Crispy Peanut Tofu & Cauliflower Rice Stir-Fry

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

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

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

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

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

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

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

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

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

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

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

Super Peanut-y
Perfectly sweet
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!

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

NOTE: Recipe updated 11/6/20 for improved tofu texture and creamier peanut sauce.

Crispy Peanut Tofu & Cauliflower Rice Stir-Fry

Crispy tofu that's baked, not fried, and tossed in a 5-ingredient peanut glaze! Serve over cauliflower rice with sautéed veggies for a flavorful meal that's entirely vegan + gluten free!
Author Minimalist Baker
Chopsticks resting on a plate of Crispy Peanut Tofu over Cauliflower Rice Stir-Fry
4.83 from 340 votes
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 2
Course Entrée
Cuisine Asian-Inspired, Chinese-Inspired, Gluten-Free, Indonesian-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 Days



  • 12 ounces extra-firm tofu (organic & non-GMO if possible)


  • 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


  • 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)


  • 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.



*Tofu method adapted from my Tofu That Tastes Good Stir Fry.
*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.

Nutrition (1 of 2 servings)

Serving: 1 serving Calories: 525 Carbohydrates: 29.1 g Protein: 32 g Fat: 36.2 g Saturated Fat: 6.3 g Polyunsaturated Fat: 8.6 g Monounsaturated Fat: 8.26 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1351 mg Potassium: 911 mg Fiber: 4.8 g Sugar: 18.5 g Vitamin A: 0.27 IU Vitamin C: 64.8 mg Calcium: 707.2 mg Iron: 6.09 mg

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My Rating:

  1. Karen Rubio says

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

  2. June says

    I made this today, but served it over rice. The cauliflower I have is earmarked for tomorrow’s dinner. The veggies used were onions, green pepper, and baby bok choy. There was not a morsel left! My mother and brother agree that we’re going to add more chili garlic sauce next time, and will substitute cashew butter and a handful of cashews.

    We are not vegetarians or vegans, but I have been making a lot of meat free meals. Thank you for adding to my repetoire.

  3. Maggie says

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

  4. Sage Krewson says

    This is my favorite recipe so far from Minimalist Baker! We made this during our first week going vegan and my three kids and husband all loved it! Shocking! I love this method of baking the tofu so that it comes out crispy on the outside. This is genius. Sometimes I make the tofu, sauce and veggies and service over whole wheat pasta. This really gets the kids excited. To make this recipe lower in fat, I cut the oil and the peanut butter in half for the sauce. It still tasted fantastic (although the original recipe is the best!).

  5. C Irons says

    This dish is sooooo delicious! My only recommendation is to double the recipe as it is currently set for only 2 servings. I guarantee you’ll be sad not to have leftovers. In fact, I made this 2 nites ago and made it again tonite! My husband and I love the flavors, texture of the tofu all on a bed of healthy, low calorie cauliflower rice. YUMMY!

    I recommend making it with the suggested sauteed veggies (I used red bell peppers, green onions and kale). Also did the fresh cilantro and lime.

    Thanks for a great recipe that has become my new favorite!!!!!

  6. CHERIA says

    Sooooo I made this recipe last night and lol the tofu was a trickster!!!! I made the first tofu in the oven and it turned so hard so fast ? lol I was panicking so the little I did save I managed to use that but skipped the baking portion and it turned out delicious. I think my oven gets super hot or I may have let it dry out to much…. but delicious recipe! Just keep an eye on that tofu!

  7. Sarah Gooda says

    I made this with feto fermented tofu and a mixture of vegetables including red pepper, green beans, courgette, mushrooms, aubergine etc. We halved the amount of sugar and also added sesame seeds. Used Meridian crunchy peanut butter. It was really delicious and easy to make, and certainly plan to make it again, as well as trying more of your amazing recipes.
    I’m really grateful that you use metric measurements as well as the American cups, which we find hard to use in the UK.

