Crispy Peanut Tofu & Cauliflower Rice Stir-Fry

Before cooking the riced cauliflower, I sauteed the greens from the head of cauliflower in the sesame oil and garlic. I added a little more garlic before adding the cauliflower to the pan.

I already said this on a different recipe, but this peanut sauce is fantastic!

I made this almost exactly as written, except I didn’t feel like dirtying another kitchen appliance so I just finely chopped the cauliflower. So good! Even my meat-loving boyfriend loved it!

Made this on NYE, enjoyed it so much that I made it again tonight (4 January). I used broccoli as the veg and added a squirt of lime on top, but for the record ate the left over tofu dipped in leftover sauce, cold, the next day, it’s that delicious!

We really like all your tofu recipes but I only made this one tonight for the first time and it is gorgeous! The smallest thing I added to the peanut sauce is a squeeze of lime and some fresh grated ginger. Loving the prebake method of cooking tofu. Will make this regularly. :)

We absolutely LOVE this recipe and make it at least once or twice a month. I just noticed tonight the recipe changed a bit – and this updated version is definitely a bit more streamlined, and I like the adjustments to the sauce (the new version has less soy sauce and less sugar, and more spice!). I always add lime juice (about 1/2 a lime) to the peanut sauce which gives it a nice tangy-ness. Our favorite veggies with it are baby bok choy, baby broccoli (or regular broccoli), red bell pepper and green onion. SO TASTY! One thing I miss from the old version is putting some sauce in the cauliflower rice to coat – so I think I will do that again for next time. We LOVE Dana’s recipes!

This recipe is in our regular rotation, we love it so much.
I went to prepare tonight and noticed the sauce has changed a bit. Do you have a link to the original recipe for future reference?
Tonight I’ll try it the new way and see if anyone notices ;)

All of the tofu recipes I’ve tried from you are incredible. This recipe came out perfect and I’m very much a beginner when it comes to cooking. Thank you so much!

Best Peanut Sauce Ever.
You never miss with your recipes. You and the pandemic have turned me into a capable cook. Thank you for sharing all these yummy vegan recipes.
I did sub olive oil, used molasses and coconut sugar (for the maple syrup) and Almond Butter. I live pretty remote so I cant get to the store easily. Still turned out amazing. I use a tofu press (same as what you used in the video) best purchase ever.
Thank you again for all the videos and good instruction.

This is probably the yummiest version of tofu AND cauliflower rice I’ve ever had. It was really really tasty, and I am so glad that I have some for left overs.

My sister asked me if this was Hello Fresh, and I responded saying nope, it’s Henna Fresh ;) I wish I could add an image, it looks delicious.

I made this and it was awesome! Simple to make and had that wow factor! I added ginger to the sauce and the cauliflower rice when cooking it. I also used pre-made frozen rice and it worked well! I also added a bit more liquid to the sauce for my taste! Will make again, everything I make from this blog always turns out so well!

I am not normally a tofu fan at all. This recipe changed everything! I cooked it as per recipe and my only complaint is that I’d wished I’d made more.
One tip-I’ve made this many times now, and the frozen cauliflower is no substitute for fresh grated cauliflower.

This will be my new, go-to peanut sauce. So delicious! My only tweak for next time will be to double (maybe triple?) the sauce recipe. There was definitely enough to coat the tofu, but not enough for the rest of the veggies. It was so yum that I was left wanting more.

I’ve had some bad experiences with dry, chewy tofu in the past, but I saw this recipe and had to try. Don’t think I’ll ever be ordering chinese take-out ever again. It was delicious! Tofu was crispy on the outside and soft on the inside. Got some additional inspo from your “Tofu That Tastes Good: Stir-Fry” recipe for my veggies: carrot, red pepper, red onion. The sauce is sticky, sweet, spicy and just dangerously good. Topped with sesame seeds, spring onion and cilantro. This is going to become a go-to, I just know it!

So good, I did chicken instead of tofu. The sauce is so good you could put it on your shoe and eat it.

This is the best tofu recipe I’ve ever cooked and eaten in my life. Not being vegetarian, your recipes made me cook vegetarian dishes so often because it’s absolutely delicious. Thank you so much!

Made this. It was wonderful. My boys loved it! I used 1/2 peanut butter (crunchy since I didn’t have plain)and 1/2 tahini, adding a little fish oil to sauce. Also used rice instead of cauliflower rice but did use cauliflower, broccoli , sliced carrots, bell pepper and a few beans for stir fry. Really good sauce. Just using what I had and it turned out yummy. Will be making this again, and experimenting with whatever veggies I have at the time.

I made this recipe without modifications. The veggies of choice I used were bok choy, red bell peppers, red onions and baby Bella mushrooms. I topped the entire dish with serrano peppers for a nice kick! I have to say that it tasted even better the next day! Thank you so much for a great recipe!

