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!
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.
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.
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!
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
Savory
Satisfying
Super Peanut-y
Perfectly sweet
SUPER flavorful
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!
NOTE: Recipe updated 11/6/20 for improved tofu texture and creamier peanut sauce.
Crispy Peanut Tofu & Cauliflower Rice Stir-Fry
Ingredients
TOFU
- 12 ounces extra-firm tofu (organic & non-GMO if possible)
SAUCE
- 2 1/2 Tbsp creamy peanut butter or almond butter
- 1 Tbsp toasted sesame oil
- 2 Tbsp tamari (or soy sauce if not gluten-free // or sub coconut aminos but use more as it's less salty)
- 2 Tbsp maple syrup
- 1-2 tsp chili garlic sauce
CAULIFLOWER RICE
- 1 Tbsp toasted sesame oil
- 1 small head cauliflower
- 2 cloves garlic (minced // 2 cloves yield ~1 Tbsp or 6 g)
- 1-2 tsp tamari (or soy sauce if not gluten-free // or sub coconut aminos but use more as it's less salty)
VEGGIES optional
- 1 cup thinly sliced baby bok choy, green onion, red pepper, or broccoli
- 1 dash sesame oil
- 1 dash tamari (or soy sauce if not gluten-free // or sub coconut aminos but use more as it's less salty)
Instructions
- Preheat oven to 400 degrees F (204 C). Line a baking sheet with parchment paper.
- If your block of tofu is larger than 12 ounces, trim it down. Then drain your tofu and use a tofu press or wrap in an absorbent towel several times and place something heavy on top to press for 15-20 minutes.
- Once pressed, slice tofu into roughly 1/2-inch cubes and arrange on the parchment-lined baking sheet in a single layer. Ensure they aren't touching so they will crisp up. Bake for 20-25 minutes to dry/firm the tofu. NOTE: At 20 minutes, the tofu should be chewy, and at 25 minutes, the tofu should be more crispy. Bake according to preference.
- In the meantime, prepare sauce by adding peanut butter, sesame oil, tamari, maple syrup, and chili garlic sauce to a medium mixing bowl and whisking until combined. Taste and adjust flavor as needed, adding more chili garlic sauce for heat, maple syrup for sweetness, or tamari for saltiness.
- Add baked tofu to the peanut sauce and toss to coat. Let marinate for 10-15 minutes to saturate the tofu and infuse the flavor.
- In the meantime, prepare cauliflower rice by using a large grater or the grater attachment on a food processor. Set aside. Mince garlic if you haven’t already done so, and wash and slice any veggies you want to add to the dish (optional).
- Heat a large rimmed skillet over medium heat. Once hot, add sesame oil (1 Tbsp as original recipe is written // adjust if altering serving size), cauliflower rice, garlic, and tamari. Stir and sauté, stirring occasionally, for about 5-8 minutes until slightly browned and tender. Transfer to a serving platter.
- If adding any veggies to your dish (optional), cook them now in a bit of sesame oil and a dash of tamari until just tender. Add to the cauliflower rice.
- To the preheated pan, add the marinated tofu with most of the sauce (reserving a few spoonfuls for serving). Cook, stirring frequently for ~3 minutes until browned. The sauce will caramelize and may stick to the pan a bit – this is normal and adds more flavor to the dish. Stir with spatula, scraping up any caramelized bits. Then transfer tofu to the cauliflower rice platter.
- Serve with any leftover sauce. Leftovers reheat well and will keep covered in the refrigerator up to 2-3 days. Not freezer friendly.
Video
Notes
*Nutrition information is a rough estimate calculated without optional ingredients.
*Learn more about the history of stir fries here, and the origins of peanut sauce here.
Melissa says
I bought some tofu over the weekend and decided to cook it today – though I had no clue what I wanted to do with it. Knowing that you always have my back, I typed in the Google Search: “minimalistbaker tofu.” This magical recipe appeared and I am so in love! Thank you for sharing!
