Baked Tofu Stir-fry

This recipe is adapted from Minimalist Baker. I love her website. She's so creative that it blows my mind how one can come up with that many recipes at such a young age. IMG_4005.jpg

Tofu is one of those foods that you gotta give a chance multiple times. The first time I tried tofu was my freshman year in college. I had this idea to try to be vegetarian for a week, so I was trying a lot of new food items during that time. The funny thing is that when I was in high school, I hated vegetables and used to always joke that I'll never be a vegetarian. Less than a year later, and there I am in the school's cafeteria ordering a tofu wrap. I wasn't crazy about tofu, but being the foodie I am, I gave it another try. Now here I am, a vegan who wears a shirt that says tofu.


You are probably thinking, well if I don't like tofu, I don't. Why should you try to change that, right? Read Tofu Love, and you'll know why.


The tofu in this recipe is chewy and very filling. I baked some sweet potatoes at the same time and oh man, when I added the baked to the stir-fry, it took it to a whole new level. It sounds weird, sweet potato in a stir-fry, but give it a try. Sweet potatoes are one of those foods that go well with almost anything.


Baked Tofu Stir-fry



  • 1 package extra-firm tofu
  • veggies: carrot, 2 red peppers, zucchini
  • sweet potato diced
  • 1 cup quinoa or grain of choice
  • salt and pepper to taste


  • 1/4 cup natural peanut butter
  • 1 tbsp tamari sauce or low sodium soy sauce
  • 1-2 tbsp maple syrup or rice malt
  • 1 tbsp pomegranate molasses optional
  • Filtered water as needed


  1. Wash the tofu and let it sit on a wooden cutting board for best results or any flat surface
  2. Put something heavy on the tofu so it drains the water out of it
  3. Let it dry out for ideally over an hour
  4. Preheat your oven to 400F (204C)
  5. Dry the tofu some more with an absorbent towel
  6. Cube the tofu and place on a non-stick baking sheet (preferably reusable one they work better than parchment paper) Dice the potato and do the same.
  7. Place the tofu middle to lower rack
  8. Place the potatoes on the lowest rack
  9. Let it cook for 30 minutes
  10. Turn it on to broil and let it cook for about 10 minutes, keeping a close eye so it doesn't burn
  11. Now saute your veggies with a little bit of water or oil
  12. Add salt and pepper to taste
  13. When the veggies are a little tender but still have a crunch to them, add the tofu.
  14. For the sauce: whisk everything together and then thin to desired consistency
  15. Even if it seems that the water won't blend it, keep whisking and don't worry.
  16. Add the sauce to the stir-fry and stir.
  17. Serve with extra sauce and over a bed of quinoa or rice or with some noodles!