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 339 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. Ella says

    All of the tofu recipes I’ve tried from you are incredible. This recipe came out perfect and I’m very much a beginner when it comes to cooking. Thank you so much!

  2. Heather says

    Best Peanut Sauce Ever.
    You never miss with your recipes. You and the pandemic have turned me into a capable cook. Thank you for sharing all these yummy vegan recipes.
    I did sub olive oil, used molasses and coconut sugar (for the maple syrup) and Almond Butter. I live pretty remote so I cant get to the store easily. Still turned out amazing. I use a tofu press (same as what you used in the video) best purchase ever.
    Thank you again for all the videos and good instruction.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad you enjoy our recipes, Heather! Thanks so much for your kind words and lovely review! xo

  3. Henna says

    This is probably the yummiest version of tofu AND cauliflower rice I’ve ever had. It was really really tasty, and I am so glad that I have some for left overs.

    My sister asked me if this was Hello Fresh, and I responded saying nope, it’s Henna Fresh ;) I wish I could add an image, it looks delicious.

  4. Amanda Axler says

    I made this and it was awesome! Simple to make and had that wow factor! I added ginger to the sauce and the cauliflower rice when cooking it. I also used pre-made frozen rice and it worked well! I also added a bit more liquid to the sauce for my taste! Will make again, everything I make from this blog always turns out so well!

  5. Frank'sma says

    I am not normally a tofu fan at all. This recipe changed everything! I cooked it as per recipe and my only complaint is that I’d wished I’d made more.
    One tip-I’ve made this many times now, and the frozen cauliflower is no substitute for fresh grated cauliflower.

  6. Ali says

    This will be my new, go-to peanut sauce. So delicious! My only tweak for next time will be to double (maybe triple?) the sauce recipe. There was definitely enough to coat the tofu, but not enough for the rest of the veggies. It was so yum that I was left wanting more.

  7. Kim says

    This is hands-down the BEST tofu stir fry recipe I have ever prepared. It’s so good that I have made it dozens of times over the years. Sweet and spicy perfection! I have made it for family, neighbors, friends of my children, etc. and everyone loves it. Even first-time tofu eaters ask for seconds – and for the recipe. Here are ways I have personalized this recipe for my family.
    * I always make two pounds of tofu and triple the sauce (there are complaints if there are not ample leftovers).
    * I use a preheated cast iron skillet to cook the tofu.
    * Before adding the tofu to the pan to cook, I use a slotted spoon to leave most of the sauce behind. I heat the sauce separately to serve it on the side. People add extra to their preference.
    * I use almond butter ( peanut allergy).
    * I use brown sugar instead of maple syrup (I think this was how the recipe was originally written).
    * I serve with broccoli and sticky rice.
    We love this recipe. Thank you Minimalist Baker!

  8. Nikki says

    I’ve had some bad experiences with dry, chewy tofu in the past, but I saw this recipe and had to try. Don’t think I’ll ever be ordering chinese take-out ever again. It was delicious! Tofu was crispy on the outside and soft on the inside. Got some additional inspo from your “Tofu That Tastes Good: Stir-Fry” recipe for my veggies: carrot, red pepper, red onion. The sauce is sticky, sweet, spicy and just dangerously good. Topped with sesame seeds, spring onion and cilantro. This is going to become a go-to, I just know it!

  9. Barb says

    I made this for the first time tonight. The sauce is probably my favourite yet! I just used regular rice, and added peppers, broccoli, Bok Choy and green onions. But I seem to run into the same problem with tofu I did when I made the easy vegan fried rice recipe. It comes out hard and chewy, not tender on the inside at all. I’m not sure if I’m doing something wrong. Maybe I’m cubing it too small, or baking it too long? I also greased the cookie sheet, because I didn’t have parchment paper. Any tips?
    Really good recipe, but I think there must be an error somewhere on my part.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Barb, Thanks for sharing! That usually happens when it is overcooked. So maybe try cubing in larger pieces and baking less time. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ha! We’re so glad you enjoyed it, Chris! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  10. Mafalda Braga says

    This is the best tofu recipe I’ve ever cooked and eaten in my life. Not being vegetarian, your recipes made me cook vegetarian dishes so often because it’s absolutely delicious. Thank you so much!

