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Crispy Peanut Tofu with Cauliflower Rice

  • Author: Tina Haupert
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Dinner
  • Method: Bake


Savory and sweet, this peanut tofu and cauliflower rice dish is loaded with flavor. Best of all, it can be made ahead of time for a quick, reheatable weeknight dinner.


  • 11⁄2 teaspoons sesame oil
  • 11⁄2 tablespoons low-sodium soy sauce or coconut aminos
  • 2 teaspoons maple syrup
  • 11⁄2 tablespoons creamy peanut butter
  • 8 ounces extra-firm tofu, drained, cut into cubes, and patted dry
  • 2 teaspoons olive oil
  • 2 teaspoons cornstarch
  • 1⁄2 teaspoon salt
  • 2 cups riced cauliflower
  • 1⁄2 small lime, sliced into wedges


  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together sesame oil, soy sauce,
    maple syrup, and peanut butter. Set aside.
  3. Place tofu in a large mixing bowl and toss with olive oil, corn-
    starch, and salt. Transfer to the prepared baking sheet.
  4. Bake for 15–20 minutes until edges begin to brown and crisp.
  5. Add tofu to the mixing bowl with the peanut butter mixture and
    toss to coat.
  6. Heat a medium nonstick skillet over medium heat. Add riced cau-
    liflower and cook for 5–6 minutes until warm.
  7. Top with tofu and serve immediately with lime wedges.


  • Serving Size: 1 serving
  • Calories: 353
  • Sugar: 8g
  • Sodium: 520mg
  • Fat: 25g
  • Carbohydrates: 16g
  • Protein: 16g

Keywords: crispy tofu