter since that’s what I had on hand. I am excited to try so many of your other recipes. Thank you.?

  69. Lucy says

    SO GOOD!! I love how simple and tasty the marinade is, and and how versatile the recipe (lots of good green veggies work!). I used shallots instead of hot peppers one time, and broccoli and broccoli stems.

    One question: Is the marinade okay to make in larger quantities to store for another meal later on? How long would it last in the fridge? Freezer (or would it even work there)?

    Thank you so much – I love your blog and use your recipes all the time!

  70. Nick says

    This is such an awesome recipe! I was able to make it even w/o all the listed ingredients and it was still delicious. I just substituted brown sugar for maple syrup, peanut butter instead of almond, and lemon juice for lime. I also served it over brown rice noodles instead of rice. Definitely gonna make this one again! (even more if my wife likes it!)

  71. Dominique says

    My boyfriend has always been very open to my vegan lifestyle, and has always been open to trying out your incredible recipes. When I told him we were having tofu for dinner, he definitely wasn’t the happiest of bunnies…but boy was he surprised by the end result! He LOVED it. He’s already cooked it up for himself multiple times!

    Keep up your amazing work Dana!