  11. kathy pogh says

    Made this. It was wonderful. My boys loved it! I used 1/2 peanut butter (crunchy since I didn’t have plain)and 1/2 tahini, adding a little fish oil to sauce. Also used rice instead of cauliflower rice but did use cauliflower, broccoli , sliced carrots, bell pepper and a few beans for stir fry. Really good sauce. Just using what I had and it turned out yummy. Will be making this again, and experimenting with whatever veggies I have at the time.

  12. Desiree says

    I made this recipe without modifications. The veggies of choice I used were bok choy, red bell peppers, red onions and baby Bella mushrooms. I topped the entire dish with serrano peppers for a nice kick! I have to say that it tasted even better the next day! Thank you so much for a great recipe!

  13. Shannon P. says

    I made this tonight and it was a hit! I made this with a 16oz package of tofu and added broccoli, cauliflower rice, red pepper, and peas. I also made jasmine rice on the side. There are no leftovers. My family said it tasted like a restaurant quality meal. Thanks for the great recipe! It will be thrown into my rotation!
    PS – I made extra sauce for homemade spring rolls. :)

  14. Tracey says

    This was really good. I made it with rice ramen from Costco instead of the cauliflower rice. The sauce is really delicious. I accidentally got firm tofu instead of extra firm and it worked just fine, although I did bake it for a few more minutes then what was in the recipe. I used a bit more peanut butter then was called for as suggested and added a bit of fish sauce. I made this with honey vs. the brown sugar. I stir fried spinach, carrot and zucchini using the sauce. Finished it with a squeeze of lime and it was very good. Hit the spot for our craving of peanut butter noodles! Thanks for the great recipe!

  15. Suzi Russell says

    Has anyone made this using a no/low carb brown sugar substitute like Swerve? I am looking for ways to lower the carbs.
    Thank you, Suzi

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Suzi, we haven’t, but it looks like another reader has! For future reference, if you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments.

  16. Xiang says

    The sauce is amazing! Found out I ran out of nut butter halfway through preparations, so used tahini instead – worked amazing and tasted great! The entire recipe is quick and easy to whip up!

    Photos of my recreation are on @veggieandvice on IG.

  17. San Francisco Juice says

    Made this dish tonight for me ‘n the wife. Wow, really good. We’re not big on tofu but have been trying to limit our meat intake and this recipe didn’t disappoint. The sauce is delicious, made a fantastic coating for the tofu. I kinda over processed the cauliflower so it had more of a couscous texture but didn’t matter, was still a great accompaniment. Added sautéed thinly sliced multicolor carrots and bok choy using coconut oil. This is going into the regular rotation! Thanks so much for sharing!!!

  18. Aparna says

    I made this! I did commit a few flaws thinking they were optional, turned out they were not:
    1. Firm the tofu. NOT OPTIONAL.
    2. You need lesser salt than you think you need.
    All of these were completely on me, haha.

    Otherwise, this is a FANTASTIC recipe! It is so nutty and sweet and savory and just hits all the right spots. I made the chilli garlic oil and peanut butter from scratch, they take very less time and there are plenty of recipes online. Making them from scratch saves money and makes the whole dish taste so much fresher!

    If you don’t have time to do the whole thing, please just make the sauce. It’s so brilliant and tangy, you could just eat the sauce!
    Hats off to the author!

    Making a list of things I needed to prep helped me, I hope it’ll help someone else:
    1. Make chilli garlic sauce
    2. Make peanut butter
    3. Drain and bake to firm tofy
    4. Make sauce
    5. Marinate tofu
    6. Rice cauliflower
    7. Mince garlic
    Doing prep work in this order helped because while waiting on the previous step to finish, you can move on with the next.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your experience and tips, Aparna! We’re so glad you enjoyed it!

  19. Geo says

    If you are lucky enough to live in an area that has well stocked Asian grocery store you can get sweet soy sauce and palm sugar for more of an Asian flavor. This was delish- I had to add some water to sauce to thin it out a bit for easier marination.

