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:

Easy to make
Protein-rich (22 g protein / serving!)
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
Two plates of our Almond Butter Tofu Stir Fry made with brown rice and green beans
4.9 from 131 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



  • 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


  • 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 (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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My Rating:

  1. 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!

  2. 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

  3. 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.

  4. 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.

  5. 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 :)

    • Support @ 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

  6. 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.

  7. 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:)

  8. 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!

  9. 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!!

    • Support @ Minimalist Baker says

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

  10. 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!

  11. Sara says

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

  12. 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!

  13. 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.

  14. 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!

  15. 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?

  16. 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.

  17. 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.

    • Support @ Minimalist Baker says

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

  18. 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! :)

  19. 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!

  20. 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.

  21. 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.

  22. 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.

  23. 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 ?

  24. 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!

    • Support @ 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

  25. 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!!!

  26. 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!

  27. 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.

  28. 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.

  29. 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.

  30. 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.

  31. 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.

    • Support @ 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

  32. 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!

  33. 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.

    • Support @ Minimalist Baker says

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

  34. 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.

  35. 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.

    • Support @ 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

  36. 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.

  37. 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!
    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! :),

  38. 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

  39. 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!

  40. 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.

  41. 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!

  42. 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 ?

    • Support @ Minimalist Baker says

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

  43. 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.

  44. 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.

    • Support @ 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

  45. 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.

  46. 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!

  47. 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!

  48. 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.

  49. 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!!!

  50. 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.

  51. 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?

  52. 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!

  53. 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!

  54. 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?❤️

  55. Maddy Borowski says

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

  56. 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.

  57. Lillie says

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

  58. 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!!!!

    • Support @ Minimalist Baker says

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

  59. 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.

  60. 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.

  61. 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.

  62. 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!

  63. 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.

  64. 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!

  65. 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!)

  66. 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! ???

  67. 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.?

  68. 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!

  69. 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!)

  70. 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!

  71. Windwardsunny says

    I made this! And made the boyfriend eat some veggies and tofu! He liked the sauce, it reminded him of a satay sauce. Ate the almond butter tofu stir fry (sweet potato, baby brocolli, carrot, zucchini, with agave) on cauliflower rice with spike and earth balance butter…. yum. I will try this recipe again, maybe follow measurements in recipe a tad better next time. Thanks for the recipe.

  72. Isabel says

    This was my first attempt at cooking tofu and I couldn’t be happier about it! I am definitely going to repeat this recipe (or some variation to include this marvelous marinade!).

  73. Megan says

    Hi, I loved the idea of this. I had to sub honey for the maple syrup because I live in Mexico and can’t find maple syrup here. I also added some chopped garlic to the marinade. I toasted the tofu and put it in the marinade. When I pulled out the little tofu cubes and went to fry them, the little bit of marinade still on them began to burn almost at once. I had to take them out of the pan, and get a new pan for the vegetables, because I have a black charred mess at the bottom of the other pan.
    I used a mix of green beans, bell pepper, broccoli,celery, and green onion.. Because I was worried about the burning, I added about a half cup of water with the 3 T of marinade when I cooked the vegetables. When they were ready, I put the tofu back in with the rest of the marinade, and some glass noodles I had softened. I had to cook out some of the water, but the end result was delicious!
    I’m wondering if it was the honey that made it burn, but I think any sugar would do the same. I’m wondering if I should skip the tofu frying first step. What are your thoughts?

  74. Sophie says

    This was so delicious and satisfying and easy. I used peanut butter instead of almond butter. Will be making this often!

  75. Natasha says

    I am not much off a tofu fan, but this was really good. I added asparagus, bell peppers. and opted out of the tamari sauce since I didn’t have any. Just a little soy sauce. Can’t wait to try again

  76. Sheann says

    Making this for the third time sooo good Justin added a bit more water to thin down the sauce and tried it with rice noodles too. So good!

  77. cookingbee says

    This came out delicious. I found the directions a bit confusing and marinaded the tofu in the wrong sauce combination but ended up just adding that sauce to the tofu at the end, mix ups aside i doubled this recipie and it was awesome!

