Vegan Crispy Baked Tofu Stir-Fry
A protein-packed vegan stir-fry featuring crispy oven-baked tofu cubes tossed in a creamy almond butter tamari sauce with fresh green beans and peppers. The tofu gets perfectly crispy edges from baking before being coated in the sweet-savory sauce made with maple syrup, lime juice, and chili garlic sauce. This nutritious weeknight dinner comes together in under an hour and offers customizable heat levels depending on your pepper choice. Perfect served over rice or cauliflower rice for a complete meal that's both satisfying and healthy.
Ingredients
- 1 12-ounce package extra firm tofu
- 2 Tbsp sesame oil, divided
- 4 Tbsp reduced-sodium tamari
- 3 Tbsp maple syrupbrown sugar3 TbspFull guide →
- 2 Tbsp almond butter
- 2 Tbsp lime juice
- 1 tsp chili garlic sauce
- 1 pound green beans, trimmed
- 2 small spicy peppers
- brown rice, white rice, or cauliflower rice, for serving(optional)
Instructions
- 1
Preheat oven to 400 degrees F and line a baking sheet with parchment paper
- 2
Wrap tofu in clean towel and press with heavy object to remove moisture
- 3
Cut pressed tofu into small cubes and arrange on lined baking sheet
- 4
Bake tofu for 25-30 minutes until puffy and crispy on edges
- 5
Whisk together half the sesame oil, tamari, maple syrup, almond butter, lime juice, and chili garlic sauce
- 6
Taste sauce and adjust seasonings as needed
- 7
Add baked tofu to sauce and marinate for 5 minutes, stirring occasionally
- 8
Heat large skillet over medium heat and add marinated tofu, leaving most sauce behind
- 9
Cook tofu for 5 minutes, stirring occasionally, until browned and caramelized
- 10
Remove tofu from pan and set aside
- 11
Add remaining sesame oil, green beans, peppers, and 2-3 Tbsp marinade to skillet
- 12
Cover and steam vegetables for 4-5 minutes until green beans are tender
- 13
Remove lid, increase heat to medium-high, add remaining marinade and tofu
- 14
Cook for 1-2 minutes more, stirring frequently
- 15
Serve over rice or cauliflower rice
Tips
Press tofu for at least 15 minutes to remove excess moisture for maximum crispiness when baking.
Adjust the heat level by choosing mild bell peppers or spicy cherry bomb peppers according to your preference.
Save time by preparing rice while tofu bakes and marinating the sauce ingredients in advance.
Good to Know
Store leftovers in refrigerator up to 3 days. Reheat on stovetop or microwave until hot.
Tofu can be pressed and baked up to 2 days ahead. Sauce can be prepared 1 day in advance.
Serve immediately while hot over rice or cauliflower rice. Add chili garlic sauce or Sriracha for extra heat.
Common Mistakes
Press tofu thoroughly to avoid soggy texture when baking.
Don't skip the marinating step or flavors will be bland.
Keep heat at medium-high during final cooking to prevent burning the sauce.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use silken tofu instead of extra firm?
No, silken tofu is too soft and will fall apart during pressing and baking. Extra firm tofu is essential for this recipe's crispy texture.
What if I don't have chili garlic sauce?
Substitute with sriracha, red pepper flakes, or fresh minced chilies. Start with less and add more to taste since heat levels vary.
How long will this keep in the refrigerator?
Store leftovers for up to 3 days in the refrigerator. The tofu may lose some crispiness but will still taste great when reheated.