Crispy Peanut Tofu & Cauliflower Rice Stir-Fry
User Reviews
4.8
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
2
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Calories
525 kcal
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Course
Main Course
Crispy Peanut Tofu & Cauliflower Rice Stir-Fry
Description
Crispy Peanut Tofu & Cauliflower Rice Stir-Fry combines baked extra-firm tofu with a creamy peanut sauce that includes toasted sesame oil and chili garlic for a balanced savory, sweet, and spicy flavor. The tofu is pressed and baked to firm or crisp texture before being tossed in the sauce. The accompanying cauliflower rice is sautéed in sesame oil with garlic and tamari to provide a fragrant and slightly salty base. Optional veggies like bok choy add freshness and color to the dish.
The peanut sauce’s maple syrup and tamari create layers of sweetness and umami, while chili garlic sauce introduces a subtle heat. The baking method crisps the tofu, making it ideal for coating in sauce without turning soggy. Combining the components in a stir-fry style melds the flavors and textures into a cohesive meal suitable for those avoiding grains or seeking a plant-based protein option.
Optional vegetables can be added to customize the dish and increase its nutritional variety. The recipe’s method is straightforward but requires pressed tofu for optimal texture. Leftovers can be stored and gently reheated, though the crispiness of the tofu may soften.
Ingredients
TOFU
- 12 ounces extra-firm tofu (organic & non-GMO if possible)
SAUCE
- 2 1/2 Tbsp peanut butter creamy or almond butter
- 1 Tbsp sesame oil toasted
- 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 sesame oil toasted
- 1 small cauliflower head
- 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 baby bok choy thinly sliced, or 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.
Notes
- Press tofu thoroughly to achieve a crispy texture when baking.
- Bake tofu on parchment paper in a single layer without overcrowding to ensure crisping.
- Adjust the amount of chili garlic sauce to control the spiciness of the peanut sauce.
- Optional vegetables like bok choy or broccoli can be included or substituted based on preference.
- Leftovers can be refrigerated and gently reheated, but tofu will lose some crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 525 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 525 | 26% |
| Carbohydrates | 29.1g | 10% |
| Protein | 32g | 64% |
| Fat | 36.2g | 56% |
| Saturated Fat | 6.3g | 32% |
| Polyunsaturated Fat | 8.6g | 51% |
| Monounsaturated Fat | 8.26g | 41% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 1351mg | 56% |
| Potassium | 911mg | 19% |
| Fiber | 4.8g | 19% |
| Sugar | 18.5g | 37% |
| Vitamin A | 0.27IU | 0% |
| Vitamin C | 64.8mg | 72% |
| Calcium | 707.2mg | 71% |
| Iron | 6.09mg | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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