Peanut Tofu Power Bowl (Printable Version)

Crispy tofu, fresh vegetables, and creamy peanut sauce over nourishing grains for a satisfying 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, 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

# Method:

01 - Prepare 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. Toss tofu cubes with cornstarch and salt until evenly coated.
03 - Drizzle coated tofu with olive oil and bake for 20 to 25 minutes, flipping halfway through, until golden and crispy. Alternatively, pan-fry in skillet until browned on all sides.
04 - While tofu cooks, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, warm water, minced garlic, ginger, and chili flakes until smooth. Adjust water content for desired consistency.
05 - Julienne carrot, slice bell pepper and cucumber, shred cabbage, and slice spring onions. Steam frozen edamame if necessary and shell before use.
06 - Divide cooked grain among four bowls. Arrange crispy tofu, carrot, bell pepper, cabbage, edamame, cucumber, and spring onions on top of grain base.
07 - Drizzle each bowl generously with peanut sauce. Garnish with chopped roasted peanuts, sesame seeds, and fresh cilantro or mint leaves. Serve immediately.

# Expert Tips:

01 -
  • High in plant-based protein with 20g per serving.
  • Easy to prepare in just 50 minutes.
  • Vibrant textures combining crispy tofu and fresh, crunchy vegetables.
  • Naturally vegan and easily made gluten-free with tamari.
02 -
  • Double-check all packaged ingredients for hidden allergens, particularly in the peanut butter and soy sauce.
  • Use extra-firm tofu for the crispest results when baking or pan-frying.
  • If the sauce thickens too much as it sits, simply whisk in an extra teaspoon of warm water at a time until the desired consistency is restored.
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