  20. Priya says

    This recipe was awesome . Made it for lunch today and my kids and husband loved it ! My very first time making cauliflower rice . This sauce is the best I have ever had . I will be making this many many more times ! Thanks for this wonderful recipe !

  21. Deanna Nathan says

    This is absolutely delicious! I’ve made it twice now and currently eating leftovers. The first time I cubed the tofu, but this time I crumbled it before baking and found the texture to be so much better and perfectly crispy! This is a great meal! I used frozen cauliflower rice because I’m lazy and cooked it with broccoli and spinach. It was perfect. Thank you!

  22. Kristy says

    Hi! Thank you so much for sharing your recipe. I am allergic to sesame seeds/sesame oil. Would coconut oil or any other type of oil work as a replacement?

    Thank you!


  23. Cristina says

    I made this for dinner last night and ate the leftovers for dinner tonight! I think it gets even better the second day! I Used liquid aminos instead of soy sauce or tamari in the sauce which made it way saltier than I prefer. I just doubled up on all the other ingredients and it was perfect- if others use liquid aminos I would suggest starting with half of the amount the recipe calls for. I will for sure make this again. I’m so excited that I know how easy and delicious cauliflower rice is now, as well as how to make tofu perfectly crispy. I learn to much from you, Dana! Thank you!

  24. Diane Dean says

    Thus was an aMAzingly delicious recipe!! I cook with tofu a lot and this use of it will definitely be added to my repertoire! I used raw honey (Just bc it’s what I had in the pantry) and it added a delightful difference than brown sugar, which so many recipes use. I not make the cauliflower rice; instead I made coconut rice on the side, along with sautéed Bok Choy (using the garlic), which were a lovely compliment. This was a hit with everyone in the family!! Thank you!

  25. Mariana says

    I absolutely loved this!! So delicious!!! I’m so glad that through this recipe I’ve finally learnt how to make crispy tofu!!! Yummy!! Thank you for all your recipes! I use them almost daily now! I bought your book last month as I love every recipe of yours that I make!! :)

  26. Mairi says

    I substituted sweet chili sauce for the garlic chili sauce (didn’t have it on hand) in the marinade and added some extra peanut butter and it was so good! I had never made cauliflower rice before and I’m very excited about how easy it was. Will definitely be making this again :)

  27. Rina sanabria says

    Omg!!! I just made this for dinner and hands down Loved it!!!! I did add a dash of ginger and a tablespoon of oyster sauce and 1\3 cup water to thin out the sauce for me. Taste like I just ordered take out. :)

  28. Lorena says

    Delicious! The tofu taste like chinese chicken we loved it, very easy, i didnt have firm tofo and worked perfect with medium firm
    Thanks! All your recipes ate great

  29. Jenna says

    Super disappointed in this recipe. The timing is started wrong at the top it should be 2.5 hrs not 1.5hrs as the tofu has to be drained for 1.5hrs then the pressing, baking, marinating and cauliflower rice take another hour. My other issue is it was waaaay too sweet. I cut the sugar in half and still had to squeeze 1 full line into the marinade (I used natural peanut butter so no extra sugar). Both my husband and I felt we needed to brush our teeth after as they felt furry 😳
    The rice was excellent and I liked the garlic addition, but I can’t recommend this dish

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jenna, we’re so sorry to hear that was your experience! Thanks for the feedback- we’ll take another look to see if we can make improvements.

    • BB says

      Hey! The recipe says to drain the tofu for 15 mins, not 1.5 hours. It says to start the process 1.5 hrs before you want to eat to allow for the baking and stir fry time.

  30. Jenn says

    This recipe was delicious! I loved the pre baked tofu. I made this almost exactly except with crunchy peanut butter and the addition of cabbage that I had on hand. My meat eating husband and son also ate it up.

    • Joel says

      I only made the first tofu and sauce with a pair of little ones in mind. Very tasty. I was pressed for time and things turned out well without any draining for firm tofu. Also I thought I had more than enough sauce to have used the whole pound of tofu.

