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.
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!
Lorraine Gagnon says
Can you tell me how much Potassium in this recipe?
Sorry I can’t!
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!
Maureen says
This recipe is wonderful, will definitely be made again!
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.
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?
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 :)
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!
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!
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!
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.
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.
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!
Candice Williams says
Just made this. 10/10 will def be making again. First time making tofu and everything came out awesome
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!
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
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!
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.
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!
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!
Thanks!
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!
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!
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.
Kai says
Can’t get over how good this recipe is, it’s in regular rotation in my household!
Evan says
Can’t wait to try this!
By the way, by any chance, was the vegetarian cafe you mentioned called “Green Vegetarian Cuisine?” :)
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~
Sudha says
looks very appetizing! is there a particular brand of chili garlic you’d recommend?
Yes! Huy Fong Foods.
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!
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!
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”)
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!
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 ;)
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.
Adele
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!
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!
meg says
hi where do i get the chili garlic sauce? or is that Sriracha
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!!!!
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!
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!
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.
Thanks!
Angela
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.
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?
I think that would work lovely!
Sue says
Hi Dana,
Can the tofu be baked, cooled then left in marinade overnight to be cooked the next day?
Hmm, I think so but it will take on a different (maybe chewier) texture. If you try it, let me know how it goes!
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?
That will work! Minced garlic and red pepper flake, or thai red chilies (or serrano peppers, finely minced).
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!!
Leanne says
I am not a huge tofu fan, but this was absolutely fabulous!
So great! Thanks for sharing.
brei says
I should also add that I added a back of stir fry veggies (it has all the best veggies- water chesnuts, baby corn,bamboo shoots) and extra sugar snap peas. If youre vegan and dont want to use brown sugar- use agave in the raw. so yummy!
brei says
Wow! One of my new favorite recipes. I made this a few months ago and ate every last bite. I am not vegan, but am dairy free and try to introduce meatless foods as much as possible. Never been keen on cauliflower rice- but the sauce covers it all up and melts in your mouth. I also love how you shared this method of getting crispy tofu because I’ve always struggled with that myself. Thankyoux100!
Sharon says
I was looking for a good tofu recipe but didn’t have cauliflower, so I made it with precooked quinoa instead (skipping step 10), to which I added sauted red pepper and carrot strips and sliced green onion. I thought the sauce was way too sweet, next time I might use half the honey/sugar, but was very impressed with the tofu! Crispy on the outside and chewy on the inside, with a lot of flavor. One of the best recipes for flavorful tofu I have come across! Will make this again with slight modifications.
RBilling says
Its so delicious. I made it today for my husband. He liked it a lot. Thanks for the recipe.
Mark Reasor says
Excellent dish; well worth the work. I used firm tofu, so the early steps can be eliminated. I like crunchy dishes, so I used crunchy peanut butter and added peanuts to the final preparation. I will definitely make it again.
Mehret says
Hats off!!! So delicious. Thank you so much
Dana says
Holy Tofu! This technique is incredible. So much so that I think I can get my meat-loving hubby on board with tofu as he loves crispy, crunchy textures. I will never prepare stir fry tofu any other way. Although, I did have a MAJOR mishap and used my Le Creuset to press the tofu. It crashed to the floor and broke a major chunk off :-( But, the delish tofu made up for it.
Randi says
Do you see any problem with marinating the baked tofu in the sauce for 2-3 hours?
Frank Z says
I made this and have to say if was delicious. Made a few adjustments. Used 100% maple syrup instead of sugar/honey and added a little more kick (pepper flakes). The first time I did cauliflower rice. Will be making it more often!
Marissa says
I can’t seem to ever follow a recipe word for word, but this served as great inspiration for using ingredients I happened to have on hand. I prepared the tofu with your oven technique and that worked really well. I added some garlic, ginger, veg stock and a tiny bit of cornstarch to the sauce and it turned out amazing. Didn’t have cauliflower so I used some quinoa as the base and a random assortment of stir fry appropriate veggies to make it a complete meal. Thanks again for the wonderful inspiration!
