Peanut Tofu Power Bowl (Printable Version)

Crispy tofu with grains, fresh vegetables, and rich peanut sauce for a satisfying plant-based meal.

# 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
19 - 1 garlic clove, minced
20 - 1 teaspoon grated ginger
21 - Pinch of chili flakes

→ 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 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, garlic, ginger, and chili flakes until smooth. Add additional water as needed to achieve desired consistency.
06 - Julienne or slice vegetables as directed. Steam edamame if using frozen variety.
07 - Divide cooked rice or quinoa among four bowls. Arrange tofu, carrots, bell pepper, cabbage, edamame, cucumber, and spring onions on top in organized sections.
08 - Drizzle generously with peanut sauce. Garnish with roasted peanuts, sesame seeds, and fresh herbs if desired. Serve immediately.

# Expert Advice:

01 -
  • It's endlessly customizable, so you can build it around whatever vegetables are calling to you that week.
  • The crispy tofu combined with that creamy peanut sauce hits every craving at once—umami, richness, and punch.
  • You'll feel genuinely nourished after eating it, not sluggish or deprived.
02 -
  • If your tofu isn't pressed well enough, all the seasoning and heat in the world won't make it crispy—it'll just steam and stay mushy, so really commit to that pressing step.
  • The peanut sauce thickens as it sits, so make it slightly looser than you think you want it, because it'll be perfect by the time you eat.
  • Assemble your bowls right before eating rather than several hours ahead, because vegetables start releasing water and everything gets soggy if left too long.
03 -
  • If you're making this for people with nut allergies, tahini sauce (sesame paste whisked with similar seasonings) creates an equally delicious bowl without the peanuts.
  • Don't skip the sesame oil—it's a small amount that makes an outsized difference in how the sauce tastes, adding toasted depth that nothing else can replicate.
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