• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
    • Contact
    • Privacy Policy
    • Work With Me
  • Recipe Index
  • Moments
    • Pregnancy/Baby
      • Baby Registry List
      • Thriving Postpartum: What to Expect & Postpartum Essentials for Mom
  • Shop
    • Best Kitchen Gifts
    • Baby Registry List
    • Kitchen Tools (Must Haves)
    • Pantry Staples (Baking & Cooking)
    • Food Photography Essentials
  • Instagram
JoyFoodSunshine
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • About Laura
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • Never Miss a Recipe

  • ×

    Home » Baked Crispy Tofu & Peanut Sauce Stir Fry

    Baked Crispy Tofu & Peanut Sauce Stir Fry

    Published: Sep 21, 2017 · Modified: Oct 15, 2021 by Laura · This post may contain affiliate links.

    Jump to Recipe

    This baked crispy tofu is an easy, healthy dinner recipe. Tofu and vegetables are roasted and then tossed with a delicious homemade peanut sauce for a nutritious weeknight meal.

    Overhead view of Baked Crispy Tofu & Peanut Sauce Stir Fry in a baking pan

    Asian fare is one of my favorite cuisines. I could eat stir fry, lettuce wraps, fried rice and crispy tofu every day.

    I never get tired of Asian-inspired dishes loaded with veggies cooked in bold sauces, like this Baked Crispy Tofu & Peanut Sauce Stir Fry! This recipe will make all of your dinner dreams come true!

    This Baked Crispy Tofu recipe is easy to make with a few ingredients. It's healthy and flavorful and delicious.

    Overhead view of Baked Crispy Tofu & Peanut Sauce Stir Fry in a baking pan

    Baked Crispy Tofu: Ingredients & Substitutions

    • Veggies. Substitute your favorite veggies if you wish. Recommendations: baby corn, snap peas, carrots, mushrooms, etc.
    • Coconut milk. If you don't have coconut milk water can be used instead. However, the coconut milk gives the sauce a rich and creamy texture that is SO good! If you are wondering what to do with the extra coconut milk, try this thai slow cooker ground turkey recipe.
    • Sesame oil. You can substitute peanut, olive, or canola oil, however, sesame oil adds important flavor.
    • Honey. You can use agave or maple syrup.
    • Hoisin sauce. There's really no substitute for hoisin sauce.
    Overhead view of the ingredients in Baked Crispy Tofu & Peanut Sauce Stir Fry

    How to make Baked Crispy Tofu

    I chose to make this recipe in the oven because roasting the tofu and veggies in the oven creates the perfect crispy tofu.

    I love eating tofu but it has to be crispy. When we go out I order it "well done." That's why, in this recipe, the tofu is roasted alone before the rest of the vegetables and sauce are added to the pan.

    To keep everything extra-crispy, wait to add the sauce until the veggies & tofu are golden-brown. By tossing it in during the last 10 minutes of baking, the peanut sauce has time to thicken up just enough to coat all the ingredients beautifully without making them soggy.

    Front view of peanut sauce being poured onto Baked Crispy Tofu & Peanut Sauce Stir Fry

    Store

    Store any leftovers in an airtight container in the refrigerator for up to 5 days.

    Serve

    Serve this dish warm with noodles or rice, like the best homemade fried rice!

    Overhead view of a baking pan of Baked Crispy Tofu & Peanut Sauce Stir Fry

    Recipe FAQs

    Can I make this recipe on the stovetop?

    Yes you can opt ot make it in a wok or large fry pan on the stovetop instead. I suggest cooking the tofu until it's crispy, then set it aside while you cook the veggies and combine it all with the sauce at the very end.

    How do you make tofu crispy on the outside and soft on the inside?

    If you struggle with making crispy tofu be sure to drain it and press out the water. I'll often put it in a colander with a heavy glass measuring cup on top and let it sit for a few hours to press out the water.

    If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

    Baked Crispy Tofu & Peanut Sauce Stir Fry

    Laura
    This baked crispy tofu is an easy, healthy dinner recipe. Tofu and vegetables are roasted and then tossed with a delicious homemade peanut sauce for a nutritious weeknight meal.
    5 from 23 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 5 mins
    Cook Time 45 mins
    Total Time 50 mins
    Course Main Course
    Cuisine asian
    Servings 6 Servings
    Calories 217.9 kcal

    Equipment

    • measuring spoons
    • measuring cups
    • glass batter bowl
    • baking sheet

    Ingredients
     
     

    • 14 oz extra firm tofu, cut into ½” cubes
    • ½ tsp garlic powder
    • ¼ tsp onion powder
    • ¼ tsp powdered ginger
    • 1 green pepper cut in 1" strips
    • 1 red pepper cut in 1" strips
    • 2 cups broccoli chopped into small pieces
    • 3 TBS olive oil divided
    • ¼- ½ tsp garlic salt to taste
    • freshly ground black pepper to taste

    Peanut sauce:

    • ¼ cup creamy peanut butter
    • 2 TBS soy sauce
    • 2 TBS hoisin sauce
    • ¼ cup coconut milk
    • 1 TBS rice vinegar
    • ½ TBS sesame oil
    • 1 TBS honey use pure maple syrup for a vegan option
    • ¼ tsp powdered ginger
    Prevent your screen from going dark

    Instructions
     

    • Preheat oven to 450 degrees F. Grease a large baking sheet. Set aside.

    Make peanut sauce:

    • In a small bowl whisk together sauce ingredients until smooth. If your peanut butter is more solid, microwave for 30 seconds to melt it. Set aside.

