Crispy Peanut Tofu & Cauliflower Rice Stir-Fry

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Big plate of Crispy Tofu over cauliflower rice for a healthy GF vegan dinner

One bite in and I knew I hit the jackpot with this one. If you’ve been in search of the perfect crispy, baked tofu recipe, this is the one for you! I’m so excited to share this with you guys I can hardly stand it. Let’s do this!

Chopped head of cauliflower with part of it turned into Cauliflower Rice

For starters, this dish is served over cauliflower “rice” instead of regular rice because 1) Cruciferous veg for the win, and 2) You can eat an ENTIRE head of cauliflower instead of 1/2 cup of rice and STILL only consume a fraction of the calories and carbohydrates, so why not?!

Cauliflower rice is SO simple and you absolutely must try it! It doesn’t pass completely as rice since the textures and flavors are slightly different. But it looks just like rice and in my opinion, tastes even better as it absorbs the sauce perfectly and takes WAY less time to cook.

Baking sheet of Baked Crispy Tofu and a plate of it served over cauliflower rice

You guys know the deal: My favorite way to crisp up tofu is pre-baking it before sauteing – a little trick I picked up at a vegetarian cafe in San Antonio (Yes, I hounded the waitress for the technique – you’re welcome). This gives it that crisp outer edge and perfectly tender center.

Plate of cauliflower rice and bok choy topped with Easy Crispy Baked Tofu

Once your tofu is baked, add it to your sauce, which acts as an all-in-one marinade and sauce for the cauliflower rice, veggies and for serving! It wears many hats and it’s oh-so delicious and Thai-inspired. Once your tofu is marinated, it’s ready for a quick stir fry to give it that perfectly golden brown, crisp, mega-flavorful coating. Then all that’s left to do is saute up your veggie of choice – baby bok choy for the win – and your cauliflower rice!

Chopsticks resting on a plate of cauliflower rice, bok choy, and Easy Crispy Tofu with Peanut Glaze

All in all this dish takes around 1 hour 30 minutes, which is a little longer than I prefer. But the pay off is so worth it! Plus, it only requires 8 ingredients – many of which you likely already have on hand. You’re going to love this dish! It’s

Super Peanut-y
Perfectly sweet
Loaded with flavor
Packed with veggies
Entirely vegan + gluten-free (with GF soy sauce)
& Perfect for a night in

I made this dish and ate half, then reheated the leftovers the next day and I swear it got better! I love it when that happens. Hope you enjoy this dish as much as I did. Cheers!

Plate of Peanut Glazed Crispy Baked Tofu over cauliflower rice and bok choy

Crispy Peanut Tofu & Cauliflower Rice Stir-Fry

Crispy tofu that’s baked, not fried, and tossed in a 5-ingredient peanut glaze! Serve over cauliflower rice with sautéed veggies for a completely plant-based meal that’s entirely vegan + gluten free!
Author Minimalist Baker
Chopsticks resting on a plate of Crispy Peanut Tofu over Cauliflower Rice Stir-Fry
4.82 from 281 votes
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 2
Course Entree
Cuisine Asian-Inspired, Chinese-Inspired, Gluten-Free, Vegan
Freezer Friendly Sauce only
Does it keep? 2-3 Days



  • 12 ounces extra-firm tofu (organic & non-GMO if possible*)
  • 1 Tbsp toasted sesame oil
  • 1 small head cauliflower
  • 2 cloves garlic (minced // 2 cloves yield ~1 Tbsp or 6 g)


  • 1 1/2 Tbsp toasted sesame oil
  • 1/4 cup low sodium soy sauce (tamari for GF eaters)
  • 1/4 cup light brown sugar (or honey if not vegan)
  • 1/2 tsp chili garlic sauce
  • 2 1/2 Tbsp peanut butter or almond butter (natural, salted)


  • Veggies: baby bok choy, green onion, red pepper, broccoli
  • Toppings: fresh lime juice, cilantro, sriracha