  78. Shannon says

    I have made this recipe a few times now, and it is a slam dunk! Tastes great with or without peppers or with another veggie subbing in for the green beans (ex. broccoli). I’ve even cheated a little and pre-baked my tofu the day before to make the meal come together faster on a weeknight. It may have lost a tiny bit of its crispness, but it holds its texture pretty well overall and still tastes great after marinating. If you’d like your final dish to be on the saucy side (which I definitely recommend), I suggest doubling or tripling the marinade recipe — as written, it gives a fairly light coating to the end product. Thanks Dana! :)

  79. Josie says

    The first time I made this, I was disappointed with the texture (rubbery) of the baked tofu. This time I used your method that involves a quick sauté and a short (15) bake. Then I proceeded with the recipe (marinate, etc). It was outstanding! My husband and I ate it all. We served it with forbidden rice. Thank you, thank you. We are new vegans, and we are learning our way around tofu, thanks to your great recipes’

  80. Aviva says

    Made this a couple of nights ago and it is officially my new favorite recipe! I used green beans, eggplant, and green bell pepper for my vegetables, and just put in some chili flakes and crushed garlic as I didn’t have the sauce. I also tried your way of baking the tofu (revelation!), and the Saveur brown rice method (and here I was thinking the brown rice I buy just couldn’t get that fluffy – so excited that I never have to eat mediocre brown rice at home again). Thank you for this fab recipe; it is sure to go into heavy rotation!

  81. Lisa says

    I have a good size family and they like a lot of sauce so I tripled this recipe. To account for the dish having so much sauce I added some water to the marinade to reduce the saltiness and added in some extra flavor with some powdered ginger and garlic powder. I also reduced the maple syrup to just about 2 TBSP per batch of sauce and it had a nice sweetness. Lastly, I sprinkled in some corn starch to help the sauce thicken up in the pan a bit.

  82. jennifer says

    This was my first time making tofu and this recipe was great! I didn’t have almond butter, so used pb. I also didn’t have any lime, so just left it out. The sauce was amazing. I don’t like spicy things, so didn’t add any peppers, but added about half a clove of garlic to the sauce. The flavors of the sauce were great, a bit strong at first taste, but then the flavors all came out and it was really good and I am a very selective eater! I had some leftovers I will be finishing up and will definitely be making this again!

    • jennifer says

      Just to update, this is my absolute favorite dinner!! I didn’t have almond butter when I first made it and finally got some and tried it. I have to say, I personally like the peanut butter better. Each time I make this it is enough for 2 meals, and I try hard to restrict myself to making it once a week. I have made it for others and everyone loves it. I seriously cannot stress enough how much I love this! Just wanted to share after a few months of making it. :)

  83. Erica says

    I’ve only made baked good successfully, never really cooked entrees or savory meals well. I’ve been making a lot of salads from minimalist baker and it has gone great! I finally dove in and tried making hot food- this dish is amazing. It was easy to make and tastes delicious! It actually looked like the picture when it was done.
    Can’t wait to make it for friends.

  84. Brittany @ Freshnutz says

    I am going to make a claim and state that this is probably thee best tofu recipe in the history of life!
    I have made this recipe twice, and it has even converted some non-tofu-lovers.

    My only remix to it was that I used red bell peppers instead of the spicy peppers for the veg., and skipped out on the lime juice, but hands down my favourite!

    Thanks Dana!

  85. Diana says

    This was delicious. I doubled the marinade as was suggested by someone else and used half the chili pepper with 1 clove of grated garlic. My whole family including toddler loved it with cauliflower rice.

  86. Carly says

    I just made this for dinner and it is EVERYTHING!!!!!!!!!!!!!!! Thank you!! So much nostalgia about sesame chicken & its sauce, now I will never have to be sad about craving chewy saucy Asian goodness hahaha….

  87. Kerry says

    Delicious! The only deviation I made from the recipe was subbing peanut butter for almond butter. I served this over the Cauliflower Rice recipe from this site and it made for a wonderfully satisfying meal. I want to pour the sauce over everything now, it’s so good!

  88. Christine says

    I’ve made this recipe three times in the past week. The sauce is MIND BLOWING. Adding the nut butter makes it next level delicious. I’ve been throwing together whatever veggies I have around the house (napa cabbage, green beans, edamame, snap peas, zucchini).