I made this tonight and it was a hit! I made this with a 16oz package of tofu and added broccoli, cauliflower rice, red pepper, and peas. I also made jasmine rice on the side. There are no leftovers. My family said it tasted like a restaurant quality meal. Thanks for the great recipe! It will be thrown into my rotation!
PS – I made extra sauce for homemade spring rolls. :)

This was really good. I made it with rice ramen from Costco instead of the cauliflower rice. The sauce is really delicious. I accidentally got firm tofu instead of extra firm and it worked just fine, although I did bake it for a few more minutes then what was in the recipe. I used a bit more peanut butter then was called for as suggested and added a bit of fish sauce. I made this with honey vs. the brown sugar. I stir fried spinach, carrot and zucchini using the sauce. Finished it with a squeeze of lime and it was very good. Hit the spot for our craving of peanut butter noodles! Thanks for the great recipe!

The sauce is amazing! Found out I ran out of nut butter halfway through preparations, so used tahini instead – worked amazing and tasted great! The entire recipe is quick and easy to whip up!

Photos of my recreation are on @veggieandvice on IG.

Made this dish tonight for me ‘n the wife. Wow, really good. We’re not big on tofu but have been trying to limit our meat intake and this recipe didn’t disappoint. The sauce is delicious, made a fantastic coating for the tofu. I kinda over processed the cauliflower so it had more of a couscous texture but didn’t matter, was still a great accompaniment. Added sautéed thinly sliced multicolor carrots and bok choy using coconut oil. This is going into the regular rotation! Thanks so much for sharing!!!

I made this! I did commit a few flaws thinking they were optional, turned out they were not:
1. Firm the tofu. NOT OPTIONAL.
2. You need lesser salt than you think you need.
All of these were completely on me, haha.

Otherwise, this is a FANTASTIC recipe! It is so nutty and sweet and savory and just hits all the right spots. I made the chilli garlic oil and peanut butter from scratch, they take very less time and there are plenty of recipes online. Making them from scratch saves money and makes the whole dish taste so much fresher!

If you don’t have time to do the whole thing, please just make the sauce. It’s so brilliant and tangy, you could just eat the sauce!
Hats off to the author!

Making a list of things I needed to prep helped me, I hope it’ll help someone else:
1. Make chilli garlic sauce
2. Make peanut butter
3. Drain and bake to firm tofy
4. Make sauce
5. Marinate tofu
6. Rice cauliflower
7. Mince garlic
Doing prep work in this order helped because while waiting on the previous step to finish, you can move on with the next.

If you are lucky enough to live in an area that has well stocked Asian grocery store you can get sweet soy sauce and palm sugar for more of an Asian flavor. This was delish- I had to add some water to sauce to thin it out a bit for easier marination.

This recipe was awesome . Made it for lunch today and my kids and husband loved it ! My very first time making cauliflower rice . This sauce is the best I have ever had . I will be making this many many more times ! Thanks for this wonderful recipe !

This is absolutely delicious! I’ve made it twice now and currently eating leftovers. The first time I cubed the tofu, but this time I crumbled it before baking and found the texture to be so much better and perfectly crispy! This is a great meal! I used frozen cauliflower rice because I’m lazy and cooked it with broccoli and spinach. It was perfect. Thank you!

I made this for dinner last night and ate the leftovers for dinner tonight! I think it gets even better the second day! I Used liquid aminos instead of soy sauce or tamari in the sauce which made it way saltier than I prefer. I just doubled up on all the other ingredients and it was perfect- if others use liquid aminos I would suggest starting with half of the amount the recipe calls for. I will for sure make this again. I’m so excited that I know how easy and delicious cauliflower rice is now, as well as how to make tofu perfectly crispy. I learn to much from you, Dana! Thank you!

Thus was an aMAzingly delicious recipe!! I cook with tofu a lot and this use of it will definitely be added to my repertoire! I used raw honey (Just bc it’s what I had in the pantry) and it added a delightful difference than brown sugar, which so many recipes use. I not make the cauliflower rice; instead I made coconut rice on the side, along with sautéed Bok Choy (using the garlic), which were a lovely compliment. This was a hit with everyone in the family!! Thank you!

I absolutely loved this!! So delicious!!! I’m so glad that through this recipe I’ve finally learnt how to make crispy tofu!!! Yummy!! Thank you for all your recipes! I use them almost daily now! I bought your book last month as I love every recipe of yours that I make!! :)

I substituted sweet chili sauce for the garlic chili sauce (didn’t have it on hand) in the marinade and added some extra peanut butter and it was so good! I had never made cauliflower rice before and I’m very excited about how easy it was. Will definitely be making this again :)

Omg!!! I just made this for dinner and hands down Loved it!!!! I did add a dash of ginger and a tablespoon of oyster sauce and 1\3 cup water to thin out the sauce for me. Taste like I just ordered take out. :)

Delicious! The tofu taste like chinese chicken we loved it, very easy, i didnt have firm tofo and worked perfect with medium firm
Thanks! All your recipes ate great

Super disappointed in this recipe. The timing is started wrong at the top it should be 2.5 hrs not 1.5hrs as the tofu has to be drained for 1.5hrs then the pressing, baking, marinating and cauliflower rice take another hour. My other issue is it was waaaay too sweet. I cut the sugar in half and still had to squeeze 1 full line into the marinade (I used natural peanut butter so no extra sugar). Both my husband and I felt we needed to brush our teeth after as they felt furry 😳
The rice was excellent and I liked the garlic addition, but I can’t recommend this dish

This recipe was delicious! I loved the pre baked tofu. I made this almost exactly except with crunchy peanut butter and the addition of cabbage that I had on hand. My meat eating husband and son also ate it up.

