It came out pretty good but I found it was quite salty. This was so delicious! It should be delicious! Had everything thing in the house (but the lime, sadly) and has this for dinner two nights in a row!! I also used a silpat instead of Parchment. This will soften the peanut butter a bit and they should all blend well together. I tried this in my air fryer and it turned out great! Even my non-vegan husband who has never eaten tofu in his life liked it. We’re so glad you enjoyed it! Sticky Peanut Butter Tofu Stir-Fry Recipe. All previous recipe I tried, the tofu was either to smushy, not tasty or not crispy. I am still giving it 5 stars because I know if I make it again with less tamari it will be perfect! Bake for 20-25 minutes to dry/firm the tofu. Thanks so much for the lovely review, Melissa. Lovely! I usually stir fry some veggies and serve with some rice. This has become a staple of our weekly rotation… and to be honest, I think I might be addicted! ? :D. This was incredible!!! Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! I added it to red curry, coconut cauliflower rice and it was delish!!! This recipe was the first time I tried baking tofu. Loved the technique. Thanks so much! Otherwise, I followed the recipe as described. I loved the texture of the tofu in this recipe! I did the usual drying and cooking technique for the tofu to give it that crisp coating that’s perfect to be coated in sauces. I made it last night and ate it on some whole wheat pita and lettuce. The texture and taste was perfect. Let us know! Check out this tutorial! After marinating the tofu in tamari, chili garlic sauce, sesame oil, and maple syrup, it gets coated in cornstarch to help it crisp up in the oven. Thanks for such a delicious way to make tofu!! The peanut sauce is to die for!! Thanks for a great vegan dinner! So I’m giving this a 5 because the flavor was great! I only wish there had been some leftovers for my lunch the next day. I didn’t make any recipe adjustments except that I didn’t have lime juice, which may have brightened the flavor a bit, but it was scrumptious without it. We’d love to be able to help troubleshoot, if possible! I have made this many times now, and will definitely keep making it! So tasty and easy to make! Plus, frying is not as healthy. I love all your recipes and you are my #1 go to all the time. Delicious. Easy to make and tasted amazing. (already did share to a handful, and reposted the IG post to my story @jessthaiyoga) This is just perfect!!! Add bok choy and cook until wilted but still crisp-tender, 2 minutes. Toss cubed tofu in cornstarch to lightly coat. This was so good! I would think so! Elissa, I have no suggestions, but I had to giggle at the subtle “yet” in your comment. I added cornstarch to the bag and coated the tofu with it prior to baking, then tossed the baked tofu and sauce in the pan on the stovetop. Once the tofu is finished cooking, add it to the peanut butter mixture and let it marinate for 10 minutes. The sauce makes a good amount, and when you heat it up and it is really generous. I am eating this as we speak- incredibly delicious. What can I use instead? Stir tofu gently through the peanut butter until it is thickly coated. It was crisp, full of flavour and went so well with the Happy Pear curry that I also made. You could also try subbing arrowroot here if your cornstarch has an unpleasant taste. Peanut butter and banana is a classic combo that's even more delicious with the addition of tangy probiotic-rich kefir. Stirring frequently, sauté the tofu for about 2 minutes, or until the tofu is hot and well coated with peanut sauce. Even my BF who hates tofu loves this. We love it with our. Thanks so much! Ive been looking for a peanut based recipe to have so I order out less and this is outstanding! You want the tofu to … Add the tofu cubes, turning after about two minutes and repeating until each side is lightly browned. I had a yum yum salad with avocado lime dressing to go with it. So often, I see a recipe with great ratings where there isn’t a single comment from someone who actually made it. Add all peanut sauce ingredients to a small bowl and whisk until combined. I used soy sauce instead of tamari. I followed the recipe to a T, but I did use chickpea flour (4 tbsp bob’s red mill) and sunflower seed butter instead of peanut butter, since that’s what I had in the pantry. That said, I followed suggestions from another review noting they put this in a salad. I might’ve added more chili garlic sauce than recommended (I kind of lost control of the jar…), but that was fine by me. https://www.bbc.co.uk/food/recipes/tofu_peanut_stir-fry_62729 Made it with arrowroot as I had it. My husband is not a huge fan of tofu, but had seconds! If not, those would be our suggestions for next time! So glad to hear it, Erin! :-) Dana – Thank you for all your amazing recipes! I imagine this tofu would be awesome with cast-iron brussels sprouts, or honestly any kind of stirfried veggies, honestly. Second night I halved the maple syrup in the sauce – l liked it less sweet. I’m aware that the tamari and chili sauce are culprits. Very tasty once I modified the sauce a touch. You *can* marinate it for that long, but really it’s not necessary! I have never been able to get my tofu so crispy before. It just needed less time to cook (I used small pieces). Leftovers will keep … I’m loving all the different meals from Asian cuisines you’ve been posting lately (Thai, Chinese, Indian, etc)! I marinated for about two hours. If you followed it to a T I’m wondering if the ingredients were fresh OR if the tofu wasn’t pressed long