  8. Helen says

    This was one of the tastiest things I’ve ever made and was my first experience of Cauliflower rice! I added some ginger with the garlic when I was cooking the veggies – tenderstem broccoli and green onion- and used almond butter for the sauce. It was amazing! Always very impressed with your recipes, I rarely eat anything else :-)

  9. Jen says

    OK, I don’t normally bother commenting on blog recipes because I do rarely find one that I truly love but this recipe is completely amazing! The sauce is so delicious and easy to make without normal storecupboard ingredients (instead of chilli garlic sauce I used garlic powder and hot pepper sauce). I had already made oven baked tofu so this wasn’t new to me but an excellent use of the technique here. This is going to become a staple for me – thank you!

  10. Lauren says

    I finally had to come leave a comment after making this for the… 10th time.

    This recipe has that WOW factor for reheated lunches. You can make the best meal, but sometimes, especially on day FOUR, you just avoid the leftovers in the fridge at all costs. Not this one though. It’s one of those dishes that almost gets better after the flavors all marry. And the tofu doesn’t seem to suffer from the fridge time or reheating.

    Highly recommend for batch prep!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  11. Theresa says

    Tried the tofu tonight and loved it!! I always have trouble with mine being overly sweet or Salty. I used regular soy sauce so I added more brown sugar and peanut butter as well as thinned it with some water. Will definitely make again!!

  12. Lia G says

    Delicious! I added carrots and broccoli to the stir fry, some grated ginger to the sauce, used 14oz of tofu, and probably had a larger head of cauliflower than called for. I didn’t have reduced sodium soy sauce, only regular, so it turned out a little salty for my taste, but still good! I think next time I will add a little extra peanut butter as well. This made plenty for both my husband and I with leftovers to spare. Thank you for the recipe!

  13. Sarah says

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

  14. Natalia S. says

    My belly is so happy right now! I used half coconut sugar, half honey for the sauce and it just turned out brilliant. It took some extra time for sure because of all the components but I suspect it will be a lot easier the second time around, especially if I pre-bake the tofu and pre-mix the sauce ahead of time.

  15. Emma says

    Excellent recipe! One heavy meat eater called it, “the best cauliflower that I ever ate.” I used coconut brown sugar for the sauce and only used half the suggested amount. Rather than switching the tofu from the oven to a pan, I put it back into the oven after marinating to avoid a messy pan. Baby bok choy and red pepper were a fabulous addition. Again, we loved it! Thank you!

  16. julie baumann says

    This recipe is time consuming-and worth every minute!!!
    One of my family’s favorite recipes. It’s in our regular meal rotation.
    A million thank yous.

  17. jp says

    I have been trying various tofu recipes to get more of it in my diet, and this recipe by far is the best I’ve had yet! Delicious. I love how crispy the tofu gets from baking it first. Thank you for all of your great recipes!

  18. DD says

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

  19. Kayla says

    I used to hate tofu and this recipe is helping me learn to love it! I added a splash of agave instead of brown sugar and added a bunch of veggies. It was so delish!

  20. Sigrid says

    I made this last night for my friend. WOW is all I can say! We both ate too much of this amazingly good dish. Happy bellies.

  21. Sarah says

    I wish I had taken a photo, but didn’t. This is a delicious recipe! Only used the sesame oil in the sauce, and that was plenty. Sautéed veggies plain, added mung bean sprouts, peppers, bok choy, broccoli, green onions. The tofu turned out delicious! Thanks for a great recipe!!

  22. Jean says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  23. Rose says

    Made this last nigh and it was amazing!! So yummy! I made the tofu according to this recipe but then had it with brown rice and stir fried vegetables instead! As the recipe said I added more peanut butter and sweetener until I liked the flavour of the sauce.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  24. Julie says

    I frequently make peanutty tofu I use a little sweet chili sauce for a tad bit more depth of flavor, but it is sooo good. The only problem I have had is it takes forever to pan fry tofu to get it crispy, I am so excited to do the oven trick… I have some tofu going in the oven! Luckily I’m the only one in the house that likes tofu… yes! I have a mouth watering lunch for tomorrow! I am following you recipe to a T, have already tasted the sauce! So good! Thank you for sharing and keeping the recipe up!!!