I had a bunch of vegetables to use and this recipe was perfect! I used red onions, broccoli, carrots, and peppers. I added a little more peanut butter, but I just really like the taste of it. Also, used regular rice instead of cauliflower (I’m not a fan). Will definitely make again!

Thanks for sharing!

Another winner! I didn’t mind the time it took to make this recipe (while on quarantine I’ve got a lot of it ). Girl, you’ve got a gift for delicious and nutritious recipes.

I made this with jasmine rice and frozen stir-fry veggies and did not bake the tofu, just marinated it in the peanut sauce then pan fried it with the veggies. After trying it my partner told me he’d like to make love to my food, lol! So yeah, delicious recipe, the sauce was so good. Thank you.

I pressed the tofu and made the sauce before work, my husband did the rest. We loved this meal! We used frozen riced cauliflower because grocery store didn’t have any fresh organic. I used coconut sugar and added a little extra sugar and chili garlic sauce. I loved the crispy bits of tofu! We keep returning to your recipes during this time. It is such a comfort to have good healthy meals and be in the kitchen which feels so safe and cozy….

I made this last night and it was sooooo good I think my boyfriend is going to propose to me after tasting this. A keeper for sure! P.S. I used Thai red curry paste instead of the chili garlic sauce.

My boyfriend tried making this (unsuccessfully) after I did (successfully) and he was bummed it wasn’t as good. He’s been asking me to make it ever since and he’s a full on carnivore. We love it, thank you for the recipe!

Made this multiple times over the years! Even my teenage stepson liked it. I don’t make it often because of the all the prep time and dishes I have to clean after, but we love it in our household!

I’m out of cauliflower (just made an amazing cauliflower bolognese that everyone – vegan and non alike loved) so making using quinoa. I loved it, it was excellent. Used broccolini and everything else as written (including my homemade PB). I always turn to you after a long day working and thank you for all your inspiring and excellent recipes. Thank you MB for helping this new vegan enjoy so so many delicious recipes! I appreciate all you do lady! PS Your Chana Masala started me preparing Indian food completely from scratch and I will forever be indebted to you for my new Indian cookery skills.

This recipe is amazing! My family really enjoyed the flavour of the tofu over the cauliflower rice. I used a food processor to gently pulse the cauliflower in batches. It worked well and was very quick. The baked tofu is definitely the way to go. We will be working this recipe into the rotation. Thank you so much.

Loved the sauce. Doubled it because we wanted extra sauce. I’m learning about tofu. Mine ended up rubbery which we did not like. Added actual peanuts. Used broccoli, green beans, red peppers and mushrooms for veggies and the cauliflower rice. Once I figure out the tofu, this dish will be a regular.

I enjoyed this, thank you – found it after searching for vegan low carb. Easy to use a zero cal sweetener. I was luckily that I can buy super firm tofu so no pressing – and 10 minutes in the air fryer minimises prep time! The pre baking definitely makes a difference to tofu, don’t skip it. Only real modification was to add a little hot water to the sauce to melt the peanut butter.

I saw this today and made it for supper tonight and my wife LOVED IT. Made it with white rice and a stir fry veggies. A great Monday meal. Two thumbs up.

Zammer

This was so good! I had to dry my tofu way longer, maybe that’s just me and where I’m located on the east coast. But this baked up so well. It was the best tofu I’ve ever made and the sauce was so good. My daughter asked me to make it again. I didn’t have chili garlic sauce nor cauliflower (which I substituted with brown rice). Looking forward to trying more recipes.

I used rice instead of cauliflower and it all tasted so good!

This recipe is delicious and full of flavor! The tofu was not mushy at all. I am trying to eat more plant based food and this recipe was a great one for my new healthy eating! I added more veggies; red peppers, mushrooms, broccoli, and bamboo shoots. I also added little Cayenne Pepper to the cauliflower rice, I like a little heat. I can’t wait to have my leftovers tomorrow.

Yum! My husband told me this one is a keeper. A little more time consuming for a weeknight meal. Next time I’ll try prepping the tofu. I also doubled the sauce, because we’re saucy people. I used green cabbage, carrot chips, and green onion as my veggies, because that’s what I had on hand. Was delicious, thanks for sharing!