  31. JMango says

    I had a bunch of vegetables to use and this recipe was perfect! I used red onions, broccoli, carrots, and peppers. I added a little more peanut butter, but I just really like the taste of it. Also, used regular rice instead of cauliflower (I’m not a fan). Will definitely make again!

    Thanks for sharing!

  32. Jill KS says

    Another winner! I didn’t mind the time it took to make this recipe (while on quarantine I’ve got a lot of it ). Girl, you’ve got a gift for delicious and nutritious recipes.

  33. Angel S says

    I made this with jasmine rice and frozen stir-fry veggies and did not bake the tofu, just marinated it in the peanut sauce then pan fried it with the veggies. After trying it my partner told me he’d like to make love to my food, lol! So yeah, delicious recipe, the sauce was so good. Thank you.

  34. Erin says

    I pressed the tofu and made the sauce before work, my husband did the rest. We loved this meal! We used frozen riced cauliflower because grocery store didn’t have any fresh organic. I used coconut sugar and added a little extra sugar and chili garlic sauce. I loved the crispy bits of tofu! We keep returning to your recipes during this time. It is such a comfort to have good healthy meals and be in the kitchen which feels so safe and cozy….

  35. Veronica N says

    I made this last night and it was sooooo good I think my boyfriend is going to propose to me after tasting this. A keeper for sure! P.S. I used Thai red curry paste instead of the chili garlic sauce.

  36. Amanda says

    My boyfriend tried making this (unsuccessfully) after I did (successfully) and he was bummed it wasn’t as good. He’s been asking me to make it ever since and he’s a full on carnivore. We love it, thank you for the recipe!

  37. Urvi says

    Made this multiple times over the years! Even my teenage stepson liked it. I don’t make it often because of the all the prep time and dishes I have to clean after, but we love it in our household!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Urvi. We are so glad you both enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  38. @chefdaniSF says

    I’m out of cauliflower (just made an amazing cauliflower bolognese that everyone – vegan and non alike loved) so making using quinoa. I loved it, it was excellent. Used broccolini and everything else as written (including my homemade PB). I always turn to you after a long day working and thank you for all your inspiring and excellent recipes. Thank you MB for helping this new vegan enjoy so so many delicious recipes! I appreciate all you do lady! PS Your Chana Masala started me preparing Indian food completely from scratch and I will forever be indebted to you for my new Indian cookery skills.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you so much for your kind words and lovely review. We are so glad you find our recipes helpful!! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Kelli says

      Oh my goodness, this went down such a treat! One week into our lock down it was my last block of tofu – grim I know. My meat eating husband is demanding the recipe because apparently would be amazing with pork apparently – I’m holding out strong until I can get more tofu delivered. Thanks so much xxoo

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Ha! Thanks so much for the lovely review, Kelli. We are so glad both enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  39. Jan Healey says

    This recipe is amazing! My family really enjoyed the flavour of the tofu over the cauliflower rice. I used a food processor to gently pulse the cauliflower in batches. It worked well and was very quick. The baked tofu is definitely the way to go. We will be working this recipe into the rotation. Thank you so much.

  40. Amanda says

    Loved the sauce. Doubled it because we wanted extra sauce. I’m learning about tofu. Mine ended up rubbery which we did not like. Added actual peanuts. Used broccoli, green beans, red peppers and mushrooms for veggies and the cauliflower rice. Once I figure out the tofu, this dish will be a regular.

  41. Katy says

    I enjoyed this, thank you – found it after searching for vegan low carb. Easy to use a zero cal sweetener. I was luckily that I can buy super firm tofu so no pressing – and 10 minutes in the air fryer minimises prep time! The pre baking definitely makes a difference to tofu, don’t skip it. Only real modification was to add a little hot water to the sauce to melt the peanut butter.

  42. Zammer says

    I saw this today and made it for supper tonight and my wife LOVED IT. Made it with white rice and a stir fry veggies. A great Monday meal. Two thumbs up.


