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Submission: On August 06 via api (August 6th 2024, 4:08:15 am UTC) from US — Scanned from NL

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ALMOND BUTTER TOFU STIR-FRY

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Jump to Recipe

If you’ve ever tried my recipe for How to Make Tofu Taste Good (or the new
quicker method), you’ve likely fallen in love with tofu.

Prior to discovering this method – which crisps the tofu up in the oven without
any oil or cornstarch – I wasn’t a big fan of tofu. But it’s since become my
tried-and-true method for pretty much all things tofu!

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The baking method works beautifully in this simple, 9-ingredient vegetable
stir-fry infused with almond butter for added protein and nuttiness. Shall we?

This is my new favorite stir-fry recipe* because it is so easy to make, is ready
in less than 1 hour, and packs plenty of plant-based protein and fiber.

Baked tofu is marinated in sesame oil, tamari, lime juice, chili garlic sauce,
maple syrup, and almond butter, which acts as an extremely flavorful sauce for
the rest of the stir-fry.

*Note: You can learn more about stir frying and its origin here.

Once the tofu is marinated, all that’s left to do is stir-fry the tofu and
veggies!

I went with green beans and cherry bomb peppers, but you could use whatever
vegetables you have on hand. I think zucchini, asparagus, or even sweet potato
would be delicious!

I’m in love with this recipe! It’s:

Simple
Flavorful
Easy to make
Protein-rich (22 g protein / serving!)
Salty-sweet
Perfectly spiced
& SO delicious

This would make the perfect weeknight meal when you’re craving something hearty
yet healthy. It’s extremely customizable: Sub peanut butter for almond butter,
cauliflower rice for brown rice, or whatever seasonal vegetables you have on
hand. And it stores well, making it perfect for leftovers the next day!

For more stir-fries, check out our General Tso’s Tofu Stir-Fry, Vegan Singapore
Noodles, Crispy Peanut Tofu + Cauliflower Rice Stir-Fry, How to Make Tofu Taste
Good: Stir-Fry, 30-Minute Portobello Stir-Fry, and Thai Noodle Bowls with Almond
Butter Tofu.

If you try this recipe let us know! Leave a comment, rate it, and don’t forget
to tag a photo #minimalistbaker on Instagram so we can see what you came up
with. Cheers, friends!

ALMOND BUTTER TOFU STIR-FRY

Easy, 9-ingredient tofu stir-fry with baked tofu marinated in an almond-tamari
sauce. Serve with veggies and rice for a flavorful, plant-based meal!
Author Minimalist Baker
Print SAVE SAVED

4.90 from 138 votes
Prep Time 15 minutes minutes
Cook Time 50 minutes minutes
Total Time 1 hour hour 5 minutes minutes
Servings
Course Entrée
Cuisine Chinese-Inspired, Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3 Days
Cook ModePrevent your screen from going dark

INGREDIENTS

US Customary – Metric

TOFU

* 1 12-ounce package extra firm tofu

MARINADE

* 2 Tbsp sesame oil (divided)
* 4 Tbsp reduced-sodium tamari (or soy sauce if not GF)
* 3 Tbsp maple syrup
* 2 Tbsp almond butter (or sub peanut butter)
* 2 Tbsp lime juice
* 1-2 tsp chili garlic sauce (or 1/2 tsp red pepper flake // or 1-2 Thai
chilies, minced // amounts as original recipe is written)

VEGGIES

* 1 pound green beans (trimmed)
* 2-3 small spicy peppers (I used cherry bomb – use bell peppers for less heat)

FOR SERVING OPTIONAL

* Brown rice*, white rice*, or Cauliflower Rice

INSTRUCTIONS

* Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment
paper. Also wrap tofu in a clean, absorbent towel and set something heavy on
top – like a cast-iron skillet – to press out excess moisture.
* Once oven is preheated, unwrap tofu and cut into small cubes. Arrange on the
lined baking sheet in an even layer and bake for 25-30 minutes or until
puffy, dried out, and slightly crispy on the edges (see photo). This step
helps crisp up the tofu. The longer you bake it, the firmer and crispier it
will get, so adjust cooking time accordingly.
* In the meantime, to a small mixing bowl, add half of the sesame oil (1 Tbsp
as original recipe is written // adjust if altering batch size), tamari,
maple syrup, almond butter, lime juice, and chili garlic sauce/red pepper
flake/Thai chilies. Whisk to combine. Then taste and adjust flavor as needed,
adding more almond butter for creaminess / nuttiness, tamari for saltiness,
lime juice for acidity, or chili garlic sauce for heat. Set aside.
* If serving with rice, prepare at this time (see notes).
* Add baked tofu to the almond butter-tamari sauce and let marinate for 5
minutes, stirring occasionally. The longer it marinates, the more intense the
flavor, but I find 5-10 minutes to be sufficient.
* Heat a large skillet over medium heat. Once hot, add the tofu, leaving most
of the marinade behind (this will be added to the vegetables for flavor).

* Cook for about 5 minutes, stirring occasionally, until browned on all sides
and slightly caramelized. Remove from pan and set aside.
* To the skillet, add remaining sesame oil (1 Tbsp as original recipe is
written // adjust if altering batch size), green beans and peppers and 2-3
Tbsp (30-45 ml // amount as original recipe is written // adjust if altering
batch size) of the marinade. Cover to steam for about 4-5 minutes or until
green beans are slightly tender. Then remove lid, increase heat to medium
high, and add remaining marinade and the tofu. Cook for an additional 1-2
minutes, stirring frequently. Then remove from heat.
* Serve as is or over cooked rice or cauliflower rice. For more heat, serve
with chili garlic sauce or Sriracha.
* Best when fresh. Store leftovers in the refrigerator up to 3 days. Reheat on
the stovetop or in the microwave until hot.