This recipe was so yummy and although it took some time it was fairly simple! I didn’t have all of the ingredients on hand but it was so easy to improvise and just use what I already had. I’ll definitely be making it again some time soon:)

This was fantastic. I am slowly transitioning from a heavy animal product diet to a plant-based one. This is one of the first recipes I made. It was delicious. Next time I will add a little more soy or salt for my own taste. In no way did it detract from the deliciousness! Thank you for giving us these free resources :)

I made this dish this evening and it was devoured by all. The chili sauce added a great flavor and not much heat, so if anyone out there is worried about using it – don’t be. I did not make the cauliflower rice, as my family are not big fans of it. It cooked up some farro instead and served everything over that. So good. For veggies I used broccoli and red bell pepper which added great crunch and taste. I’ll be checking out your other recipes for sure.

This dish was AMAZING. My carnivorous husband loved this dish as well and it will become part of our dinner rotation. It does take quite a bit of prep, but baking the tofu and cutting veggies the night before allowed me to have this on the table in less than an hour. My six year old enjoyed it, but my five year old will need a few more tries before she loves it. Although they say it takes more than a dozen times for kids to enjoy new foods. :) Thanks so much, can’t wait to try more plant-based recipes that the whole family will love.

I LOVE this recipe! I don’t use any sweetener in the sauce, and it still tastes phenomenal! Also, a lot of stores have prepackaged cauliflower rice now, so I usually just buy that to speed up the process! :)

Quick and easy to make and sooo tasty. This recipe will go into our meal rotation. Thank you.

Okay, I’ve never tried tofu because it doesn’t look very appetizing so I was very hesitant about this recipe ? But I bit the bullet and went for it. Absolutely NO regrets! This was amazing! Even my picky 8-year-old enjoyed it ? Instead of the chili garlic sauce I subbed in some hoisin garlic sauce since me and spicy don’t get along very well. Otherwise I followed the recipe and stir fried the optional veggies with the riced cauliflower. You have totally outdone yourself here. Thank you!!!

This is the best tofu I’ve ever had!!!

Here’s a tip: a great way to improve the texture of tofu is freezing it completely, for at least a few hours, then thawing it, then wringing all the liquid out. It gets a lot more water out than the traditional pressing method, and it makes it nice and chewy with a lighter interior. What happens is ice crystals form and create pockets within the tofu, which remain once it’s melted and the pockets have been drained.

After it’s completely thawed and wrung out, I baked it for 10 minutes at 400 F, marinated it, then baked for another 15 minutes or so with all of the sauce. Sublime. You could probably just marinate it without the initial 10 minutes of baking and it might soak in the sauce better.

Thanks for the recipe.

The dish was delicious! Yes, it takes some time to prep everything, but it is so worth it. Definitely a keeper recipe. Thanks for sharing!

How do you store this and how long for? Thank you! X

This is one of my new favorite recipes. Will definitely be going into the rotation. Best tofu I’ve ever had at home. Thanks so much for sharing.

This is a staple in our household ! I make this once a week & tweak it each time with great results. Make a little extra sauce to serve on the side.

One of the most delicious vegan meals I’ve made since going vegan!

Delicious! I’ve made this numerous times usually with broccoli and carrots as the veggies. My husband, who isn’t much of a tofu lover, even loves this recipe. I sometimes add a handful of cashews or peanuts for added crunch. Thanks for the recipe!

I have been making this for several years now. My family, including the 5 and 3 year old, love it. The bake method on the tofu is my go to for so many other stir fry dishes. This recipe introduced me to this site, and many past and future food adventures.

I think I’m in love! Yummo!

@ Ian Higginbottom, please share your findings. I tool would like to remove or reduce the sugar and lower carbs as much as possible. Since it was my first time to prepare the dish, I followed the amounts for the sauce pretty closely.

Fabulous. Thank you

Made this recipe and it was so simple and easy yet very delicious! The only observation I could make is that i I got short on tofu, so I had to improvise and add some chickpeas, still very delicious! Thank you for this recipe!

OH MY GOODNESS MY DAUGHTER ATE HER VEGGIES!!! Yes they might have peanut sauce on them but hey it’s a start!!

I used liquid aminos instead of soy sauce – same amount as per recipe – and it’s waaayyy too salty.

I just loved your recipe, it was absolutely delicious.Yesterday,I prepared
the recipe again but this time added some ketchup on it as i am a ketchup lover. This gave the
recipe a nice different taste with a combination of sweet and spicy flavor. Yummy!!

This dish is so good. Even with oven broken the tofu still tasted amazing. :)
Thanks for sharing!

This is my all-time favorite dinner recipe. I can’t tell you how many people I’ve sent this recipe to. I just wanted to say I’ve been making it for years and I love it. You’ve changed my life! Thank you :)

Hey y’all! This is a must try! I’ve made this twice for my fiancée and tonight was the second time. We both love it! I’m a big meat, chicken and all around protein eater however this is now becoming a new addition to my diet. I plan to make this for her once a week when we marry.

This is one of my go-to recipes now. I’ve made many versions riced cauliflower/rice/brown rice noodles and broccoli/green beans etc. Keep the peanut sauce with tofu the same and it’s a home run every time.

This was so good! My husband said it was one of the best meals I’ve ever made. I love the crispy tofu method!

I used regular soy sauce (not low sodium) and it was way too salty. Added some coconut milk powder, water, and lime juice to offset it and then just added a little to the rice and served it on the side.