    • Support @ Minimalist Baker says

      Hi Lee! Toasted sesame oil is used for a seasoning, where as regular sesame oil is used for higher temp cooking or frying/stir frying. Regular sesame oil is the best for this recipe!

  89. Bonnie Bilger says

    Followed the recipe completely. The tofu tasted like it had been assaulted. It was too chewy and the edges were hard. The sauce is good, though.

  90. Michelle says

    This was so flavorful! Tofu for me has always been difficult to marinade and have the flavor actually come through – not the case with this recipe! I will definitely be making this again, the family loved it.

  91. Nichole says

    This recipe was delicious! It definitely made stir fry more interesting for me (my husband asks for stir fry at least once a week). Baking the tofu before marinating it is such a good idea. I did make one small change by cutting the maple syrup to 1.5 tablespoons and it was perfect to me.
    Will be sharing this with my vegetable-averse sister.

  92. Joyce says

    Your recipes are always so good! This is another winner! Made it tonight, I love the baking method for the tofu!

  93. Kristen says

    I just made this for the second time this week and it is quickly becoming one of our favorite dinners! The flavors and the textures make it so delicious! Also, I followed the How to Make Tofu Taste Good, and it is seriously the best! I followed the recipe exactly and this makes 3 servings, and is just as good the next day. Thanks for another awesome recipe, Dana!

  94. Kathryn says

    This was my first recipe cooking with tofu (and my first time eating it)! I have an EXTREMELY picky husband, and we BOTH loved this dish! I made it exactly as directed, with the exception of not using fresh lime juice–I just used the juice out of the little plastic limes you can buy at the grocery store. We also used soy sauce instead of tamari as we are not gluten free. Thank you for making your recipes detailed enough for beginners–I can’t wait to try another one of your recipes!

  95. Tanji says

    Hi! Long time lurker, first time poster.

    When you say wrap the tofu in an absorbent towel, do you literally mean a bath towel, or a paper towel? (Sorry if this is a stupid question! Wanted to double check!)

  96. Denise says

    This was absolutely delicious! My first time making tofu at home and it turned out great. Thank you! I added green onions to bulk up the veggies a bit and it was all fantastic.

  97. Jay says

    This was incredibly tasty!! I subsituted one part molasses and 2 parts honey for the 3 tbsp on maple syrup, used peanut butter instead of almond and soy sauce instead of tamari. Loved the tofu technique!! Will make this again!

  98. Rose says

    Just made this scrumptious stir fry, so flavoursome!! Perfectly nutty, spicey and with a zing of lime. Will definitely be making this again!

  99. Katie says

    This was absolutely delicious- easy and very adaptable to what I had on hand. Cannot wait to have leftovers for dinner tomorrow!

  100. Diana says

    Holy smokes. This might possibly be the best tofu recipe I have ever made and consumed. Thank you, Dana!! I made a few adjustments (1 tbsp less tamari because I don’t like very salty things) and used broccolini instead of green beans because that’s all I had, but surprisingly (or not) the broccolini was the perfect vehicle to devour that delicious sauce.

    I garnished our plates with chopped green onion and sesame seeds, but honestly I could just eat this straight out of the pan. I’m sharing this with friends, family, strangers, anyone who will listen and I’ll make it again and again. Thank you – it was perfection!

  101. Jessica says

    This was really delicious! It’s subtle but addicting. I will definitely be making again, next time with peanut butter!

  102. Allison says

    I’m not sure if I did something wrong, but my tofu didn’t turn out that well. The flavor was fine, but the tofu just turned out rubbery using this method. Do you have any idea why that might be?

  103. Rachael says

    I try not to repeat too many recipes very often, but this is a winner in my household and has been on an almost weekly loop! As an occasional pescatarian, I’ll sub tofu for shrimp tonight to reduce some prep time (though I prefer the cripsy tofu). When I don’t have the peppers on hand, I use garlic, rice vinegar and chili/garlic sauce. Cauliflower rice FTW!

