This is the perfect every-meal topping, feature, or stand-alone dish. Easy, crispy, and better than takeout, this is about to become your new “healthy” indulgence. Though a bit more time-consuming than some of our other recipes, it’s worth the wait. Plus, this recipe takes a bit longer because of the added marinating time—in reality, you’re only moving around the kitchen for 15-ish minutes.
In addition to being super easy, this recipe is versatile. Serve over rice, cauliflower rice, or a kale salad—whichever you’re in the mood for.
- 12 ounces extra firm tofu
- 2 cloves garlic, minced
- 1 ½ tbsp toasted sesame oil
- ¼ cup soy sauce or tamari
- ¼ cup brown sugar
- ½ tsp chili garlic sauce or sriracha
- 2 ½ tbsp peanut butter
- The first step of this recipe concerns the tofu. To drain, throw your block of tofu in the microwave for 30 seconds to one minute. If you have a bit of extra time, preheat the oven to 400 degrees and cut the tofu into small, bite-sized cubes. Arrange on a parchment-paper-lined baking sheet and cook for 25-30 minutes.
- If you don’t have the time to bake your tofu, cut into bit-sized pieces and cook on the stove in a non-stick frying pan. Stir occasionally to ensure all sides are browned.
- While the tofu cooks, combine the brown sugar, peanut butter, chili garlic sauce, soy sauce, and toasted sesame oil in a small mixing bowl. Mince the garlic but set aside.
- Once sufficiently browned, allow tofu to cook for several minutes. I like to hold it in the freezer for a few seconds to start the cooling process.
- Add tofu to the sauce and stir to coat. Allow to marinate for 15-20 minutes.
- Heat a large frying pan on low/medium heat. Once hot, begin to add the tofu/sauce mixture little by little, stirring frequently to prevent burning or sugar crystallization. Cook on low for several minutes, until the sauce looks thick and sticky.
- Serve immediately over rice, cauliflower rice, or salad. Enjoy!