Used sliced mushrooms and broccoli and topped with cilantro. Thank you for the great recipe!

I am obsessed with this recipe! I found it on Pinterest about a year ago and, no joke, I’ve made it about 20 times now. It’s AMAZING. When I’m done cooking it and eating it, I go back and lick the spoon before washing up the dishes. I’ve tried it with all types of different veggies and on top of brown rice, quinoa, and cauliflower rice. SO GOOD!

I made the tofu last night. It was honestly better than any restaurant tofu I’ve ever had! I didn’t have any garlic chili sauce so I substituted it with some pineapple hot sauce. That was my only adjustment.

Thanks Dana for another lovely recipe!

Delicious, Easy, and Inexpensive!

My mother made tofu 30+ years ago and I grew to hate it, the recipes were horrible and bland. I’ve been terrified to scar my own 13 year old with a similar experience. So this is the first tofu I have EVER cooked.

It was NOT the tofu nightmare of my childhood.

This was absolutely delicious! Thank you so much. It was a huge hit!

I made mine with baby bok choy, red pepper, and green onion. I may add more vegetables next time.

I look forward to trying more recipes!

I made this! We absolutely loved it. I have a constant need for peanut butter and spicy so it was a match made in heaven. The only thing I changed was I used the full 16oz of tofu. It was amazing. The only thing I’d change in the future is making a double order of sauce to have enough. Right now I am making it a double recipe and quadrupling the sauce so I can try leftovers. ??

Probably the most delicious tofu I’ve ever had, thanks a ton for sharing! I usually don’t do comments but I couldn’t stop myself this time. Thank you!

I’ve been eating tofu my whole life and this is def the best tofu I’ve had! It was so crispy and perfect and the sauce carmelized and stuck so nicely to the tofu. 10/10, making this again soon!

Made this last night – that sauce is crazy good. Used way too much and probably defeated the purpose of the healthy recipe but so worth it.

Made the tofu and sauce part of this, to go with the quinoa fried rice recipe. Didn’t pay attention to the instructions and had no time to press the tofu first or to marinate after baking for more than a couple minutes, and it still turned out perfect! The sprouted tofu I’ve been using has been sticking to my pan no matter what I try when frying, so this technique of baking is a game changer!

I made this today, but served it over rice. The cauliflower I have is earmarked for tomorrow’s dinner. The veggies used were onions, green pepper, and baby bok choy. There was not a morsel left! My mother and brother agree that we’re going to add more chili garlic sauce next time, and will substitute cashew butter and a handful of cashews.

We are not vegetarians or vegans, but I have been making a lot of meat free meals. Thank you for adding to my repetoire.

Just made this and it’s already my new favorite meal! It was so easy to make and delicious, thank you!

This is my favorite recipe so far from Minimalist Baker! We made this during our first week going vegan and my three kids and husband all loved it! Shocking! I love this method of baking the tofu so that it comes out crispy on the outside. This is genius. Sometimes I make the tofu, sauce and veggies and service over whole wheat pasta. This really gets the kids excited. To make this recipe lower in fat, I cut the oil and the peanut butter in half for the sauce. It still tasted fantastic (although the original recipe is the best!).

This dish is sooooo delicious! My only recommendation is to double the recipe as it is currently set for only 2 servings. I guarantee you’ll be sad not to have leftovers. In fact, I made this 2 nites ago and made it again tonite! My husband and I love the flavors, texture of the tofu all on a bed of healthy, low calorie cauliflower rice. YUMMY!

I recommend making it with the suggested sauteed veggies (I used red bell peppers, green onions and kale). Also did the fresh cilantro and lime.

Thanks for a great recipe that has become my new favorite!!!!!

Hello,
Sooooo I made this recipe last night and lol the tofu was a trickster!!!! I made the first tofu in the oven and it turned so hard so fast ? lol I was panicking so the little I did save I managed to use that but skipped the baking portion and it turned out delicious. I think my oven gets super hot or I may have let it dry out to much…. but delicious recipe! Just keep an eye on that tofu!

I made this with feto fermented tofu and a mixture of vegetables including red pepper, green beans, courgette, mushrooms, aubergine etc. We halved the amount of sugar and also added sesame seeds. Used Meridian crunchy peanut butter. It was really delicious and easy to make, and certainly plan to make it again, as well as trying more of your amazing recipes.
I’m really grateful that you use metric measurements as well as the American cups, which we find hard to use in the UK.

This was one of the tastiest things I’ve ever made and was my first experience of Cauliflower rice! I added some ginger with the garlic when I was cooking the veggies – tenderstem broccoli and green onion- and used almond butter for the sauce. It was amazing! Always very impressed with your recipes, I rarely eat anything else :-)

OK, I don’t normally bother commenting on blog recipes because I do rarely find one that I truly love but this recipe is completely amazing! The sauce is so delicious and easy to make without normal storecupboard ingredients (instead of chilli garlic sauce I used garlic powder and hot pepper sauce). I had already made oven baked tofu so this wasn’t new to me but an excellent use of the technique here. This is going to become a staple for me – thank you!

