Crispy Peanut Tofu Stir-Fry

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  • 1 14-ounce package extra-firm tofu
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced


  • 1 ½ tablespoon sesame oil
  • ¼ cup low sodium soy sauce
  • ¼ cup light brown sugar (or honey if not vegan)
  • ½ teaspoon chili garlic sauce
  • 2 ½ tablespoon almond butter
  • Veggies: carrots, red cabbage, and broccoli


  1. Press the tofu with several layers of paper towel to remove as much water as possible. Cut the tofu into ½-inch slabs and press with paper towels again.
  2. Preheat oven to 400 degrees. Place on a parchment-lined baking sheet and arrange in a single layer. Bake tofu for 25 minutes to dry/firm the tofu. Once baked, remove from oven and let cool.
  3. Prepare sauce by whisking together ingredients until combined. Taste and adjust flavor as needed.
  4. Add cooled tofu to the sauce and stir to coat. Let marinate for at least 15 minutes to saturate the tofu and infuse the flavor.
  5. Heat a large skillet over medium to medium-high heat, if your adding any veggies to your dish, cook them now in a bit of sesame oil and a dash of soy sauce. Remove from pan and set aside and cover to keep warm.
  6. Add tofu into the preheated pan. Toss the tofu and veggies with the sauce.


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