enough, as you were suggesting. I will definitely be making this more often. It’s possible I didn’t cut my tofu small enough/press it well enough but other than that I didn’t deviate from the recipe at all so I was pretty disappointed. I just made this recipe and it was wonderful. Loved this recipe! I steamed broccoli, red peppers, mushrooms, and green peas to go with and served on brown rice with sesame seeds. Delicious,- as good as Thai restaurant food and so much healthier!! Thank you!! Love this recipe. Have a question? Love crispy, peanut infused tofu! Will make again!! Bake slightly longer if needed. It really hit the spot and I think I will continue with this change. Spicy Green Bean and Tofu Stir-Fry with Ground Bison. So just saute real quick to maintain crispiness! The best crispy tofu recipe without frying! I have made this recipe over and over. I followed the recipe to a t but it didn’t turn out. I made a mistake somewhere though and I think it was the substitution of using arrowroot Or not using parchment paper. I’ll be making this one again. It’s easy to make and soy free, if that’s the issue. Thank you for this recipe, it’s going to be in my regular rotation from now on! Very tasty once I modified the sauce a touch. p.s. Enjoyed it with the massaman curry recipe :). In my experience though, cornstarch doesn’t really taste like anything so I’d recommend checking the freshness of your cornstarch. Made it for lunch and added it to left over rice from another recipe #youdabomb Thank you! My whole family (vegan and non) loved it! Save me from myself, Or I will try this approach next time! I made this as part of my lunch meal prep. Heat one tablespoon of oil in a large skillet over medium-high heat. The sauce comes together in a food processor. Any suggestions or am I doing something wrong? Simple to make! Loved this recipe! Next time, would you mind leaving a rating with your review? In a saucepan, heat the vegetable oil. I was trying to come up with something to make for dinner that didn’t require a trip to the grocery store, so I served the tofu with noodles (half a bag of linguine), carrots, frozen peas, and a peanut butter and coconut milk-based sauce. Pour into skillet and stir until completely coated. There are zero leftovers. Also subbed sriracha for the chili garlic sauce. I had to hide the leftovers from my meat eating partner afterwards as it was so delicious that he would have devoured it all! Thank you for a keeper! This recipe didn’t work for me. Definitely will make this regularly! Both times I’ve made it with the 1-pot massaman curry and the combination of the two is better than any takeout curry I’ve found in Colorado! In the meantime, prepare peanut sauce by combining peanut butter, tamari, chili garlic sauce, lime juice, maple syrup, and sesame oil in a small mixing bowl and whisking thoroughly to combine. I served with sauteed veggies and it was wonderful altogether. Hope that helps! Great with some rice, broccoli, edamame beans, and roasted cashews. I used Skippy PB but I might want to try it with natural PB to see the difference. I will definitely use it again. ), Blissed-Out Thai Salad with Peanut Tempeh, https://minimalistbaker.com/marinated-peanut-tempeh-7-ingredients/, https://minimalistbaker.com/crispy-peanut-tofu-cauliflower-rice-stir-fry. So simple yet so flavourful! xo. We’re so glad you enjoy it, Hollie! Thanks for the recipe! All that’s left to do is give it a sweet & spicy peanutty flavor. I actually cut the tofu into strips and used them in rice paper rolls and used the sauces for dipping. I’m not gf so I used soy sauce and I only had crunchy peanut butter. Perfect for Asian-inspired bowls, salads, stir-fries, and more! But 1 hour is just enough for making sure the tofu absorbs all of the amazing flavors going on in the sauce. I made this last night and was super easy to make. I’d recommend steaming the tofu for 10 minutes to remove bitterness, then cubing and proceeding as instructed. One batch of this fed me and my boyfriend for one meal; if you had more veggies and rice with it (and didn’t love it so much you couldn’t stop eating!) Next time I’ll save some sauce as suggested below to pour over the veggies. The only thing I did not do was to use a hot skillet at the end (less things to clean), I just put the sauce on the tofu and baked for a few more minutes. To make it vegan simply substitute the honey with maple syprup. I, unfortunately, used a bag but I rinsed and kept it, in case I need it for other storage uses around the house. Anyway, VERY EASY and YUMMY. Thanks for sharing, Erin! Thanks for the lovely review! I follow the recipe as written (though most times I use bottled Santa Cruz lime juice or similar, as that’s what I have on hand) and serve over rice with stir fry veggies that I cook using the sauce from the Veggie Tofu Stir Fry recipe. 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. I’ve never made one of your recipes before, but if they’re all as delicious as this one, I’ll make ’em all. My experience was that I wished I had more Peanut Sauce! We’re so glad you both enjoyed it, Donna. It works well in these types of recipes. xo. I have used arrow root starch and it works perfectly!!! In a medium bowl, whisk 4 tablespoons lime juice with the peanut butter, miso, ginger, fish sauce (if … Hmm, so strange! We’re so glad you enjoy it, Purani! Marinate for at least 1 hour. Thanks for the great recipe! I’ve been vegan for over a year now and have always been intimidated by/not really enjoyed tofu, but this recipe was a different story. 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