  • Begin by draining tofu 1.5 hours before you want your meal ready. If your block of tofu is larger than 12 ounces, trim it down. You don’t need a full pound for this recipe (see notes).
  • Roll tofu in an absorbent towel several times and then place something heavy on top to press. I use a pot on top of a cutting board and sometimes add something to the pot to add more weight. Do this for 15 minutes.
  • Near the end of draining, preheat oven to 400 degrees F (204 C) and cube tofu. Place on a parchment-lined baking sheet and arrange in a single layer. Bake for 25 minutes to dry/firm the tofu. Once baked, remove from oven and let cool.
  • Prepare sauce by whisking together ingredients until combined. Taste and adjust flavor as needed. I often add a little more sweetener and peanut butter.
  • Add cooled tofu to the sauce and stir to coat. Let marinate for at least 15 minutes to saturate the tofu and infuse the flavor.
  • In the meantime, shred your cauliflower into rice by using a large grater or food processor. You don’t want it too fine, just somewhat close to the texture of rice. Set aside. Mince garlic if you haven’t already done so, and prepare any veggies you want to add to the dish (optional).
  • Heat a large skillet over medium to medium-high heat (6 out of 10), and if adding any veggies to your dish, cook them now in a bit of sesame oil and a dash of soy sauce. Remove from pan and set aside and cover to keep warm.
  • Use a slotted spoon to spoon tofu into the preheated pan. Add a few spoonfuls of the sauce to coat. Cook, stirring frequently for a few minutes until browned. It will stick to the pan a bit, so don’t worry. Remove from pan and set aside and cover to keep warm.
  • Rinse your pan under very hot water and scrape away any residue. Place back on oven.
  • Add a drizzle of sesame oil to the pan, then add garlic and cauliflower rice and stir. Put cover on to steam the “rice.” Cook for about 5-8 minutes until slightly browned and tender, stirring occasionally. Then add a few spoonfuls of sauce to season and stir.
  • Place cauliflower rice and top with veggies and tofu. Serve with any leftover sauce. Leftovers reheat well and will keep covered in the fridge for up to a couple days.



*My block of tofu was 16 ounces, so I removed a small amount because 1 pound is too much for this recipe. Adjust the amount of tofu and sauce for the amount of people you’re serving.
*Prep time does not include pressing tofu.
*Tofu method adapted from my Tofu That Tastes Good Stir Fry
*Nutrition information is a rough estimate.

Nutrition (1 of 2 servings)

Serving: 1 g Calories: 524 Carbohydrates: 38.5 g Protein: 24.5 g Fat: 34 g Saturated Fat: 5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1400 mg Fiber: 7 g Sugar: 24.7 g

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  1. Barb says

    I made this for the first time tonight. The sauce is probably my favourite yet! I just used regular rice, and added peppers, broccoli, Bok Choy and green onions. But I seem to run into the same problem with tofu I did when I made the easy vegan fried rice recipe. It comes out hard and chewy, not tender on the inside at all. I’m not sure if I’m doing something wrong. Maybe I’m cubing it too small, or baking it too long? I also greased the cookie sheet, because I didn’t have parchment paper. Any tips?
    Really good recipe, but I think there must be an error somewhere on my part.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Barb, Thanks for sharing! That usually happens when it is overcooked. So maybe try cubing in larger pieces and baking less time. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  2. Mafalda Braga says

    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!

  3. kathy pogh says

    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.

  4. Desiree says

    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!

  5. Shannon P. says

    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. :)

  6. Tracey says

    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!

  7. Suzi Russell says

    Has anyone made this using a no/low carb brown sugar substitute like Swerve? I am looking for ways to lower the carbs.
    Thank you, Suzi

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Suzi, we haven’t, but it looks like another reader has! For future reference, if you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments.

  8. Xiang says

    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.

  9. San Francisco Juice says

    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!!!

  10. Aparna says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your experience and tips, Aparna! We’re so glad you enjoyed it!

  11. Geo says

    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.

  12. Priya says

    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 !

  13. Deanna Nathan says

    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!

  14. Kristy says

    Hi! Thank you so much for sharing your recipe. I am allergic to sesame seeds/sesame oil. Would coconut oil or any other type of oil work as a replacement?

    Thank you!


  15. Cristina says

    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!

  16. Diane Dean says

    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!

  17. Mariana says

    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!! :)

  18. Mairi says

    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 :)

  19. Rina sanabria says

    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. :)

  20. Lorena says

    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

  21. Jenna says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jenna, we’re so sorry to hear that was your experience! Thanks for the feedback- we’ll take another look to see if we can make improvements.

    • BB says

      Hey! The recipe says to drain the tofu for 15 mins, not 1.5 hours. It says to start the process 1.5 hrs before you want to eat to allow for the baking and stir fry time.

  22. Jenn says

    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.

    • Joel says

      I only made the first tofu and sauce with a pair of little ones in mind. Very tasty. I was pressed for time and things turned out well without any draining for firm tofu. Also I thought I had more than enough sauce to have used the whole pound of tofu.

  23. JMango says

    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!

  24. Jill KS says

    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.

  25. Angel S says

    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.

  26. Erin says

    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….

  27. Veronica N says

    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.

  28. Amanda says

    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!