NOTES

*To cook brown rice, I use the Saveur perfect brown rice method. To cook white
rice, add 1 cup white rice and 1 3/4 cups water to a small saucepan and bring to
a boil. Then reduce heat to a simmer, cover, and cook until tender – about 20
minutes.
*Tofu method adapted from How to Make Tofu Taste Good.
*Nutrition information is a rough estimate calculated without rice.

NUTRITION (1 OF 2 SERVINGS)

Serving: 1 serving Calories: 436 Carbohydrates: 40.2 g Protein: 22.8 g Fat: 22.7
g Saturated Fat: 3.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1437 mg Fiber:
10.4 g Sugar: 20.3 g

DID YOU MAKE THIS RECIPE?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see
all the deliciousness!

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1. Tracy says

February 11, 2024 at 1:12 pm

This was really good! I used peanut butter instead of almond butter. When I
heated up the leftovers, I thought it needed cashews. . . . . . and that
addition was delicious!

* Support @ Minimalist Baker says

February 12, 2024 at 2:16 pm

Yum! We’re so glad you enjoyed it, Tracy! Thanks so much for the lovely
review. xo

2. Cheri says

November 11, 2023 at 12:49 pm

This is one of my favorite recipes! I often substitute broccoli for the
green beans due to accessibility, and it’s just as good if not better. I
also use the ultra firm tofu, which is a bigger block, so I make the
3-serving recipe. I then increase the vegetables a bit to soak up all that
lovely sauce! I make this 2-3 times a month and because it’s just for me,
the 3-serving size usually makes around 5+ meals.

* Support @ Minimalist Baker says

November 13, 2023 at 8:10 am

Amazing! We’re so glad you enjoy it, Cheri. Thank you for sharing! xo

3. Lucy says

August 7, 2023 at 6:35 pm

I love this recipe! It never disappoints! I especially love how simple and
delicious the marinade is. I do also (like some other commenters) add green
onion and ginger into the sesame oil to fry for a little before adding the
vegetables to sauté, which adds a nice extra layer. I’ve made this recipe
many times, and it works so well with lots of different vegetables – our
new favorite combination is red pepper, yellow squash, and fairytale
eggplant!

The prep time is usually longer for me than 15 minutes, but I may just not
be a very efficient cook. However, it is always worth the time and energy.
Thank you so much!

* Support @ Minimalist Baker says

August 7, 2023 at 9:10 pm

We’re so glad you enjoy it, Lucy! Thanks so much for the lovely review.
xo

4. Martha S. says

July 9, 2023 at 7:42 pm

Oh my goodness, this was such a treat! Instant favorite. I added green
onions, garlic, and ginger to saute for about 30 seconds before adding the
green beans for a little extra pizzazz. I also made this a 2nd time with
broccoli instead of green beans and both veggies were fabulous.

Thank you for such a great recipe!

* Support @ Minimalist Baker says

July 10, 2023 at 10:28 am

We’re so glad you enjoyed it, Martha! Broccoli sounds like an amazing
sub. Thank you for the lovely review!

5. Danae F says

June 27, 2023 at 8:10 am

Made this after trying it at a friend’s house and it did not disappoint!y
husband has always said you can’t make tofu at home that has restaurant
quality but he loved the way this turned out! Super happy to add this
recipe to our list of family regulars!

* Support @ Minimalist Baker says

June 27, 2023 at 8:40 am

Whoop! We’re so glad you both enjoyed the recipe. Thank you for taking
the time to leave a review, Danae! xo

6. Gabriela Aoun says

January 19, 2023 at 7:21 pm

So good! I used chili flakes instead of oil and bell peppers, I also added
mushrooms. Will definitely make again.

* Support @ Minimalist Baker says

January 20, 2023 at 9:25 am

Amazing! Thanks so much for the lovely review and for sharing your
modifications, Gabriela!

7. Mia says

October 6, 2022 at 12:22 pm

Absolutely love this recipe. I’ve been making it for what feels like
forever and I haven’t gotten bored of it yet! I love green beans so I’ve
always used them but tonight I am going to try some other veg to mix things
up :) Maybe even just make a small side salad with some fried courgette for
a new texture.
Also, I always make this with vermicelli rice noodles as they are quick to
cook and it really elevates this dish.
Thank you for this recipe!

* Support @ Minimalist Baker says

October 6, 2022 at 4:15 pm

Whoop! We’re so glad you’re enjoying it, Mia. Thank you for sharing! xo

8. Lydia says

July 1, 2022 at 7:59 pm

Seriously good! I added an extra tbsp of almond butter for extra nuttiness
which I think was a good move. Thanks for another fantastic recipe!

9. Donna Featherston says

June 24, 2022 at 1:36 pm

This was easy and delicious–I will definitely make it again!

* Support @ Minimalist Baker says

June 24, 2022 at 8:51 pm

We’re so glad you enjoyed it, Donna! Thank you for sharing! xo

10. Christine says

June 21, 2022 at 1:56 pm

Very tasty! Thanks for showing me how to crisp up tofu. I made as written
except adding an extra teaspoon of garlic chili sauce for more heat and
sweet red pepper instead of the spicy peppers because that is what I had. I
will make this again

* Support @ Minimalist Baker says

June 21, 2022 at 3:05 pm

We’re so glad you enjoyed it, Christine! Thank you for sharing! xo

11. Christine says

June 20, 2022 at 3:59 pm

This was deeeeelicious! I saw the post on Instagram in the morning and made
the recipe for dinner that night. I used broccoli and a partial red bell
pepper because that’s what I had in the refrigerator. I also added extra
chili garlic sauce. Will definitely be making this again.

* Support @ Minimalist Baker says

June 21, 2022 at 10:02 am

Yay! We’re so glad you enjoyed it, Christine. Thank you for the lovely
review! xo

12. Kelly says

June 20, 2022 at 2:35 pm

Do you think tahini would work in place of almond butter? Trying to use
what I have on hand. Thanks!

