Peanut Tofu Power Bowl (Printable)

Crispy tofu with fresh vegetables and grains in 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 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, plus more as needed
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

# Steps:

01 - Cook brown rice or quinoa according to package instructions. Fluff with fork and set aside.
02 - Preheat oven to 400°F or heat a large non-stick skillet over medium-high heat.
03 - Toss pressed tofu cubes with cornstarch and 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 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 additional water as needed to reach desired consistency.
06 - Julienne or slice vegetables as directed. Steam edamame if using frozen until heated through.
07 - Divide cooked rice or quinoa among four bowls. Arrange tofu, carrots, bell pepper, cabbage, edamame, cucumber, and spring onions on top in layers.
08 - Drizzle bowls generously with peanut sauce. Garnish with roasted peanuts, sesame seeds, and fresh herbs if desired. Serve immediately.

# Expert Advice:

01 -
  • The tofu gets genuinely crispy and absorbs the peanut sauce like it was made for each other, not rubbery or sad.
  • You can throw it together in under an hour, and it tastes like you spent way more time and effort than you actually did.
  • It's the kind of bowl that works for meal prep, dinner parties, or just feeding yourself when you need something nourishing and unforgettable.
02 -
  • If your tofu comes out soft and chewy instead of crispy, it wasn't pressed long enough or your cornstarch coating was too thin—this matters more than anything else.
  • The peanut sauce thickens as it cools, so make it slightly thinner than you think it should be while you're mixing it.
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling them on—it wakes up the flavor and makes them taste twice as good.
  • If you're making this for someone who's never had good plant-based food before, the crispy tofu is what converts them; don't let it be rubbery.
Go Back