  25. Chloe McLean says

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

  26. Kelly says

    This was absolutely amazing– well worth the effort of draining, toasting, frying, mixing, processing, frying, and frying some more. I just want add that my pan never browned and so I never had to clean it between frying sessions. It’s one of those Copper Chef ones– use that. I will be making this again!

  27. Kait O says

    I absolutely love this recipe! It is so good, even my husband who normally hates tofu and would prefer meat really likes it! To save time on a weeknight, I use a bag of frozen riced cauliflower & a bag of frozen stir fry veggies. It is sooo delicious, we have it once a week now.

  28. Valerie says

    I made this last night for meal prep lunches and just ate it today. It’s my first time using cauliflower rice and 2nd time using tofu. It was soooo good!! I sauteed up some diced carrots, celery and onion first, then added the “rice” and let that cook for just a few minutes. I placed that into the meal prep containers, then sauteed the tofu that had been baked and marinated in the peanut sauce. The sauce was delicious, and baking the tofu before sauteing made it nice and firm, instead of mushy. I will definitely make this again, great recipe, thank you!

  29. Chris says

    I made this recipe as written. On the positive side, it introduced me to cauliflower rice, which I had never tried before, and I really like it. Making it in the food processor with the fine shredding disk is a cinch. On the negative side, the baked tofu came out as hard as a rock, and we didn’t like it at all. Also, the sauce was just too strong, and I like all the ingredients! When I diluted the leftovers with other stuff (picked out the tofu!) we liked it much more.

  30. Isabel says

    Very good, all of it. The cauliflower rice felt like rice in the mouth. Good tip on baking the tofu first. It helped the sauce stick to the dried tofu. I warmed up the sauce in a small pot because I found the peanut butter had a hard time getting incorporated with the other ingredients. It worked well. Put some of the sauce on the cauliflower rice and bok choy. Overall, 5 stars! Thanks!

  31. Hannah says

    This sauce is pretty darn good. I marinated some sliced carrots and broccoli with the tofu and it all cooked up beautifully. I do like some heat, though, and used red pepper flakes to spice it up.

    • Sue says

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

  32. Cara Ziegel says

    I tried this recipe a few months ago, but my kids didnt like the chewy texture of the baked tofu, and my husband didnt like the state of the wok afterwards.

    So I altered it. I dont bake the tofu – ours is a locally made, super-firm tofu. I do use a rubber spatula to stir-fry it, and its fine.

    I dont put any peanut butter or honey in the marinade (but i do add them in later)

    I use a home-made hot sauce in the marinade, about 2 tb.

    I drain the marinade, slowly stir-fry the tofu in a wok, stirring occasionally, until its starting to be pretty well browned. Then I add the bok choy or nappa or snow peas, stir maybe 2 more minutes. then I add in the marinade, some honey and pb, and some boiled broccoli and cauliflower.

    and i serve it on regular rice.

    My family – me, hubby, 21 yo son and 14 yo son – LOVE this dish. I know its not the method you used, but its the same ingredients and I make it almost every week!

  33. Nikki says

    I loved this recipe. I made it, but with a few tweaks due to my own laziness and to use up veggies on hand. Laziness was that I just used rice that I had on hand instead of making cauliflower rice. Also, I had a bunch of brussel sprouts that I needed to use, so I quartered them in place of using bok choy and broccoli.

    The tips to dry out the tofu and get it a bit more crispy was really helpful! However, I did find the combo of oven temp and time to be a bit much. It basically cooked the tofu, and tossing in the in pan with the sauce and veggies was just heating it up. But I’m just noting this finding, not complaining.
    I also personally used the entire 16oz package of tofu and didn’t find it to be too much for us. I just kept adding quartered brussel sprouts until the ratio looked good.

    The sauce was fantastic! I will be making this dish again soon and bringing to my sister’s house for a weekend potluck.

  34. Suzanne says

    This was a success! My 1st tofu dish I ever made and it was delicious! I sauteed green beans and onions. Skipped the cauliflower rice in favor of brown rice that I had on hand.