* Support @ Minimalist Baker says

June 21, 2022 at 9:57 am

Hi Kelly, We think so! Or you could use this sauce instead. Hope that
helps!

13. Claire says

May 23, 2022 at 5:58 pm

To echo everyone’s comments, this is fantastic! I made it even easier by
using an air fryer for the tofu—only took 15-20 minutes at 400 F. In the
sauce, I substituted lemon for lime and sriracha + garlic powder for chili
garlic sauce. I made the veggies even easier by using a microwave steam bag
of fresh green beans, so I just added them to the pan and thickened up the
sauce at the end.

Next time I think I’d use slightly less soy to balance the flavors, but my
husband and I are adding this to our dinner menu rotation! Looking forward
to trying different nut butters and veggies to keep it fresh.

* Support @ Minimalist Baker says

May 23, 2022 at 8:17 pm

Amazing! Thank you for sharing, Claire! xo

14. Hillary says

April 26, 2022 at 8:39 pm

I absolutely loved this recipe!! The marinade is so flavorful and delicious
[and works on tempeh too if you don’t have tofu-I just lightly cooked the
tempeh before tossing it in the marinade]. I used asparagus since I didn’t
have green beans, and chili sesame oil from Trader Joe’s since I didn’t
have chili garlic sauce. This is one of my new favorite recipes & I cannot
wait to make this again :)

* Support @ Minimalist Baker says

April 27, 2022 at 9:28 am

Aw, yay! We’re so glad you enjoyed it, Hillary. Thank you for the lovely
review and for sharing your modifications! xo

15. Dennis says

March 18, 2022 at 5:47 pm

This was awesome! I ended up leaving tofu for close to an hour, and skipped
the towel drying step (I know, I shouldn’t have). The sauce is also
remarkably rich and fits the combination of veggies quite nicely. I went
with broccoli, farro, bell peppers, spinach on white rice. Will be making
tofu only using this method from now on. Many thanks.

* Support @ Minimalist Baker says

March 18, 2022 at 6:00 pm

Yum! Thanks so much for the great review and for sharing your experience,
Dennis!

16. Heather says

January 14, 2022 at 5:34 pm

My whole family (with very different eaters) loved this. That’s a big win
for us. Thank you!

* Support @ Minimalist Baker says

January 14, 2022 at 5:35 pm

Whoop! Love that, Heather! Thank you for sharing! xo

17. Dasha says

November 21, 2021 at 12:26 pm

Made it the second time. But I decided only to bake the tofu marinated in
soya sauce with pepper flakes in the oven. I mixed the almond sauce in the
green beans. Served it with the whole basmati rice:)

* Support @ Minimalist Baker says

November 22, 2021 at 10:37 am

Yum! Thanks for sharing, Dasha!

18. Stephanie says

September 8, 2021 at 6:47 pm

I’ve been making this recipe for years and it’s amazing every time. I
usually sub peanut butter and add bell pepper. Thank you so much for this
recipe!

* Support @ Minimalist Baker says

September 9, 2021 at 10:03 am

We’re so glad you enjoy it, Stephanie! Thank you for the lovely review!
xo

19. Madison says

June 30, 2021 at 2:43 pm

This is one of my favorite dinner recipes ever! I make it almost once a
week and it’s so simple. I always use green beans and a red bell pepper for
the veggies and it’s so good! I made this for Mu mom (who eats meat) once
and now she is constantly asking me to make this for her again lol! Thanks
for the delicious recipe!!

* Support @ Minimalist Baker says

June 30, 2021 at 7:09 pm

Woohoo! We’re so glad you both enjoy it, Madison. Thank you so much for
sharing! xo

20. EP says

May 22, 2021 at 3:06 pm

This had so much flavor and my kids (8;10) loved it. They haven’t had tofu
much so I was pleasantly surprised. The marinade makes it!

* Support @ Minimalist Baker says

May 24, 2021 at 10:06 am

Woohoo! Thanks so much for sharing! xo

21. Sara says

January 1, 2021 at 7:09 pm

So good! Have made this many times with all different nut butters. SO good
with sweet potato noodles. Love it.

* Support @ Minimalist Baker says

January 4, 2021 at 10:28 am

We’re so glad you enjoyed it, Sara! Thanks so much for the lovely review!
xo

22. becca says

November 28, 2020 at 7:21 pm

We make this like every other week! It’s delicious. Once you get the hang
of it, it’s so easy to make. Usually sub peanut butter. Also, it works with
like any veggies you want – we’ve done eggplant, bell pepper, mushrooms,
broccolini, bok choy… whatever we have on hand. Thank you for all your
recipes!

* Dana @ Minimalist Baker says

November 30, 2020 at 11:32 am

Lovely! Thanks for sharing, Becca!

23. Elizabeth V Forrester says

September 18, 2020 at 3:54 pm

My son in law has made this for us several times without altering anything,
except he leaves out most of the heat because my husband and I don’t like
it. It is delicious. I am going to make it this week for my son’s family
but will sub broccoli for the green beans since the grandkids don’t like
green beans. I’ll steam it for only a minute or two to keep it bright green
and sturdy. I’ll try to let you know how it goes.

* Dana @ Minimalist Baker says

September 18, 2020 at 4:36 pm

Lovely! Thanks for sharing, Elizabeth. Let us know how it goes!

24. Joyce says

September 14, 2020 at 9:46 am

I made this for dinner last night; one reason was it did not require a lot
of ingredients, and it offered directions to prepare tofu by baking it
first. I have been aware of a trend in this direction and wanted to try it.
I think it gave the tofu more presence in the final dish, which is a good
thing in my opinion. I added green beans as indicated, using a package of
frozen thin green beans, but instead of small hot peppers, I thinly sliced
half an orange pepper and added that. Based on other comments, it appears
most vegetables probably work well, another plus. Bottom line, it was easy
to prepare, was flexible to substitutions, and very tasty. Thank you!

