Peanut Tofu Power Bowl (Printable Version)

Vibrant bowl with crispy tofu, grains, vegetables, and creamy peanut sauce for a nourishing plant-based meal.

# Ingredient List:

→ Tofu

01 - 14 ounces 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 nectar
16 - 1 tablespoon rice vinegar or lime juice
17 - 1 teaspoon toasted sesame oil
18 - 2 tablespoons warm water, plus more as needed
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

# Steps:

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. Toss tofu cubes with cornstarch and salt until evenly coated.
03 - Drizzle tofu with olive oil and bake for 20-25 minutes, flipping halfway through, until golden and crisp. Alternatively, pan-fry in skillet until browned on all sides.
04 - Whisk together peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, warm water, garlic, ginger, and chili flakes until smooth. Add additional water as needed to reach desired consistency.
05 - Julienne carrot, slice bell pepper and cucumber, shred cabbage, slice spring onions, and steam edamame if using frozen until tender.
06 - Divide cooked grain among four bowls. Arrange crispy tofu, carrots, bell pepper, cabbage, edamame, cucumber, and spring onions in organized sections on top of grain.
07 - Drizzle peanut sauce generously over each bowl. Garnish with roasted peanuts, sesame seeds, and fresh cilantro or mint. Serve immediately.

# Expert Advice:

01 -
  • The tofu gets genuinely crispy and golden, not mushy—this was the breakthrough that changed everything for me.
  • One bowl gives you complete protein, whole grains, and enough vegetables to feel virtuous without tasting healthy.
  • The peanut sauce tastes indulgent but comes together in about five minutes while your oven does the real work.
02 -
  • Don't skip pressing your tofu—I learned this the hard way after making rubbery, mushy bowls for weeks before someone finally explained why theirs was crispy and mine wasn't.
  • The peanut sauce will thicken slightly as it cools, so make it a touch thinner than you think you want it when you're first whisking.
  • Taste your sauce before adding it to the bowl because you might want more ginger, lime, or heat depending on your preference.
03 -
  • Get your oven hot before you add the tofu so it starts crisping immediately instead of steaming—the temperature difference is everything.
  • Make a double batch of peanut sauce and keep it in the fridge because you'll end up using it on other things and wondering how you ever cooked without it.
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