Mehret says
Just made it. It was very good! Thank you so much.
lynn says
Found this recipe on the Huffington Post article, definitely going to try it this week. I may sub the boy choy with broccoli. Love the hot pink place mat, where did you get it?
Kristin says
I’ve never had tofu in my life so this recipe is my first foray into the world of tofu!
It seems like an awful lot of brown sugar. I’m afraid it might taste like candy. Why so much?
Crystal Liu says
It’s wonderful!! The tofu with the sauce is so delicious and the cauliflower rice looks like real rice. Mom loves it,too. She even plans to cook eggplants with this sauce tomorrow.
Ginger says
I made this last night and it was SUPERB! So much yum! My 5, 4 & 1 year old even gobbled it up. We served it over buckwheat soba noodles, tossed with your sauce (instead of the cauliflower). This was the first time I’ve ever been able to make tofu successfully and I will use this trick from now on. It was so great! I’m super glad we have left overs, I almost want to just eat it for breakfast today. Thanks for the recipe!
J M says
Wonderful recipe. Thank you for sharing
Tom W. says
The recipe was delicious! I’m new to cooking with tofu – my tofu was spongy on the inside (and crispy on the outside). Is it supposed to be spongy?
Heidi says
Just made it! ABFAB! Question: can tofu be baked in this fashion then refrigerated ahead of time before seasoning to be used in several different recipes? Or will it lose its texture?
Marianne says
Kids want to go vegan / veggie so looking for all the recipes I can find for tofu. I made this tonight. It was good. A little sweet for me but son thought it was perfect. I could double the tofu for the amount of sauce. I will be making again. Thanks for the recipe!!
Juli says
I made this last night for a make ahead week night meal. It was fantastic fresh. I added some hated ginger to the garlic when cooking the “rice” and topped the final plate with chopped peanuts, a squeeze of lime and a sprinkle of crushed red pepper. Yum!! Unfortunately I was not so impressed with the leftovers. The flavors dulled and the texture was not so appealing. I will definitely make this again, but you did all the first night!
Juli says
*grated ginger. ** but eat it all the first night.
Lori says
Had a head of cauliflower and was looking for something different to try instead of making the usual pizza crust. I came across this and it sounded so good so I gave it a go. I was amazed at just how delicious it was! I went back for seconds and will probably finish it off completely tonight! The prep time was a bit long but well worth the end result. I did end up altering the recipe slightly. First, I used vegetable oil instead of sesame oil since we didn’t have any. I also subbed the chili garlic sauce for a dash of minced garlic and a dash of chili powder. Third, I had regular soy sauce (as opposed to low sodium) so I mixed half of the amount of soy sauce the recipe called for with water. I was concerned that these changes might ruin the recipe, but I LOVED it and will absolutely be making it again!
Paul says
New to tofu so googled for recipes and saw this 5star rated recipe.
I can understand why this is so highly rated since it has a HUGE amount of sodium/sugar and calories. No way I will subject myself to a meal with so much sugar and sodium. I will get back with you on alternate ingredients after I do some adjusting.
Anastasiya says
Made this last night with a side of a detox salad. My husband and I thought this is the best recipe I’ve ever mad (I cook from scratch every day for over 15 years). My 4.5 year old ate it all and said it is yummy. Thank you for a wonderful recipe!
Trishajean says
This was so so so good!!! I am a big fan of the cauliflower rice but I have to admit when I searched for a recipe I was trying to use up some leftover rice from my Chinese food take out. Next time I am totally using the cauliflower tho. I love things spicy so I bumped up the chili last quite a bit and will actually use more next time. Thank you for this awesome recipe. By the way I have never written a review on anything but this was that good!!
Laina says
Dana, this is sooooooo delicious!!! You’re right, it’s a winner!!!
I will be making this all the time. Especially since the calories are low.
I avoided the sesame oil. It’s not a favorite so I left oil out totally and the sauce was still so YUMMY!
I didn’t read all the comments, but enough to know that for some, 25 minutes is too much for the tofu. I don’t like the really chewy tofu either. So I baked my tofu for 15 minutes after preheating and it was a perfect chewiness.