Abby says
I love this recipe! I added some pineapple to the stirfry and put a little bit of the juice in the sauce too and it tasted great!:)
Great idea!
Sophie says
I made this tonight and it was really yummy. Except that my tofu kind of burnt when I cooked it. I used virgin sesame oil instead of toasted sesame oil but just for the sauce not for frying. Has anyone had the same problem ?
Sonia says
Made this last night for a few days worth of lunches. I made it with mushrooms, red bell pepper, zucchini, and broccoli, and 140z. of tofu. With my small food processor, it was kind of a mess to make the rice but it was worth it!!! So delicious and it lasted me 3 lunches when portioned on a bed of spinach! Bonus that my fiance likes it too!
This recipe is added to my staples!
Brittany says
I just made this for dinner! It was so so so delicious (and I loved the cauliflower) – except that the tofu was farrr too chewy. I thought I only had them in the oven for 20 mins, but maybe I did something else wrong?
It may depend on the type of tofu you use because I’ve used a few “firm” tofus and some are more firm than others. I would recommend turning your oven down to 375 and maybe only baking them 20 minutes or less. That should help! I just happen to prefer mine seriously chewy :D
Cindy LaBlanc says
Tip: If I were you, I’d move your comment box to the top of the comments. It is a bit tedious scrolling down all the comments to get to it. Others may miss it too.
Thanks for the feedback!
Cindy LaBlanc says
I made this recipe, except I substituted Spaghetti Squash (cooked) instead of the cauliflower. (I did flavor up the cooked spaghetti squash with coconut oil, Bragg’s Aminos and Nutritional yeast and a touch of truffle oil and salt). The dish was amazing! It was a little work but for those special days when you have a bit more time, it’s worth it. I think it would be good to double the recipe for the marinade and then freeze half of it so that next time, it will be less things to do. You could also make more Spaghetti squash and freeze that too, for another time. The tofu, you’d probably need to do each time, as tofu doesn’t freeze all that great. Thank you for posting this recipe! It would be a great vegetarian / vegan dish to use for a holiday meal. Just make enough for the non-vegetarian eaters because they will scarf this down too!
Cindy LaBlanc says
P.S. Just don’t over-bake your Spaghetti squash or it will be mushy.
Stephanie says
Absolutely fantastic!! Probably one of the best things I have made in a long time!!! The only thing I changed was I doubled up the peanut butter!! So good!!!
Fern says
Just made this and had to comment, it is amazing! The tofu manages to be crispy and sticky at the same time, I’m in love XD I made it with normal rice and beansprout stir fry, and used the leftover marinade as the stir fry sauce. This will definitely be added to my list of regular meals! Thanks :D xxx
Lovely! Thanks for sharing, Fern. Love that name, by the way! ;D
Veggiemama says
Your plating and photography are flawless! Drooling on my ipad as I type and can’t wait to try this recipe. My tofu stirfry dishes are good, but not great. I’ve actually started crumbling it into the sauce because I’m dissatisfied by the end result of cubed or wedged pieces. This might be the one to win over my non veg extended family that are funny about tofu. Thanks for sharing!
Ah, thanks Veggiemama! So kind.
Rebecca - FoodFlav says
My Goodness this is so yummy! Thanks :)
Konstantine says
thanks this recipe was killer. definitely a necessary meal for aspiring vegetarians like me!
Lenora Genovese says
This sounds really tasty and I can’t wait to try it. Just curious what to do with the 4 ounces of tofu you cut off before making the recipe. I really wish it were possible to purchase 4 or 8 oz. blocks of tofu. 16 oz. is usually too much and I don’t know how to store the leftover uncooked portion.
I use it for tofu scrambles within the next few days!
Lenora Genovese says
Thank you for the quick response and great idea!
Stein Smith says
We made this before commenting. Another great dish from Mimimalist Bakers. Yeah the sauce is awesome and the “rice” was our first time having cauliflower that style: ALL AWESOME. Will make it again. Thanks! Loved it!
Thank you! Glad you enjoyed it.
