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?
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.
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!
I’m in love with this recipe! It’s:
Easy to make
Protein-rich (22 g protein / serving!)
& 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!
Almond Butter Tofu Stir-Fry
- 1 12-ounce package extra firm tofu
- 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)
- 1 pound green beans (trimmed)
- 2-3 small spicy peppers (I used cherry bomb - use bell peppers for less heat)
FOR SERVING optional
- Brown rice*, white rice*, or Cauliflower Rice
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.
*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 Per Serving (1 of 2)
- Calories: 436
- Fat: 22.7g
- Saturated fat: 3.6g
- Polyunsaturated fat: 3.6g
- Sodium: 1437mg
- Carbohydrates: 40.2g
- Fiber: 10.4g
- Sugar: 20.3g
- Protein: 22.8g