  29. Urvi says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Urvi. We are so glad you both enjoy 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

  30. @chefdaniSF says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you so much for your kind words and lovely review. We are so glad you find our recipes helpful!! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Kelli says

      Oh my goodness, this went down such a treat! One week into our lock down it was my last block of tofu – grim I know. My meat eating husband is demanding the recipe because apparently would be amazing with pork apparently – I’m holding out strong until I can get more tofu delivered. Thanks so much xxoo

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Ha! Thanks so much for the lovely review, Kelli. We are so glad both 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

  31. Jan Healey says

    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.

  32. Amanda says

    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.

  33. Katy says

    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.

  34. Zammer says

    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.


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Zammer. We are so glad you both 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

  35. Lauren says

    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.

  36. nan says

    HI Dana
    New to your site. Thank you for your great healthy recipes!
    After this recipe my teens said this was one of the best meal I have made! I did use brown rice since I did not have cauliflower.
    question: my tofu turns out too hard despite decreasing to 375 deg and 20 min as you recommended to another. I think I should try another brand.
    Can you share your choice of tofu brand?

  37. Debbie says

    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.

  38. Michele says

    It came out great! Super flavorful and my first foray into vegan cooking! I need to time things better as there was a bit too much waiting for draining, cooling, marinating, etc. I am wondering why the high carb count? Tofu is low in carbs. The honey?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Michele. The carbohydrates are primarily from the brown sugar, but cauliflower contributes some as well.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Chris, you could maybe reduce the sugar and use a little stevia? Or you could try using coconut aminos in place of the tamari as it tends to have a natural sweetness. We haven’t tried these modifications though and can’t guarantee results. Let us know if you do some experimenting!

        • Trees says

          I would suggest using Lankato Brand Monkfruit sugar it is sweet and 1:1 in ration and also it doesn’t spike the insulin response in you body, there is a “golden”, “white” and “Maple Syrup” varity. It taastes better then Stevia in my opinion and has a Zero Glycemic Index

  39. Sara says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Sara. We are so glad you both 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

  40. Sarah says

    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:)

  41. Tuesday says

    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 :)

  42. Christine says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Christine. We are so glad you and your family 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

  43. Heather Waghelstein says

    Hello Dana,
    I am new to cooking. I have been an assembler of pre-made ingredients in the past. This was amazing. The tofu in texture and flavor tastes like what you get at an asian restaurant. So good. It was so much easier than I thought The only alteration I made was molasses for the brown sugar, riced broccoli, and for the chili garlic I mixed store bough chili sauce and garlic. My local store (very remote) was out of cauliflower.
    I cannot thank you for demystifying tofu, I’ve been trying to figure it out for years. Great recipe for batch cooking for my lunches/dinner.
    Now I have to tackle tempeh and I’ll be set. If you have any recipes I would love to try it.

  44. Julie says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you both loved it, Julie! And crossing our fingers the little one gets there too =) Thanks for the lovely review! xo

  45. Julie says

    Can’t wait to try this. Can you bake the tofu the night before and leave in the fridge to marinate 24 hours to serve the next day? I have two little ones so I like to prep the night before as much as possible. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Julie, that should work! Or perhaps for better texture, bake the tofu and make the sauce ahead, but then only marinate 15 minutes before adding to pan.

  46. Marg says

    I’m keen to try this recipe soon. Do you have a substitute for the garlic chilli sauce? My kids aren’t keen on spicy food. Would it still be good if I left this ingredient out?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there! If they don’t like spice I’d still suggest adding some minced garlic in for flavor. Let us know how it goes!

  47. Brenna says

    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! :)

  48. Amanda says

    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!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So glad you and your kiddo enjoyed it, Amanda! Thanks so much for the lovely review! xo

  49. Brooks Kennedy says

    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.

  50. Carol says

    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!

  51. Tee Robinson says

    Do you by chance have a video of the recipe? I feel like that will help me not mess up the recipe with me being a visual learner.

  52. Teresa Bane says

    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.

  53. Dorothy Hanley says

    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.

  54. Penny says

    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!

  55. Joanna Tenbrook says

    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.

  56. Kristy says

    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.

  57. Ian Higginbottom says

    Hi, Do you have a version of the recipe that works without the sugar? Using myfittnespal it looks like this recipe is about 25% calories by carbs and therefore not Keto. I understans to be Ketogenic a recipe must have less than 10% of calories from carbs. Thanks.

    • Ian Higginbottom says

      I just realised you did not claim it was Keto! I was directed here by a keto diet site! I will try this without the sugar and see what else I might add to bring out the peanut flavour. Thanks!