Marybeth says
Just made the tofu in the recipe tonight, and it was delicious! I was pretty impatient and didn’t drain for the full time suggested (only about 10 minutes). I also used a regular-sized block of tofu. Still turned out wonderfully. Thanks for the recipe!
Young Master Toti says
Hi ! This is awesome ! I love tofu and I eat it almost everyday of my life and I wanna know more recipes :D I LOVE the idea of cauli flower rice :) more power to you ! More tofu and peanuts to come !!!
Natalie says
Just made it tonight with baby bokchoy and green onion for a boyfriend who doesn’t “like” tofu… He ate the whole plate! Awesome recipe ☺️
elizabeth says
This was amazing. I made a couple of mistakes though. My tofu was chewy. Could I have not dried it enough? I used gf tamari. Always leaves an after taste. Any suggestions for a gf replacement?. Still it was so good. The cauliflower was a genius addition. It absorbed better then rice. Can’t wait for tomorrows leftovers.
Coconut Aminos!
Karine says
This was delicious!!! It’s my new “fall comfort food”!
Thanks a lot for that recipe!
caroline says
daaaaaang. this. sauce. i have to physically remove myself from the room whenever it’s around or i WILL drink it straight up!!
haha, right?! Glad you liked it Caroline!
Chess says
Hi!
I’d really like to make a teriyaki version of this… any ideas?
How long do you marinate for?
Thank you, I’m new to tofu and this has been really useful!
See this recipe!
Chess says
Thank you!
Tim says
I cooked this last night, the tofu was tasty but incredibly chewy – like eating a kitchen sponge. I cooked it for 30 minutes at 200C, when it came out of the oven it was browned and very dry other than a tiny bit of moisture in the centre – it was crunchy. I marinaded it for 30 minutes, but the marinade wasn’t very moist they way I did it – not as thick as peanut butter, but thicker than soy sauce. Eating it took quite a while and gave my jaws a real workout. Did I just overcook it?
I think so! This greatly has to do with how small you cut your tofu cubes. I’d say cut them a little bigger next time and reduce your cooking time to 20-25 minutes!
Tim says
Thanks Dana :)
Alissa Odedra says
Been looking for a crispy tofu recipe… and this is Thai inspired so already scoring points in my book. Cruciferous vegetables are insanely great for your liver and this recipe has check marks all over it!
Thank you for hounding the waitress on the tofu method -I think it’s the key element to making this a successful dish! Very excited to try it!
Gladly! So happy to hear you enjoyed this dish. It’s definitely one of my faves!
Mariah says
Most amazing dish ever. It is official.
Syd says
This recipe would not print. Got the picture; prep and cook times; headings for ingredients and instructions, but no instructions and no ingredients. Glitch?
Syd, thanks for the note. We’re having some issues with the print function on a handful of our recipes and we’re in the process of fixing that. Sorry for the inconvenience!
Autumn says
This tofu preparation is to die for! I’ve got this wonderful obsession with peanut sauce and broccoli, and now I can add this tofu to the mix! I went with real rice and ate the whole bowl in one sitting! Thank you so much for the continued easy awesomeness that you produce! I’ve loved everything I’ve ever cooked on here, and I recommend your site all the time.
Ah, thanks Autumn!! Thanks for sharing our work. So glad you enjoyed this recipe! xo
Emily says
I made this!! I have made more peanut-sauces than I care to count and this one is the VERY best!!! Thank you so much for your recipe.
My raw-cauliflower rice recipe has macadamia nuts, dehydrated onion flakes, salt & garlic powder (from 30-minute vegan).
