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?
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.
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:
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!
Almond Butter Tofu Stir-Fry
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
- Brown rice*, white rice*, or Cauliflower Rice
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
*Tofu method adapted from How to Make Tofu Taste Good.
*Nutrition information is a rough estimate calculated without rice.
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.
A says
This was so good! Thank you! That tofu is something else.
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!).
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?
Sophie says
This was so delicious and satisfying and easy. I used peanut butter instead of almond butter. Will be making this often!
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
Thanks for sharing, Natasha!
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!
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!
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! :)
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 sautĂ© 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’
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!
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.
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. :)
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.
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!
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.
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….
Kerry says
I commented above, but it looks like my rating didn’t go through so I’m trying again. :)
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!
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).
Lee says
Does it have to be strictly sesame oil, or can I subsitute with toasted sesame oil?
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!
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.
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.
Cindy says
Made this for dinner, it was one of the best tofu dishes that I have ever made!
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.
Joyce says
Your recipes are always so good! This is another winner! Made it tonight, I love the baking method for the tofu!
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!
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!
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!)
Paper towel!
agatha says
great recipe
Rachel says
Awesome suggestion on roasting the tofu first! We loved this recipe. :-)
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.
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!
Kelly says
I’ve made this twice in one week. YUM! Thank you for this recipe!
Kelly says
Only my second time making tofu – loved this recipe! Super easy, and the flavor was outstanding!
Missy says
Loooove this dish. It will definitely be apart of my rotation for meals for the family.
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!
Katie says
This was absolutely delicious- easy and very adaptable to what I had on hand. Cannot wait to have leftovers for dinner tomorrow!
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!
Jessica says
This was really delicious! It’s subtle but addicting. I will definitely be making again, next time with peanut butter!
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?
R says
Delicious! Added some bok choy at the end.
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!
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!!!
David Edinborough says
Excellent recipe, will try with peanut butter next time to switch it up. Thanks Dana!
Fawn says
Perfect weekday meal for the family. My 4 year old LOVES it and I’ve made it weekly since finding it!
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!
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.
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!
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.
Fawn says
Great idea using the marinade for bahn mi!
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!
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
Meghan says
This is so amazing and flavorful. Definitely will be making this again.
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!
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?
Hi Monica! You sure can! Hope that goes better for you next time! :D
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.
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.
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!
Michelle says
This was totally delicious! This was the first time I made tofu and really felt like I nailed it… thank you!
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!
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! :)
Katie says
I made the tofu, and that was super yummy!
racheal says
Rocked. i could drink that sauce.
thank you
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.
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.
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!
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.
Jen @ sweetgreenkitchen.com 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.
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.
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!
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.
AĂ¯chatou Bella says
Literally drooling over this recipe that I MUST try! Thank you so much for sharing.
xo,
AĂ¯chatou Bella
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 :)
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)
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 :)
carlos says
unfortunately, my wife can’t hv nuts, are there any substitution? thanks ?? and be well.
Caitlin says
I used unsweetened sunflower seed butter and it turned out amazing!
Hi Carlos! How about unsweetened sunflower seed butter?
Joana Hendy says
It worked for me so it’ll work for your wife, too, Carlos! :)
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.
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!!!
Sean and Kyle in Milwaukee says
Sorry forgot to rate it. Five stars all around!
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.
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!
Maria Lovello says
This was AMAZING!!!!!!!! I added broccoli and onions to the stir fry! Best tofu I’ve made so far!
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!
That should work!
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.
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!
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.
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!!
Thanks Denise! xoxo
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!
Thanks Kathie! Let us know how it goes!
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?
Thanks!
Diane
About 2/3 cup?
Monica R Brands says
I have asparagus . . . will that taste as good as green beans in this?
Yes!!
Diane says
Yum! Easy and tasty, as usual!
Thanks Diane! xoxo
Grace | eat, write + explore says
Yum, this looks gorgeous! There will never be enough ways to use almond butter, that stuff is deeeelicious!
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.
Great! Thx for sharing. Would you mind giving it a rating next time? That really helps us out! xoxo
Debi says
Made this today!!!! So very good!!!!
Yay! Thanks for sharing. Would you mind giving it a rating next time? That really helps us out! xoxo
Debi says
Best
jul says
sounds great! i just wonder, why do you not marinate before baking?
I don’t marinate before baking because I find the texture of the tofu gets too soggy that way and doesn’t crisp up well.d
Debi says
Highest rating! It was so good!
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.
Whoop! Thanks for sharing! xoxo
Kristin says
Do you think this would hold up in the fridge after cooking to take as a lunch for a couple of days?
I do! It’s best when fresh, but reheats well up to 3 days after.
Tori//Gringalicious.com says
I completely want to try this right now! It seems like the ultimate quick fix.
Patty says
This is wonderful!!! I made it today for lunch with sugar snap peas–the marinade…oh my, oh my!!
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) :)
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.
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!
Cindy Trubovitz says
Check out Dr. Greger, Nutrition Facts, about his research based knowledge on soy. He now has a podcast too which is great.
Pam says
Thanks Cindy!!!
Juliette @ Namastay Traveling says
I love anything that uses almond butter in a savory way. Can’t wait to try this soon!