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Zammer. We are so glad you both enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  43. Lauren says

    This was so good! I had to dry my tofu way longer, maybe that’s just me and where I’m located on the east coast. But this baked up so well. It was the best tofu I’ve ever made and the sauce was so good. My daughter asked me to make it again. I didn’t have chili garlic sauce nor cauliflower (which I substituted with brown rice). Looking forward to trying more recipes.

  44. nan says

    HI Dana
    New to your site. Thank you for your great healthy recipes!
    After this recipe my teens said this was one of the best meal I have made! I did use brown rice since I did not have cauliflower.
    question: my tofu turns out too hard despite decreasing to 375 deg and 20 min as you recommended to another. I think I should try another brand.
    Can you share your choice of tofu brand?

  45. Debbie says

    This recipe is delicious and full of flavor! The tofu was not mushy at all. I am trying to eat more plant based food and this recipe was a great one for my new healthy eating! I added more veggies; red peppers, mushrooms, broccoli, and bamboo shoots. I also added little Cayenne Pepper to the cauliflower rice, I like a little heat. I can’t wait to have my leftovers tomorrow.

  46. Michele says

    It came out great! Super flavorful and my first foray into vegan cooking! I need to time things better as there was a bit too much waiting for draining, cooling, marinating, etc. I am wondering why the high carb count? Tofu is low in carbs. The honey?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Michele. The carbohydrates are primarily from the brown sugar, but cauliflower contributes some as well.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Chris, you could maybe reduce the sugar and use a little stevia? Or you could try using coconut aminos in place of the tamari as it tends to have a natural sweetness. We haven’t tried these modifications though and can’t guarantee results. Let us know if you do some experimenting!

        • Trees says

          I would suggest using Lankato Brand Monkfruit sugar it is sweet and 1:1 in ration and also it doesn’t spike the insulin response in you body, there is a “golden”, “white” and “Maple Syrup” varity. It taastes better then Stevia in my opinion and has a Zero Glycemic Index

  47. Sara says

    Yum! My husband told me this one is a keeper. A little more time consuming for a weeknight meal. Next time I’ll try prepping the tofu. I also doubled the sauce, because we’re saucy people. I used green cabbage, carrot chips, and green onion as my veggies, because that’s what I had on hand. Was delicious, thanks for sharing!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Sara. We are so glad you both enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  48. Sarah says

    This recipe was so yummy and although it took some time it was fairly simple! I didn’t have all of the ingredients on hand but it was so easy to improvise and just use what I already had. I’ll definitely be making it again some time soon:)

  49. Tuesday says

    This was fantastic. I am slowly transitioning from a heavy animal product diet to a plant-based one. This is one of the first recipes I made. It was delicious. Next time I will add a little more soy or salt for my own taste. In no way did it detract from the deliciousness! Thank you for giving us these free resources :)

  50. Christine says

    I made this dish this evening and it was devoured by all. The chili sauce added a great flavor and not much heat, so if anyone out there is worried about using it – don’t be. I did not make the cauliflower rice, as my family are not big fans of it. It cooked up some farro instead and served everything over that. So good. For veggies I used broccoli and red bell pepper which added great crunch and taste. I’ll be checking out your other recipes for sure.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Christine. We are so glad you and your family enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  51. Heather Waghelstein says

    Hello Dana,
    I am new to cooking. I have been an assembler of pre-made ingredients in the past. This was amazing. The tofu in texture and flavor tastes like what you get at an asian restaurant. So good. It was so much easier than I thought The only alteration I made was molasses for the brown sugar, riced broccoli, and for the chili garlic I mixed store bough chili sauce and garlic. My local store (very remote) was out of cauliflower.
    I cannot thank you for demystifying tofu, I’ve been trying to figure it out for years. Great recipe for batch cooking for my lunches/dinner.
    Now I have to tackle tempeh and I’ll be set. If you have any recipes I would love to try it.

