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.
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.
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.
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.
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!
Recipe FAQs
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.
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.
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Baked Crispy Tofu & Peanut Sauce Stir Fry
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
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
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
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Dani
Could I cook the tofu for 40 minutes (stir every 10min) then cook the vegetables for 20 and just toss in the sauce? I wouldn't be able to cook both at the same time without over crowding my pan.Or should I 30min for the tofu, 10 for the veg then add sauce and combine the two and cook at the same time on an overcrowded pan?
Would be interested in trying this recipe in the future as it looks delicious, but would have to work out this multi-step process before doing so.
JoanneB
Wonderful! Great change on regular sheet pan dinner!
Alex
Delicious!
Leni
This was delicious! The tofu was crispy, as promised, and the peanut sauce delicious! My only addition was some red pepper flakes to the peanut sauce, added early enough so they'd have time to release some spice into the oils before pouring over.
Connie
I made this tonight for dinner - I have been looking for a crispy tofu, not fried, and this is perfect. I did press the extra firm tofu for about 30 minutes in my tofu press. I used fresh, grated ginger instead of powdered and did not use garlic salt, just salt as it seemed there was enough garlic already in the recipe. I combined the spices and oil and then tossed the tofu in it. I used carrots with the broccoli. For the sauce I used Amionos (to cut the salt content) and grated fresh ginger again - the sauce was very good - could use a little heat so next time I will add some red pepper flakes. I served this over soba noodles and my husband loved it as did I!!
Cindy
I made this week and it was delicious. I didn't have hoisin sauce so I just omitted it and I used two baking sheets as my sheet wouldn't fit both tofu and veggies but I combined onto one once, the veggies had cooked a bit before adding the peanut sauce. I served it over some soba noodles. I am not a big fan of tofu when it has a soft consistency but this recipe was great. I didn't get my tofu quite crispy but it had a nice crust and wasn't soft at all.
Colleen
Great recipe! So versatile, as you can just use whate wr veggies are in the fridge. So tasty too, and quick to make.
Megan
Any recommendations on what to sub the hoisen for? (For wheat/gluten allergy)
Laura
There is gluten-free hoisin sauce (click here) out there!