Peanut Tofu Power Bowl (Printable)

Crispy tofu, fresh vegetables, grains, and creamy peanut sauce come together in this nourishing plant-based bowl.

# 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

# How to Make It:

01 - Cook brown rice or quinoa according to package directions. Fluff with fork and set aside.
02 - Preheat oven to 400°F or heat a large non-stick skillet over medium-high heat.
03 - Toss tofu cubes with cornstarch and a pinch of salt until evenly coated.
04 - 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.
05 - 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 achieve desired consistency.
06 - Julienne or slice vegetables as directed. Steam edamame if using frozen product.
07 - Divide cooked grains among four bowls. Arrange tofu, carrots, bell pepper, cabbage, edamame, cucumber, and spring onions on top in organized rows.
08 - Drizzle bowls generously with peanut sauce. Garnish with roasted peanuts, sesame seeds, and fresh herbs. Serve immediately.

# Expert Tips:

01 -
  • Every bite delivers crunch, creaminess, and a hit of savory-sweet peanut sauce that makes vegetables exciting.
  • It comes together in under an hour and feels like a restaurant meal you made at home.
  • You can prep components ahead and mix and match toppings based on whats in your fridge.
  • Its satisfying enough to fuel an afternoon yet light enough that you wont feel weighed down.
02 -
  • If you skip pressing the tofu, it will steam instead of crisp, and youll end up with sad, soggy cubes.
  • The peanut sauce thickens as it sits, so always whisk in a bit more warm water before serving if it has been sitting for a while.
  • Dont overcrowd the tofu on the baking sheet or in the pan, it needs space to crisp up properly.
03 -
  • Make a double batch of peanut sauce and keep it in the fridge, it lasts a week and turns any leftover vegetables into a meal.
  • Roast the tofu on parchment paper to avoid sticking and make cleanup easier.
  • Assemble the bowls in clear containers if youre meal prepping, seeing all the colors stacked up makes you actually want to eat them.
Go Back