Peanut Tofu Power Bowl (Printable)

Crispy tofu, wholesome grains, and colorful vegetables drizzled 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

# How-To Steps:

01 - Cook 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 a pinch of salt until evenly coated.
04 - Drizzle tofu with olive oil and bake for 20 to 25 minutes, flipping halfway through, until golden and crisp. Alternatively, pan-fry in the skillet until browned on all sides.
05 - While tofu cooks, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, warm water, garlic, ginger, and chili flakes until smooth. Add more water as needed to reach desired consistency.
06 - Julienne carrots, slice bell pepper and cucumbers, shred cabbage, slice spring onions, and steam edamame if using frozen.
07 - Divide cooked grains evenly among four bowls. Arrange crispy tofu, carrots, bell pepper, cabbage, edamame, cucumber, and spring onions on top of each portion.
08 - Drizzle each bowl generously with peanut sauce. Garnish with roasted peanuts, sesame seeds, and fresh cilantro or mint leaves if desired. Serve immediately.

# Expert Tips:

01 -
  • Nutrient-Dense: Packed with 20g of plant-based protein and high-fiber grains.
  • Texture-Rich: Features a satisfying mix of crispy baked tofu and crunchy raw vegetables.
  • Creamy & Savory: The homemade ginger-garlic peanut sauce provides an irresistible depth of flavor.
  • Naturally Vegan: A wholesome meal that is easily made gluten-free with one simple swap.
02 -
  • Extra Crispiness: Ensure the tofu is patted dry before tossing in cornstarch to prevent clumping.
  • Sauce Storage: If making ahead, the sauce may thicken in the fridge; simply whisk in a teaspoon of warm water to loosen it up.
  • Veggie Prep: Use a mandoline for the cabbage and carrots to get uniform, restaurant-style thin slices.
Go Back