Crispy peanut tofu with cauliflower rice is a sticky, nutty, gently spicy plate that earns its 75-minute timeline. Extra-firm tofu bakes to golden, crunchy edges, then gets drenched in a creamy peanut-sesame sauce and piled over fluffy cauliflower rice. It is pure plant-based comfort, and a couple of smart swaps make it work on a keto day too.
Craving something that’s both incredibly delicious and genuinely good for you? Look no further! This Crispy Peanut Tofu with Cauliflower Rice is a game-changer. We’re talking perfectly golden, crispy tofu cubes drenched in a rich, nutty, and slightly spicy peanut sauce that you’ll want to put on everything. Served over a bed of light and fluffy cauliflower rice, it’s a low-carb, high-protein meal that satisfies all the senses. Let’s get cooking!
Ingredients
• For the Crispy Tofu
• 12 oz / 340g extra-firm tofu, pressed for at least 30 minutes
• 1 tbsp / 15ml toasted sesame oil
• 2 cloves garlic, minced
• For the Savory Peanut Sauce
• 1 ½ tbsp / 22ml (0.7 fl oz) toasted sesame oil
• ½ tsp / 2.5ml (0.1 fl oz) chili garlic sauce
• 2 ½ tbsp / 40g (1.41 oz) creamy peanut butter
• ¼ cup / 60ml low-sodium soy sauce or tamari
• ½ cup / 100g (3.5 oz) light brown sugar, packed
• For the Cauliflower Rice
• 1 small head cauliflower, riced (about 4 cups)
• 1 tsp / 5ml toasted sesame oil for cooking
Instructions
1. First, press the tofu to remove excess water. Wrap the block in a clean kitchen towel or paper towels, place it on a plate, and set something heavy on top (like a cast-iron skillet or a few books) for at least 30 minutes.
2. Preheat your oven to 400°F / 200°C. Line a baking sheet with parchment paper. Once pressed, cut the tofu into 1-inch cubes. In a medium bowl, toss the tofu cubes with 1 tbsp (15 ml) sesame oil and the minced garlic until evenly coated.
3. Spread the tofu in a single layer on the prepared baking sheet. Bake for 25-30 minutes, flipping halfway through, until the edges are golden brown and crispy.
4. While the tofu bakes, prepare the sauce. In a small bowl, whisk together 1 ½ tbsp sesame oil, chili garlic sauce, peanut butter, soy sauce, and brown sugar until smooth and fully combined.
5. Prepare the cauliflower by shredding it into rice-sized pieces using a food processor or a box grater. You can also use store-bought cauliflower rice to save time.
6. Heat 1 tsp (5 ml) of sesame oil in a large skillet or wok over medium-high heat. Add the cauliflower rice and sauté for 5-8 minutes, stirring occasionally, until it’s tender-crisp. Set aside.
7. Once the tofu is finished baking, add it to the skillet with the peanut sauce. Stir gently over medium heat for 1-2 minutes, allowing the sauce to thicken and coat every piece of tofu.
8. To serve, plate a generous portion of the cauliflower rice and top it with the saucy, crispy peanut tofu. Garnish with sesame seeds or sliced green onions if desired, and enjoy immediately.
Nutritional Information
• (Estimated)
• Serving Size: 1/2 of recipe
• Calories: 485 kcal
• Protein: 22g
• Carbohydrates: 45g
• Fat: 25g
Pro Tips
• for Perfect Peanut Tofu
• For extra crispy tofu, tear it into chunks instead of cubing it. The rough, uneven edges get wonderfully crisp in the oven.
• Customize your sauce! A squeeze of fresh lime juice brightens it up, a dash of sriracha adds more heat, or a teaspoon of grated fresh ginger adds a zesty kick.
• Bulk up the meal by sautéing other veggies like broccoli florets, sliced bell peppers, or snap peas along with the cauliflower rice for extra nutrients and crunch.
• The peanut sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. This makes weeknight prep even faster.
FAQ
Q: How do you get the tofu extra crispy
A: To get extra crispy tofu, press it for at least 30 minutes to remove all excess water before baking. For even crispier results, the recipe suggests tearing the tofu into chunks instead of cubing it, as the rough edges crisp up nicely in the oven at 400°F / 200°C.