* Support @ Minimalist Baker says

September 14, 2020 at 12:38 pm

We’re so glad you enjoyed it, Joyce! Thanks so much for sharing! xo

25. Stephanie says

August 2, 2020 at 12:12 pm

I have a giant bottle of toasted sesame oil (but no regular sesame oil).
Would that work? Also, do you have other recipes that work with toasted
sesame oil?

* Support @ Minimalist Baker says

August 3, 2020 at 1:43 pm

Hi Stephanie, regular sesame oil would be a better fit in this recipe.
But we’d say try one of these:
https://minimalistbaker.com/quick-ginger-garlic-miso-tahini-dressing/,
https://minimalistbaker.com/easy-chinese-chicken-salad-gf-soy-free/, or
https://minimalistbaker.com/rainbow-quinoa-salad-with-chili-garlic-sesame-dressing/.
Hope that helps!

* Lauren W says

February 15, 2021 at 6:15 pm

Haha – I make this recipe very often and never noticed that regular, not
toasted sesame oil is called for! Nonetheless it is fantastic! I often
make it using brussel sprouts instead of green beans.
Tip: Partially roast the veggies in the oven when / after you’ve baked
the tofu.

* Dana @ Minimalist Baker says

February 16, 2021 at 12:26 pm

Amazing, thanks for sharing Lauren!

26. Hailey says

June 23, 2020 at 8:14 pm

I loved learning this tofu method. I always avoid making tofu because it
never turns out right, but this was awesome. I really like the sauce too!
For veggies, we used red bell pepper, green beans, and broccoli. I
accidentally overcooked my veggies a bit, which is never fun. :( Not sure I
will make this exact recipe again, because no one ooh-ed/ahh-ed, but if I
do, I will use brown or white rice as a base instead of the cauliflower
rice I used. The cauliflower did not provide enough variance in texture for
us.

* Support @ Minimalist Baker says

June 24, 2020 at 8:43 am

Thanks for sharing your experience, Hailey!

27. Sarah says

June 17, 2020 at 4:17 pm

2 out of 3 of my tofu recipes are from this website, you really know how to
make it taste good! My partner and I loved this so much. We don’t have
chilli garlic sauce and my partner doesn’t like spice so I just used some
fresh garlic in it. I only used 2 tbsp of honey and it was still delicious.

* Support @ Minimalist Baker says

June 18, 2020 at 9:22 am

Aw, thanks so much for the lovely review, Sarah! We’re so glad you both
enjoyed it! xo

28. Shane Brannigan says

June 15, 2020 at 2:06 pm

This recipe is one of the tastiest dinners I’ve ever made, hands down. It’s
relatively easy and SO good. Being new to a plant-based diet, these types
of recipes are incredibly helpful and easy to learn – thanks for this one!
:)

* Support @ Minimalist Baker says

June 16, 2020 at 9:56 am

Whoop! We’re so glad you enjoyed it, Shane!

29. Katrina says

June 15, 2020 at 12:28 pm

Today I will be making a version of this recipe – BUT what I really want to
comment on is the instruction to pre-bake the cubed tofu and then marinade
it. I had stumbled across this recipe months ago and saw that ‘hint’ and
have been using that technique almost every time I have cooked tofu since!
It is a home-run, a slam dunk, sure thing, etc.

Give it a try, bet you will love it and share with others like I have been
doing!

* Dana @ Minimalist Baker says

June 15, 2020 at 12:49 pm

Thanks for sharing, Katrina!

30. Christine Graham says

June 10, 2020 at 6:41 am

This recipe was wonderful. I have been struggling to find an enjoyable way
to prepare tofu, and this is it. The stir fry sauce is simple (I subbed sun
butter due to a nut allergy and that worked fine). I added some sliced
mushrooms to the veg mix – I honestly think you could use whatever veg you
have on hand without issue. I will definitely make this again and again.

* Support @ Minimalist Baker says

June 10, 2020 at 9:50 am

We’re so glad you enjoyed it, Christine! Thanks so much for sharing!

31. Laneya Wiles says

May 30, 2020 at 10:48 pm

Just made this. I recommend boiling the green beans separately before
adding them to the dish, I clearly needed mine to steam for longer, but my
family and I DEFINITELY felt this was tasty.

My family trusts eating tofu that I cook because of you! I’ve also made
your General Tso’s and that was the 1st hit.
Thank you! I feel like making more of this tomorrow.

* Support @ Minimalist Baker says

June 1, 2020 at 10:22 am

Yay! Thanks for sharing, Laneya!

32. Elana says

May 11, 2020 at 2:32 pm

Delicious!

33. Ashley says

April 21, 2020 at 3:48 pm

We make this dish once a week! It is an easy weeknight dinner and we keep
it exciting by switching up the veggies. I have shared this recipe with
multiple friends who have never had tofu before, and they have all been
pleasantly surprised at how tasty and easy to make.

34. Nikki says

April 13, 2020 at 12:41 pm

I want to try this and I have cashew butter on hand. Do you think that
would work??

* Support @ Minimalist Baker says

April 13, 2020 at 1:54 pm

We haven’t tried that, but we think it would work! Let us know how it
goes!

* Nikki says

May 9, 2020 at 3:26 pm

I made it and it was SO GOOD! Hands down the best tofu stir fry I have
made.

* Support @ Minimalist Baker says

May 11, 2020 at 10:53 am

Whoop! Thanks so much for the lovely review, Nikki! xo

35. Maggie Johnson says

April 10, 2020 at 12:42 pm

What salad would you pair with this if you wanted a side of greens?

* Support @ Minimalist Baker says

April 13, 2020 at 9:56 am

Hi Maggie, perhaps one of these:
https://minimalistbaker.com/vibrant-mango-salad-with-peanut-dressing/ or
https://minimalistbaker.com/20-minute-asian-kale-salad/. Hope that helps!