Ooh, love that cauliflower rice rendition. Thanks for sharing! Glad you liked this dish!
amanda says
Made this for lunch today! First time making cauliflower “rice” and husband and I both loved it. We used the frozen veggies we had on hand, broccoli and corn and it turned out great. We were both amazed at how well the cauliflower absorbed the taste of the sauce. Husband doesn’t like cauliflower at all and he gobbled up an entire plate full! Thank you :)
elizabeth says
i made this for dinner last night and it was so good! my husband and i like a cooking light dish (sweet hot tofu) similar to your recipe but we’ve gotten tired of the flavor. i love baking the tofu instead of pan frying it and the sauce is to die for! i did end up using the entire 16 ounces of tofu because we were both hungry and i couldn’t think of anything to do with the 4 ounces left. i also added broccoli and bok choy. for a little kick, we poured asian hot sauce over the top. i’m excited for lunch leftovers today! thanks for sharing.
Lovely notes! Thanks for sharing, Elizabeth. Glad you and your husband enjoyed it!
Elizabeth says
Hi Dana!
Well, I wanted to say my husband and I are STILL in love with this dish! I might make it about once a week… and the extra sauce is amazing! I have a question, though… I love, love, love your website so much! I was wondering where you get your recipe inspiration from or what other bloggers you like to visit/try recipes from. Basically, what other websites should I be scouring for absolutely delicious meals? I would prefer something similar to yours… that lists nutrition information and has mostly (or all) vegetarian recipes. Thanks! :)
Bonnie says
Can I substitute anything else for the chili garlic sauce? I don’t like spicy stuff but lots of flavor.
elizabeth says
have you tried hoisin sauce? but the spicy garlic sauce i found in the asian aisle at the store really wasn’t hot at all.
Bonnie says
Can you give me the name brand of the chili garlic sauce you used in this recipe? Yes, I have tried hoisin sauce it’s good too. Thank you
elizabeth says
oh shoot… maybe it wasn’t in the asian aisle, ha! it says ‘cajun power’ all-purose spicy garlic sauce. hope you find it! it sounds great for a marinade.
Laura @ TheGreenForks! says
This is the BEST way to prepare tofu! I’ve never tried it like this before and it makes an enormous difference in taste and texture. The whole recipe is a home-run. Great job!
Yay! Glad you liked it, Laura! Thanks for sharing :D
Monica says
Umm, the cauliflower DOES pass as rice! My husband had to be told at least 4 times that it wasn’t rice! I could just eat a bowl of the tofu it was amazing!
Laura says
I am currently making this dish for the third time in one week. And I’m making a double batch today since my husband and I apparently can’t get enough of it. I figured I should let you know how much we love it! :)
Yay! Made my day. So glad you and your family are enjoying it!
Katie says
Ok I’m vegan gluten free and it is so hard to make something that my husband REALLY loves and I can eat too!!! And ta-da!!! He absolutely LOVED this and I did too!!! My first MB recipe attempt and it was a success! I can’t wait to make many more of these recipes! From the bottom of my heart: Thank you so much for what you guys do!!! ❤️
Yay! So glad you BOTH enjoyed it so much!!
Meredith @ Unexpectedly Magnificent says
This was delicious! It was my first time making cauliflower rice. I didn’t have fresh cauliflower, so I used frozen, and it turned out pretty well. The sauce and baked tofu were AMAZING! Definitely my favorite part of the dish.
Yay! So glad you enjoyed it, Meredith! It’s definitely one of my faves and a reader favorite :D
Sunayana says
I just made this for lunch today, and it is one of the best tofu dishes I have ever made (and I make tofu at least once a week). Thank you for the recipe!
Maria says
I have a question – I want to prep as much as possible the day before making this. If I bake the tofu, should I marinate it overnight or leave it plain in the fridge and just marinate it a bit before cooking? Will the tofu still be crispy if I do this? It sounds so good, but with two little ones, dinner has to get on the table ASAP after work. ;)
I’d say marinate it overnight! It should still crisp up, maybe not quite as much, but still good!
Annalise says
Just made this tonight and it turned out so good! One of the best vegetarian meals I have had in awhile, definitely going to make it again. Thanks so much for the recipe (:
Yay! So glad you enjoyed it, Annalise!
Natasha says
I love this sauce and that it’s so easy to mix up. I’ll be making it a lot in the future.
