Crispy Peanut Tofu & Cauliflower Rice Stir-Fry

After one bite, I knew that I had hit the jackpot. This is the recipe for you if you are looking for the perfect crispy baked tofu. It is so exciting to share with you all that I can’t stand it. Let’s get started!

This dish is served with cauliflower “rice” rather than regular rice because 1) Cruciferous Vegetable wins, and 2) you can eat a WHOLE head of cauliflower in place of 1/2 cup rice and STILL consume only a fraction of calories and carbs. !

You must make cauliflower rice! The textures and flavors of the cauliflower rice are a little different. It’s not really rice. It looks like rice, but it tastes better and absorbs the sauce more perfectly.

It’s a secret that I learned from a waitress at a vegetarian restaurant in San Antonio. It gives the tofu a crisp outer edge and a perfectly tender middle.

After your tofu has been baked, you can add it to the sauce. This sauce will act as a marinade for your cauliflower rice and veggies and also for serving. This dish is delicious, Thai-inspired, and wears many faces. After marinating your tofu, you can quickly stir-fry it to get that golden brown, crispy, and flavorful coating. All that’s left is to sauté your vegetable of choice (baby bok choy, for sure) and your cauliflower.

This dish will take you about 1 hour and 30 minutes to prepare, which is slightly longer than what I like. The payoff is worth the effort! It only takes eight ingredients, many of which are likely to be on hand. This dish is sure to be a hit! It’s


Super Peanut-y

Sweet as can be

SUPER Flavorful

Packed with vegetables

Gluten-free + vegan (with GF Soy Sauce)

& Perfect for an evening in

The next day, I reheated leftovers, and it was even better. It’s so great when this happens. I hope you enjoy it as much as I do. Cheers!



  • Tofu extra-firm (organic and non-GMO, if possible).


  • Use 2 1/2 tablespoons of creamy almond or peanut butter
  • 1 Tbsp toasted sesame oil
  • Use more coconut aminos if you want to make it less salty.
  • Maple syrup 2 Tbsp
  • 1 tsp Chili garlic sauce


  • 1 Tbsp toasted sesame oil
  • One small head of cauliflower
  • Two cloves of garlic (minced – 2 cloves will yield about 1 Tbsp. or 6g)
  • Use more coconut aminos if you want to make it less salty.

VEGGIES Optional

  • You can also use broccoli, baby bok Choy, red peppers, green onions, or thinly sliced green onions.
  • One dash of sesame oil
  • Use more coconut aminos if you want to make it less salty.


  • Preheat oven to 400 degrees F. Line a baking tray with parchment paper.
  • Trim your tofu block if it is bigger than 12 ounces. Drain your tofu, then use a tofu pressing or wrap it in an absorbent cloth several times. Place something heavy on top and press for 20 minutes.
  • After pressing, cut the tofu into cubes of about 1/2 inch and place them in one layer on a baking sheet lined with parchment paper. Make sure they don’t touch so that they crisp up. To dry/firm tofu, bake for 20-25 mins. NOTE: Tofu is chewy at 20 minutes and crispier at 25 minutes. Depending on your preference, bake the tofu.
  • While you wait, make the sauce by whisking peanut butter, sesame, tamari, and maple syrup together in a medium bowl. Add more maple syrup or tamari to taste if you want it sweeter, more tamari if you like it spicy, and chili garlic sauce if you prefer heat.
  • Toss the tofu in the sauce to coat. Allow tofu to marinate in the sauce for 10 to 15 minutes to absorb the flavors and saturate it.
  • Prepare cauliflower rice using a large grate or the attachment of a Food Processor. Set aside. If you haven’t done it already, mince the garlic. Wash and cut any vegetables you wish to add ( optional).
  • Heat a large skillet with a rimmed edge over medium heat. Once the skillet is hot, add sesame (as per the original recipe // adjust the serving size if you are changing it), garlic, and tamari. Stir occasionally and cook for 5-8 minutes, until lightly browned and cooked. Transfer to a platter.
  • Add any vegetables to your dish. (optional) Cook them in sesame oil with a little tamari until they are just tender. Add to the cauliflower.
  • Add the tofu marinated with the majority of the sauce into the pan that has been preheated (reserving some spoonfuls for the serving). Cook, stirring often, for about 3 minutes or until brown. It is normal for the sauce to caramelize, and it may even stick to the pan. This adds flavor to the dish. Stirring with a spatula and scraping off any caramelized bits is advisable. Transfer tofu onto the cauliflower rice plate.
  • Serve with leftover sauce. Leftovers will reheat easily and can be stored in the fridge for up to two days. It’s not freezer-friendly.

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