Almond butter tofu is a delicious and versatile plant-based main dish that is perfect for a quick weeknight meal or easy meal prep. This protein-packed tofu is baked until crispy, then tossed in an addictive almond butter sauce infused with garlic, ginger, and tamari. The savory-sweet flavor profile is universally appealing and pairs well with rice or noodles and your choice of vegetables.

While tofu has a reputation for being bland, with the right preparation it soaks up flavors exceptionally well. By pressing and baking the tofu first, you remove moisture to improve the texture so it gets deliciously crispy edges. The simple marinade of almond butter, tamari, lime, and aromatic spices saturates the tofu, creating complex flavors. As you'll soon find out, almond butter is truly a game-changer ingredient for tofu!

This versatile recipe is easily adaptable based on what you have on hand. Keep reading for step-by-step instructions, pro tips, substitution ideas, and serving suggestions to make this flavorful plant-based dinner meal your new go-to.

Table of Contents

Ingredients for Almond Butter Tofu

To make crispy almond butter tofu, you will need:

Firm or extra firm tofu - Makes the best consistency for pan frying. Avoid silken.
Almond butter - Provides nutty creaminess and plant-based protein. Substitute peanut or cashew butter.
Tamari or soy sauce - Salty, savory flavor. GF: use tamari.
Lime juice - Bright, citrusy acidity. Can sub lemon.
Sesame oil - Adds nutty aroma. Omit if sensitive.
Maple syrup - Balances flavors with a subtle sweetness.
Garlic - Pungent flavor and aromatic quality. Use fresh or powder.
Ginger - Warms up the flavors. Fresh works best but ground is okay.
Arrowroot - Helps tofu get extra crispy. Sub cornstarch.

For serving, white or brown rice and roasted or stir-fried vegetables of choice!

Step-By-Step Instructions

Follow these simple steps to make crispy almond butter tofu:

1. Press the tofu

Drain water from the tofu package and wrap the tofu block in a clean towel.
Place a heavy object like a cast iron skillet on top and let sit for at least 20-30 minutes. This pressing removes moisture for improved texture.

2. Cut tofu into cubes

Remove pressed tofu from the towels and cut into 1-inch cubes. Smaller cubes will get crispier edges.

3. Toss tofu in arrowroot

Place tofu cubes on a parchment-lined baking sheet.
Sprinkle with arrowroot starch and gently toss to coat all sides. This helps the tofu get extra crispy.

4. Bake the tofu

Bake in the oven at 400°F for 25-30 minutes, flipping once halfway through.
The tofu will release moisture and get dried out, puffy, and lightly browned at the edges.

5. Make the almond butter sauce

While tofu bakes, whisk together the almond butter, tamari, lime juice, sesame oil, maple syrup, minced garlic, and grated ginger.
Taste and adjust ingredient amounts to your preferences.

6. Fry the tofu

Heat oil in a skillet over medium-high heat.
Add baked tofu and pan fry for 3-5 minutes until lightly browned.

7. Coat tofu in almond butter sauce

Add prepared almond butter sauce to the pan and gently toss to coat the tofu.
Cook for 2-3 minutes more until sauce thickens slightly.
Be careful not to overcook or the tofu will get chewy.

8. Serve over rice and vegetables

Serve the crispy almond butter tofu over cooked rice with roasted, sautéed, or steamed vegetables.
Enjoy this flavorful plant-based meal hot, fresh, and full of contrasting textures!

Tips for Making the Best Almond Butter Tofu

Implement these tips for out-of-this-world crispy almond butter tofu:

For the best texture, always choose firm or extra firm tofu and press out excess moisture before using.
Get the crispiest edges by cutting the tofu into smaller 1-inch cubes before baking.
Use parchment paper on the baking sheet so the tofu doesn't stick. Lightly oil the pan first for easy release.
Flipping halfway through baking helps moisture release from all sides of the tofu.
When pan frying, use a thin metal spatula to gently flip the tofu and prevent it from sticking and falling apart.
Be careful not to overcook the tofu once adding the sauce or it can toughen up.
Store leftovers in an airtight container in the fridge up to 3 days. Reheat gently before serving.

