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Thai Tofu and Veggies


Category: Main Dishes - Vegan

Marinated, baked tofu and crisp-tender vegetables are combined with a Thai-inspired peanut sauce
for a stir-fry dinner that is so much better than take-out.

  • Recipe
  • My Notes
  • Nutrition Facts
  • Ratings & Comments (16)


1/2 block (about 7 ounces) extra firm tofu
1 orange, juiced
2 tablespoons rice wine vinegar, divided
1/2 teaspoon coconut aminos
tiny dab tamarind paste, optional
1 teaspoon garlic powder, divided
1 teaspoon chili powder, divided
2 tablespoons unsalted, natural peanut butter
4 tablespoons unsweetened coconut milk
1/2 lime, juiced
1 cup broccoli or broccoli rabe florets
1 small yellow onion, sliced
1 small yellow summer squash, cut into very thin ribbons
1 cup shredded carrots
1 cup snow peas
2 scallions, chopped (white and green parts)
1/4 cup fresh basil, cut into thin strips plus extra for garnish
1/4 cup chopped raw cashews or 2 tablespoons toasted sesame seeds


To press excess liquid from tofu, wrap in 4 or 5 layers of paper towels and place on a plate. Cover with a second plate and balance a heavy can or two on top to weigh down the plate and press down the tofu; set aside to drain for 30 minutes. Remove and discard the paper towels, then replace with dry paper towels and repeat process a second time. Chop into 3/4" squares. Pierce each square with a fork.

Preheat oven to 400 degrees F.

Make tofu marinade by combining orange juice, 1 tablespoon of the rice wine vinegar, coconut aminos, the tamarind paste, 1/2 teaspoon garlic powder and 1/2 teaspoon of the chili powder. Add tofu to the marinade and toss. Bake the tofu on a non-stick pan or a Silpat until it starts to turn brown, about 30-40 minutes, flipping after 15 minutes.

In a small saucepan, combine peanut butter, coconut milk, 1 tablespoon of rice wine vinegar, lime juice, and the remaining garlic powder and chili powder. Heat, stirring occasionally.

Heat 2 tablespoons water in a large saute pan and water saute broccoli florets and onion until just tender, adding more water as needed. Stir in baked tofu, squash, carrots, snow peas, basil and peanut butter mixture and heat through.

Top with chopped scallion, sliced basil, and chopped cashews. Sprinkle chili powder as desired. Garnish with a wedge of lime.

My Notes: (Click Edit to enter your notes about this recipe)

Serves 3

Per Serving:

Calories 339
Protein 19 g
Carbohydrates 30 g
Sugars 13 g
Total Fat 19.1 g
Saturated Fat 6.4 g
Cholesterol 0 mg
Sodium 116 mg
Fiber 9.3 g
Beta-Carotene 3916 ug
Vitamin C 107 mg
Calcium 571 mg
Iron 5 mg
Folate 130 ug
Magnesium 127 mg
Potassium 935 mg
Zinc 2.7 mg
Selenium 17.4 ug

My Rating: 
(click on a star to select your rating)


09/09/2012 11:27 PM

Rated this recipe: (no rating)

This sure has a lot of ingredients!~!!! Will have to try it substituting SOME of them
(ex: almond butter instead of peanut butter) Will tell you the outcome
after I prepare it later on this week...just bought a whole bunch of broccoli
rabe (rapini in Canada)and knew I was sure to find a main dish recipe using it on this site.Hope it will turn out THAI!!!
This comment was last edited on 09/09/2012 11:28 PM


01/16/2013 08:14 PM

Rated this recipe:

This was really good and not very difficult or time consuming. I used chile paste instead of the tamarind paste; 1/4 teaspoon each of chili & garlic powder in each of the sauces (will use more next time); had green beans on hand, so I added those with the onion & broccoli; and used a whole block of tofu.. My husband and I both liked it and it will become one of our regular dishes.


02/20/2013 05:46 PM

Rated this recipe: (no rating)

This sounds great, and is there anything we could substitute for tofu? I just don't like it, and I have heard that soy products are not that great for you.