I finally had to come leave a comment after making this for the… 10th time.

This recipe has that WOW factor for reheated lunches. You can make the best meal, but sometimes, especially on day FOUR, you just avoid the leftovers in the fridge at all costs. Not this one though. It’s one of those dishes that almost gets better after the flavors all marry. And the tofu doesn’t seem to suffer from the fridge time or reheating.

Highly recommend for batch prep!

Tried the tofu tonight and loved it!! I always have trouble with mine being overly sweet or Salty. I used regular soy sauce so I added more brown sugar and peanut butter as well as thinned it with some water. Will definitely make again!!

I always come back to this recipe. It’s so yummy and always a winner! Thanks so much! Xoxo

Delicious! I added carrots and broccoli to the stir fry, some grated ginger to the sauce, used 14oz of tofu, and probably had a larger head of cauliflower than called for. I didn’t have reduced sodium soy sauce, only regular, so it turned out a little salty for my taste, but still good! I think next time I will add a little extra peanut butter as well. This made plenty for both my husband and I with leftovers to spare. Thank you for the recipe!

Mmmmm what a great start to my plant-based diet! Deliciously rich, but not heavy. Perfectly sweet and tangy, great recipe!

My belly is so happy right now! I used half coconut sugar, half honey for the sauce and it just turned out brilliant. It took some extra time for sure because of all the components but I suspect it will be a lot easier the second time around, especially if I pre-bake the tofu and pre-mix the sauce ahead of time.

Excellent recipe! One heavy meat eater called it, “the best cauliflower that I ever ate.” I used coconut brown sugar for the sauce and only used half the suggested amount. Rather than switching the tofu from the oven to a pan, I put it back into the oven after marinating to avoid a messy pan. Baby bok choy and red pepper were a fabulous addition. Again, we loved it! Thank you!

This recipe is time consuming-and worth every minute!!!
One of my family’s favorite recipes. It’s in our regular meal rotation.
A million thank yous.

I have been trying various tofu recipes to get more of it in my diet, and this recipe by far is the best I’ve had yet! Delicious. I love how crispy the tofu gets from baking it first. Thank you for all of your great recipes!

I used to hate tofu and this recipe is helping me learn to love it! I added a splash of agave instead of brown sugar and added a bunch of veggies. It was so delish!

I made this last night for my friend. WOW is all I can say! We both ate too much of this amazingly good dish. Happy bellies.

OUTSTANDING!!!! Putting into our regular rotation. Thank you for your creativity!

I wish I had taken a photo, but didn’t. This is a delicious recipe! Only used the sesame oil in the sauce, and that was plenty. Sautéed veggies plain, added mung bean sprouts, peppers, bok choy, broccoli, green onions. The tofu turned out delicious! Thanks for a great recipe!!

Made this last nigh and it was amazing!! So yummy! I made the tofu according to this recipe but then had it with brown rice and stir fried vegetables instead! As the recipe said I added more peanut butter and sweetener until I liked the flavour of the sauce.

I followed the recipe, but really didn’t enjoy the tofu. Veggies and sauce were great.

I frequently make peanutty tofu I use a little sweet chili sauce for a tad bit more depth of flavor, but it is sooo good. The only problem I have had is it takes forever to pan fry tofu to get it crispy, I am so excited to do the oven trick… I have some tofu going in the oven! Luckily I’m the only one in the house that likes tofu… yes! I have a mouth watering lunch for tomorrow! I am following you recipe to a T, have already tasted the sauce! So good! Thank you for sharing and keeping the recipe up!!!

I’ve made so many of your dinner recepies, they’re amazing! Thank you for making so many vegan options!

This was absolutely amazing– well worth the effort of draining, toasting, frying, mixing, processing, frying, and frying some more. I just want add that my pan never browned and so I never had to clean it between frying sessions. It’s one of those Copper Chef ones– use that. I will be making this again!

I absolutely love this recipe! It is so good, even my husband who normally hates tofu and would prefer meat really likes it! To save time on a weeknight, I use a bag of frozen riced cauliflower & a bag of frozen stir fry veggies. It is sooo delicious, we have it once a week now.

I made this last night for meal prep lunches and just ate it today. It’s my first time using cauliflower rice and 2nd time using tofu. It was soooo good!! I sauteed up some diced carrots, celery and onion first, then added the “rice” and let that cook for just a few minutes. I placed that into the meal prep containers, then sauteed the tofu that had been baked and marinated in the peanut sauce. The sauce was delicious, and baking the tofu before sauteing made it nice and firm, instead of mushy. I will definitely make this again, great recipe, thank you!

I made this recipe as written. On the positive side, it introduced me to cauliflower rice, which I had never tried before, and I really like it. Making it in the food processor with the fine shredding disk is a cinch. On the negative side, the baked tofu came out as hard as a rock, and we didn’t like it at all. Also, the sauce was just too strong, and I like all the ingredients! When I diluted the leftovers with other stuff (picked out the tofu!) we liked it much more.