      • Haley says

        Use swerve brown sugar to make it Keto!! It’s fabulous!
        Macros for 1/5 tofu block are
        Carbs 5g
        Protein 16.4g
        Fats 5

        Use low sodium soy
        I like the idea of adding crushed nuts for a crunch!

  58. Andrea says

    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!

  59. Kate says

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

  60. Sylvie says

    OMG this is sooooo good! I loved the sauce so much I now sometimes make only a double bath of the sauce and make a stir-fry with it to out over a grain. Sooooo yummy. The tofu really comes out perfectly too! Definitely recommend this recipe .

    I use low sodium soy sauce.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

      • Sylvie says

        Definitely a 5-star recipe. I’ve also only used the sauce ingredients for a peanut stir-fry and it was also delicious! Very versatile even broken down! ?

  61. Kim P says

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

  62. Betty Williams says

    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!!

  63. Kay says

    Just tried this for the first time and I’m hooked! Never cooked with tofu before but just thought the sauce sounded so yummy. I did change a couple of things – added minced garlic and Chinese five spice to the sauce and used crunchy peanut butter for a bit of texture. Loved it! Also ‘noodled’ some zucchini to add to my veggies which was broccoli and mushroom.

  64. Rebecca says

    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 :)

    • Roz says

      Seriously delicious recipe! I’ve made this 3 times now and I’ve found it actually works better to bake the tofu in the marinade then add it into the stirfry at the end – when I try to fry it I just get a lot of burnt stuff.

  65. Lisa F. says

    Thank you for this easy and flavor-full recipe! I make this at least a couple times a month, and one of my little kids even loves it. My husband asks for it all the time. I love how adaptable it is depending on what veg you have in the house, and I often brown some slice alomnds in a bit of olive oil, salt and garlic and sprinkle over the top for a zingy crunch. I usually serve over regular rice for the kids, and over rice or cauliflower rice for the grown-ups depending what I have in the house. Question, how long is too long to marinate the tofu you think…could I do it for a few hours to overnight or would that be too much of a flavor smack…thanks!

  66. Brother Dave says

    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.

  67. laura pool says

    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.

  68. Sarah says

    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!

  69. Linda Stafford says

    This recipe looks yummy. I have found that “Freezing” the tofu and letting it thaw removes most of the moisture and eliminates all the steps of draining, pressing, etc. Have you tried that?

  70. Silvia says

    The is the second time I making this dish…..It’s fantastic thank you so much.
    I have one question can I make the tofu and marinade over night. Trying to same some time.
    Thank you

  71. Nicki says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Can you clarify what you meant by “rolled” it? Do you mean when you pressed it? Tofu can be a little tender, which is why we recommend working with extra firm tofu for the best results. Hope that helps.

  72. Jessica says

    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!

  73. Annie Titus says

    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!

  74. Hanifia says

    I just used your recipe to prepare tofu to be added at the last minute to a stir fry of onions, garlic, ginger and several large sweet peppers in a sauce of combined soy sauce and oyster sauce. The crispness of the tofu cubes was retained and they had absorbed some of the flavors of the sauce. I served it on fried noodles. Excellent! Hanifia

  75. Chardannae Lujan says

    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. ??

  76. Urvashi says

    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!

  77. Randy says

    Thanks for swiping the perfect technique for crispy tofu! I used to get the same results just stir frying, but it would require more oil than I’d like to use in my food. This is awesome.

  78. Jennifer says

    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!

  79. Loara says

    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.

  80. Steff says

    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!

  81. Tilly says

    Hi, I’m not vegan but I have an 18 month old who won’t drink milk and I heard that tofu is a great source of calcium. I’ve only ever had tofu once and it was in a soup I was served at a restaurant. It was soggy and hollow and didn’t taste like anything, so I was not sure what to expect when making this. I made this today and followed your recipe carefully. I absolutely loved the flavour and was surprised that something so tasty had been made from scratch in my kitchen! It was easy to make and delicious! The only thing was that the tofu was not crispy but rather rubbery. What did I do wrong? I will definitely be making this again, I might substitute the tofu for chicken and serve with soba noodles next time but I do want to perfect the tofu as it seems like such a versatile food, healthy, cheap and nutritious.

  82. Karen Rubio says

    Oh my gosh! I’ve been looking for a way to make tofu that is crispy outside and tender inside… Instead of rubbery chunks. I can’t wait to make this! Thanks!

  83. June says

    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.

  84. Maggie says

    This looks absolutely delicious! What do you recommend as a nut-free substitute for the peanut butter? I desperately want to make all these peanut-y dishes but my husband is extremely allergic to all nuts. Would sunflower butter taste alright?

  85. Sage Krewson says

    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!).

  86. C Irons says

    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!!!!!

  87. CHERIA says

    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!