Also, I chopped up some mushroom, bell pepper, onion and broccoli and sautéed and added the cauliflower rice to it. What a brilliant idea!!! I’ll be making cauliflower rice often now, thank you very much!
Also, I was in a hurry and so I didn’t take the step and sauté the tofu in the sauce, I just added everything into the large sauté pan and it’s all so flavorful!
This is at the top of my favorites list. I love the sauce!
Janry says
This recipe is so simple and delicious. I’ve made it several times, and each time, it’s a hit!
Thank you so much.
Veronika says
Can I just say this is an AMAZING dish!!! I’ve been trying to eat less meat, and I don’t have alot of experience cooking with tofu (other than miso soup), so this exceeded my expectations! It’s definitely one of my favourite dishes, so it’s going in the recipe folder :)
Elyse says
This meal was AMAZING! I’ve made a lot of vegetarian Asian dishes and this definitely ranks at the top. The cauliflower rice also helps make it feel a little lighter and not induce instant sleepiness :) Thank you!
Ciarra D says
This was AWESOME!!
Anne says
Can you substitute the tofu with seitan?
Colleen Finegan says
I didn’t read ahead to buy what I needed for sauce. All I had was 2 packets of commercial soy sauce. I used the 2 packets and added lots more veggies, and even a little “real” rice (It was a left over I needed to use). I loved the idea of using cauliflower – it was great. I plan to get some of the ingeedients that you recommend for the sauce and add it tomorrow.
CAF
Agnes Troszt says
Loving theeeese tofu bites! I just had almond butter at home, it was super creamy :) Thanks for the recipe!
Amy says
I haven’t made tofu in years. I’m a little confused about the draining. Do I drain it for 1.5 hours in the fridge and then wrap in paper towels for an extra 15 minutes? Just want to make sure I don’t mess it up! Thanks!
Hi Amy! I just wrap mine (straight from the fridge) in a clean towel and set something heavy on top for 15-20 minutes. That should do it!
Megan says
This looks amazing! To cut down a little bit of the fat (it’s good fat, either way!) can I use less PB or use PB2?
Chelsea says
I’m also wondering about using pb2 in this recipe!
Megan says
So I used the PB2 and it turned out great!
Chelsea says
Oh amazing! Can you tell me what you did?
I’m also wondering if I can sub something for the brown sugar. I’m on a very low sugar diet at the moment, and as much as I hate to do it, I may need to use an artificial sweetener here.
Megan says
So I just used like, 2 tablespoons of the Pb2. It thickened with the liquids used in the recipe, tasted perfect!
Baiba says
The tofu was phenomenal – my husband even “borrowed” the last piece from my plate :)
However I feel that I didn’t quite do this recipe justice – the sauce was too creamy, the peanut butter didn’t mix with the other ingredients well, therefore everything just ended up tasting like peanut butter :)
But thank you so much for this and other vegan-ish recipes! Me likes ^_^
Paige says
Definitely adding to my favorites. I am transitioning to a vegan diet but I’m also very active so I’ve had to ensure I get enough protein each day for recovery and it’s been the biggest challenge. I was tired of drinking protein shakes which led to craving real food. This was my first tofu dish I’ve tried and I was blown away. Preparation was simple and clear. So much flavor, low in carbs yet high in protein and good fat. I didn’t think it was possible. So thankful, Thank you!
Liz says
Wow! This is delicious. Baking the tofu… amazing! There will definitely be more tofu in my life after this! Oh, and the pb sauce… move over jelly. Love this recipe and how easy it was to make. Yum yum yum. Thank you!
Bri says
This is one of my favorite dishes! Fell in love with it months ago and I have it a number of times. One question, would frozen cauliflower rice cook differently? Trader joes has a pretty convenient frozen pack of it and was wondering if I could use this?
Hmm, I think it would add too much liquid…
KP says
Our TJ’s has fresh cauliflower rice in the produce department. This recipe is AWESOME!! Thinking that adding ginger and/or red pepper flakes to the sauce would add that touch of pungency that I missed.
Millaogliasmor says
Trader Joes has cauliflower rice in the produce department! It’s not organic but will save some time.
