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Crispy Baked Peanut Tofu


Crispy tofu that's baked not fried and tossed in a 5-ingredient peanut glaze! Serve over cauliflower rice with sautéed veggies for a completely plant-based meal that's entirely vegan + gluten free!
Author: Minimalist Baker
Recipe type: Entree
Cuisine: Vegan, Asian
Serves: 2


12 ounces (340 g) extra firm tofu, organic & non-GMO if possible*
1 Tbsp (15 ml) Toasted sesame oil
1 small head cauliflower (~ 580 g)
2 cloves garlic, minced (1 Tbsp or 6 g)
1.5 Tbsp (15 ml) Toasted sesame oil
1/4 cup (60 ml) low sodium soy sauce (gluten free for GF eaters)
1/4 cup (55 g) light brown sugar (or honey if not vegan)
1/2 tsp chili garlic sauce
2.5 Tbsp (40 g) peanut butter or almond butter (natural, salted)
Veggies (baby bok choy, green onion, red pepper, broccoli)
Toppings: Fresh lime juice, cilantro, sriracha



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