Peanut Tofu Power Bowl (Printable)

Crispy tofu, colorful vegetables, and wholesome grains topped with a rich, creamy peanut sauce 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 steamed edamame, 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, optional

→ Toppings

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

# Method:

01 - Cook brown rice or quinoa according to package instructions. Fluff with fork and set aside.
02 - Preheat oven to 400°F or heat large non-stick skillet over medium-high heat.
03 - Toss pressed and cubed tofu with cornstarch and salt until evenly coated.
04 - Drizzle tofu with olive oil and bake for 20-25 minutes, flipping halfway through, until golden and crisp. Alternatively, pan-fry in skillet 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 reach desired consistency.
06 - Julienne carrot, slice bell pepper and cucumber, shred cabbage, slice spring onions, and steam edamame if frozen.
07 - Divide cooked grain among four bowls. Arrange tofu, carrots, bell pepper, cabbage, edamame, cucumber, and spring onions on top of grains.
08 - Drizzle bowls generously with peanut sauce. Garnish with roasted peanuts, sesame seeds, and fresh herbs. Serve immediately.

# Expert Advice:

01 -
  • It feels indulgent and nourishing at the same time, like treating yourself while actually fueling your body right.
  • The peanut sauce is so good you'll want to put it on everything from roasted vegetables to plain noodles.
  • You can prep the components ahead and assemble bowls in minutes when life gets chaotic.
  • Every bite has different textures and flavors, so it never gets boring halfway through.
02 -
  • Press your tofu longer than you think you need to; the first time I rushed it, the cubes were rubbery and never crisped up properly.
  • Don't add the peanut sauce until you're ready to eat or the vegetables will wilt and lose their snap.
  • If your peanut butter is the natural kind that separates, stir it well first or the sauce will be grainy and uneven.
03 -
  • Freeze your pressed tofu for a few hours before cooking; it changes the texture and makes it chewier and more absorbent.
  • Toast your sesame seeds in a dry skillet for 30 seconds before sprinkling them on top, the nutty aroma is worth the extra step.
  • If the peanut sauce seizes up or looks separated, whisk in a splash of warm water and it will come back together like magic.
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