Peanut Tofu Power Bowl (Print Version)

Crispy tofu, fresh vegetables, and grains topped with creamy peanut sauce for a satisfying plant-based meal.

# Ingredient List:

→ 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

→ Toppings

22 - 2 tablespoons roasted peanuts, chopped
23 - 1 tablespoon sesame seeds
24 - Fresh cilantro or mint leaves

# How to Make:

01 - Cook the 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 tofu cubes with cornstarch and a pinch of salt until evenly coated on all sides.
04 - Drizzle tofu with olive oil and bake for 20-25 minutes, flipping halfway through, until golden and crisp. Alternatively, pan-fry in skillet over medium-high heat 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 carrots, bell pepper, and cucumber as directed. Shred cabbage finely. Steam edamame if using frozen. Slice spring onions thinly.
07 - Divide cooked grain 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. Serve immediately.

# Expert Advice:

01 -
  • It's secretly filling enough to silence your 3 p.m. hunger, thanks to the protein-packed tofu and grains working together.
  • Every component can be prepped ahead, meaning you're really just assembling a beautiful bowl when you're ready to eat.
  • The peanut sauce tastes like you spent hours developing it, but comes together in under five minutes.
02 -
  • Don't skip pressing the tofu—I learned this the hard way when my first batch came out steamed instead of crispy, and it changed everything once I committed to actually doing it.
  • Mix your sauce while it's warm so the peanut butter incorporates smoothly, and taste it before you serve because that balance of salty, sweet, and tangy is personal.
03 -
  • Double your sauce recipe and keep it in a jar in the fridge—you'll find yourself drizzling it on leftovers, grain bowls, and roasted vegetables without even planning to.
  • If your peanut butter is too thick to whisk, warm it slightly in the microwave first and it'll incorporate into the sauce like silk.
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