Almond Butter Garlic Tofu

Crispy baked tofu with broccoli and rice

This almond butter garlic tofu is baked until crispy and then it's coated in a sticky and savory sauce! Serve with roasted broccoli and fluffy brown rice for a delicious and easy dinner!

Course Dinner

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 149kcal

Author Stacey Eckert

Equipment

Tofu Press
Large Baking Tray
Medium Pan
Small Bowl

Ingredients

Tofu

18 oz block firm tofu
2 tbsp arrowroot powder

Sauce

¼ cup low-sodium tamari
2 tbsp maple syrup
1 tbsp rice vinegar
2 tbsp almond butter (or peanut butter)
1 ½ inch piece of ginger grated
2 cloves garlic minced
¼ tsp onion powder
3 tbsp water
2 tsp arrowroot powder
1 tbsp lime juice

Toppings

¼ cup green onions sliced
1 tsp sesame seeds

Instructions

Preheat the oven to 400 degrees.
Press the tofu for 30 minutes and then drain the excess water. Cut the block of tofu into 4 slices and then cut each slice into small cubes.
Place the tofu on a parchment-lined tray. Sprinkle 2 tbsp of arrowroot over the tofu and use your hands to gently toss and coat each side. Arrange the tofu on the tray so there is space between each piece and bake it for 30 minutes, flipping halfway through.
Combine tamari, maple syrup, rice vinegar, almond butter, onion powder, grated ginger, and minced garlic into a medium sauce pan over medium heat and stir it together. Let it cook for a few minutes, stirring occasionally.
In a separate small bowl, whisk together 3 tbsp of water and 2 tsp of arrowroot powder into a slurry and then stir it into the sauce. Add 1 tbsp fresh lime juice. Reduce the heat to low and let the sauce thicken for a few minutes, stirring occasionally. If the sauce gets too thick, take the pan off the stove and add 1-2 additional tbsp of water to loosen it up.
Take the tofu out of the oven and carefully transfer it to the pan with the sauce. Gently toss the tofu with the sauce until it's evenly coated. Garnish with sliced green onions and sesame seeds.

Notes

Store the leftovers in an airtight container in the fridge for 2-3 days.

Nutrition