  88. Sarah Gooda says

    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.

  89. Helen says

    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 :-)

  90. Jen says

    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!

  91. Lauren says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We are so glad to hear that you’re a fan of this recipe, Lauren! Thanks for the review!

  92. Theresa says

    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!!

  93. Lia G says

    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!

  94. Sarah says

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

  95. Natalia S. says

    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.

  96. Emma says

    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!

  97. julie baumann says

    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.

  98. jp says

    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!

  99. DD says

    In Justine getting into cooking. How would you suggest cooking the extra veggies? (Broccoli back Choi etc). THabks!

  100. Kayla says

    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!

  101. Sigrid says

    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.

  102. Sarah says

    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!!

  103. Jean says

    looks delicious, but I don’t see any instructions. it looks like they are covered with an add. very disappointed :(

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jean! We’re sorry that is the case! What browser and device are you using? If you see that again, can you take a screencap of it and send it to so we can get that sorted out and make sure it doesn’t happen again? Thanks!

  104. Rose says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re sorry you weren’t a tofu fan! It can be a hit or miss ingredient, but glad you enjoyed the vegetables and sauce!

  105. Julie says

    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!!!

  106. Chloe McLean says

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

  107. Kelly says

    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!

  108. Kait O says

    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.

  109. Valerie says

    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!

  110. Chris says

    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.

  111. Isabel says

    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!

  112. Hannah says

    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.

    • Sue says

      Dana, I see I never told you how much we love this recipe! Making it again tomorrow night. Thanks for another winner!

  113. Cara Ziegel says

    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!

  114. Nikki says

    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.

  115. Suzanne says

    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.

  116. Hannah says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! It may depend on the type of tofu you use because we’ve used a few “firm” tofus and some are more firm than others. We would recommend turning your oven down to 375 and maybe only baking them 20 minutes or less.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! You could try a dash of minced garlic and a dash of chili powder or red pepper flakes. You could also try sriracha with a little bit of minced garlic!

  117. Jane says

    This looks delicious! Thank you! I’m planning to make it for a dinner party but have never cooked with tofu before. Do you think it would be just as good if I drained, baked and marinated the tofu the night before then fry it up 24-hours later? Or would it go soggy?

  118. online cakes kanpur says

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

  119. Amy says

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

  120. Jenna says

    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 ;)

  121. JJ says

    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!

  122. Rayca says

    The “rice” looks and seems more like couscous than rice, which I think I might like better. Love rice, though. Looks really lovely and light. Can’t wait to try.

  123. Chelsea says

    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.

  124. Heather says

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

  125. Lisa says

    Hi Dana, I absolutely love your recipes! I’m going vegan and your blog is an absolute godsend. This recipe though didn’t turn out as I’d hoped…although I used low salt soya sauce as it’s practically just oil, soya sauce and peanut butter it was VERY salty. I could only manage a bit and had to leave the rest. Is your version extremely salty? I’m trying to work out what could have gone wrong as I love the idea! I’ll keep trying new recipes! Lisa

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! It shouldn’t be extremely salty, no – I hope you have better luck next time! I am not sure what went wrong..

  126. Carol Rea says

    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.

  127. Chewdy says

    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.

  128. Judy says

    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!

  129. Patience says

    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.

  130. Sasha says

    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.

  131. Alexandra says

    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!

  132. Maya says

    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!

  133. Becki says

    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!

  134. michelle cannizzo says

    This looks great!
    This is actually my first time on your site – i’ve been following you on Instagram – and I’m so happy I checked it out. Bout time I actually find the yummy recipes for all the food pics I’ve been drooling over!

  135. Ashley Antoine says

    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.

  136. Kim says

    Delicious! Healthy. The sauce to coat the tofu was delightful and I will use in other recipes. This meal will be one of my regulars. Thank you.

  137. Courtney Glausi says

    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.

  138. Dawn says

    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!

  139. Magen says

    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.
    Now back to my food :)

  140. GBAnnArbor says

    * 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!

  141. jackie says

    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)


  142. Justin says

    Used Peanut sauce to marinate french fry sized cuts of tofu then baked and ate. Excellent! Thanks for the recipe.

  143. Melissa says

    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.

  144. Catherine says

    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.

  145. Kathy Wolfe says

    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!

  146. Jennie says

    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!

  147. Jodi says

    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.

  148. michelle gudauskas says

    I’ve never bought “chili garlic sauce.” Would they have this at Whole Foods? Is it a red sauce? Any guidance is great, thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Michelle! Whole Foods should have it, but any local grocery store should carry it as well! Hope you spot some on the shelves! Good luck!