36. Karin P. says

April 4, 2020 at 11:08 am

This is the first time I cooked with tofu, as I’ve only started a
plantbased diet a few months ago. Absolutely delicious! I used soy sauce as
I had no tamari and asparagus instead of beans. Will definitely make this a
regular! Thank you ?

* Support @ Minimalist Baker says

April 6, 2020 at 11:05 am

We’re so glad you enjoyed it, Karin! Thanks so much for the lovely
review! xo

37. Maggie Johnson says

March 30, 2020 at 4:46 pm

While being home during this quarantine, I am on a Minimalist Baker
cooking-spree! This was a hit in my house. I am always looking for ways to
switch things up with tofo (especially being vegetarian) and this
“home-made” sauce was incredible! I added mushrooms for more veggies to the
dish which were great. Next time I would even add more vegetables since the
sauce is delish!

* Support @ Minimalist Baker says

March 31, 2020 at 10:09 am

Ha- we love it, Maggie! Thanks so much for sharing! Next time, would you
mind leaving a rating with your review? It’s super helpful for us and
other readers. Thanks so much! Xo

38. Hanna says

March 29, 2020 at 6:07 pm

One of my go-to recipes! I make this nearly every week. I find that it
makes exactly 3 servings. I’ve made it with the green beans and broccoli,
and both turned out incredible. Cannot recommend this enough!!!

39. Lynne S says

March 19, 2020 at 8:04 pm

This was delicious!!! I didn’t have green beans, so I used red peppers,
carrots and broccoli instead, and I made it with the brown rice per the
instructions. This was really an excellent dish and I will definitely be
making it again! Thanks for the recipe, and also for showing me how to make
tofu without using a lot of oil.

* Support @ Minimalist Baker says

March 20, 2020 at 10:00 am

We’re so glad you enjoyed it, Lynne! Thanks so much for the lovely
review!

* Lynne says

March 20, 2020 at 12:42 pm

Oh, one thing I forgot to say also, is that I didn’t have any lime
juice so I used one part lemon juice and one part rice wine vinegar.
Yum!

40. Amanda says

March 11, 2020 at 10:53 am

I always make this recipe for non-vegan dinner guests, and I have always
gotten rave reviews! Normally I load it up with bell peppers and extra
green beans (foregoing the rice option). It always impresses and is very
forgiving in terms of ratios/ having exactly the right ingredients on hand.

* Dana @ Minimalist Baker says

March 11, 2020 at 12:37 pm

Lovely! Thanks for sharing, Amanda!

41. Cat says

February 26, 2020 at 10:03 am

This was really super!! I tried the tofu at all stages of the process and
it was awful until the end – then it was incredible!

Really delicious, I’m glad I made double – it’ll be great for tomorrow too!
?

Thanks for the lovely recipe.

* Support @ Minimalist Baker says

February 26, 2020 at 10:55 am

We’re so glad you enjoyed it, Cat! Thanks so much for the lovely review!

42. Alexi says

February 24, 2020 at 9:34 pm

This is really good! I added chopped green onions and minced garlic, but
otherwise followed the recipe. Served it over cauliflower rice. Next time I
think I’ll add the sauce just at the end, because it left quite a sticky
mess on my pan.

43. Shelley Cockrell says

February 11, 2020 at 3:52 pm

This. Was. Amazing. I am new to tofu and am not a big fan of the texture so
when I followed the instructions in this recipe, it was perfect! I swapped
out the almond butter for peanut butter (I can never get enough peanut
butter.) I also used bell peppers instead of greens beans and put it all on
brown rice. I could not stop eating it. And I didn’t want to share. I
HIGHLY recommend this recipe and will definitely be making it again within
a few days.

44. Meredith says

January 28, 2020 at 2:54 pm

We use this at least two times a month or even once a week as bowls on a
salad, in everything!!!

45. Casper Amos says

January 15, 2020 at 5:23 pm

Just made this for dinner! It came out so good, but next time I think I’d
do less maple syrup or more salt. My 4 year old nephew was over for dinner
and he even wanted to try some! Delicious, definitely will be making again.

* Support @ Minimalist Baker says

January 16, 2020 at 10:51 am

Thanks so much for the lovely review, Casper. We are so glad you enjoyed
it and your nephew was interested too! Next time, would you mind leaving
a rating with your review? It’s super helpful for us and other readers.
Thanks so much! Xo

46. Sophie says

January 11, 2020 at 12:04 pm

This was fantastic – baking the tofu gave it a more interesting texture and
made it hold together in the pan really well. Will definitely be making
this recipe again!

47. Maria says

January 9, 2020 at 6:17 am

I have made this several times. I adjusted it recently to accommodate “The
Daniel Fast” in which my family participates yearly. It is challenging to
convert even healthy recipes because of the restrictions of the fast. but
this came out so good I had to share.

I left the tofu drained and raw- my preference
2 blocks tofu
2 tbsp of canola oil
2 tbsp reduced sodium tamari
4 tbsp of almond butter. (I like TJ raw)
6 medjool dates + 6 to 8 tbsp of water to replace the liquid
Chili flakes

Marinate tofu in sauce and mix in
Steamed green beans well done

This could look like a different recipe on paper, but mimics the original
SO much that MB has to get the credit. I love this blog for inspiration and
well rounded flavors. Thank you.

* Support @ Minimalist Baker says

January 9, 2020 at 10:33 am

Thanks so much for your kind words and lovely review, Maria! We’re so
glad you enjoy our recipes! xo

48. Amanda V says

November 26, 2019 at 6:40 pm

I make this all the time! We sometimes swap the green beans for broccoli
and sometimes add carrots, but rely on this heavily in our rotation. I
never buy reduced-sodium tamari, so we usually half it for this recipe, and
we like it a touch hotter, so we add a little more sriracha.

