Peanut Tofu Power Bowl (Print View)

Crispy tofu and fresh vegetables over grains with creamy peanut sauce

# Components:

→ 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
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

# Directions:

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 tofu cubes with cornstarch and a pinch of 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, water, minced garlic, ginger, and chili flakes until smooth. Add additional water as needed for desired consistency.
06 - Julienne carrot, slice bell pepper and cucumber, shred cabbage, slice spring onions, and 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 of grains.
08 - Drizzle generously with peanut sauce. Garnish with roasted peanuts, sesame seeds, and fresh cilantro or mint. Serve immediately.

# Expert Advice:

01 -
  • Everything can be prepped ahead and assembled in minutes when hunger strikes.
  • The peanut sauce is so good you'll want to put it on everything else in your fridge.
  • It looks impressive enough for guests but easy enough for a solo Tuesday night.
  • Leftovers actually taste better the next day once the flavors meld together.
02 -
  • Don't skip pressing the tofu or it won't crisp up no matter how high you crank the oven.
  • Make extra peanut sauce because you'll want it on hand for salads, noodles, and midnight snacking.
  • If the sauce thickens too much in the fridge, just whisk in a splash of warm water to bring it back.
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling them on top for deeper flavor.
  • If you don't have a tofu press, wrap it in a clean kitchen towel and set a cast iron skillet on top for 15 minutes.
  • Use a mandoline to slice the vegetables uniformly and save yourself a ton of knife work.
  • Double the tofu and sauce because you'll want both for snacking and other meals throughout the week.
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