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Peanut Butter Tofu Stir Fry

Peanut Butter Tofu Stir Fry

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  • 12 oz Extra-firm tofu
  • 2 1/2 tbsp Creamy peanut butter
  • 2 tbsp Toasted sesame oil, divided
  • 5 tsp Tamari, or soy sauce, divided
  • 2 tbsp Maple syrup
  • 1-2 tsp Chili garlic sauce
  • 1 Small head cauliflower
  • 2 cloves Garlic, minced


  1. Preheat oven to 400F.
  2. Line a baking sheet with parchment paper.
  3. Drain the tofu then wrap in a towel, place something heavy on top of it and let sit for 15-20 minutes.
  4. Slice pressed tofu into 1/2-inch cubes and arrange on the prepared baking sheet in a single layer, leaving space between each.
  5. Bake for 20-25 minutes.
  6. Meanwhile, whisk together the peanut butter, 1 tbsp sesame oil, 2 tbsp tamari, maple syrup and chili garlic sauce until well combined.
  7. Add baked tofu to the peanut sauce and toss to coat evenly. Let marinate for 10-15 minutes.
  8. Grate cauliflower in a food processor and set aside.
  9. Heat a skillet over medium heat. Once hot, add 1 tbsp sesame oil, cauliflower rice, garlic and 2 tsp tamari. Sauté, stirring occasionally, for 5-8 minutes until slightly browned and tender. Transfer to a platter.
  10. Add the tofu to the hot pan with most of the sauce (reserving a few spoonfuls for serving). Cook, stirring frequently, until browned, about 3 minutes. Stir the mixture with a spatula, scraping up any caramelized bits, then transfer the tofu to the cauliflower rice.
  11. Top with leftover sauce.


Recipe adapted from