Peanut Tofu Power Bowl (Print Version)

Crispy tofu, wholesome grains, and colorful vegetables with creamy peanut sauce for a nourishing plant-based meal.

# What You'll Need:

→ Tofu

01 - 14 oz extra-firm tofu, pressed and cubed
02 - 2 tablespoons cornstarch
03 - 2 tablespoons olive oil
04 - Pinch of salt

→ Grains

05 - 1 cup brown rice or quinoa, uncooked
06 - 2 cups water or vegetable broth

→ Vegetables

07 - 1 medium carrot, julienned
08 - 1 red bell pepper, thinly sliced
09 - 1 cup purple cabbage, shredded
10 - 1 cup edamame, steamed and shelled
11 - 1 small cucumber, sliced
12 - 2 spring onions, thinly sliced

→ Peanut Sauce

13 - 1/4 cup creamy peanut butter
14 - 2 tablespoons soy sauce or tamari
15 - 1 tablespoon maple syrup or agave
16 - 1 tablespoon rice vinegar or lime juice
17 - 1 teaspoon toasted sesame oil
18 - 2 tablespoons warm water
19 - 1 garlic clove, minced
20 - 1 teaspoon grated ginger
21 - Pinch of chili flakes, optional

→ Toppings

22 - 2 tablespoons roasted peanuts, chopped
23 - 1 tablespoon sesame seeds
24 - Fresh cilantro or mint leaves

# Step-by-Step Guide:

01 - Prepare brown rice or quinoa according to package instructions. Fluff with a fork and set aside.
02 - Preheat oven to 400°F or heat a large non-stick skillet over medium-high heat.
03 - Toss pressed and cubed tofu with cornstarch and salt until evenly coated on all sides.
04 - Drizzle coated tofu with olive oil and bake for 20-25 minutes, flipping halfway through, until golden and crispy. Alternatively, pan-fry in skillet until browned on all sides.
05 - Whisk together peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, warm water, minced garlic, grated ginger, and chili flakes until smooth. Add more water if needed to achieve desired consistency.
06 - Julienne carrots, slice bell pepper and cucumber, shred purple cabbage, slice spring onions. Steam edamame if using frozen until tender.
07 - Divide cooked grains among four serving bowls. Arrange crispy tofu, carrots, bell pepper, cabbage, edamame, cucumber, and spring onions over grains.
08 - Drizzle generously with peanut sauce. Garnish with roasted peanuts, sesame seeds, and fresh cilantro or mint leaves. Serve immediately.

# Top Tips:

01 -
  • Every bite has a different texture and flavor, so you never get bored halfway through the bowl.
  • The peanut sauce is dangerously good and you will want to put it on everything for the rest of the week.
  • It looks impressive but comes together faster than ordering takeout.
  • You can prep the components ahead and assemble them cold or warm depending on your mood.
02 -
  • If you skip pressing the tofu, it will never get truly crispy no matter how long you bake it.
  • The peanut sauce thickens as it sits, so always make it a little thinner than you think you need.
  • Taste the sauce before you pour it, everyone's peanut butter is different and you might need more lime or maple to balance it out.
03 -
  • Make extra tofu and keep it in the fridge, it stays crispy for a day or two and is great cold on salads.
  • If the peanut sauce seizes up in the fridge, just whisk in a splash of warm water and it comes right back.
  • Assemble the bowls in clear containers if you're meal prepping, seeing all the colors makes you actually want to eat them later.
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