Very good, all of it. The cauliflower rice felt like rice in the mouth. Good tip on baking the tofu first. It helped the sauce stick to the dried tofu. I warmed up the sauce in a small pot because I found the peanut butter had a hard time getting incorporated with the other ingredients. It worked well. Put some of the sauce on the cauliflower rice and bok choy. Overall, 5 stars! Thanks!

This sauce is pretty darn good. I marinated some sliced carrots and broccoli with the tofu and it all cooked up beautifully. I do like some heat, though, and used red pepper flakes to spice it up.

This was amazing, making it again today. Bookmarked as a keeper :

I’ve been making variations of this recipe on the regular. I love it! Thank you.

I tried this recipe a few months ago, but my kids didnt like the chewy texture of the baked tofu, and my husband didnt like the state of the wok afterwards.

So I altered it. I dont bake the tofu – ours is a locally made, super-firm tofu. I do use a rubber spatula to stir-fry it, and its fine.

I dont put any peanut butter or honey in the marinade (but i do add them in later)

I use a home-made hot sauce in the marinade, about 2 tb.

I drain the marinade, slowly stir-fry the tofu in a wok, stirring occasionally, until its starting to be pretty well browned. Then I add the bok choy or nappa or snow peas, stir maybe 2 more minutes. then I add in the marinade, some honey and pb, and some boiled broccoli and cauliflower.

and i serve it on regular rice.

My family – me, hubby, 21 yo son and 14 yo son – LOVE this dish. I know its not the method you used, but its the same ingredients and I make it almost every week!

I loved this recipe. I made it, but with a few tweaks due to my own laziness and to use up veggies on hand. Laziness was that I just used rice that I had on hand instead of making cauliflower rice. Also, I had a bunch of brussel sprouts that I needed to use, so I quartered them in place of using bok choy and broccoli.

The tips to dry out the tofu and get it a bit more crispy was really helpful! However, I did find the combo of oven temp and time to be a bit much. It basically cooked the tofu, and tossing in the in pan with the sauce and veggies was just heating it up. But I’m just noting this finding, not complaining.
I also personally used the entire 16oz package of tofu and didn’t find it to be too much for us. I just kept adding quartered brussel sprouts until the ratio looked good.

The sauce was fantastic! I will be making this dish again soon and bringing to my sister’s house for a weekend potluck.

This was a success! My 1st tofu dish I ever made and it was delicious! I sauteed green beans and onions. Skipped the cauliflower rice in favor of brown rice that I had on hand.

Made this tonight. Absolutely delicious. I realize this was posted a long time ago. Still very good!!! I added black beans to mine.

It leaves a thick black residue on my pan (when I cook the tofu)…

Tofu turned out chewy. Bummer.

I made this tonight and it was AMAZING. The only change I made was cook the cauliflower rice right after the veg.

This was outstanding! The flavors meshed just perfectly and my family who “doesn’t like tofu” loved it. Thank you for the inspiration!

Sooooo good!!! The sauce is DELICIOUS. I was worried that it would be overwhelmingly peanuty, but it was the perfect amount. My tofu ended up a little bit chewy but honestly it was still great. I’ll just have to try it again and step up my tofu game ;)

I’ve been wanting to try the bake-and-stir-fry method of cooking tofu for such a long time and never gotten around to it, but I finally have and this is DELICIOUS. I ate my leftovers right out of the fridge, and they were still great; I’ll definitely be making this again!

I MADE THIS!!!!
Just YESSSS!!!!
DO IT. This is the best tofu I’ve ever had.

Amazing recipie! Tasty, satisfying, and worth the time. Even my 3 yr-old ate some of it!

Oh, my goodness. This was fantastic. I might actually prefer the sauce as a dipping sauce for the tofu, but it was amazing as is, too.

This recipe was beyond amazing-especially the sauce! I will use now use it as my go-to sauce for all my Asian recipes:)

Just made this recipe for a Taiwenese vegan friend. Oh my – soooo good. Sauce was a bit thick so will work on that – definitely a repeat. Loved the texture that baking then frying the tofu provided. So did my friend.
Had to substitute sweet chilli sauce with garlic for the chilli garlic sauce. Still worked out fine. The lime and coriander is a must.

To keep the Tofu from getting tough and hard I just warmed it up in a pan, and poured a little of the sauce on top. Delicious of course, but this recipe kinda defeats the purpose of Tofu being a low fat, low sodium food. This tastes like Tofu candy.

I loved the cauliflower rice. It cooked up exactly as described. I loved the peanut sauce, though mine was a bit thick and I added a tbls of water to thin it out. It was flavorful and delicious. What I might do differently next time is not “crisp” up the tofu. It seemed tough and unpleasant. I may have baked it a bit too long, but I think I might have enjoyed it a bit more if I had skipped this step, since I bought “super firm” tofu to begin with. Overall, what a fabulous and creative recipe. I am sure I will try this again and again. Thank you for it. I will try more of your recipes based on the success of this one!

Really good, will make this again and again.

