Crispy Spicy Peanut Tofu Stir Fry

Name: Crispy Spicy Peanut Tofu Stir Fry
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 3 -4
Ingredients: 12 ounces extra firm tofu; 1 Tbsp sesame oil; 1 head fresh broccoli; Sauce:; 1 1/2 Tbsp sesame oil; 1/4 cup soy sauce; 3 - 4 Tbsp brown sugar; 1/2 tsp chili sauce; 2 cloves garlic; 1/2 tsp ginger; 2 1/2 Tbsp peanut butter

User Reviews

5.0

6 reviews

Excellent

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 25 mins
Servings
3 -4
Course
Main Course, Condiments, Others
Cuisine
Asian, Chinese, Vegetarian

Crispy Spicy Peanut Tofu Stir Fry

Dominic Jacobs

Report

Satisfy your stir fry cravings with this healthy vegetarian version! Baked, yet still incredibly crispy, pieces of tofu go perfectly with this spicy peanut sauce. Tastes like a restaurant dish, only better!

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

12 ounces extra firm tofu
1 Tbsp sesame oil
1 head fresh broccoli or any other veggies you'd like
Sauce:
1 1/2 Tbsp sesame oil
1/4 cup soy sauce
3 - 4 Tbsp brown sugar
1/2 tsp chili sauce
2 cloves garlic minced
1/2 tsp ginger grated
2 1/2 Tbsp peanut butter

Add to Shopping List

Instructions

Slice tofu block into 1/2 inch thick slices. Place several paper towels down on a cutting board, lay the slices on top, top with several more paper towels and add weight to the top. I used a cutting board, ceramic insert from a slow cooker, and added a large can of tomatoes to the insert to add extra weight.
This can be done in advance (see notes section below recipe).
Drain tofu for 15-30 minutes, the longer the better!
Preheat oven to 400 degrees.
Slice tofu into strips, then cut across them to make small cubes.
Place on a parchment paper lined baking sheet, spray lightly with cooking spray and bake for 25-30 minutes, until golden and crispy.
Set pan aside while you make the sauce.
Whisk sauce ingredients together in a small bowl.
Add cooked tofu to the sauce and let it marinate for about 10-15 minutes.
Steam broccoli (and/or other veggies) and set aside.
Drizzle a bit of sesame or vegetable oil into a large skillet or wok, and heat over MED-HIGH heat.
Using a slotted spoon, add the marinated tofu to the skillet and stir fry for a few minutes until seared and caramelized.
Serve over rice, vegetables, and drizzle with remaining sauce if desired.
Use a slotted spoon to spoon tofu into the preheated pan. Add a few spoonfuls of the sauce to coat. Cook, stirring frequently for a few minutes until browned. It will stick to the pan a bit, so don't worry. Remove from pan and set aside and cover to keep warm.

Notes

** Recipe adapted from The Minimalist Baker** Tofu can be drained ahead of time, up to 24 hours! To do this, slice tofu into thicker slices, about 1 inch thick. Set up to drain as directed in the recipe, and place in refrigerator to drain. This works especially well if you want to cut down on steps and time the night you're making dinner. Dice tofu as directed in the recipe and proceed as written!