Beth @ Eat Within Your Means says
No leftovers = sad belly. Dana, this was so good! It’s funny, because I cooked up a huge mess of veggies to go with it, but in the end what I wanted most was the tofu! My husband said it was his favorite part. Guess I’ll just have to make it again! ;)
Oh yay! So glad you all enjoyed it, Beth!!
Chelsea Dinsmore says
I made this last night (doubled everything but tofu and cauliflower + added in extra veggies) and seriously all I have been thinking about all day is eating dinner tonight, so yummy! Thank you!
Ha, yes! The sure sign of a meal success – leftovers are a treat to look forward to. Glad you enjoyed this dish, Chelsea!
Ellie says
I made this for my Mum and whilst at first saying she was going to ‘try’ it she then sat down and ate the entire bowl, commenting that she’d be happy to be served this dish in a restaurant. Absolutely LOVE this, the sauce is perfect – the cripsy tofu tastes so naughty and amazingly is not! I’ve never used tofu before but definitely will again due to this recipe! Thanks!
Celine says
I made this tonight and it was AMAZING. The only change I made was cook the cauliflower rice right after the veg. I kept those warm while I fried the tofu – there was less washing up that way, and that meant I wasn’t sitting around waiting for the tofu to marinade. Oh, I also replaced the chilli garlic sauce with extra garlic and chilli powder as I had none.
The only bad thing is I have no leftovers – I couldn’t stop eating it!
Amy says
I’ve made this several times now. My family can’t get enough! We love it!
So great to hear! Thanks for sharing, Amy!
Tanya Williams says
I have made this 5 times in the last 3 weeks and I just can’t get enough! Today I made it for my mom and she loved it. I keep adding more veggies (today was carrots, Swiss chard dinosaur kale, green pepper, green onion, Chinese greens, zucchini, yellow squash and ginger) and the sauce keeps being a winner!! Love it!
ah, yay! Great additions with the veggies, Tanya. I LOVE that this meal is entirely plant based and is SO ridiculously filling and satisfying. Glad you and your mom enjoyed it!! xo
Traci | Vanilla And Bean says
WoAh! Nellie! I made your tofu + sauce tonight less the PB, plus a few more glugs of sriracha sauce, put it in a fried rice dish with a TON of veggies and OMG!! It’s that dang brown sugar… once it caramelizes, that’s all she wrote! I am telling you, your recipe will make ANYONE a tofu convert It is at the tippy top of best tofu I’ve ever had. Thank you for this, Dana (you too, John!) ; ) . Now I gotta go make more because I just can’t stand it!!!
Laura says
Visited that restaurant several times during spring break. Wish I had their recipe for kale salad too, cuz I would eat it every day!! Thanks for the recipe…dinner tonight!!
Jason Estes says
We have made this recipe for every one of our friends and have even convinced my meat eating parents to go vegan (at least some) because of this recipe. This is absolutely the best meal I’ve eaten, we have it at least once a week. So easy and so good.
Anna M says
OMG! Just got done making this recipe, by far the best tofu dish I’ve ever had! So flavorful and so easy to make. Thanks for another great recipe!
Lovely! So glad you enjoyed it, Anna!!!
Windsong says
Thank you for this one, it will be a new staple at home. We finally got everything together and made this last night, with a ton of cabbage, broccoli, and mushrooms. Every part of this was amazing – I already love cauliflower mashed potatoes, but oh, the possibilities with this rice! That tofu method blew my mind, and with about half an extra cup of sriracha in the peanut sauce (we like spice) it was the perfect balance of salty-sweet-spicy. One change – instead of washing out the pan after use, we used some broth to deglaze the pan, then poured that over the veggies. There wasn’t so much as a single tender grain of the “rice” left. Thank you so much for sharing all of this wonderfulness! Today’s mission? 5-minute microwave hummus…
Veronica says
Hi. Sorry for the silly question but do you cut up the tofu before you bake it or bake first and then cut it up? I haven’t been succesful with tofu in the past so I want to double check. Looks delish!
You cut it up BEFORE you bake it. Hope that helps!
