Crispy Peanut Tofu & Cauliflower Rice Stir-Fry

The sauce is so delicious, you may be tempted to drink it! I loved this dish, especially the crispy baked tofu. I added some grated fresh ginger to the sauce. I didn’t have bok choy, but I had spinach, leek, zucchini and a few leftover mushrooms that needed to be used. These veggies, added to the cauliflower rice, really worked. I sautéed and seasoned as I went, with the riced cauliflower being the last ingredient I added. My husband (who loves his meat) had three helpings and said that he could have easily mistaken this for chicken and rice. Lastly, this recipe has the right amount of texture, sweet, and a kick from the chili paste.

Delicious! My family is trying to eat more vegetarian and this was a hit. I added a teaspoon of garlic to the peanut sauce and found I had to add a little more sesame oil then called for. Baking the tofu was what really elevated this dish and then stirfrying it in the peanut sauce until it caramelized- amazing!
I rated this recipe 4 stars instead of 5 because I struggled with cooking the bok choy and had to look up how to cook it from another recipe.

Yummo! I used frozen cauliflower rice as a shortcut. Finished the dish off with a sprinkling of toasted sesame seeds and a squeeze of lime juice. Definitely going to make this one again!

This is absolutely delicious. We just devoured the entire meal. Sadly no leftovers. Baking the tofu this way is so easy and it came out nice and crispy. In the past I have coated with corn starch. No need to do this any longer. The peanut sauce is perfect, the cauliflower rice was a nice change and I roasted some bok choy to go with. Thank you for a great dinner recipe. Loved it!!

It was good! I toasted the tofu as per the recipe, but I think it could just be left untoasted. I enjoyed the peanut flavor and the stir-fried cauliflower was an interesting taste addition. This recipe reminds me of the mapo dofu mixes we have here in Japan. Those are miso-based with fermented black soy bean sauce.

Loved this! Added a bit of cayenne, Chinese five spice, garlic powder, sweet chili sauce and korean chili sauce since I didn’t have garlic chili sauce recipe calls for. Was excellent and will definitely make again!

Omg this was terrific!! You’re killing me with these recipes! I made this sauce tonight to pour over roasted cauliflower florets and tempeh. I didn’t have chili garlic sauce, so I used sriracha and it came out great.

Next time I’ll remember to roast the garlic with the cauliflower instead of adding it to thee sauce, but it’s still amazing. Excuse me while I go down a head of cauliflower and a package of tempeh…by myself….

I love this recipe and am now making it regularly although wish there was a low salt alternative to the Tamari as am worried about my blood pressure

This recipe turned out amazing! My 14 year old daughter is a vegetarian so I’m always looking for delicious nutritious recipes and this one hit the mark! I used bok choy and green onions for the veggies and together with the cauliflower rice and tofu, it was quite filling! We have some left overs which my daughter has claimed for tomorrow night’s dinner! 😀

Made this tonight. We enjoyed it very much. Used almond butter, tripled the sauce to have some for another meal and served with book choy. Very good and quick.
Thank you,
Trina

Wow! Amazing. Absolutely fabulous recipe! I used coconut aminos so added a dash of salt, adding more aminos would have made it too sweet. Equally so, I wasn’t sure what chilli and garlic sauce was so used sirracha…half a cauliflower was ample “rice” too.
Can’t wait to make this again. Thank you for the recipe ☺️

This dish was so amazing that my husband said he thinks it’s the best dish I made in over 30 years of marriage! The only thing I changed was using almond butter instead of peanut butter.
Thank you so so much Dana for all of your wonderful recipes and for sharing them!
I look forward to another great recipe to make for supper tomorrow night!

Delicious!

Great recipe!

Delicious!! the sauce is YUM! this is my first time eating cauliflower rice and it wasn’t my favorite, next time i will simply roast some veggies on the side!

Soooooo delicious! I modified this a bit, as I baked a double batch of the tofu ahead of time and put it in the fridge for other recipes. I added lime juice and garlic to the sauce and the flavor was fantastic! No weird flavor from baking and refrigerating the tofu before I marinated and sautéed it. I served with whole grain brown rice and sauteed some frozen veggies and added the extra sauce. Mmmmm I will be making this often! Thank you so much!!!

I tried the tofu (180g tofu, 1tbsp almond butter, 1tbsp sesame oil, 1 tbsp reduced sodium soy sauce, 1tsp olek, 2g maple syrup (!), 1tbsp white vinegar, 1 tbsp lime juice) and it was the best tofu i ever ate. An absolute dream!

Scrumptious recipe! I used frozen cauliflower rice to made it quicker, and added bok choy, mushrooms, and bell pepper strips. Healthy and delicious. I will be making it again!

Added a touch of spicy chilli crisp as well as the chilli sauce. Very good! It’s a keeper!

This is one of our stable recipes! We have been making it almost every week for the last few years. It is very good with almond butter subbed for peanut butter (how we prefer it). We have also used the sauce on tempeh, baked, marinated, and sautéed in the same way. You cannot go wrong!

This recipe is AMAZING! I made the peanut sauce as instructed and it is delicious. I have been cooking more with meatless options lately and kept having a soggy tofu issue until your technique of baking followed by pan frying. This recipe is truly a game-changer for me and will definitely be apart of my meal rotation! Thanks!!!

Me and the fam loved this!
Made some rice for my husband and daughter and gobbled the caulirice myself.
I used 1,5 times the sauce and would recommend everyone else doing the same so you have some extra sauce to drizzle over rice/caulirice.

I’m always skeptical of tofu but this recipe is absolutely delicious! The texture of the tofu is meat-like and the sauce is salty, sweet, and spicy. This will become a staple in my meal rotations. Thank you!!

As a new tofu eater I wanted to combine my new love tofu and my favourite peanut satay sauce and your recipe did not fail!

The trick is to cook the sauce and it becomes sweeter and beautiful with a stir fry!

I also still have loads of tofu left to be marinated! Week meals = Epic!

I did brown rice, because cauliflower rice never leaves me feeling satisfied. Also did mushrooms, red onion, celery and bell pepper for the veggies. I followed everything else as directed. My 2.5 year old gobbled down the tofu & my 5 year old ate all his veggies and rice! Husband is warming up to tofu as something we have in place of meat a few nights a week. Love getting new ways to season and prepare it! ❤️

This is very yummy! Made as written.

I swapped in sun butter for the peanut butter and it was delicious. Followed the directions and ingredients otherwise except I turned the oven to convect for the last 5 minutes. Loved how crispy and flavorful the tofu turned out!

Love this! It was so delicious. I followed the recipe except for the rice cauliflower. I forgot the cauliflower at the grocery store but had a prepackaged brown rice pack so I used that. I wanted to eat the whole thing but saved enough to have another serving or two. I’ll definitely make this again and soon! So good!

The baked tofu works great for making tofu pad Thai instead of using plain, bland tofu. I used cashew butter instead of peanut butter it was delish.

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!