  104. BarbaraAnne says

    I am currently making this right now….(steaming the veggies) but i just had to sneak a piece of the marinated tofu…and OH MY GAAWWWWWWWWWWWWDD (i am from long island so the pronunciation is correct). If the rest of the recipe tastes just as good as that one small bit of marinated tofu i am going to be IN HEAVEN. Even though summer is coming (I live in Florida now, the land of perpetual summer) I had really been craving something savory (I went full on vegan in January). And this is going to HIT the spot. I am making it with cauliflower rice (just cause)……your website is amazing!!! Thank you for all the work you do so that we don’t have to!!!

  105. David Edinborough says

    Excellent recipe, will try with peanut butter next time to switch it up. Thanks Dana!

  106. Fawn says

    Perfect weekday meal for the family. My 4 year old LOVES it and I’ve made it weekly since finding it!

  107. Heather says

    Just made this and it is DELICIOUS! I cut the maple syrup down to two tbs because I don’t like things too sweet. And I accidentally added about 2.5 tab of lime juice. Oh and totally spaced on buying almond butter at the grocery store so used PB instead. I can only imagine how good this would be with almond butter. I also skipped the peppers and just went all in on the green beans. Stupendous! This is my first Minimalist Baker recipe. I will def be trying more! THanks!

  108. Jamie says

    Made this the other night, but instead of rice used mung bean vermicelli because I had some on hand and it was stellar! My family is now obsessed with this dish.

  109. Addison Jones says

    Tofu is not on my normal foods that I prepare; however, this looks delicious! However, rice and veggies are on my list, so I will try this out soon! Thanks!

  110. Monica says

    Made this tonight, doubling the sauce and using a whole red pepper instead of hot peppers. The entire family loved it! Made just the tofu last week to use in banh mi sandwiches, and that was amazing. Great recipe overall, and great process for cooking the tofu.

  111. Michelle @ Modern Acupuncture says

    Made this again today. This time I marinated the tofu in the sauce a few minutes before baking and it really added a new dimension to it! It seemed to make the sauce stick to the tofu better in the pan on the stovetop once I got to that point… love this recipe!

  112. Melle says

    I just made this absolutely delish and easy meal. So good. So many flavour and texture components! Salty, sweet, spicy, fresh, crispy, crunchy… Perfection! I will definitely be making this again. My dad even tried some and he liked it, which is incredible as he despises all things vegetarian/tofu! Can’t speak highly enough of how amazing this is… Huge gratitude to you for sharing this x

  113. Eva says

    Hi Dana!

    I made this for dinner last night and it was AMAZING! I’ve tried almost all your delicious tofu recipes, and this may be my most favorite so far! I just loved it so much and can’t wait to make it again. Perfect blend of spiciness and savory/sweet combo is spot-on! Thank you, Dana!

  114. Monica R Brands says

    Made this once with asparagus mixed with green beans, and it was wonderful. My only “critique,” which probably reflects more on me than the recipe, is that I struggled with the tofu getting evenly cooked and crisped, and found it difficult to turn the tofu cubes easily. Are there any solutions for that? Could I cook the tofu in longer strips instead of cubes to make flipping them easier?

  115. Bailey says

    Hey Dana! I’m cooking this now and just looked at the nutritional facts. Is 1,437 mg of sodium per serving or in the entire dish? Just want to be mindful of my sodium intake! Love your recipes! :)

    • David says

      That would be half the recipe. I myself I am also trying to watch my sodium intake because there’s an astronomical amount in vegan recipes I find. I’m making this tonight and cutting the Soy Sauce/Chili Garlic Sauce in half to try and reduce the salt.

  116. HaleyM says

    Turned out so yummy! :D I can always trust recipes off your website! A little too many green beans for my taste, I think half broccoli would be great. I added water chestnuts and baby corn. I’d post a pic if I could figure it out.

  117. Sarah King says

    This was really, really delicious. I ended up using three TB of almond butter b/c I thought my kid would like the flavor a bit better. He ate it up. The tofu method – so simple! No oil! I can’t believe I’ve been killing myself trying to pan fry for all these years.

    • Heather says

      Same here I’ve been trying for years to make delicious hearty tofu. Mystery of the world solved!

  118. Michelle says

    This was totally delicious! This was the first time I made tofu and really felt like I nailed it… thank you!

  119. Emily M. says

    I made this with peanut butter and rice noodles, and I threw some peanuts on top for added crunch. This was so easy and delicious – I will definitely make again!