Max says
This dish is terrifyingly good. Lime and cilantro are fantastic additions and shouldn’t be skipped. This will become a regular staple!
Thank you for all the inspiration
Angie Dahlstrom says
I made this dish last night for my family and it was a big hit. Thank you for the delicious recipe! I love the new spin on cauliflower. The “rice” is a brilliant way to serve up this versatile vegetable.
Beca says
YUM! I made this sauce twice in one week-it is so tasty! I added a bit if sirracha the second time around for more of a kick. ;) thanks so much for sharing this!
abby says
i’ve made this once already and it was awesome. i am in the midst of making it again as i type…. :D
YUM x ∞
Yay! So glad you enjoyed it, Abby :D
MPP says
Thanks so much for the recipe! I can’t wait to try it. The only question I have is, what brand of chili garlic sauce did you use? Would I be able to purchase it at my local grocery store? Thanks!!
Any chili garlic sauce will do! I use this brand.
Nikki says
I love the look of this recipe – just wondering how spicy Chill Garlic Sauce is? Have you ever used this one?
http://us.lkk.com/en/Products/retail/chili%20sauces/chili-garlic-sauce
It’s not too spicy!
linda says
just about to make this & the smells alone in the kitchen lets me know that this is going to be GOOD. – Jackpot on this one. I am so grateful to all your posts for expanding my skills in my kitchen. @57 yrs, it is like just the excitement of learning to cook for the first time again.
Thanks Linda! So glad you’ve been enjoying the recipes. Thanks for saying hi!
Vicky White says
Apologies for the typos – in my email address too. New iPad user!
Vicky White says
Made this tonight with almond not peanut butter. It was a WINNER. Thanks so muck for such a simple and delicious recipe. Yum. Really enjoyed the cauliflower rice too.
And put my first ever phot up on Instagram. That’s why we need our iPhones at the dinner table! Love your recipes. I’ve got your book so will be making more.
I especially love your photos Dana!
Oh, thanks Vicky! So glad you enjoyed the recipe AND that you’ve joined Instagram! Welcome to the party! :D Thanks for following! So nice hearing from readers :D xo
Katie says
This is one of our new favorites! I made it with hemp tofu, and it was incredible! I plan on trying it with the chili & lime hemp tofu next time for some extra flavor!
Jackie says
I made this for dinner tonight and it tasted delicious but my tofu turned out a little too chewy for my liking and not sure how or why that happened. I also found it to be so time consuming that I wasn’t hungry for it when I finished making it and all I wanted was some fatty comfort food lol!
Will probably make again but maybe I will bake the tofu the night before and marinate it in the fridge overnight to try to reduce the prep time before dinner.
Overall, it’s a great recipe and I love the cauliflower rice!
Becky says
AMAZING. We made this for dinner on Saturday night. And for a first-time tofu preparer, I was very pleased!
Linda says
I made this recipe last night and all but cartwheeled around the room on tasting it. Seriously good. The cauliflower rice was delicious and now I’ve learned a great way to cook tofu. Thanks!
Nichole says
This recipe looks amazing and delicious! Is that alot of sugar and sodium for one serving though?
Feel free to reduce as you see fit!
Bridget Black says
Eating this right now :) WONDERFUL! Thank you for a great recipe!!
Amanda says
I made this recipe tonight… it was amazing!!! I was skeptical of the cauliflower rice, but it turned out great. My husband loved it too. I only wish I would have made more. Thank you for sharing. I can’t wait to try some of your other recipes! Thanks also for the tip on baking the tofu. It’s the best tofu I’ve ever made!
Yay! So glad you both enjoyed it. That’s so great to hear! Thanks for sharing, Amanda.
Hannah says
I over-processed the cauliflower, so it wasn’t as nice looking, but it was so. good! I’ll be making this one again and again for sure!
Great! So glad you liked it, Hannah! Thanks for sharing :D
Mary Ann says
Best tofu I’ve ever had.
Whoop! Major compliment!!
