Crispy Peanut Tofu & Cauliflower Rice Stir-Fry

Made this as I had a pkt of tofu and a cauli to use up. Really loved the cooking the tofu before hand, I cooked mine in an air fryer, at 180 oc for about 15min. Not experienced in cooking tofu. Need to try different soy sauce as I felt my brand was a little overwhelming. Used crunchy peanut butter as that what we had. To “dilute’ the soy flavour I added a little Chinese black vinegar and Chinese cooking wine to balance. Didn’t ready recipe properly ( long day at work) I only marinated tofu, then added to rice , still good, will make again, properly!

I made this today with the pumfu I had on hand it was amazing, I loved the texture of the crispy pumfu! The sauce was so easy and smelled delicious!

I made this today and it was very delicious. I added sautéed swiss chard to the cauliflower rice. I will definitely make this again. Thank you for the recipe.

I’ve made this a few times and its always a huge hit amongst vegans and meat eaters alike. Perfect balance of flavors and simple ingredients.

I used real rice- toasted it with garlic before cooking. Yum!

This recipe has been my Whole30 go-to! I’ve made it once per week since my journey began on Jan 1. It’s filling, satisfying and full of flavor. Since maple syrup is not Whole30 compliant, I just substitute in a chopped Medjool date to add a little sweetness to the sauce. Thank you for sharing this recipe!

Made this and decided to try it with almond butter which I will never do again. If I did peanut butter I think I would have liked it cause it had good flavors other than the almond butter. Definitely do not try it with the almond butter option. I’m throwing it out.

My sister and I made this. She has never baked tofu before. But everything else was all her and this turned out delish!!

This is one of my most favorite recipes *ever*! It’s incredibly delicious and healthy. Thank you for a fantastic recipe!

Super delicious! I also sprinkled sesame seeds on the tofu, just completed the picture. <3

Delicious thank you!!

Made this tonight and it was excellent. Used reg soy sauce, baby bok choy, red/grn bell peppers, grn onions, and canned baby corn. Will def make again, tysm for posting it.

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 ;)