This is my all time favourite tofu recipe. My boyfriend doesn’t even like peanut butter and he still enjoys it! I made it for his family, and his mum said it was the best stir fry she’d ever had, which made me pretty proud. I love the texture the tofu gets from being baked.

I made this for dinner tonight; I was never a huge fan of todu until now! We have company coming later this week and I plan to make this for them. I love the cauliflower rice in this recipe but may try to substitute it with some bulgar wheat for added fiber.

SO, SO GOOD!! I added a bit more of the chili garlic sauce, but baking the tofu and soaking it in the marinade before heating it all up gave it the most amazing caramelized coating, it was so delicious! I kept stealing bites out of the pan while I waited for my rice to finish cooking! My bf isn’t a huge fan of tofu, but he definitely enjoyed this one!

This was really good!
Thank you for posting such a yummy vegan dish!
I added 1/2 Tbsp of ginger to the sauce, and it was delicious!

Yum! Turned out great with medium tofu. I let the tofu rest for an hour in the warm oven after baking it. So good! Thanks!

Literally the best tofu I ever ate! I always had a hard time eating tofu due to bland/texture but baking it then frying really takes the unpleasant spongeness out of the tofu. The only thing I changed in this recipe is adding a dash of liquid smoke and black pepper. Will make again and definitely will prepare tofu like this from now on.

Made this for dinner last night! I’m eating leftovers for lunch right now and I’m very happy. I used orange bell pepper and frozen broccoli for my veggies because that’s all I had on hand. Turned out great! Will definitely be making this again.

I have made several of your recipes and wanted to tell you that the crispy tofu in p-nut sauce over cauliflower rices is the best!!!! OMG it’s soo good!!! THANK YOU!

Sweet Lawd!
I’m not sure I’ve ever commented on a blog in my life – I’ve made so many of your recipes, I love your cookbook – but THIS. OMG THIS.
I’m 1/4 into my bowl and I had to stop everything and comment – this is absolutely delicious, and I’m not even a huge fan of tofu. I literally cannot stop talking about how good this is – my husband is already annoyed.
HIGH FIVES ALL AROUND.
Now back to my food :)

* I really appreciate the tofu tip – I flipped them once mid-bake to even out the drying & crisping, which worked great.
* Variation to the peanut sauce: I’m not a fan of real salty things, so I used only 1 TB of tamari & wished I would have started w/o any. The bonus is, that in trying to “unsalt” the sauce, I kept adding other ingredients and now have twice as much as I would have had otherwise – yum :-)
(Add’l ingredients included lime juice, cherry balsamic vinegar, garlic, chili oil, sriracha & a lot more peanut butter. End result is a lot less salty, a lot less sweet and a lot more peanut flavor. I’m sure others will adjust to their taste also.)
* Love the idea of cauliflower v rice & look forward to trying it. Thanks again!

Love your recipes!

I just made this, subbed with sunflower butter and added butternut squash cubed and it was a great vegetarian dish. Even my husband who does not like tofu ate it (don’t tell him it was tofu! lol)

Jackie

I just made this last night and am currently enjoying it for lunch! Love it! The technique used to cook the tofu is a game changer, thank you! I added some extra veggies that I had on hand to round out the meal and ended up using a bag of Trader Joes frozen cauliflower rice to speed up the prep time. I’ll be eating it for lunch all week! The only thing I will change for next time is the baking time for the tofu. I think I overcooked it a bit, so in the future I’ll do 18-20 minutes instead.

I tend to avoid anything that is advertised as vegan and gluten free but have been trying to reduce my meat intake for environmental reasons. This recipe was WONDERFUL. It took a while to prepare but I loved the texture, flavor, and huge amounts of nutrients per bite.

At work we have a healthy living group-we talk alot and try new things. A coworker talked last week about tofu. I looked up tofu recipes for our healthy potluck and came across this recipe. I figured I would try it and be done withtofu. Oh my goodness!! I will definately make this again! It seems complicated at first but was actually very simple. I cheated and bought my cauliflower rice from the frozen food section. I added a few more veggies to make is stretch a little further, bok choy (new to me and so yummy) and red peppers. I couldn’t wait for the potluck tomorrow-had to eat some today. Oh and I also bought the firm tofu already cut up. I am a lazy cook. Thanks for a keeper recipe!

I am a newbie cook and I even managed to mess up a few steps, but this turned out so amazing. My boyfriend loved it and he claims he hates tofu. This is just perfect and I will definitely be making this again. Thank you!

I made this for dinner last night, and it was so delicious! I love a good peanut-y tofu or tempeh…this really hit the spot. I was slightly lazy last night, so I went with brown rice instead of the cauliflower. I will be making this again, and next time I’ll make it with cauliflower.

Freakin’ delicious. I used baby bok choy, red bell pepper and zucchini for the veggies. Sauteed them in a little oil, garlic and salt – first the pepper and zucchini and then adding the bok choy when it was just about done. The cauliflower rice was delicious, along with the sauce. MMMMM!!! My boyfriend loved it too. Perfect for anyone on a low carb diet.