Lexi says
Love this recipe! It was so good. Only thing is, I put a pot over my tofu thinking I was supposed to smash it for 15 minutes, not drain it. LOL
Jeannie says
Easy, delicious recipe. Made tofu “pad thai,” substituting the cauliflower with rice noodles and added julienne red peppers and carrots. Peanut sauce is delicious. I doubled it and also added a bit of ginger. Baking tofu before stir frying gave it a meatier texture, and I will now bake my tofu before adding it to the pan.
This is now a stable in our weeknight dinners. Thanks for sharing!
Erin says
This was SOOO tasty and it satisfied my Thai craving! I even got my boyfriend liking the recipe, and he HATES tofu! Definitely a keeper :)
Haley says
This was my first time making cauliflower rice and I loved it! This recipe as a whole was really delicious. I added some julienned carrots and sliced red bell pepper in with the bok choy, but otherwise followed the recipe exactly. Why must your book release be so far away? :(
Ha! Thanks Haley! I hear you, but it’s worth the wait! ;D
Stephanie says
Proud to say I cooked tofu for the first time tonight, and my whole (non-veggie) family loved it! Thank you for this wonderful recipe, the sauce was addicting! my dad even had seconds of the tofu ;)
Jane says
Delicious way to prepare tofu. With 524 calories and 38.5 gm of carbs per serving ( must be that brown sugar), I won’t make it too often…..or just have a small portion.
Victoria says
Calories are likely from the oil and peanutbutter. Brown sugar shouldn’t add that many calories. Unfortunately it is too many carbs for me to eat as written.
Kylie says
The only disappointing part of this recipe was that there weren’t any leftovers! My 4 and 7 year olds LOVED this. I’ll be making it again for sure. The cauliflower rice will definitely be making an appearance on the dinner table soon. The sauce is to die for.
Elisabeth says
I just made this last night and it was AMAZING! Usually I’ll make some adjustments to recipes but this one was perfect as is! It took a while to finish, so I would recommend prepping and baking the tofu the night before if you are planning on having this as a weeknight meal.
Wendy says
I am having to restrict carbs, fat and calories as much as possible . Can you please recommend any modifications that wouldn’t compromise too much of recipe ? Thanks !
Sasa says
Hi Dana, just wondering if the serving for 2 is entree size? I want to make this as a main dinner dish so want to ensure there’s enough for each person. Your advice would be greatly appreciated. Thanks!
Yes!
Rakelle says
Just made this– it is amazing and will be in the regular rotation now!!!
Hanna says
Each time I make this, it’s immediately finished by the entire family. Such a good, fast, and easy recipe! Thank you so much for sharing this!
Jane says
This dish was such a hit with everyone….vegan, vegetarian and meateaters alike. So many requests for the recipe, and of course I turned everyone on to your blog!
Thank you for all the guidance and responses to my questions, and, although I made this a day before and re-heated it, the raves poured in.
Michelle says
Hi, I was wondering if this could be made ahead of time and reheated?
Yes, it’s good reheated, but best when fresh!
Tiffany says
How do I drain tofu? For 1.5 hours? That’s a long time! Lol
Nope, just wrap it in a clean towel and set something heavy on top (like a cast iron skillet) for 15 minutes while the oven is preheating – that’s it!
Biffany says
seriously???
jane says
I just researched toasted vs non-toasted sesame oil, and it seems to say that toasted is not meant for high heat, as it burns. It’s used as a seasoning, after cooking. I was concerned, especially at the stage when you put the cauliflower rice in the pan with some toasted sesame oil and let it “steam” for awhile. Yet only a few people said burning was an issue with their dish.
Please advise. Thank so much.
Also, I posted on Dec. 3rd about making the entire dish one day ahead and just reheating it for my guests. You mentioned that the next day it was actually better, so I’m assuming I could do this.
Again, thanks for this great site. Hope you see this and respond before my Xmas Eve dinner party!!
Yasmina says
I tried this recipe last week and I ABSOLUTELY LOVED IT!!!!!!!! Even my non vegan mother was in love with it! She took some left overs to work the next day and her co-workers jumped all over it! DEFINITELY 5 STARS FOR THIS RECIPE!!!!!!!