  35. Hannah says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  36. Jane says

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

  37. online cakes kanpur says

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

  38. Amy says

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

  39. Jenna says

    Sooooo good!!! The sauce is DELICIOUS. I was worried that it would be overwhelmingly peanuty, but it was the perfect amount. My tofu ended up a little bit chewy but honestly it was still great. I’ll just have to try it again and step up my tofu game ;)

  40. JJ says

    I’ve been wanting to try the bake-and-stir-fry method of cooking tofu for such a long time and never gotten around to it, but I finally have and this is DELICIOUS. I ate my leftovers right out of the fridge, and they were still great; I’ll definitely be making this again!

  41. Rayca says

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

  42. Chelsea says

    Oh, my goodness. This was fantastic. I might actually prefer the sauce as a dipping sauce for the tofu, but it was amazing as is, too.

  43. Heather says

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

  44. Lisa says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  45. Carol Rea says

    Just made this recipe for a Taiwenese vegan friend. Oh my – soooo good. Sauce was a bit thick so will work on that – definitely a repeat. Loved the texture that baking then frying the tofu provided. So did my friend.
    Had to substitute sweet chilli sauce with garlic for the chilli garlic sauce. Still worked out fine. The lime and coriander is a must.

  46. Chewdy says

    To keep the Tofu from getting tough and hard I just warmed it up in a pan, and poured a little of the sauce on top. Delicious of course, but this recipe kinda defeats the purpose of Tofu being a low fat, low sodium food. This tastes like Tofu candy.

  47. Judy says

    I loved the cauliflower rice. It cooked up exactly as described. I loved the peanut sauce, though mine was a bit thick and I added a tbls of water to thin it out. It was flavorful and delicious. What I might do differently next time is not “crisp” up the tofu. It seemed tough and unpleasant. I may have baked it a bit too long, but I think I might have enjoyed it a bit more if I had skipped this step, since I bought “super firm” tofu to begin with. Overall, what a fabulous and creative recipe. I am sure I will try this again and again. Thank you for it. I will try more of your recipes based on the success of this one!

  48. Patience says

    This is my all time favourite tofu recipe. My boyfriend doesn’t even like peanut butter and he still enjoys it! I made it for his family, and his mum said it was the best stir fry she’d ever had, which made me pretty proud. I love the texture the tofu gets from being baked.

  49. Sasha says

    I made this for dinner tonight; I was never a huge fan of todu until now! We have company coming later this week and I plan to make this for them. I love the cauliflower rice in this recipe but may try to substitute it with some bulgar wheat for added fiber.

  50. Alexandra says

    SO, SO GOOD!! I added a bit more of the chili garlic sauce, but baking the tofu and soaking it in the marinade before heating it all up gave it the most amazing caramelized coating, it was so delicious! I kept stealing bites out of the pan while I waited for my rice to finish cooking! My bf isn’t a huge fan of tofu, but he definitely enjoyed this one!

  51. Maya says

    This was really good!
    Thank you for posting such a yummy vegan dish!
    I added 1/2 Tbsp of ginger to the sauce, and it was delicious!

  52. Becki says

    Yum! Turned out great with medium tofu. I let the tofu rest for an hour in the warm oven after baking it. So good! Thanks!

  53. michelle cannizzo says

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

  54. Ashley Antoine says

    Literally the best tofu I ever ate! I always had a hard time eating tofu due to bland/texture but baking it then frying really takes the unpleasant spongeness out of the tofu. The only thing I changed in this recipe is adding a dash of liquid smoke and black pepper. Will make again and definitely will prepare tofu like this from now on.

  55. Kim says

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

  56. Courtney Glausi says

    Made this for dinner last night! I’m eating leftovers for lunch right now and I’m very happy. I used orange bell pepper and frozen broccoli for my veggies because that’s all I had on hand. Turned out great! Will definitely be making this again.

  57. Dawn says

    I have made several of your recipes and wanted to tell you that the crispy tofu in p-nut sauce over cauliflower rices is the best!!!! OMG it’s soo good!!! THANK YOU!

