Baked Crispy Tofu & Peanut Sauce Stir Fry
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.
Servings: 6 Servings
Cost: $5
Ingredients
- 14 ounces extra firm tofu (cut into ½” cubes)
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon powdered ginger
- 1 green pepper (cut into thin, 1" strips)
- 1 red pepper (cut into thin, 1" strips)
- 2 cups broccoli (chopped into small pieces)
- ½ onion (finely sliced)
- 3 Tablespoons peanut oil (divided)
- ¼ teaspoon fine sea salt
- ¼ teaspoon black pepper
Peanut sauce:
- ¼ cup creamy peanut butter
- 2 Tablespoons soy sauce
- 2 Tablespoons hoisin sauce
- ¼ cup coconut milk
- 1 Tablespoon rice vinegar
- ½ Tablespoon sesame oil
- 1 Tablespoon honey
- ¼ teaspoon powdered ginger
Instructions
- Preheat oven to 450 degrees F. Grease a large baking sheet. Set aside.
Make the 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 Tablespoon peanut 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 20 minutes, stirring once halfway through.
- While tofu is baking, put the veggies in a large bowl and toss with remaining peanut 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 additional minutes, or until the peanut sauce coats the veggies/tofu, stirring halfway through.
- Remove from oven and serve warm with remaining peanut sauce.
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.
- Peanut oil. Olive oil is a good substitute.
Nutrition
Serving: 1cup | Calories: 217.9kcal | Carbohydrates: 12.5g | Protein: 9.1g | Fat: 16.6g | Saturated Fat: 2.8g | Polyunsaturated Fat: 4.3g | Monounsaturated Fat: 8.8g | Sodium: 396mg | Potassium: 274mg | Fiber: 3.2g | Sugar: 7.2g | Vitamin A: 2025IU | Vitamin C: 125.7mg | Calcium: 393mg | Iron: 2mg