      • Michelle Gudauskas says

        Wonderful, thanks. Really liking your websites and the awesome recipes. You have a gift for sure and thanks for sharing it!

    • Kathy Wolfe says

      I could not find it at our local Meijer store, but I found it at the local family fare store by the Asian sauces. It only takes a very small amount so really not a huge issue if you subsitute I am sure.

  149. Amanda says

    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.

  150. Madeline says

    Just made this amazingness! Added a little more PB and honey as suggested, but also added a large clove of garlic and ginger paste to give it a little more dimension. Super good!

  151. Lauren says

    My husbands first time eating tofu and cauliflower rice. He didn’t know it was cauliflower and ate the tofu! I would call it a success. I personally loved it!!

  152. Christa Clark says

    Wow, that was so delicious! Perfect Sunday night dinner or any night dinner. My husband LOVED it! “That was delicious honey” he couldn’t believe the rice was cauliflower. I’ve always wanted to try that, I couldn’t believe how good it was! Great meal! 10/10!

  153. Jane Lowes Ciordas says

    This is a keeper! I doubled the recipe because I wanted left overs. Added extra veggies as well (red pepper and onion). I made the sauce the day before I needed it. The sauce really thickens with time so I I added a bit of water. The sauce would be great for a thai salad or dipping fresh rolls. Everyone loved this recipe. (There were no left overs by the way.) Can’t wait to make it for my daughter when she comes home from university!

  154. zaga novakovic says

    Wow! Delish. Anything with peanuts is my weakness. I was surprised to find i loved the cauliflower rice, probably because I threw in a little of the sauce. I found the “marinade” too thick and I followed the measurements precisely. I even weighed the sugar on my scale. I did add more peanut butter which I’m sure didn’t help, it was more a jam consistency than a sauce. Probably I need to add more soy sauce or water.

  155. Kate says

    This recipe is so insanely delicious! I don’t even like tofu that much and I used this recipe to try and find a way to cook it that I like, and it worked. This is so easy to make, so so so delicious, and so low calorie! It even tastes great reheated on day two! Thank you!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! I haven’t tried it but you could try sunbutter as an alternative? If you give it a try, let me know how it goes!

      • Christa Clark says

        I just so happened to use tahini because it was what I had on hand and it worked fantastically! For nut allergies. :)

  156. Sabrina says

    Loved this method of making the tofu firm and crispy without deep frying! I used fresh garlic + dash of hot sauce in place of the chili garlic sauce. I also skipped the sugar/honey and added some fresh grated ginger. Paired with broccoli, mushrooms, red pepper, and quinoa.

  157. Robee says

    This dish was amazing and completely satisfying! Filled me up without making me feel overly full. The flavors blend well together….I added fresh pineapple to the sauté which was perfect for us.

  158. Char says

    Just made this dish tonight. My very skeptical husband loved it and so did I. Thank you for posting this amazing recipe!

  159. Elysa says

    I unfortunately did not have the cauliflower, or some of the other ingredients to make this recipe, but I used the sauce, and my own vegetables in the house, and it was wonderful! I now know how to properly make tofu crispy, and whenever we have tofu in the house this is what I make. I love this website and I get so many good vegetarian/vegan recipes.

  160. Laura E. says

    We make this almost weekly!! I’ve made it exactly as written and also with our family’s favorite twist… We love serving it over coconut basmati rice! Letting the tofu sit and dry definitely makes the dish, but I will admit that when I need a quick throw together dinner I’ll bake the tofu and cook it right away with the sauce. Not as good but still delicious!

  161. Jane says

    We loved this! Will make again for sure. I would definately use the low sodium soy sauce the recipe calls for. I didn’t have any and had to add a bit of water as it was too salty otherwise (and I love salt!). Thank so much Dana and John!

  162. Jennifer says

    Really good. I made it with both cauliflower and rice. Will triple the sauce next time. I also added a bit more chili sauce as we like a little kick.

  163. Sandy says

    Oh, sounds delicious!
    I’m planning to make it tomorrow evening but I only have one little square of tofu left (about 90gr). I do have a couple blocks of tempeh in the freezer though. Would the crispy tofu technique work with tempeh as well?

  164. Erin says

    I just made this. It was amazing! I talked with my sister (who is a tofu pro) and she suggested coating the tofu in corn starch and pan frying it before coating it in the sauce. This turned out perfectly! Nice and crispy! Thanks so much for the recipe! I’ll definitely be making it again. You have converted me into a tofu fan :)

  165. Patty says

    I’ve been baking my tofu with your recipe for quite a while and love it. I tried the rest of the recipe tonight and am crazy about it! I have to stop myself from eating it all! Thanks for the awesome recipe!