  58. Magen says

    Sweet Lawd!
    I’m not sure I’ve ever commented on a blog in my life – I’ve made so many of your recipes, I love your cookbook – but THIS. OMG THIS.
    I’m 1/4 into my bowl and I had to stop everything and comment – this is absolutely delicious, and I’m not even a huge fan of tofu. I literally cannot stop talking about how good this is – my husband is already annoyed.
    Now back to my food :)

  59. GBAnnArbor says

    * I really appreciate the tofu tip – I flipped them once mid-bake to even out the drying & crisping, which worked great.
    * Variation to the peanut sauce: I’m not a fan of real salty things, so I used only 1 TB of tamari & wished I would have started w/o any. The bonus is, that in trying to “unsalt” the sauce, I kept adding other ingredients and now have twice as much as I would have had otherwise – yum :-)
    (Add’l ingredients included lime juice, cherry balsamic vinegar, garlic, chili oil, sriracha & a lot more peanut butter. End result is a lot less salty, a lot less sweet and a lot more peanut flavor. I’m sure others will adjust to their taste also.)
    * Love the idea of cauliflower v rice & look forward to trying it. Thanks again!

  60. jackie says

    Love your recipes!

    I just made this, subbed with sunflower butter and added butternut squash cubed and it was a great vegetarian dish. Even my husband who does not like tofu ate it (don’t tell him it was tofu! lol)


  61. Justin says

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

  62. Melissa says

    I just made this last night and am currently enjoying it for lunch! Love it! The technique used to cook the tofu is a game changer, thank you! I added some extra veggies that I had on hand to round out the meal and ended up using a bag of Trader Joes frozen cauliflower rice to speed up the prep time. I’ll be eating it for lunch all week! The only thing I will change for next time is the baking time for the tofu. I think I overcooked it a bit, so in the future I’ll do 18-20 minutes instead.

  63. Catherine says

    I tend to avoid anything that is advertised as vegan and gluten free but have been trying to reduce my meat intake for environmental reasons. This recipe was WONDERFUL. It took a while to prepare but I loved the texture, flavor, and huge amounts of nutrients per bite.

  64. Kathy Wolfe says

    At work we have a healthy living group-we talk alot and try new things. A coworker talked last week about tofu. I looked up tofu recipes for our healthy potluck and came across this recipe. I figured I would try it and be done withtofu. Oh my goodness!! I will definately make this again! It seems complicated at first but was actually very simple. I cheated and bought my cauliflower rice from the frozen food section. I added a few more veggies to make is stretch a little further, bok choy (new to me and so yummy) and red peppers. I couldn’t wait for the potluck tomorrow-had to eat some today. Oh and I also bought the firm tofu already cut up. I am a lazy cook. Thanks for a keeper recipe!

  65. Jennie says

    I am a newbie cook and I even managed to mess up a few steps, but this turned out so amazing. My boyfriend loved it and he claims he hates tofu. This is just perfect and I will definitely be making this again. Thank you!

  66. Jodi says

    I made this for dinner last night, and it was so delicious! I love a good peanut-y tofu or tempeh…this really hit the spot. I was slightly lazy last night, so I went with brown rice instead of the cauliflower. I will be making this again, and next time I’ll make it with cauliflower.

  67. michelle gudauskas says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

      • Michelle Gudauskas says

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

    • Kathy Wolfe says

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

  68. Amanda says

    Freakin’ delicious. I used baby bok choy, red bell pepper and zucchini for the veggies. Sauteed them in a little oil, garlic and salt – first the pepper and zucchini and then adding the bok choy when it was just about done. The cauliflower rice was delicious, along with the sauce. MMMMM!!! My boyfriend loved it too. Perfect for anyone on a low carb diet.

  69. Madeline says

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

  70. Lauren says

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

  71. Christa Clark says

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

  72. Jane Lowes Ciordas says

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

  73. zaga novakovic says

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

  74. Kate says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

      • Christa Clark says

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

  75. Sabrina says

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

  76. Robee says

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

  77. Char says

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

  78. Elysa says

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