Save There was a Tuesday last spring when I was staring into the fridge, mentally exhausted and craving something that felt like a hug but also like energy. I had a block of tofu, half a cabbage, and a jar of peanut butter. What started as improvisation turned into this bowl, and now it's my reset button whenever life gets noisy. The crunch, the creaminess, the way every bite feels purposeful—it's become more than dinner.
I made this for a friend who swore she didn't like tofu. She finished her bowl before I did and asked if I'd teach her how to make it crispy like that. We stood in my kitchen that night, tossing cubes in cornstarch and talking about how food can surprise you if you let it. She texts me photos of her own versions now, each one a little different.
Ingredients
- Extra-firm tofu (400 g): Pressing it for at least 15 minutes is non-negotiable—wet tofu will never crisp, and I learned that the soggy way.
- Cornstarch (2 tbsp): This is the secret to that golden, crackling crust that makes tofu irresistible even to skeptics.
- Brown rice or quinoa (200 g uncooked): Brown rice is heartier, quinoa cooks faster—I choose based on my patience that day.
- Carrot, bell pepper, purple cabbage: The color palette matters more than you'd think, it makes you want to eat it before you even taste it.
- Edamame (1 cup): Frozen works perfectly, just run them under hot water and they're ready.
- Creamy peanut butter (60 g): Use the kind you'd actually eat with a spoon, not the separated health food store version unless you love stirring forever.
- Soy sauce or tamari (2 tbsp): Tamari keeps it gluten-free and tastes just as good, maybe even a little rounder.
- Maple syrup (1 tbsp): Balances the salt and makes the sauce cling to everything in the best way.
- Rice vinegar (1 tbsp): Lime juice works too, but vinegar gives it that subtle tang that keeps you coming back for more.
- Toasted sesame oil (1 tsp): A little goes a long way, it adds a nutty warmth that ties the whole bowl together.
- Garlic and ginger (1 clove, 1 tsp): Fresh is always better here, the sharpness mellows into something almost sweet in the sauce.
Instructions
- Cook your base:
- Start the brown rice or quinoa first because everything else moves fast. I like to use vegetable broth instead of water when I remember, it adds a quiet depth.
- Prep the tofu:
- Press it well, cube it into bite-sized pieces, then toss with cornstarch and a pinch of salt until every surface is lightly coated. This step is where the magic starts.
- Crisp it up:
- Drizzle with olive oil and bake at 200°C (400°F) for 20 to 25 minutes, flipping halfway, until the edges are golden and crunchy. If you're pan-frying, let each side sit undisturbed so it gets that crisp.
- Make the peanut sauce:
- Whisk peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, warm water, garlic, ginger, and chili flakes until smooth. Add water a tablespoon at a time until it drizzles like you want it to.
- Prep the vegetables:
- Julienne the carrot, slice the bell pepper and cucumber, shred the cabbage, and rinse or steam the edamame. I like everything crisp and cold against the warm tofu.
- Assemble the bowls:
- Divide the cooked grains into four bowls, then arrange the tofu and all the vegetables on top in sections. It's pretty and it helps you get a little of everything in each bite.
- Finish and serve:
- Drizzle the peanut sauce generously over everything, then scatter roasted peanuts, sesame seeds, and fresh cilantro or mint on top. Serve it right away while the tofu is still warm.
Save One evening I packed this into containers for the week ahead, and my partner wandered into the kitchen asking what smelled so good. We ended up eating one of the meal prep bowls right there at the counter, standing up, laughing about our lack of willpower. It tasted even better than I remembered, maybe because it was unplanned.
Making It Your Own
This bowl is forgiving in the best way. Swap the brown rice for cauliflower rice if you want something lighter, or try farro if you're feeling chewy and nutty. I've added roasted sweet potato cubes, steamed broccoli, and even leftover roasted Brussels sprouts. Once you have the tofu and peanut sauce down, the rest is just playing with what makes you happy.
Storing and Reheating
I store the components separately—grains in one container, tofu in another, vegetables in a third, and sauce in a small jar. The tofu stays crispy longer this way, and you can assemble fresh bowls all week. When I reheat the tofu, I use the oven or air fryer for a few minutes to bring back the crunch. The sauce keeps in the fridge for up to a week and actually tastes better the next day.
Pairing and Serving Ideas
I love this bowl on its own, but sometimes I'll start with a small miso soup or a handful of seaweed snacks on the side. A crisp Riesling or a cold glass of unsweetened iced green tea cuts through the richness of the peanut sauce beautifully. If you're serving this for friends, set out extra toppings like lime wedges, sriracha, and extra herbs so everyone can build their perfect bite.
- Add a squeeze of lime right before eating for a bright pop.
- If you like heat, stir sriracha directly into the peanut sauce.
- Leftover sauce is incredible on noodles, roasted vegetables, or as a dip for spring rolls.
Save This bowl has become my answer to the question of what to make when I want to feel good. I hope it does the same for you.
Recipe FAQs
- → How do I get extra crispy tofu?
Press your tofu for 15-20 minutes to remove excess water, then toss cubes thoroughly in cornstarch before cooking. Bake at 200°C (400°F) for 20-25 minutes, flipping halfway, or pan-fry until golden brown on all sides. The cornstarch creates a light, crispy coating.
- → Can I make this bowl gluten-free?
Absolutely. Use tamari instead of soy sauce in the peanut sauce, and ensure your cornstarch is certified gluten-free. The rest of the ingredients—rice, quinoa, vegetables, and peanut butter—are naturally gluten-free.
- → How long does the peanut sauce keep?
Store the sauce in an airtight container in the refrigerator for up to one week. It may thicken when cold—simply whisk in a teaspoon of warm water to reach your desired consistency again.
- → What other grains work well?
Brown rice and quinoa are classic choices, but you can also use jasmine rice, wild rice, farro, or cauliflower rice for a low-carb option. Adjust cooking time according to package instructions.
- → Can I prepare this ahead for meal prep?
Yes. Cook the grains, roast the tofu, and chop vegetables in advance. Store components separately in airtight containers for up to 4 days. Keep the peanut sauce separate and drizzle just before serving to maintain texture.
- → How can I add more protein?
Increase edamame portions, add roasted chickpeas, or include hemp seeds in the toppings. You could also serve with a side of seasoned tempeh or add a dollop of Greek yogurt if not vegan.