Baked Crispy Tofu & Peanut Sauce Stir Fry

An easy, healthy dinner recipe that is gluten free, dairy free & vegan friendly!

printer iconSERVES:  6
PREP TIME:  30 minutes
COOKING TIME:  40 minutes


For the marinade:

  • ½ cup reduced-sodium soy sauce
  • 1 TBSP sesame oil
  • 1 TBSP rice wine vinegar
  • 1 TBSP honey or maple syrup
  • 3 cloves garlic, minced or ½ tsp garlic powder
  • ½ tsp onion powder
  • 1½ inch knob of fresh ginger grated fine or ½ tsp ginger powder
  • pinch cayenne pepper if desired
  • 1 TBSP cornstarch


For the vegetables:

  • 1 14 oz package extra firm tofu first drained, then cut into ½” cubes
  • 1 sweet onion quartered
  • Orly-with-bowl-of-food1 green pepper cut in 1″ strips
  • 1 red pepper cut in 1″ strips
  • 1 cup sugar snap peas
  • 3 cups broccoli chopped into small pieces
  • 2 to 3 carrots sliced
  • 2 to 3 cups of mushrooms halved
  • 1 zucchini sliced
  • 2 to 3 TBSP olive oil


For the peanut sauce:

  • ½ cup creamy peanut butter
  • 3 TBSP soy sauce
  • 3 TBSP hoisin sauce
  • ½ cup full fat coconut milk
  • 2 TBSP rice vinegar
  • 1 TBSP sesame oil
  • 2 TBSP honey use pure maple syrup for a vegan option
  • 2 tsp fresh ginger grated fine, or ½ tsp powdered ginger
  • 1 tsp powdered garlic



Preheat oven to 425 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:

  1. Put the tofu in a large bowl.  Pour marinade over and stir until all the pieces are coated.  Let stand at least a minimum of  a half hour to marinade.
  2. Spread tofu evenly on greased pan and bake in the preheated oven for 20 minutes.
  3. While tofu is baking, put the veggies in a large bowl and toss with olive oil, salt and pepper to taste.
  4. After tofu has baked for a total of 20 minutes, add veggies to the pan with tofu, or a separate pan, and place both back in the oven for 10 minutes more.
  5. After 10 minutes, stir and add ¼ cup of the peanut sauce to the pan.  Stir until the veggies/tofu are evenly coated.
  6. Return back to oven.  Bake for 10 more minutes.
  7. Remove from oven and serve warm with remaining peanut sauce.


Serve with rice or noodles.

Leave a comment

1 × one =

Privacy Policy | Terms of Service