02/27/2013 12:28 AM

Rated this recipe:

This was a great tasting dish. It was somewhat time consuming but once you get all the ingredients out, things move along quickly while the tofu is baking. We loved the peanut butter and citrus flavors. The chile flavor was also a big hit.


03/17/2013 08:43 AM

Rated this recipe: (no rating)

Wonderlady, you could use tempeh instead of tofu, which has a somewhat firmer texture than tofu. It is also made from soy, however, I believe it's soy isolates (such as those found in processed vegan foods, etc.), that you want to stay away from.

The original recipe that I submitted called for spiralized summer squash (I use a Saldacco spiralizer that I got on, rather than "summer squash cut into very thin ribbons". It's much less time-consuming and gives you "noodles". I think they might have changed the recipe because not everyone has or knows what a spiralizer is.

Regarding the spices, I never measure when I'm cooking and tend to go a little heavy-handed when I'm cooking for myself. I like that Deena will add more next time, as everyone's tastes vary. I also like the idea of chili paste instead of the tamarind. I will have to try that! Can you recommend a brand that isn't heavy in sodium? Thanks!


06/13/2013 04:04 AM

Rated this recipe:

This was an amazing dish! My husband and I both loved it & I wouldn't hesitate to serve this one to my non-ETL friends & family. The pressed, marinated & baked tofu was really good & gave the dish a nice chewiness. After reading eriu40's comment, I used my spiralizer and it made for wonderful dish with interesting textures and delicious complex flavors. Thanks for a great recipe. A little more involved than my soup staples but very much worth the effort.


01/31/2014 12:17 AM

Rated this recipe:

Delish! Looks and tastes like Pad Thai. My husband thought I had gone to the local Thai restaurant. I didn't have rabe and bean sprouts so I used regular broccoli cut thin. I also omitted the nut garnish and it still was yummy.

Minnesota Dave

03/02/2015 10:26 AM

Rated this recipe: (no rating)

Some forms of processed soy are somewhat questionable. But the pure soy products, such as Tofu or Soy Milk are very healthy products. Dr. Fuhruman address this question in some of his blogs. Do a blog search on it.
This comment was last edited on 03/02/2015 10:27 AM


03/02/2015 10:43 AM

Rated this recipe: (no rating)

can this recipe be used on diabetes reversal diet?


03/02/2015 11:21 AM

Rated this recipe: (no rating)

I will try this very soon. I have recently discovered an intolerance to soy so I will try it with the tempeh option and hope for no reaction.


03/05/2015 04:21 PM

Rated this recipe:

Glad the spiralizer was mentioned for squash. That cut down the time. My husband and I both really enjoyed the flavors and textures. Liked the baked tofu and the sauce was great. I've made the Asian stirfry with sesame tofu in ETL cookbook, which we liked, but this is much easier and just as yummy. Next time I'll double so there is enough for another meal!


03/05/2015 08:18 PM

Rated this recipe:

I used my spiralizer too. This was really delicious and even my pickiest child enjoyed it! We will definitely make this one again. Thank you!


03/08/2015 02:51 PM

Rated this recipe:

Excellent recipe! This was my first attempt at cooking Thai and I am hooked. This dish will be a regular for our family!


03/10/2017 11:48 PM

Rated this recipe: (no rating)

Another recipe with almost 20 ingredients. NO WAY!


08/02/2022 11:18 PM

Rated this recipe:

Delicious!  I'm glad I read the comments, so I spiralized the squash and carrots. Instead of chili powder I used Penzey's Bangkok (no-salt) blend. (note to self--next time I'd prefer a little more spice.) Subbed frozen peas for snow peas. I airfried the tofu. Helpful hint-- do NOT use purple carrots. Tasted fine, but it looked as if it should taste like beets!  :-)


07/26/2023 11:32 AM

Rated this recipe:

Excellent flavour and quick to put together despite what appears to be a long ingredient list.  This will definately be a recipe I make again and again.