  52. Julie says

    This dish was AMAZING. My carnivorous husband loved this dish as well and it will become part of our dinner rotation. It does take quite a bit of prep, but baking the tofu and cutting veggies the night before allowed me to have this on the table in less than an hour. My six year old enjoyed it, but my five year old will need a few more tries before she loves it. Although they say it takes more than a dozen times for kids to enjoy new foods. :) Thanks so much, can’t wait to try more plant-based recipes that the whole family will love.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you both loved it, Julie! And crossing our fingers the little one gets there too =) Thanks for the lovely review! xo

  53. Julie says

    Can’t wait to try this. Can you bake the tofu the night before and leave in the fridge to marinate 24 hours to serve the next day? I have two little ones so I like to prep the night before as much as possible. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Julie, that should work! Or perhaps for better texture, bake the tofu and make the sauce ahead, but then only marinate 15 minutes before adding to pan.

  54. Marg says

    I’m keen to try this recipe soon. Do you have a substitute for the garlic chilli sauce? My kids aren’t keen on spicy food. Would it still be good if I left this ingredient out?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there! If they don’t like spice I’d still suggest adding some minced garlic in for flavor. Let us know how it goes!

  55. Brenna says

    I LOVE this recipe! I don’t use any sweetener in the sauce, and it still tastes phenomenal! Also, a lot of stores have prepackaged cauliflower rice now, so I usually just buy that to speed up the process! :)

  56. Amanda says

    Okay, I’ve never tried tofu because it doesn’t look very appetizing so I was very hesitant about this recipe ? But I bit the bullet and went for it. Absolutely NO regrets! This was amazing! Even my picky 8-year-old enjoyed it ? Instead of the chili garlic sauce I subbed in some hoisin garlic sauce since me and spicy don’t get along very well. Otherwise I followed the recipe and stir fried the optional veggies with the riced cauliflower. You have totally outdone yourself here. Thank you!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So glad you and your kiddo enjoyed it, Amanda! Thanks so much for the lovely review! xo

  57. Brooks Kennedy says

    This is the best tofu I’ve ever had!!!

    Here’s a tip: a great way to improve the texture of tofu is freezing it completely, for at least a few hours, then thawing it, then wringing all the liquid out. It gets a lot more water out than the traditional pressing method, and it makes it nice and chewy with a lighter interior. What happens is ice crystals form and create pockets within the tofu, which remain once it’s melted and the pockets have been drained.

    After it’s completely thawed and wrung out, I baked it for 10 minutes at 400 F, marinated it, then baked for another 15 minutes or so with all of the sauce. Sublime. You could probably just marinate it without the initial 10 minutes of baking and it might soak in the sauce better.

    Thanks for the recipe.

  58. Carol says

    The dish was delicious! Yes, it takes some time to prep everything, but it is so worth it. Definitely a keeper recipe. Thanks for sharing!

  59. Tee Robinson says

    Do you by chance have a video of the recipe? I feel like that will help me not mess up the recipe with me being a visual learner.

  60. Teresa Bane says

    This is one of my new favorite recipes. Will definitely be going into the rotation. Best tofu I’ve ever had at home. Thanks so much for sharing.

  61. Dorothy Hanley says

    This is a staple in our household ! I make this once a week & tweak it each time with great results. Make a little extra sauce to serve on the side.

  62. Penny says

    Delicious! I’ve made this numerous times usually with broccoli and carrots as the veggies. My husband, who isn’t much of a tofu lover, even loves this recipe. I sometimes add a handful of cashews or peanuts for added crunch. Thanks for the recipe!

  63. Joanna Tenbrook says

    I have been making this for several years now. My family, including the 5 and 3 year old, love it. The bake method on the tofu is my go to for so many other stir fry dishes. This recipe introduced me to this site, and many past and future food adventures.

  64. Kristy says

    I think I’m in love! Yummo!

    @ Ian Higginbottom, please share your findings. I tool would like to remove or reduce the sugar and lower carbs as much as possible. Since it was my first time to prepare the dish, I followed the amounts for the sauce pretty closely.

  65. Ian Higginbottom says

    Hi, Do you have a version of the recipe that works without the sugar? Using myfittnespal it looks like this recipe is about 25% calories by carbs and therefore not Keto. I understans to be Ketogenic a recipe must have less than 10% of calories from carbs. Thanks.

