Baked Crispy Tofu & Peanut Sauce Stir Fry

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This baked crispy tofu is an easy, healthy dinner recipe. Tofu and vegetables are roasted and then tossed with a delicious homemade peanut sauce for a nutritious weeknight meal.

Overhead view of Baked Crispy Tofu & Peanut Sauce Stir Fry in a baking pan


Asian fare is one of my favorite cuisines. I could eat stir fry, lettuce wraps, fried rice and crispy tofu every day.

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.

Overhead view of Baked Crispy Tofu & Peanut Sauce Stir Fry in a baking pan

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.
Overhead view of the ingredients in Baked Crispy Tofu & Peanut Sauce Stir Fry

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.

To keep everything extra-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.

Front view of peanut sauce being poured onto Baked Crispy Tofu & Peanut Sauce Stir Fry

Store

Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Serve

Serve this dish warm with noodles or rice, like the best homemade fried rice!

I also love serving it after some Asian appetizers like fresh spring rolls and peanut sauce or asian chicken lettuce wraps.

Overhead view of a baking pan of Baked Crispy Tofu & Peanut Sauce Stir Fry

Recipe FAQs

Can I make this recipe on the stovetop?

Yes you can opt ot make it in a wok or large fry pan on the stovetop instead. I suggest cooking the tofu until it’s crispy, then set it aside while you cook the veggies and combine it all with the sauce at the very end.

How do you make tofu crispy on the outside and soft on the inside?

If you struggle with making crispy tofu be sure to drain it and press out the water. I’ll often put it in a colander with a heavy glass measuring cup on top and let it sit for a few hours to press out the water.

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Baked Crispy Tofu & Peanut Sauce Stir Fry

Laura
This baked crispy tofu is an easy, healthy dinner recipe. Tofu and vegetables are roasted and then tossed with a delicious homemade peanut sauce for a nutritious weeknight meal.
5 from 28 votes
Course Main Course
Cuisine asian
Servings 6 Servings
Calories 217.9
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes

Ingredients 
 

Peanut sauce:

Instructions 

  • Preheat oven to 450 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:

  • Mix together garlic powder,  garlic salt, black pepper onion powder and ginger, set aside.
  • Put the tofu in a large bowl. Add 1 TBS olive oil and stir until all the pieces are coated.
  • Add spice mixture and stir until evenly distributed.
  • Spread tofu evenly on greased pan and bake in the preheated oven for 10 minutes.
  • Stir and bake 10 minutes more.
  • While tofu is baking, put the veggies in a large bowl and toss with remaining olive 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 more minutes, or until the peanut sauce coats the veggies/tofu, stirring halfway through.
  • Remove from oven and serve warm with remaining peanut sauce.
  • Suggestions: serve with rice or noodles!

Video

Notes

Ingredient 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.

Store

Store in an airtight container in the refrigerator for up to 5 days.

Nutrition

Serving: 1cup | Calories: 217.9kcal | Carbohydrates: 12.5g | Protein: 9.1g | Fat: 16.6g | Saturated Fat: 2.8g | Polyunsaturated Fat: 4.3g | Monounsaturated Fat: 8.8g | Sodium: 396mg | Potassium: 274mg | Fiber: 3.2g | Sugar: 7.2g | Vitamin A: 2025IU | Vitamin C: 125.7mg | Calcium: 393mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

More Asian Recipes: 

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Recipe Rating




37 Comments

  1. 5 stars
    This recipe was amazing and the sauce, divine! Will definitely make again!
    I just used the selection of veggies in the fridge and did not press out the tofu either.

    1. 5 stars
      I don’t normally get around to rating recipes, but this has been in constant rotation in our house for years now. We seriously make it ALL THE TIME. If I were asked what my favorite recipe is this would be it. The sauce is amazing, the timing of the tofu and then veggies… Just everything about it. Make it, you won’t regret it! Thanks Di! It’s fabulous.

  2. 5 stars
    Delicious! I did not press out my tofu and the timing was great! I think it depends if your tofu was moist when putting in oven. The sauce is yummy!

  3. 5 stars
    I finally found a way to cook tofu that I like, really like. I stir fried the dish in a frying pan so I was able to keep an eye on how the cooking was progressing. Also didn’t have broccoli so used up some snow peas I had on hand. The sauce is fantastic. I think any combination of veggies you like, or have, would work. Also it was easy to make which gets a lot of points from me because I am generally cooking two separate dinners (one vegan, one omnivore).

  4. Giving three stars because I really liked the sauce but the tofu was overbaked, following the times in the recipe. I don’t cook tofu often enough to know when it’s ready just by looking, I need more practice. Will make again with shorter bake times, probably putting the veggies in earlier. Or maybe use the wok, in spite of how you say this technique avoids it.

    1. I’m so sorry that happened Helen! All ovens bake differently and the size of your tofu chunks also effect baking time!

      1. The recipe is really good – but I agree, cut the tofu cooking time to a third! Otherwise so yummy!

  5. Could I cook the tofu for 40 minutes (stir every 10min) then cook the vegetables for 20 and just toss in the sauce? I wouldn’t be able to cook both at the same time without over crowding my pan.Or should I 30min for the tofu, 10 for the veg then add sauce and combine the two and cook at the same time on an overcrowded pan?

    Would be interested in trying this recipe in the future as it looks delicious, but would have to work out this multi-step process before doing so.

  6. 5 stars
    This was delicious! The tofu was crispy, as promised, and the peanut sauce delicious! My only addition was some red pepper flakes to the peanut sauce, added early enough so they’d have time to release some spice into the oils before pouring over.