  166. Liz says

    I made this for me and my dad (meat eater) and he loved! Replaced the cauliflower rice for rice noodles, sesame oil for olive oil, brown sugar for coconut nectar and chili garlic sauce for garlic paste and it worked great!

  167. Jane Brand says

    Delish dinner on a meatless Monday. I used kale instead of bok choy. The tofu is addictive.
    This is the 3rd recipe I’ve made from this website & they’ve all been winners!

  168. Deborah says

    I made this 2x now and both times I used my whole block of tofu. It sort of dehydrates in the oven, so you end up with less & there is still plenty of sauce. My boyfriend didn’t like tofu until I made it for him. Now he likes it and says he can’t believe this is tofu because it tastes so good. I love this sauce because it has a ton of flavor. I even added a little ginger. Love using cauliflower in place of rice, but on my last Trader Joes shopping trip couldn’t find it. So, I made it without it tonight, just chunks of broccoli and it was still super good. It’s the sauce and the way the tofu is made that makes this recipe a keeper. Thanks.

  169. Kathryn says

    This recipe is delicious. I used sliced water chestnuts, bamboo shoots, carrots, sliced mushrooms, and diced yellow pepper for the vegetables. The peanut sauce is delightful. And the texture and taste of the tofu is fantastic. The cauliflower rice adds great flavor to the dish.

    Prepping the veggiesame and tofu and shredding the cauliflower does take some time. The veggies could be prepped ahead of time.

  170. Cati says

    Love this recipe. The only thing I changed is *of course* I use the whole pound of tofu! As though I’d be able to keep from snacking on them the whole time I was cooking! Thanks!

  171. Liz H says

    This was absolutely amazing. Baking the tofu before pan frying is brilliant and I used crunchy peanut butter. My SO actually enjoyed it and stole some of mine off my plate! I always look forward to your vegan recipes. :) they are never plain or lacking!

  172. christina carnahan says

    i have been looking for a new tofu recipe for weeks, tonight was my husbands first time trying it
    i loved it, he liked it he is still trying to get use to the texture lol thank you so much for this recipe i will deff be making it again

  173. Candis says

    This is my new favorite recipe and one I’ll be incorporating into many more nights to come!! So incredibly delicious and I love the with rice cauliflower! My husband had no idea it wasn’t rice. Score!

  174. Jenny says

    This is delicious, and easy to make. I roasted some onions in the oven with the tofu and mixed the onions with fried kale, it worked really well. And making the rice of purple cauliflower turned the dish into a beautiful celebration of colors.

  175. Sara says

    Made this for my boyfriend who is not vegetarian- and has little experience with tofu and he (and I) both really enjoyed it! We added some ginger to the sauce for an extra punch, and substituted real garlic for the garlic sauce – both turned out great. The peanut sauce is definitely a winner!

  176. Sara says

    What can be substituted for the chili garlic sauce? I don’t want to buy a whole jar just for 1/2 tsp and also because it has preservatives in it. I saw some people subbed minced garlic and red pepper flakes but do you have a measurement of how much to use? Making it tomorrow!

    • Candis says

      Hi Sara, I was in the same predicament. I don’t like using canned anything if I can help it, so I looked up the ingredients in chili sauce and just ended up using finely chopped jalapeños and garlic with a bit of vinegar, salt and sugar. This was a great addition!

  177. Steve says

    Very tasty, I used almond butter and doubled the amount of chili garlic sauce. Great tip on the tofu prep, I’ve been vegetarian for 20+ years and this just changed the game! Thanks for the recipe!

  178. Cory L. says

    I really loved this. Big fan. I can’t wait to make it again. A few notes: I am not a fan of the oils used in a lot of these recipes (lots of evidence these days that grapeseed and Sesame oils are not good for you). In the sauce, I used peanut oil instead. In the stir fry (in the pan), I used olive oil (probably should have been the other way around or all peanut.

    I also used maple syrup in the sauce instead of brown sugar and only used 2.5 tablespoons.

  179. Evan says

    Can’t wait to try this!
    By the way, by any chance, was the vegetarian cafe you mentioned called “Green Vegetarian Cuisine?” :)

  180. Leah says

    Everyone in my family LOVED it~ no kidding… all of them like meat, but loved this dish!!
    Thank you so much for this recipe~

  181. Gabrielle White says

    So, so delicious!! I did end up using 16 oz. of pre-cubed tofu and there was a perfect amount of sauce! I also used chunky peanut butter for the extra peanut bits. Adding this to my usual rotation!

  182. Claire says

    So Good!!! Made this last night and the whole family loved it!!! Including my dad who is a self proclaimed non-tofu eater :). Thanks so much!