* Support @ Minimalist Baker says

November 27, 2019 at 10:05 am

Whoop! We’re so glad you enjoy this recipe, Amanda! Thanks for the lovely
review!

49. nicholas genier says

November 9, 2019 at 11:24 am

Tasted great!
Used with olive oil instead of sesame and peanut butter instead of almond
butter and soy sauce for the tamari.
I also used 1/2 tsp of chili flakes.

* Support @ Minimalist Baker says

November 11, 2019 at 10:22 am

Thanks so much for the lovely review, Nicholas. We are so glad you
enjoyed it! Next time, would you mind leaving a rating with your review?
It’s super helpful for us and other readers. Thanks so much! Xo

50. Vashti says

October 19, 2019 at 6:13 pm

Made this recipe so many times and always love it (with various veggie
combinations:)

* Support @ Minimalist Baker says

October 21, 2019 at 12:08 pm

Yay! Thanks for sharing, Vashti! xo

51. Allison says

October 15, 2019 at 7:48 am

I have made this twice now as written (and using peanut butter because our
almond butter just does not last long around me) and my fiancé and I both
really, really love it… Will definitely be making regularly. You are
awesome.

* Dana @ Minimalist Baker says

October 15, 2019 at 11:33 am

So kind! Thanks, Allison!

52. Alex says

August 17, 2019 at 10:06 am

i have a confession!
My partner loved this recipe and I took all the credit :[]
He was all like: ooooh the almond butter is so creative, you’re so
creative!
LOL
And I couldn’t resist!
But usually I say oh this is someone else’s recipe, or my spin on it, but I
followed this recipe pretty closely with very little variations. I prepared
it with broccoli and asparagus instead of the green beans (just didn’t have
any), added minced garlic to the sauce, and did the proportions to my
liking. It was awesome! So will be on repeat.
We both felt ‘clean’ after eating :) so that’s cool
For a month now I’ve been cutting back on meat consumption to about 50% of
what it was, so I’m always looking for vegetarian recipes that look like
they’ll be satisfying. This one is a winner, and I’ll be all over your blog
onward.
Thank you for sharing with us! :),
Alex

* Support @ Minimalist Baker says

August 19, 2019 at 9:26 am

We are so glad you both enjoyed it, Alex! Thanks so much for sharing! xo

53. Heather says

July 29, 2019 at 1:35 pm

I love this recipe. It has even converted my husband to eating tofu. It’s
easy, quick, makes delicous leftovers, and has accessible, year-round
ingredients. I

* Dana @ Minimalist Baker says

July 29, 2019 at 4:29 pm

Thanks for sharing, Heather!

54. Helda says

June 24, 2019 at 1:38 pm

Can I substitute jarred cherry peppers for fresh ones? If not where can I
purchase these peppers?

* Dana @ Minimalist Baker says

June 26, 2019 at 2:30 am

Hmm, I’m not sure. I’d say fresh is best!

55. Tanya says

May 29, 2019 at 8:25 am

This recipe is simple and delicious and has been in constant rotation ever
since I discovered it. I use chicken instead of tofu and I make an extra
side of the sauce because my husband likes to drown his food in it :)! Oh,
I also serve it with Atjar ketimoen. Yum!

56. Katie says

May 13, 2019 at 8:11 am

This was sooooo good, the marinade was incredible! I’m definitely going to
make this again. I switched out the green beans for broccoli and it worked
seamlessly.

* Dana @ Minimalist Baker says

May 13, 2019 at 9:18 am

Thanks for sharing, Katie!

57. Steph says

May 1, 2019 at 10:16 am

This recipe is simple, wholesome, and so, so delicious every time. I’ve
followed the recipe exactly and been very happy, but I’ve also made tweaks
in a pinch and been equally pleased. It was still delicious when I swapped
in lemon juice for lime, carrots for spicy peppers, and firm tofu instead
of extra firm. And it’s even more delicious the next day. If you’re looking
for a tasty way to eat tofu, this is it!

58. Franki says

April 29, 2019 at 9:09 pm

This was delicious! Every recipe I make from this website is so good.

* Support @ Minimalist Baker says

April 30, 2019 at 8:44 am

Thanks so much, Franki! So glad you enjoyed this recipe and others!

59. Capri says

April 23, 2019 at 10:13 pm

I made this last night and it was seriously so good. Normally I’m overly
critical of my cooking (even when I follow a yummy recipe) or I no longer
have an appetite for the thing I’ve been sampling throughout the cooking
process (is this just me ??‍♀️) But gobbled this up, it was so delicious! I
made double the portion so I could have plenty through the week (less
cooking for the win!) And it was also very good cold straight from the
fridge the next night.
I couple adjustments I made:
I split the almond butter and with half regular peanut butter just because
I’m not a huge fan of almond butter. I added some prepackaged carrot chips
which ended up being the family’s favorite veggie in the dish. But I just
love carrots in most Asian inspired dishes.
Then I did half cauliflower rice and half white rice (cooked separately)
and then mix the two together and added some of the sauce so that it
wouldn’t dry out in the fridge. I really liked the texture of the combined
rices. I may be doing this from now on.
Only suggestion I would make is to make extra sauce if you have a husband
like mine who likes lots of sauce on his food haha. We made ours a little
more spicy with extra chili sauce. Thank you for this recipe and for making
tofu yummy ?

* Support @ Minimalist Baker says

April 24, 2019 at 9:33 am

So glad you enjoyed this, Capri! Thanks so much for the lovely review and
for sharing your modifications!

60. Robin says

April 23, 2019 at 5:10 pm

Absolutely delicious! Made it for dinner last night and it tasted just as
great for dinner tonight. This will definitely be my new go to stir fry
recipe.

61. Marc Sager says

April 17, 2019 at 4:41 pm

This recipe went together really well. I don’t have an oven, so I prepared
the tofu as Iusually do, in the pan. I only used 3/4 of a pound of green
beans, because that’s what I had left from another meal. It seemed about
right to me. The thing that’s really made the meal was the marinade. I had
stopped using almond butter because the price has gone way up, but
splurged. Well worth it.

