How To Stir Fry Tofu

The mystery of how to cook and eat tofu puzzled me for quite a long time. I enjoyed it raw in miso soup, and at restaurants, but I struggled to prepare it myself in a way that achieved good taste and texture.

But then I learned this game-changing tofu cooking technique. The secret is baking it first, before sautéing it in sauce. Any sauce you like. This gives it a crispy edge without using any oil, maximizes the sauce ingredients, and keeps the center tender. Brilliant. And really easy. And the best part – no pressing required!

Peanut Sesame Glazed Tofu

Protein | Fat
Servings: 2
Recipe From: Katie’s Conscious Kitchen


  • 1 12-oz package firm or extra firm tofu
  • 1/4 oz peanut butter 1/2 Tbsp
  • 1/4 oz dark toasted sesame oil 1/2 Tbsp
  • 3 Tbsp soy sauce
  • 1 Tbsp rice vinegar
  • 1 tsp chili garlic sauce or more, depending on heat preference
  • 1 tsp ginger minced or grated
  • 1 clove garlic minced


  • Preheat oven to 400 degrees.
  • Drain the tofu. No need to press it, we’ll bake the moisture out!
  • Dice tofu into 1/2 inch cubes and place in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until they have a thin crust but aren’t totally dried out.
  • Combine sauce in a small dish with a fork.
  • Toss tofu in a non-stick skillet with the sauce and cook over medium heat for 5 minutes or so, until coated and absorbed.
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  1. Jennifer

    Had the baked tofu fingers for lunch! So good!
    Thank you!

  2. THANK YOU, I was so uncertain about how to do this. Very easy.

  3. Siri

    Thanks! At last a way of using ‘plain’ tofu that I find tasty!

  4. Patricia

    This is such a good recommendation. Thank you Katie

  5. Rachel

    Question about weighing tofu: if the tofu serving is 4 oz ‘wet,’ how much do we use when it’s toasted? 2oz?

    • It’s supposed to be 4 oz cooked. Tofu is a tricky one to weigh because of the water. I usually weigh 6 oz wet and assume it cooks down to roughly 4 oz.

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