Q: Can I make this peanut tofu recipe gluten-free
A: Yes, you can easily make this recipe gluten-free. Simply substitute the low-sodium soy sauce with tamari when you are preparing the savory peanut sauce.
Q: Can I prepare the peanut sauce ahead of time
A: Absolutely. The peanut sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. This is a great tip for faster weeknight meal prep.
Q: What other vegetables can I add to this dish
A: You can bulk up this meal by sautéing other vegetables along with the cauliflower rice. Good options include broccoli florets, sliced bell peppers, or snap peas for extra nutrients and crunch.
Pro Tips
- Press the tofu for at least 30 minutes under something heavy — dry tofu is what turns golden and crispy in the oven instead of steaming into soft cubes.
- Tear the tofu into rough chunks instead of cubing it; the uneven, craggy edges crisp up far better and catch more of the peanut sauce.
- The peanut sauce can be whisked together up to 3 days ahead and kept in the fridge — stir in a squeeze of lime or a little grated fresh ginger just before coating the tofu.
- As written the sauce uses 1/2 cup light brown sugar (45g carbs per serving); for a keto version swap it for a brown sugar substitute like erythritol or allulose and the macros drop dramatically.
- Sauté the cauliflower rice 5-8 minutes in toasted sesame oil until tender-crisp, and bulk it up with broccoli florets, bell peppers, or snap peas if you want more crunch on the plate.
Frequently Asked Questions
Can I make the peanut sauce ahead of time?
Yes — it keeps in an airtight container in the fridge for up to 3 days and actually tastes better once the flavors meld. Rewhip it with a splash of water if it thickens too much.
Can I use a different nut butter?
Almond butter works in the same measure and keeps the sauce just as creamy, though peanut butter gives the classic flavor the dish is named for. For a nut-free version, sunflower seed butter is the closest stand-in.
Is this dish keto-friendly?
As written, one serving has 45g carbs, mostly from the light brown sugar in the sauce, so it is more low-carb-adjacent than strict keto. Swap the brown sugar for a keto sweetener and it becomes a solid keto meal on the cauliflower rice.
How do I keep the tofu crispy under the sauce?
Toss the baked tofu with the warm peanut sauce only for 1-2 minutes over medium heat, just until coated and thickened. Prolonged simmering softens the crust you worked for.
Recipe card below.
More Recipes You’ll Love
- Slow Cooker Cheesy Mexican Cauliflower Rice
- Keto Sushi with Cauliflower Rice
- Instant Pot Thai Seafood Cauliflower Rice
Crispy Peanut Tofu with Cauliflower Rice
Ingredients
Method
- First, press the tofu to remove excess water.
- Wrap the block in a clean kitchen towel or paper towels, place it on a plate, and set something heavy on top (like a cast-iron skillet or a few books) for at least 30 minutes.
- Preheat your oven to 400°F / 200°C.
- Line a baking sheet with parchment paper.
- Once pressed, cut the tofu into 1-inch cubes.
- In a medium bowl, toss the tofu cubes with 1 tbsp (15 ml) sesame oil and the minced garlic until evenly coated.
- Spread the tofu in a single layer on the prepared baking sheet.
- Bake for 25-30 minutes, flipping halfway through, until the edges are golden brown and crispy.
- While the tofu bakes, prepare the sauce.
- In a small bowl, whisk together 1 ½ tbsp sesame oil, chili garlic sauce, peanut butter, soy sauce, and brown sugar until smooth and fully combined.
- Prepare the cauliflower by shredding it into rice-sized pieces using a food processor or a box grater. You can also use store-bought cauliflower rice to save time.
- Heat 1 tsp (5 ml) of sesame oil in a large skillet or wok over medium-high heat.
- Add the cauliflower rice and sauté for 5-8 minutes, stirring occasionally, until it's tender-crisp.
- Set aside.
- Once the tofu is finished baking, add it to the skillet with the peanut sauce.
- Stir gently over medium heat for 1-2 minutes, allowing the sauce to thicken and coat every piece of tofu.
- To serve, plate a generous portion of the cauliflower rice and top it with the saucy, crispy peanut tofu.
- Garnish with sesame seeds or sliced green onions if desired, and enjoy immediately.
