Prior to discovering this method – which crisps the tofu up in the oven without any oil or cornstarch – I wasn’t a big fan of tofu. But it’s since become my tried-and-true method for pretty much all things tofu! The baking method works beautifully in this simple, 9-ingredient vegetable stir-fry infused with almond butter for added protein and nuttiness. Shall we? This is my new favorite stir-fry recipe* because it is so easy to make, is ready in less than 1 hour, and packs plenty of plant-based protein and fiber. Baked tofu is marinated in sesame oil, tamari, lime juice, chili garlic sauce, maple syrup, and almond butter, which acts as an extremely flavorful sauce for the rest of the stir-fry. *Note: You can learn more about stir frying and its origin here. Once the tofu is marinated, all that’s left to do is stir-fry the tofu and veggies! I went with green beans and cherry bomb peppers, but you could use whatever vegetables you have on hand. I think zucchini, asparagus, or even sweet potato would be delicious! I’m in love with this recipe! It’s: SimpleFlavorfulEasy to makeProtein-rich (22 g protein / serving!)Salty-sweetPerfectly spiced& SO delicious This would make the perfect weeknight meal when you’re craving something hearty yet healthy. It’s extremely customizable: Sub peanut butter for almond butter, cauliflower rice for brown rice, or whatever seasonal vegetables you have on hand. And it stores well, making it perfect for leftovers the next day! For more stir-fries, check out our General Tso’s Tofu Stir-Fry, Vegan Singapore Noodles, Crispy Peanut Tofu + Cauliflower Rice Stir-Fry, How to Make Tofu Taste Good: Stir-Fry, 30-Minute Portobello Stir-Fry, and Thai Noodle Bowls with Almond Butter Tofu. If you try this recipe let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you came up with. Cheers, friends!