* Support @ Minimalist Baker says

April 18, 2019 at 10:32 am

Thanks so much for sharing, Marc! We are so glad you enjoyed it! Next
time, would you mind leaving a rating with your review? It’s super
helpful for us and other readers. Thanks so much! xo

62. Suzanne says

March 15, 2019 at 10:19 am

This is one of our favorite recipes. We try to eat meatless 4-5 times per
week. I always add extra hot! Great with broccoli too. Thanks for your
excellent recipe ideas. As retirees, we try and eat as healthy as possible
so we can be here for our grands for many years to come.

* Support @ Minimalist Baker says

March 15, 2019 at 12:59 pm

So glad you enjoy this recipe, Suzanne! Thanks for the lovely review! xo

63. Natasha says

March 13, 2019 at 7:08 pm

I’ve made this recipe more than a dozen times. It’s definitely one of my
favorites from your blog! It’s delicious, simple, and yields wonderful
leftovers!

* Support @ Minimalist Baker says

March 14, 2019 at 2:17 pm

Whoop! So glad to hear you enjoy this, Natasha! Thanks for the lovely
review! xo

64. Sarah says

January 28, 2019 at 12:50 pm

Hi, I haven’t done much cooking with tofu and am wondering if firm tofu
would work just as well as extra firm? Just bought a four-pack at Costco…
Thanks!

* Support @ Minimalist Baker says

January 29, 2019 at 11:55 am

Yes, that should work though you may find it falls apart more than extra
firm tofu!

65. Tawnie says

January 19, 2019 at 3:39 pm

Love this recipe! Made it with peanut butter instead of almond butter. Next
time I’ll double the recipe and maybe add extra vegetables so we have
leftovers.

66. Stephanie says

January 12, 2019 at 10:53 am

This is absolutely delicious and will become a regular go-to. I am so glad
you have shared how to make the tofu good without frying. This sauce is so
yummy. I will likely not use the 2nd TB of sesame oil next time – it’s just
not my favorite flavor. And I will likely try this with broccoli next time.
Thank you!!!

67. Sarah says

December 5, 2018 at 5:26 pm

Thanks for all your great & healthy recipes. I hadn’t been eating much tofu
(8 years vegan) because I didn’t know how to prepare it well. I’ve been
experimenting lately (Costco sells a case of firm tofu in the refrigerated
section! Who knew?) and this recipe was one of the first I tried. I saw
online that a Japanese method to make tofu absorb marinade and stir fry
better is to freeze and thaw it before using, and it’s definitely something
you should try! It adds another step to any recipe, but I throw the baking
sheet with the thawed cubes of tofu right into the oven. Super spongy on
the inside and crisp on the outside.

68. Brittany says

November 26, 2018 at 9:00 pm

Hi Dana!

I’ve made this before and it’s easily my go-to when I have guests! Quick
q…can the tofu be made a day ahead to speed up cook time?

* Support @ Minimalist Baker says

November 28, 2018 at 9:02 am

Yes, that should work!

69. Cindy says

November 19, 2018 at 9:12 am

Hoping for a reply. :)
This was great and so easy. I used a serrano chile and red bell peppers but
will try the Thai chiles next time as it was not spicy enough for me even
after additional garlic chile paste. The tofu was rather tough and was
wondering have you tried this without baking the tofu? I used Trader Joe’s
Organic extra firm tofu. Served over cauliflower rice. Will make this
again. Thank you!

70. Cindy says

November 12, 2018 at 12:13 pm

The was great and so easy. I used a serrano chile and red bell peppers but
will try the Thai chiles next time as it was not spicy enough for me even
after additional garlic chile paste. The tofu was rather tough and was
wondering have you tried this without baking the tofu? I used Trader Joe’s
Organic extra firm tofu. Served over cauliflower rice. Will make this
again. Thank you!

71. Jayson Tan says

September 28, 2018 at 12:23 am

I tried it just now and I like it, but a shame is that I can’t taste the
crispy texture I desired, anyway good recipe and I would definitely try it
again?❤️

72. Maddy Borowski says

August 18, 2018 at 4:41 pm

Sooo goood!! I made mine with Japanese sweet potato, carrots, bell pepper,
and broccoli. Thank you for your delicious vegan recipes!!

73. Jessie Johnston says

August 2, 2018 at 1:54 pm

This recipe was delicious! Great for a meat-free super healthy dinner and
leftovers for lunch. I sliced my tofu in half to create 2 big thin
rectangles before wrapping in towels to get the water out, which seemed to
speed the process up and made for perfectly crispy tofu. I tossed it with 1
Tbsp olive oil, 1 Tbsp tamari, and 1 Tbsp cornstarch, then threw it on a
well-seasoned cast-iron pizza pan. After stirring occasionally it was
perfect in about 30 mins. I didn’t want to take the extra step to marinate
the tofu and then re-heat it in a pan, so while the tofu was cooking I
sautéed my veggies (asparagus, carrots, shallots, cabbage, yellow pepper,
and kale) and just combined everything at the end. I also added grated
ginger and garlic to the marinade. I definitely increased this to more than
10 ingredients, but it still turned out fantastic and took minimal effort.

74. Melissa Gillaume Cappaert says

July 24, 2018 at 6:21 pm

This might be our favorite stir fry yet!!! Amazing :)

75. Eileen says

July 14, 2018 at 12:41 pm

Whole family loved this dish!

* Support @ Minimalist Baker says

July 15, 2018 at 11:43 am

Yay! Glad to hear it, Eileen!

76. Lillie says

June 29, 2018 at 5:24 pm

Great recipe! The tips for making the tofu crispy were spot on. My first
try and my family loved it!