Hallie @ The Wordy Baker says
I LOVE crispy tofu but it’s been a while since I’ve made it…this looks so fantastic. Pinning!
Clever Girl Reviews says
Every time I see something like this my heart sinks. I’m allergic to peanuts. I know I could substitute something but it won’t every be as Thai-mazing as this!
ah, bum! Try it with almond butter!
Jenny says
I used almond butter last night and it was delicious!
Samina | The Cupcake Confession says
Tofu is my new favorite and this looks delicious!!!!!!!!! I loveeeeeee the color on that tofu, makes me salivate just looking at it!!!!! I soooo want to try the cauliflower rice!!!! I had a veggie pizza the other day with tikka style grated cauliflower and really loved it so I’m pretty sure I’m going to fall head over heels in love with this cauliflower rice too!
Kaysha Comfort says
Oh my, WOW! This looks so flippin’ amazing! I’ve been wanting to try cauliflower rice and I think this recipe is the one for me. I love how you made the tofu crispy and well coated in sauce. I don’t like limp tofu and I’m always loving it packed with flavor!
You rock, sista! Thank you for sharing.
xox,
K
dervla @ the curator says
I just realized i have both tofu AND cauliflower in my fridge! I’m so excited to make this.
frances says
This was yummy! Thanks, next time I think I’ll cut down on the sugar (since its super low-carb otherwise) and I bet it will be just as relish. Great photos!
pam says
Simply Yummy. Thanks!
Brooke Buchanan says
I have to tell you that I am in love with this blog. I’ve always been a terrible chef and as a newlywed, I’m always desperate to find healthy and fast recipes for dinner. I’ve made two of your recipes this week! I just wanted to say thank you so very much for your blog, I can’t wait to try more of your recipes.
Aw, thanks Brooke! So glad you’re enjoying the recipes so much. Hugs!
Courtney L. says
This looks amazing! Can’t wait to try it, my mouth is watering!
Ala says
I have been looking so, so long for an awesome baked tofu recipe–peanut is one of my very favorite flavors, so this will be a match made in heaven for our dinner get-together tomorrow night. Thanks so much, Dana!
Yay! Let me know how it turns out!
Farah @ The Cooking Jar says
I’m loving the sauce for this stir-fry :) I’ve paired peanut sauce with tofu before but never in a stir-fry. I don’t mind fried though so I would coat the tofu in cornstarch to crispy-fy them and douse it in that sauce!
Beth @ Eat Within Your Means says
I swear you have a portal into my brain, and my fridge. I just fell hard for cauliflower rice a couple of weeks ago (shredder attachment on the food processor!). Plus I have all of the ingredients on hand to make this right now. So I’m gonna.
Yay! Let me know how it goes, Beth! xo
taylor says
I have all of the ingredients! Woo! Making this TONIGHT. Thanks for being awesome.
taylor says
Reporting back. OMG. This dish is amazing. The tofu is so cripsy and chewy, the peanut sauce is to die for, and the cauliflower rice is so tasty! You would never know! I can eat a bowl of rice! :D
haha, yes! So glad you enjoyed it, taylor! Thanks for sharing! xo
Courtney @ The Fig Tree says
What a great idea! I never thought to bake the tofu before adding it to the sauce. I bet it yields the perfect texture. This dish sounds wonderful. Such simple, yet flavourful ingredients. I cannot wait to try the cauliflower rice :)
Isadora @ she likes food says
I’ve been cooking tofu for years and I have never been able to get it crispy enough. Thank you so much for sharing this technique! I don’t think I’ll ever cook tofu the same way again. That sauce looks so flavorful and awesome! You know a meal is good when the leftovers taste even better :)
Thanks Isadora! It’s a technique I was thrilled to learn about and have employed almost weekly since then. Hope you enjoy this recipe!!
Lis says
Not sure about tofu but is give it a shot :)
L x
Rachel says
I was thinking about using jackfruit instead of tofu. May not get as crispy, but it will certainly pick up the flavor of the peanut sauce.
