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Crispy Spicy Peanut Tofu Stir Fry
5 from 4 votes

Crispy Spicy Peanut Tofu Stir Fry

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!

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

Ingredients

  • 12 ounces tofu extra firm
  • 1 Tbsp sesame oil
  • 1 broccoli or any other veggies you'd like, head, fresh
  • 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

Instructions

    Cup of Yum
  1. 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.
  2. This can be done in advance (see notes section below recipe).
  3. Drain tofu for 15-30 minutes, the longer the better!
  4. Preheat oven to 400 degrees.
  5. Slice tofu into strips, then cut across them to make small cubes.
  6. Place on a parchment paper lined baking sheet, spray lightly with cooking spray and bake for 25-30 minutes, until golden and crispy.
  7. Set pan aside while you make the sauce.
  8. Whisk sauce ingredients together in a small bowl.
  9. Add cooked tofu to the sauce and let it marinate for about 10-15 minutes.
  10. Steam broccoli (and/or other veggies) and set aside.
  11. Drizzle a bit of sesame or vegetable oil into a large skillet or wok, and heat over MED-HIGH heat.
  12. Using a slotted spoon, add the marinated tofu to the skillet and stir fry for a few minutes until seared and caramelized.
  13. Serve over rice, vegetables, and drizzle with remaining sauce if desired.
  14. 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!