Ingredients
4 servings

  • 24 ounces extra-firm tofu (organic & non-GMO if possible)
  • 2 c. brown rice (cooked)
  • SAUCE
  • 5 tbsp creamy peanut butter or almond butter
  • 2 tbsp toasted sesame oil
  • 4 tbsp tamari (or soy sauce if not gluten-free // or sub coconut aminos but use more as it's less salty)
  • 4 tbsp maple syrup
  • 2-4 tsp chili garlic sauce
  • VEGGIES (optional)
  • 2 cup thinly sliced baby bok choy, green onion, red pepper, or broccoli
  • 2 dash sesame oil
  • 2 dash tamari

Directions

  • Preheat oven to 400 degrees F (204 C). Line a baking sheet with parchment paper.
  • If your block of tofu is larger than 12 ounces, trim it down. Then drain your tofu and use a tofu press or wrap in an absorbent towel several times and place something heavy on top to press for 15-20 minutes.
  • Once pressed, slice tofu into roughly 1/2-inch cubes and arrange on the parchment-lined baking sheet in a single layer. Ensure they aren't touching so they will crisp up. Bake for 20-25 minutes to dry/firm the tofu. NOTE: At 20 minutes, the tofu should be chewy, and at 25 minutes, the tofu should be more crispy. Bake according to preference.
  • In the meantime, prepare sauce by adding peanut butter, sesame oil, tamari, maple syrup, and chili garlic sauce to a medium mixing bowl and whisking until combined. Taste and adjust flavor as needed, adding more chili garlic sauce for heat, maple syrup for heat, or tamari for saltiness.
  • Add baked tofu to the peanut sauce and toss to coat. Let marinate for 10-15 minutes to saturate the tofu and infuse the flavor.
  • If adding any veggies to your dish (optional), cook them now in a bit of sesame oil and a dash of tamari until just tender.
  • To the preheated pan, add the marinated tofu with most of the sauce (reserving a few spoonfuls for serving). Cook, stirring frequently for ~3 minutes until browned. The sauce will caramelize and may stick to the pan a bit – this is normal and adds more flavor to the dish. Stir with spatula, scraping up any caramelized bits. Then transfer tofu to bowls
  • Serve with any leftover sauce and rice and veggies. Leftovers reheat well and will keep covered in the refrigerator up to 2-3 days. Not freezer friendly.
  • Adapted from minimalistbaker.com