    • Ian Higginbottom says

      I just realised you did not claim it was Keto! I was directed here by a keto diet site! I will try this without the sugar and see what else I might add to bring out the peanut flavour. Thanks!

      • Haley says

        Use swerve brown sugar to make it Keto!! It’s fabulous!
        Macros for 1/5 tofu block are
        Carbs 5g
        Protein 16.4g
        Fats 5

        Use low sodium soy
        I like the idea of adding crushed nuts for a crunch!

  66. Andrea says

    Made this recipe and it was so simple and easy yet very delicious! The only observation I could make is that i I got short on tofu, so I had to improvise and add some chickpeas, still very delicious! Thank you for this recipe!

  67. Kate says

    OH MY GOODNESS MY DAUGHTER ATE HER VEGGIES!!! Yes they might have peanut sauce on them but hey it’s a start!!

  68. Sylvie says

    OMG this is sooooo good! I loved the sauce so much I now sometimes make only a double bath of the sauce and make a stir-fry with it to out over a grain. Sooooo yummy. The tofu really comes out perfectly too! Definitely recommend this recipe .

    I use low sodium soy sauce.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing, Sylvie. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

      • Sylvie says

        Definitely a 5-star recipe. I’ve also only used the sauce ingredients for a peanut stir-fry and it was also delicious! Very versatile even broken down! ?

  69. Kim P says

    I used liquid aminos instead of soy sauce – same amount as per recipe – and it’s waaayyy too salty.

  70. Betty Williams says

    I just loved your recipe, it was absolutely delicious.Yesterday,I prepared
    the recipe again but this time added some ketchup on it as i am a ketchup lover. This gave the
    recipe a nice different taste with a combination of sweet and spicy flavor. Yummy!!

  71. Kay says

    Just tried this for the first time and I’m hooked! Never cooked with tofu before but just thought the sauce sounded so yummy. I did change a couple of things – added minced garlic and Chinese five spice to the sauce and used crunchy peanut butter for a bit of texture. Loved it! Also ‘noodled’ some zucchini to add to my veggies which was broccoli and mushroom.

  72. Rebecca says

    This is my all-time favorite dinner recipe. I can’t tell you how many people I’ve sent this recipe to. I just wanted to say I’ve been making it for years and I love it. You’ve changed my life! Thank you :)

    • Roz says

      Seriously delicious recipe! I’ve made this 3 times now and I’ve found it actually works better to bake the tofu in the marinade then add it into the stirfry at the end – when I try to fry it I just get a lot of burnt stuff.

  73. Lisa F. says

    Thank you for this easy and flavor-full recipe! I make this at least a couple times a month, and one of my little kids even loves it. My husband asks for it all the time. I love how adaptable it is depending on what veg you have in the house, and I often brown some slice alomnds in a bit of olive oil, salt and garlic and sprinkle over the top for a zingy crunch. I usually serve over regular rice for the kids, and over rice or cauliflower rice for the grown-ups depending what I have in the house. Question, how long is too long to marinate the tofu you think…could I do it for a few hours to overnight or would that be too much of a flavor smack…thanks!

  74. Brother Dave says

    Hey y’all! This is a must try! I’ve made this twice for my fiancée and tonight was the second time. We both love it! I’m a big meat, chicken and all around protein eater however this is now becoming a new addition to my diet. I plan to make this for her once a week when we marry.

  75. laura pool says

    This is one of my go-to recipes now. I’ve made many versions riced cauliflower/rice/brown rice noodles and broccoli/green beans etc. Keep the peanut sauce with tofu the same and it’s a home run every time.

  76. Sarah says

    This was so good! My husband said it was one of the best meals I’ve ever made. I love the crispy tofu method!

    I used regular soy sauce (not low sodium) and it was way too salty. Added some coconut milk powder, water, and lime juice to offset it and then just added a little to the rice and served it on the side.

    Used sliced mushrooms and broccoli and topped with cilantro. Thank you for the great recipe!

