4.8 from 1,029 votes
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!
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 2
Calories: 525 kcal
Course:
Main Course
Cuisine:
Asian , Chinese , Vegan
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.
Cup of Yum
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
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
Monounsaturated Fat
8.26g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
1351mg
(56%)
Potassium
911mg
(26%)
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%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 525
% 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.