  183. Evert says

    The flavors really need to be punch up otherwise the dish is fairly bland. Definitely needs more peanut butter, an extra tablespoon at least. Maybe even more sesame oil and more garlic chili paste. Would then be four stars (“very good” as opposed to “good”)

  184. Lisa Feldman says

    I have made this about 6 times for my family, it is adored by the pickiest of small eaters and adults too! There are NEVER leftovers. I have served over cauliflower rice, brown rice, white rice and i can only imagine it would be delicious over a rice noodle. I am posting to THANK YOU for the recipe, and share that I had to make a mod today as I was out of Chili Garlic sauce. I used Sriracha instead (same amount plus a smidge more), and put a smashed garlic clove in while the tofu was marinading. Turned out really great!

  185. Alexina Aron says

    This was absolutely fantastic. I doubled the recipe for a big family dinner and every loved it! Some of the best tofu I’ve had! I’ve just shared the recipe with some family and friends as well ;)

  186. Adele Sardone says

    Love it, Love it, Love it! My kiddos eat all of it. i’m telling all my friends about it.
    It’s my husband favorite dish.

  187. Juliet says

    I followed the recipe exactly, except I used 1/2 tbs more peanut butter. It was a hit with my meat- eating mother and boyfriend and will definitely be making again!

  188. Kelly says

    I’ve been hearing about cauliflower rice so when your recipe popped up on my Google search with a pretty photo beside it, I said, Oh! that’s Dana’s website! I saw this recipe listed as one of your top choices to try. Grating the cauliflower with the cheese grater however turned out to be too messy, so I tossed the chunks into my Blendtec and hit the pulse button a few times, which worked perfectly. When my husband came home he asked what I was up to so I told him, making cauliflower rice, to which he responded, “that may be cauliflower but it’s NOT rice!” But your recipe won him over- he commented a couple of times how good it tasted and seemed pleased knowing it was healthy for us as well. The smooth peanut sauce was restaurant quality, and the pressed, baked tofu is really an improvement over just using it right out of the container. I stir fried broccoli for a colorful veggie topping. It made 3 large helpings; lunch tomorrow! This veggie dinner is definitely a hit, thank you Dana!

  189. Ellen says

    Oh my goodness I absolutely LOVED the sauce!!!!! I was looking for a new peanut sauce recipe and this totally nailed it! Thank you again for an amazing recipe!!!!

  190. karen stogbuchner says

    oh my goodness! this was yummy!…..husband just went back for more! i added ginger to the sauce, we are low sodium so i added more peanut butter (unsalted) and only a tablespoon of soy sauce….have some homemade pho….added that instead of the soy sauce….really, really nice….this is a keeper!

  191. Juliet says

    This sauce is amazing. The second time around I decided to play with the recipe and used eggplant instead of tofu. I didn’t bake the eggplant, I just marinated it in the sauce and it was super tasty!

  192. Angela says

    Hi Dana!

    Thank you so much for this recipe! It is AMAZING! My husband declared last night that I should consider this my “go-to” dish – best think I have ever made. Anyway, I also had a comment – I think the reason you are getting so many questions about the draining is because the very first thing it says after #1 is, “Begin by draining tofu 1.5 hours before you want your meal ready. ” If that is not correct, you should delete it if you are able to edit it. If it is not correct, what do you mean by draining it for 1.5 hours? It is confusing to have that be the first thing in the recipe.


  193. Lisa Cook says

    This recipe is delicious. I used soft tofu (the grocery store was out of firm or extra firm), and it still turned out great and crispy. I think baking the tofu is what did the trick, so don’t skip that step. I used about 3 tablespoons of honey and 2 tablespoons peanut butter. Our grocery store has frozen stirfry veggies (red pepper, snow peas, water chestnuts, broccoli) that were about $1.50 so I did that and regular rice to save time. I was really happy with the results. Five stars. Husband and I loved it. I will make this again.

  194. Marty Kutza says

    Could you bake the tofu, cool it, then put it in the fridge in the marinade for a few hours (rather then just 15 minutes)? Then pull out and fry as directed?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I think so but it will take on a different (maybe chewier) texture. If you try it, let me know how it goes!

  195. Reva says

    What can be substituted for the chili garlic sauce? I noticed someone used minced garlic and chili powder but how much? Any other substitutions for it?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That will work! Minced garlic and red pepper flake, or thai red chilies (or serrano peppers, finely minced).

  196. Kathryn says

    Thank you so much for your recipes! I’m new to plant based eating and your recipes are delicious, simple to prepare and making this transition so much easier for me! I’m so happy to have found your blog!!