* Support @ Minimalist Baker says

June 30, 2018 at 8:15 am

Yay! Glad to hear it, Lillie!

77. Irriella says

June 19, 2018 at 7:10 pm

So I just made this as a spur of the moment lunch and it’s soooooo good!!!
Someone threw out my almond butter so I had to sub PB and I didn’t have any
lime anything so I subbed rice wine vinegar to get that nice acidity and my
god after I had finished cooking the tofu I had to stop myself from eating
it all wait for the green beans to finish up! I doubled up the tofu so I
can have half now and half for dinner later. I also couldn’t find any
peppers so I dumbly used chili infused olive oil when cooking the beans and
made it stupid hot on accident lmao

This was so quick and easy tho I’m so happy I made this and I’m gonna make
it forever now!!!!

* Support @ Minimalist Baker says

June 20, 2018 at 2:47 pm

Yay! Thanks so much for sharing your recipe changes, Irriella! We are
glad you enjoyed it :D

78. Nathalie says

June 13, 2018 at 2:15 pm

super easy and super yummy to make ! i usually make this when i dont have
any ideas on what to cook that night or if i’m low on ingredients but I
always have tofu and some veggies stocked so that makes this super
convenient.

79. Christy says

May 28, 2018 at 10:38 am

Just perfect! Easy. Tastes like there’s no way you made this yourself.
Perfect balance between salty and sweet. The almond butter gives it a
creamy texture and delicious nutty flavor. I didn’t have peppers so just
used extra pepper flakes. The 1/2 lime I had was desiccated so I used the
zest instead.

80. Fredda says

May 25, 2018 at 6:07 pm

Made an adapted version of this for dinner tonight and it was delicious.
The adaptations involved the use of silken tofu as it was all I had.
Instead of just baking the tofu cubes, I used the convection mode to make
sure the tofu dried well, It was perfect and caramelized very well. Also
had no green beans so used green peas instead. The spicy sauce on the sweet
peas was amazingly delicious. Otherwise, I followed the recipe exactly and
we really loved it. Thanks.

81. Bhoomi says

April 15, 2018 at 6:28 am

Loved this! Turned out amazing and my husband wants to include it in our
rotation.

82. Britton says

April 11, 2018 at 3:51 pm

So delicious! I don’t usually care for tofu unless it’s firm and crispy,
and this was perfect!

83. Daniel James Ortiz says

March 25, 2018 at 9:16 pm

This has become a staple dinner for my wife and I. Thank you so much!
Incredibly delicious and straightforward. Would recommend to anyone!

84. Jackie Magoon says

March 16, 2018 at 5:53 pm

Fabulous. I made it with broccoli and red bell peppers. Next time (and
there will definitely be a next time) I’ll be more creative with the
veggies. The marinade is fabulous.

85. Taylor says

February 8, 2018 at 7:33 pm

I made this a few times last year and was thinking about the marinade when
I saw some nice broccoli in the store so made it again tonight with
broccoli instead. I love the flavor of the marinade and the tofu-crisping
method but found that unless green beans are in season they are tough and
stringy. Tonight I roasted the broccoli with the tofu and finished the dish
on the stove after marinating the tofu in the sauce. Now I’m thinking which
other veggies could be good here! :) Thanks for another great recipe!

86. Emma says

February 4, 2018 at 10:59 pm

Made this for dinner last night and it was awesome! The marinated tofu was
so good I could have probably eaten a whole bowl on its own. I was
daydreaming about the leftovers all day today but also a bit apprehensive
because I find that oftentimes tofu dishes aren’t so good on the 2nd and
3rd go-arounds…but this one held up really well! It was definitely best
fresh out of the pan, but still yummy tonight. I had never baked tofu
before because of the extra effort required, but I think it’s going to be
my go-to method from now on. I might try making your eggplant and almond
butter tofu bowls again with baked tofu, because the leftovers from that
came out a bit sad and soggy the last time I made it (which was
disappointing because it was also awesome fresh!)

87. Nichole says

January 31, 2018 at 12:04 pm

I made this with peanut butter instead, because it’s what I had on hand. It
was amazing! It’s now a staple! ???

88. Maureen Morales says

January 29, 2018 at 5:59 pm

Wow. I have never made tofu at home before although I often order it when
eating out. I found your blog and thought this looked delicious and
approachable.
The marinade is fabulous. My husband told me twice it was very good. I
subbed peanut butter for the almond butter since that’s what I had on hand.
I am excited to try so many of your other recipes. Thank you.?

89. Emily says

January 21, 2018 at 10:04 am

Fantastic!

90. Lucy says

January 14, 2018 at 5:43 pm

SO GOOD!! I love how simple and tasty the marinade is, and and how
versatile the recipe (lots of good green veggies work!). I used shallots
instead of hot peppers one time, and broccoli and broccoli stems.

One question: Is the marinade okay to make in larger quantities to store
for another meal later on? How long would it last in the fridge? Freezer
(or would it even work there)?

Thank you so much – I love your blog and use your recipes all the time!

* Support @ Minimalist Baker says

January 15, 2018 at 5:00 pm

Hi Lucy! You can make it in larger quantities to store for later!

91. Nick says

December 18, 2017 at 2:11 pm

This is such an awesome recipe! I was able to make it even w/o all the
listed ingredients and it was still delicious. I just substituted brown
sugar for maple syrup, peanut butter instead of almond, and lemon juice for
lime. I also served it over brown rice noodles instead of rice. Definitely
gonna make this one again! (even more if my wife likes it!)

92. Dominique says

December 10, 2017 at 6:38 pm

My boyfriend has always been very open to my vegan lifestyle, and has
always been open to trying out your incredible recipes. When I told him we
were having tofu for dinner, he definitely wasn’t the happiest of
bunnies…but boy was he surprised by the end result! He LOVED it. He’s
already cooked it up for himself multiple times!

Keep up your amazing work Dana!

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