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Crispy Baked Tofu Stir Fry Recipe with Easy Peanut Ginger Sauce

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A simple and satisfying crispy baked tofu stir fry paired with a fresh, creamy peanut ginger sauce. This recipe is quick, easy, and perfect for a comforting plant-based meal without frying.

Ingredients

Scale
  • 14 oz (400 g) extra-firm tofu, pressed and cut into 1-inch cubes
  • 2 tbsp soy sauce or tamari (for gluten-free)
  • 1 tbsp cornstarch or arrowroot powder
  • 1 tbsp sesame oil
  • 1 red bell pepper, thinly sliced
  • 1 cup broccoli florets
  • 1 medium carrot, julienned or thinly sliced
  • 2 green onions, sliced
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • Optional: 1 cup snap peas or snow peas
  • 1/4 cup creamy peanut butter
  • 2 tbsp soy sauce or tamari
  • 1 tbsp maple syrup or honey
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1/2 tsp freshly grated ginger
  • 1 clove garlic, minced
  • Water to thin (2-3 tbsp)
  • Optional: pinch of red pepper flakes
  • Cooked jasmine or brown rice, for serving
  • Chopped fresh cilantro or toasted sesame seeds for garnish

Instructions

  1. Press the tofu by wrapping it in a clean kitchen towel and placing a heavy object on top for at least 10 minutes to remove excess moisture. Then cut into 1-inch cubes.
  2. In a bowl, toss tofu cubes with 2 tablespoons soy sauce, 1 tablespoon sesame oil, and sprinkle with 1 tablespoon cornstarch. Toss gently to coat evenly.
  3. Arrange tofu cubes on a parchment-lined baking sheet in a single layer without crowding. Bake at 400°F (200°C) for 25 minutes, flipping halfway through, until golden and crispy.
  4. While tofu bakes, whisk together peanut butter, 2 tablespoons soy sauce, maple syrup or honey, rice vinegar, 1 teaspoon sesame oil, grated ginger, minced garlic, and red pepper flakes. Add water 1 tablespoon at a time until smooth and pourable.
  5. Heat 1 tablespoon sesame oil in a wok or large skillet over medium-high heat. Add minced garlic and grated ginger; stir for 30 seconds until fragrant.
  6. Add carrots and broccoli; cook for 3 minutes. Then add bell peppers and snap peas (if using); cook 2-3 minutes until vegetables are tender-crisp.
  7. Add baked tofu cubes and green onions to the skillet. Pour peanut ginger sauce over and toss gently to coat. Heat through for 1-2 minutes.
  8. Serve stir fry over warm jasmine or brown rice. Garnish with toasted sesame seeds or fresh cilantro.

Notes

Press tofu well to remove moisture for crispiness. Use cornstarch to create a crispy crust. Avoid crowding tofu on the baking sheet to prevent steaming. Flip tofu halfway through baking for even crispiness. Adjust peanut sauce consistency with water to your liking. Sauce can be made ahead and stored refrigerated for up to 3 days.

Nutrition

Keywords: tofu stir fry, crispy tofu, baked tofu, peanut ginger sauce, vegan stir fry, gluten-free, plant-based, easy dinner, healthy recipe

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