Peanut Tofu Power Bowl (Printable)

Crispy tofu, fresh vegetables, and creamy peanut sauce over wholesome grains for a satisfying plant-based meal.

# What You Need:

→ Tofu

01 - 14 oz extra-firm tofu, pressed and cubed
02 - 2 tbsp cornstarch
03 - 2 tbsp 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 tbsp soy sauce or tamari
15 - 1 tbsp maple syrup or agave
16 - 1 tbsp rice vinegar or lime juice
17 - 1 tsp toasted sesame oil
18 - 2 tbsp warm water
19 - 1 garlic clove, minced
20 - 1 tsp grated ginger
21 - Pinch of chili flakes

→ Toppings

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

# How To Make:

01 - Prepare brown rice or quinoa according to package directions. Fluff with a fork and set aside.
02 - Set oven to 400°F or heat a large non-stick skillet over medium-high heat.
03 - Toss tofu cubes with cornstarch and salt until evenly coated on all sides.
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 more 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 grains evenly among four bowls. Arrange tofu, carrots, bell pepper, cabbage, edamame, cucumber, and spring onions on top.
08 - Drizzle generously with peanut sauce. Garnish with roasted peanuts, sesame seeds, and fresh herbs. Serve immediately.

# Expert Tips:

01 -
  • The crispy tofu stays golden even after the sauce touches it, which honestly feels like a small miracle.
  • You can prep everything the night before and assemble in five minutes when hunger strikes.
  • The peanut sauce is so good you'll find yourself making extra to drizzle on literally everything else.
02 -
  • Don't skip pressing the tofu—I learned this the hard way when my bowl turned into a soggy situation that looked nothing like what I'd imagined.
  • The peanut sauce thickens slightly as it cools, so make it a bit looser than you think it needs to be.
03 -
  • If your peanut sauce breaks or looks separated, whisk in a touch of warm water and it'll come back together beautifully.
  • Toast your own peanuts and you'll notice an immediate difference in flavor depth—store-bought roasted work, but fresh-roasted changes the whole bowl.
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