Peanut Tofu Power Bowl (Print)

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

# Components:

→ 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

# Directions:

01 - Cook the brown rice or quinoa according to package instructions. Fluff 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 to 25 minutes, flipping halfway, until golden and crisp. Alternatively, pan-fry in skillet until browned on all sides.
05 - While tofu cooks, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, water, garlic, ginger, and chili flakes until smooth. Add more water if needed for desired consistency.
06 - Julienne or slice vegetables as directed. Steam the edamame if using frozen.
07 - Divide cooked rice or quinoa among four bowls. Arrange tofu, carrots, bell pepper, cabbage, edamame, cucumber, and spring onions on top.
08 - Drizzle generously with peanut sauce. Garnish with roasted peanuts, sesame seeds, and fresh herbs if desired. Serve immediately.

# Expert Advice:

01 -
  • It holds up beautifully in the fridge, so you can prep it Sunday and actually enjoy Monday lunch.
  • The peanut sauce tastes like the best takeout but you control every ingredient.
  • You can swap nearly anything based on whats in your crisper and it still works.
  • Its filling without that heavy, sleepy feeling some grain bowls leave behind.
02 -
  • If your tofu turns out soggy, you didn't press it long enough or you skipped the cornstarch—both matter equally.
  • The peanut sauce thickens as it sits, so make it a little thinner than you think you need.
  • Don't overdress the bowl at once, some people love sauce and some want just a drizzle.
03 -
  • Press your tofu between two plates with a heavy pot on top for 20 minutes, it makes all the difference.
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling, the flavor wakes up completely.
  • Double the peanut sauce recipe and keep extra in a jar, you'll thank yourself later.
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