    Tofu and Veggies:

    • Mix together garlic powder,  garlic salt, black pepper onion powder and ginger, set aside.
    • Put the tofu in a large bowl. Add 1 TBS olive oil and stir until all the pieces are coated.
    • Add spice mixture and stir until evenly distributed.
    • Spread tofu evenly on greased pan and bake in the preheated oven for 10 minutes.
    • Stir and bake 10 minutes more.
    • While tofu is baking, put the veggies in a large bowl and toss with remaining olive oil.
    • After tofu has baked for a total of 20 minutes, add veggies to the pan and place it back in the oven for 10 minutes.
    • After 10 minutes, stir and add ¼ cup of the peanut sauce to the pan. Stir until the veggies/tofu are evenly coated.
    • Bake for 10 more minutes, or until the peanut sauce coats the veggies/tofu, stirring halfway through.
    • Remove from oven and serve warm with remaining peanut sauce.
    • Suggestions: serve with rice or noodles!

    Video

    Notes

    Ingredient substitutions

    • Veggies. Substitute your favorite veggies if you wish. Recommendations: baby corn, snap peas, carrots, mushrooms, etc.
    • Coconut milk. If you don't have coconut milk water can be used instead. However, the coconut milk gives the sauce a rich and creamy texture that is SO good! If you are wondering what to do with the extra coconut milk, try this thai slow cooker ground turkey recipe.
    • Sesame oil. You can substitute peanut, olive, or canola oil, however, sesame oil adds important flavor.
    • Honey. You can use agave or maple syrup.
    • Hoisin sauce. There's really no substitute for hoisin sauce.

    Store

    Store in an airtight container in the refrigerator for up to 5 days.

    Nutrition

    Serving: 1cupCalories: 217.9kcalCarbohydrates: 12.5gProtein: 9.1gFat: 16.6gSaturated Fat: 2.8gPolyunsaturated Fat: 4.3gMonounsaturated Fat: 8.8gSodium: 396mgPotassium: 274mgFiber: 3.2gSugar: 7.2gVitamin A: 2025IUVitamin C: 125.7mgCalcium: 393mgIron: 2mg
    Tried this recipe?Let us know how it was!

    More Asian Recipes: 

    • Asian chicken  lettuce wraps are an all-time favorite.
    • We make this Asian quinoa salad ALL the time!
    • My kids love these sweet and sour meatballs!
    • This cashew chicken stir fry is my go-to dinner on busy weeknights. 
    • Thai slow cooker ground turkey is SO delicious!
    • I love this slow cooker teriyaki chicken 

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

    « Homemade Apple & Pumpkin Baby Food
    Paleo Pumpkin Muffins »

    Did you make this recipe?

    Leave a comment and review below, then take a picture and tag @joyfoodsunshine #joyfoodsunshine on Instagram so I can see it! Sign up here to receive weekly e-mails!

    Reader Interactions

    Comments

    1. Jennifer

      February 01, 2023 at 4:52 pm

      5 stars
      Delicious! I did not press out my tofu and the timing was great! I think it depends if your tofu was moist when putting in oven. The sauce is yummy!

      Reply
    2. Laurie

      August 20, 2022 at 8:07 am

      5 stars
      I finally found a way to cook tofu that I like, really like. I stir fried the dish in a frying pan so I was able to keep an eye on how the cooking was progressing. Also didn’t have broccoli so used up some snow peas I had on hand. The sauce is fantastic. I think any combination of veggies you like, or have, would work. Also it was easy to make which gets a lot of points from me because I am generally cooking two separate dinners (one vegan, one omnivore).

      Reply
    3. Helen

      August 31, 2021 at 8:16 am

      Giving three stars because I really liked the sauce but the tofu was overbaked, following the times in the recipe. I don't cook tofu often enough to know when it's ready just by looking, I need more practice. Will make again with shorter bake times, probably putting the veggies in earlier. Or maybe use the wok, in spite of how you say this technique avoids it.

      Reply
      • Laura

        September 01, 2021 at 7:02 am

        I'm so sorry that happened Helen! All ovens bake differently and the size of your tofu chunks also effect baking time!

        Reply
        • Wendy

          April 29, 2022 at 4:24 pm

          The recipe is really good - but I agree, cut the tofu cooking time to a third! Otherwise so yummy!

    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Search

    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

    Click here to read more >>

    • Facebook
    • Instagram
    • Pinterest
    • RSS Feed
    • Twitter
    • YouTube

    Most Popular Recipes

    • The Best Chocolate Chip Cookie Recipe Ever
    • Best Cinnamon Rolls Recipe (Better than Cinnabon)
    • Easy Homemade Pizza Dough Recipe
    • Easy Dutch Oven No Knead Bread
    • Easy Homemade Pizza Sauce Recipe (5- Minutes)
    • Asian Chicken Lettuce Wraps
      Asian Chicken Lettuce Wraps (Better than P.F. Chang's)!

    Trending now

    • Blueberry Baked Oatmeal Recipe
    • Healthy Pineapple Carrot Cake
    • The Best Banana Cake Recipe
    • Egg Casserole (Egg Bake)
    • Baked French Toast Casserole
    • Best Carrot Cake Recipe
      Best Carrot Cake Recipe

    Footer

    ↑ back to top

    Joy Food Sunshine Logo
    • Facebook
    • Instagram
    • Pinterest
    • RSS Feed
    • Twitter
    • YouTube

    Never Miss a Recipe

    4966 shares
    • 698