  77. Linda Stafford says

    This recipe looks yummy. I have found that “Freezing” the tofu and letting it thaw removes most of the moisture and eliminates all the steps of draining, pressing, etc. Have you tried that?

  78. Silvia says

    The is the second time I making this dish…..It’s fantastic thank you so much.
    I have one question can I make the tofu and marinade over night. Trying to same some time.
    Thank you

  79. Nicki says

    I am obsessed with this recipe! I found it on Pinterest about a year ago and, no joke, I’ve made it about 20 times now. It’s AMAZING. When I’m done cooking it and eating it, I go back and lick the spoon before washing up the dishes. I’ve tried it with all types of different veggies and on top of brown rice, quinoa, and cauliflower rice. SO GOOD!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Can you clarify what you meant by “rolled” it? Do you mean when you pressed it? Tofu can be a little tender, which is why we recommend working with extra firm tofu for the best results. Hope that helps.

  80. Jessica says

    I made the tofu last night. It was honestly better than any restaurant tofu I’ve ever had! I didn’t have any garlic chili sauce so I substituted it with some pineapple hot sauce. That was my only adjustment.

    Thanks Dana for another lovely recipe!

  81. Annie Titus says

    Delicious, Easy, and Inexpensive!

    My mother made tofu 30+ years ago and I grew to hate it, the recipes were horrible and bland. I’ve been terrified to scar my own 13 year old with a similar experience. So this is the first tofu I have EVER cooked.

    It was NOT the tofu nightmare of my childhood.

    This was absolutely delicious! Thank you so much. It was a huge hit!

    I made mine with baby bok choy, red pepper, and green onion. I may add more vegetables next time.

    I look forward to trying more recipes!

  82. Hanifia says

    I just used your recipe to prepare tofu to be added at the last minute to a stir fry of onions, garlic, ginger and several large sweet peppers in a sauce of combined soy sauce and oyster sauce. The crispness of the tofu cubes was retained and they had absorbed some of the flavors of the sauce. I served it on fried noodles. Excellent! Hanifia

  83. Chardannae Lujan says

    I made this! We absolutely loved it. I have a constant need for peanut butter and spicy so it was a match made in heaven. The only thing I changed was I used the full 16oz of tofu. It was amazing. The only thing I’d change in the future is making a double order of sauce to have enough. Right now I am making it a double recipe and quadrupling the sauce so I can try leftovers. ??

  84. Urvashi says

    Probably the most delicious tofu I’ve ever had, thanks a ton for sharing! I usually don’t do comments but I couldn’t stop myself this time. Thank you!

  85. Randy says

    Thanks for swiping the perfect technique for crispy tofu! I used to get the same results just stir frying, but it would require more oil than I’d like to use in my food. This is awesome.

  86. Jennifer says

    I’ve been eating tofu my whole life and this is def the best tofu I’ve had! It was so crispy and perfect and the sauce carmelized and stuck so nicely to the tofu. 10/10, making this again soon!

  87. Loara says

    Made this last night – that sauce is crazy good. Used way too much and probably defeated the purpose of the healthy recipe but so worth it.

  88. Steff says

    Made the tofu and sauce part of this, to go with the quinoa fried rice recipe. Didn’t pay attention to the instructions and had no time to press the tofu first or to marinate after baking for more than a couple minutes, and it still turned out perfect! The sprouted tofu I’ve been using has been sticking to my pan no matter what I try when frying, so this technique of baking is a game changer!

  89. Tilly says

    Hi, I’m not vegan but I have an 18 month old who won’t drink milk and I heard that tofu is a great source of calcium. I’ve only ever had tofu once and it was in a soup I was served at a restaurant. It was soggy and hollow and didn’t taste like anything, so I was not sure what to expect when making this. I made this today and followed your recipe carefully. I absolutely loved the flavour and was surprised that something so tasty had been made from scratch in my kitchen! It was easy to make and delicious! The only thing was that the tofu was not crispy but rather rubbery. What did I do wrong? I will definitely be making this again, I might substitute the tofu for chicken and serve with soba noodles next time but I do want to perfect the tofu as it seems like such a versatile food, healthy, cheap and nutritious.