  120. Methinee says

    This meal was absolutely PHENOMENAL!!! I’ve made it twice already, only substituting peanut butter for almond butter. That sauce is magical, so flavorful, spicy, and savory. The peanut butter gave it a wonderful consistency. I also loved baking the tofu…my first time, but definitely not my last! Two thumbs way up! A must try!
    P.S. Even my picky, carnivorous husband inhaled his meal and licked his bowl clean! :)

  121. Joe says

    This was easy to follow, and delicious.

    The marinade didn’t taste ‘right’ when I made it, but when cooked it turned to a rich, tasty sauce!

    Great way of crisping up tofu without oil too.

  122. Tabatha says

    With this, I get to enjoy tofu and reap its benefits. Tastes like from a satisfying restaurant. Will be eating a lot more tofu in my life now.

  123. Jordan says

    LOVED this. I made it last night, ate it again for lunch today, and have sent the recipe to several people cause I want everyone to enjoy it too. Thanks!

  124. Margarita says

    This recipe is fantastic! Easy and quick to make, utterly delicious. My tofu acted like a Brawny paper towel, so next time I make it I’ll double or even triple the sauce recipe. And that will be soon. :) Thanks Dana—keep these yummy vegan/gluten-free recipes coming.

  125. Jen @ says

    Delicious! Made this for dinner last night with a few changes. I made the sauce exactly as your recipe stated, which is a testament to how good it is since I almost never follow a recipe to the letter, love the sauce! In place of green beans, I decided to use the remaining marinade after removing the tofu as a dressing for a cabbage, kale, carrot and daikon salad – mixed in some slivered scallion greens plus slivered almonds and sesame seeds. Served the tofu and salad atop brown rice and we devoured it. This is a keeper.
    Just a little note on tofu, I always use super firm sprouted tofu and find it makes for the best texture when baked or pan fried. Also, I did bake the tofu per your instructions, which I loved, but I usually cook my tofu in a non stick pan with a little coconut oil and sea salt which turns out very similar to your baking method – golden brown and crispy on the outside but still a little soft and nicely chewy on the inside. I plan to post on my blog with my changes (of course crediting you!), but not until I make it again, since we ate it all up before I had a chance to take any pictures, best part of blogging – eating all the yummy food! Thanks always for your amazing inspiration.

  126. Saffron says

    Delish! I made the tofu as is, and then chose to stir fry broccoli, mushrooms, and Chinese eggplant in the marinade. Will make again :) The marinade is just right on the spice level and super flavourful. I set the tofu in the marinade for about 5 minutes, next time I’ll leave it for 10.

  127. Sarah says

    I am in love with this recipe. It took a bit longer than I thought it would, but the pay off was so worth it! I’ve never made tofu that turned out so delicious! Love this method of preparing it! I did add peas to the sauteed vegetables and roasted some cauliflower to put on top of it because this isn’t quite enough veggies for me on its own and it turned out great!

  128. Peach says

    This was fabulous, I loved the texture of the tofu, the marinate was yummy. I followed it up the T. As for my veggies, I used broccoli, then at the end of cooking I added a handful of raw unsalted cashews then drizzled sriracha hot chili sauce on top.
    My fav so far.

  129. Aïchatou Bella says

    Literally drooling over this recipe that I MUST try! Thank you so much for sharing.

    Aïchatou Bella

  130. Caitlin says

    This is SOOO GOOD. I didn’t have any almond butter so I used unsweetened sunflower seed butter and it turned out amazing! Another winner for sure! Thank you :)

  131. Megan says

    I made this last night and it was SO GOOD. It has the best sweet/sticky/sour/salty quality to it that I love about food from Asian restaurants but have never been able to recreate myself. The texture of the tofu when cooked this way is divine. Next time I need my fix of this kind of thing I’m hopping straight back to this recipe! Thank you!!
    (PS your whole blog is the best)

  132. Elise Mongeon says

    I just made this last night and it was amazing! You are so good at finding the perfect flavor combinations while keeping the recipes easy and accessible. Your blog has been an amazing resource for me since eating way less animal products lately :)

  133. Jeremy says

    Thanks for the Saveur brown rice method! Thoroughly happy with this recipe—I had never made tofu or brown rice this well before.

