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!
Servings 2
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
*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 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