Posted Sep 21, 2017, Updated Oct 20, 2024 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. In a small bowl whisk together the peanut sauce ingredients until smooth. Then, in a small bowl combine the spices for the tofu. Next, coat the tofu in peanut oil and then add the spices and stir to combine. Spread the seasoned tofu evenly on a baking sheet. Bake 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. To keep everything 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.
Serve
Serve this this baked tofu warm with noodles like vegetable lo mein, or rice, like the best homemade fried rice! I also love serving it after some Asian recipes like fresh spring rolls and peanut sauce or asian chicken lettuce wraps.
Store
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the oven to restore crispiness, or in the microwave. 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 see your creations!