Serving Suggestions and Modifications

This versatile tofu pairs well with a variety of ingredients. Consider these serving suggestions:

Serve over jasmine or brown rice for a fluffy texture. Or try quinoa or soba noodles.
Sauté asparagus, broccoli, bell peppers, mushrooms, or other favorite vegetables to add color.
For extra protein, add edamame, chickpeas, or your favorite beans.
Top with fresh cilantro, basil, scallions, or microgreens for color and freshness.
For more spice, add chili garlic sauce or sriracha to taste.
Substitute peanut or cashew butter for the almond butter to suit your tastes.
Omit sesame oil or soy sauce to make the recipe sesame-free or gluten-free.
For a nut-free option, use sunflower seed butter and liquid amino instead of tamari.

The possibilities are endless with this recipe! Change up the stir-fry veggies, grains, and seasonings each time for a delicious variety.

Troubleshooting Crispy Almond Butter Tofu

Running into any issues while preparing this recipe? Here are some troubleshooting tips:

Tofu isn't getting crispy enough - Make sure to press out excess moisture first. Cut into smaller cubes. Make sure the baking sheet is lightly oiled. Flip halfway through baking.
Tofu is sticking to the pan - Use parchment paper on the baking sheet. Make sure the pan is lightly oiled. Use a thin metal spatula when pan-frying.
Tofu is falling apart - Be gentle when flipping with a spatula. Don't move around too much once the sauce is added.
Tofu is getting too chewy - Avoid overcooking when pan frying after adding sauce.
The sauce is too thick - Thin it out with a splash of water or broth as needed.
The sauce is too thin - Simmer uncovered for a few minutes to reduce. Mix a teaspoon of arrowroot with water and stir in.
Not enough flavor - Add more tamari, lime juice, garlic, or ginger to taste.
Tofu tastes bland - Make sure to press out moisture first. Marinate tofu in sauce for 10+ minutes after pan frying for more flavor infusion.

FAQ

Can I use firm or soft tofu instead of extra firm?

For the best texture, extra firm or firm tofu is recommended. Soft or silken tofu will be too delicate and fall apart when pan frying.

Can I bake instead of pan-frying the tofu?

Yes, you can bake the tofu instead of pan-frying. After tossing cubed tofu in sauce, spread on a parchment-lined baking sheet. Bake at 400°F for 15-20 minutes until starting to char around the edges, stirring halfway.

How long does the leftover tofu keep in the fridge?

Store leftovers in an airtight container for up to 3 days. Reheat gently in a pan with a splash of sauce or broth to moisten.

Can I use chunky almond butter instead of creamy?

Smooth, creamy almond butter works best for a cohesive sauce. If using chunky, puree it first or strain out the almond chunks after making the sauce.

Can I use soy milk instead of water to thin the sauce?

Yes, soy milk is a great way to thin the sauce while adding extra creaminess. Just add it gradually instead of water.

What's the best way to reheat leftovers?

Gently reheat leftover tofu and sauce in a skillet over medium heat with a splash of water or broth to moisten. Cover and cook until heated through. Or reheat in the microwave if in a pinch.

Conclusion

With its crispy baked tofu smothered in a savory-sweet almond butter sauce, this recipe is sure to become a new plant-based favorite. The flavor combinations are crave-worthy, preparation is straightforward, and possibilities for customization are endless.

For best results, be sure to press your tofu first for improved texture, bake until nicely crisped, and avoid overcooking when pan-frying. Keep the sauce gluten-free by using tamari, or make it sesame-free by omitting just the sesame oil.

Served over rice with roasted vegetables, this protein-packed almond butter tofu makes for a quick and easy weeknight dinner or meal prep dish the whole family will love.

Crispy Almond Butter Tofu

A delicious plant-based main dish with crispy baked tofu coated in a sweet and savory almond butter sauce.

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Ingredients

1 block firm or extra firm tofu, drained and pressed
2 Tbsp almond butter
2 Tbsp tamari or soy sauce
Juice from 1 lime
1 Tbsp sesame oil
1 Tbsp maple syrup
2 cloves garlic, minced
1 Tbsp grated fresh ginger
2 Tbsp arrowroot starch or cornstarch
Salt and pepper to taste
Vegetable oil for pan frying
Cooked rice or grains
Roasted or stir-fried vegetables

Instructions

Press tofu between towels to remove moisture. Cut into 1-inch cubes.
Toss tofu cubes with arrowroot starch. Bake at 400°F for 25-30 minutes until crisp.
Whisk together almond butter, tamari, lime juice, sesame oil, maple syrup, garlic, and ginger.
Heat oil in skillet over medium-high heat. Fry tofu briefly until browned.
Add almond butter sauce and gently toss to coat. Cook 2-3 minutes more.
Serve crispy tofu over rice and vegetables. Enjoy!

Almond Butter Tofu Recipe