  134. Sean and Kyle in Milwaukee says

    Made this tonight and we absolutely loved it! The sauce was spot on and we liked baking the tofu instead of covering it with corn starch and pan frying. Only adjustment was to add red bell pepper to make it last multiple nights. Yum! Thanks Dana, you da best!!!

  135. Michelle says

    I have had a lot of success with your recipes, so thank you! I just made this recipe for dinner and it was so delicious! I used peanut butter, and just because I don’t like spicy things, instead of the peppers, I just used about 1.5tsp of chopped garlic. This was so good! Thank you.

  136. B says

    SO delicious and full of flavor! I made this three nights in a row so far this week! Crunchy, fresh, salty , sweet, tangy…a little heat….every bite pops with bright flavor! Thank you for your magic! Keep them coming!

  137. Maria Lovello says

    This was AMAZING!!!!!!!! I added broccoli and onions to the stir fry! Best tofu I’ve made so far!

  138. Stefanie Phelps says

    Sounds amazing! I can’t actually have tofu but wanted to use this with my chicken stir fry. I was wondering if you could sub coconut aminos for the tamari and maybe blended up dates for the maple syrup? I am on the whole30 ; ( so wanted to make a version of this. Thank you so much! Love all your recipes!

  139. Jeannine says

    Yumm yumm. I used Peanut Butter instead of Almond; very tasty indeed!
    Unfortunately the Tofu turned out dry and gummy/chewie and not crispy at all. What went wrong?
    Maybe I try to bake them for a shorter time period next time.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Interesting! That may have to do with the brand / freshness of tofu. I like buying extra firm, super fresh, non gmo and organic. Hope that helps!

  140. lizzie moult says

    Heck Yes!! This looks and sounds amazing. We eat so much tofu in our house, my kids prefer it over meat most days. Happy dance for me.

  141. Denise says

    Just made this for dinner tonight. OMG!! It was really yummy…not that I was surprised. Your food sensibilities and my taste buds were made for each other. It was nice not doing the cornstarch thing with the tofu and it was still crunchy. Yay!!

  142. Kathie Arias says

    I cannot wait to try this! Your recipes are my absolute favorite because you make it so easy to eat healthy vegan meals that aren’t just easy, but also DELICIOUS. I haven’t tried baking tofu, so it will be a fun experiment! Thank you for the recipe!

  143. Diane says

    Can’t wait to try this!

    I was wondering, if I used bell peppers instead of the cherry bomb peppers, how much should I sub in?



  144. Grace | eat, write + explore says

    Yum, this looks gorgeous! There will never be enough ways to use almond butter, that stuff is deeeelicious!

  145. Nichole says

    Great recipe. Super easy way to make tofu. I didn’t have a lime so I swapped a bit of vinegar and kaffir lime spice.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Great! Thx for sharing. Would you mind giving it a rating next time? That really helps us out! xoxo

  146. iffy says

    Oh my word!! Just made this, subbed peanut butter for the almond butter, delicious, yummy!! Your site has has been a lifesaver for me since going vegan.

  147. Kristin says

    Do you think this would hold up in the fridge after cooking to take as a lunch for a couple of days?

  148. SuperM says

    I’m really excited to try this method for crisping up tofu. Do you think it would work to use a silpat rather than parchment paper? I try really hard to avoid using disposables when I can, but am well aware that sometimes you just have to.

    • Courtney says

      I just made it using silpat and it turned out great! (I have used this same method with parchment paper in the past and didn’t really notice a difference) :)

    • Support @ Minimalist Baker says

      Hmm I haven’t tried it with silpat! If you give it a try, report back on how it goes!

    • Jessie Johnston says

      I used a big well-seasoned cast iron pizza pan in the oven with nothing but the oil I tossed the tofu with, and it worked amazing! No sticking and perfect crisping.

  149. Pam says

    Good morning. I’m new to the Vegan lifestyle (7 days and loving it) and was wondering if you can provide your opinion/thoughts on tofu and if there are any limitations on how much/how often you should eat tofu. I’ve read various opinions on the “dangers” of tofu–soy and breast cancer. Your opinion/research would be appreciated!

  150. Juliette @ Namastay Traveling says

    I love anything that uses almond butter in a savory way. Can’t wait to try this soon!