Katy says
These photos are awesome and I bet this just tastes delicious. I’ve started doing my tofu this way after you posted it and I absolutely love it. You get that deep fried taste without all the fat!
Great! Glad to hear it, Katy :D
Sarah says
Oh boy. This might just make me love tofu.
Matt Robinson says
This is simply incredible! Bookmarked and making this one soon for sure. Love it!
Stephanie @ Girl Versus Dough says
This recipe is just about everything I love, ever. Get in mah belly, you yummy stir fry, you.
Sammi @Sammi Sunshine says
You always have THE best recipes! I feel like I save every single recipe you post, just so I can make them later. Thanks for the tip about making the best crispy tofu.
*blushing* Thanks Sammi!
Olivia - Primavera Kitchen says
Great vegan meal. Love it ;-)
Erin @ The Spiffy Cookie says
I’ve been wanting to try cauliflower rice! This sounds delicious and love how great the tofu looks, all crispy and covered in sauce.
Yes! You should definitely try the tofu with the cauliflower rice, Erin. The two go hand-in-hand!
Averie @ Averie Cooks says
This is seriously such an awesome vegan meal! The cauli rice, the perfectly seared tofu, that amazing sauce, and SUCH gorgeous images! pinned
Thanks Averie! Appreciate the love ;D
archana @ The Perfect Zest says
I’m a convert -I don’t think I’ll just stir fry tofu ever again. This crispy sticky tofu is so awesome. I can think of a million things to do with it!
I know! I can’t wait to stuff it inside some spring rolls and on top of salads. Huzzah!
lizbeth says
or on tacos!
Jemayma says
Please share again when you do with springroll?…thanks xxx
Cassidy Stockton says
This looks amazing! I can’t wait to try it.
Yay! Let me know if you do, Cassidy :D
Shonalika says
Oh my word this looks SO delicious. It’s been a long time since I’ve made cauliflower rice, but I’ve never tried combining it with a stir-fry. Those photos are making me hungry just looking at them… An absolute must-make if I ever saw one:D
This one is a MUST! Hope you give it a try!
Elizabeth - Cooking with Milton says
I’ve always been weary of the “cauliflower is a substitute for carbs” thing, but my CSA is starting up again and I know I’m going to get more of it than I know what to do with, so I’m embracing. The tofu looks awesome too – I can’t wait to try the crispy cooking method, because I can’t seem to figure it out on my own.
Right? I’m not trying to avoid carbs by any means, but I do like to get in as much veg as possible. This “rice” does the trick! Let me know if you give it a try, Elizabeth :D
Raquel @ My California Roots says
I’ve been kind of anti cauliflower rice because, well… come one! It’s just rice! But I’ve been on a bit of a cauliflower kick lately (so weird for me), so maybe I’ll give this a go. AND your tofu cooking method, because crispy tofu is just so elusive, but it looks like yours works!
Agreed! Let me know if you give it a try! This was my first time using cauliflower as rice and I’m hooked.
Millie l Add A Little says
Only 9 ingredients and looks mouth-wateringly delicious?! Sign me up!
I know, right? 9 INGREDIENTS! That’s how I roll :D
Brittany @ i love vegan says
I love the idea of serving this over cauliflower rice, I bet the texture is perfect. That tofu is killing me right now, I’ve never tried a peanut-y style tofu before – definitely trying this one out asap! Thanks for the beautiful recipe!
Peanut + tofu = magic. They’re just meant to be together. Hope you give this a try, Brittany!
Valentina says
Damn, it seems so good!!!
Ps : I’m almost ready to eat your caramelized onion mac n cheese for lunch :D
DOOOO IIIIT. The mac AND the tofu! ;D
Maryea {happy healthy mama} says
This looks fabulous! Adding it to my meal plan for next week. :)
Awesome! Let me know how it goes, Maryea!
Katrina @ Warm Vanilla Sugar says
That tofu is freaking SCREAMING my name. LOVE!
haha, me too! I’m ready to make it again already.