Description
These Spicy Peanut Tofu Bowls are a delicious and satisfying vegan meal option. Crispy baked tofu is served over jasmine or brown rice, topped with a colorful mix of vegetables, and drizzled with a flavorful spicy peanut sauce.
Ingredients
Scale
Tofu:
- 1 block (14 ounces) firm tofu, drained and pressed
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
Bowls:
- 1 cup cooked jasmine or brown rice
- 1 cup shredded red cabbage
- 1 large carrot, julienned
- 1 cup steamed broccoli florets
- 2 green onions, sliced
- 1/4 cup chopped roasted peanuts
- 2 tablespoons chopped fresh cilantro
Spicy Peanut Sauce:
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon sriracha
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger, grated
- 2–3 tablespoons warm water to thin sauce
Instructions
- Preheat the oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Prepare tofu: Cut the pressed tofu into 1-inch cubes. Toss in cornstarch and arrange on the baking sheet. Drizzle with oil and bake for 25-30 minutes until crispy.
- Make sauce: Whisk together peanut butter, soy sauce, sriracha, honey/maple syrup, vinegar, ginger, and water.
- Assemble bowls: Divide rice among four bowls. Top with cabbage, carrot, broccoli, and tofu. Drizzle with sauce and garnish with green onions, peanuts, and cilantro.
Notes
- Add sliced avocado for extra creaminess or a squeeze of lime for brightness.
- You can air-fry the tofu for an even crispier texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 9g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 0mg
