Peanut Tofu Power Bowl (Printable)

Crispy tofu with grains and fresh vegetables in a creamy peanut sauce

# What You 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 steamed and shelled edamame
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 Make It:

01 - Cook 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 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 Suggestions:

01 -
  • The tofu gets crispy enough to make you forget you're eating something plant-based, and honestly, that's when the magic happens.
  • Everything comes together in under an hour, which means you can have this on the table on a weeknight without stress.
  • One bowl tastes like a restaurant-quality meal but costs way less and fits any dietary preference you've got.
02 -
  • Pressing your tofu isn't optional if you want it crispy; I learned this the hard way by skipping it once and ending up with steamed tofu instead of the golden, crunchy cubes that make this bowl special.
  • Make your sauce first and taste it before assembling, because the balance of salty, sweet, sour, and spicy is everything, and you might want more lime juice or less maple syrup depending on your preference.
03 -
  • Make the sauce a day ahead and store it in a jar in the fridge; the flavors actually meld and taste better the next day, and you'll save time on busy evenings.
  • If you're prepping this for meal prep, keep the sauce separate and toss it with the bowl only when you're ready to eat, otherwise everything gets soggy.
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