If you’re looking for a dinner that’s bursting with flavor, texture, and a little bit of fun, these Crispy Baked Peanut Tofu Bowls are about to become your new obsession. Picture perfectly golden cubes of tofu, crunchy roasted peanuts, and vibrant, tender veggies all nestled over a bed of hearty grains, then drizzled with the most irresistible creamy peanut sauce. Whether you’re meal-prepping for the week or just want a cozy, nourishing meal, this recipe brings together all the best parts of a takeout favorite but with a wholesome, homemade spin. Trust me, even tofu skeptics will be coming back for seconds!
Ingredients You’ll Need
Every ingredient in these bowls has a delicious purpose—each one layers on flavor, texture, and color to create a dish that looks as good as it tastes. You might already have most of these essentials in your kitchen, making this recipe as approachable as it is crave-worthy.
- Extra-firm tofu (14 oz, pressed and cubed): The star of the show; pressing ensures those coveted crispy edges.
- Soy sauce or tamari (2 tablespoons): Delivers savory depth and umami magic—tamari keeps it gluten-free.
- Sesame oil (1 tablespoon): Adds an unmistakable nutty aroma to the tofu and sauce.
- Cornstarch (2 tablespoons): The secret to that shatteringly crisp tofu coating.
- Olive oil (1 tablespoon): Helps the tofu brown beautifully in the oven.
- Broccoli florets (1 cup): A classic for color and that satisfying crunch.
- Red bell pepper (1, sliced): Sweet, vibrant, and a pop of color.
- Carrot (1, julienned): Brings gentle sweetness and bright orange flair.
- Cooked brown rice or quinoa (1 cup): The hearty, wholesome base for your bowls.
- Green onions (2, sliced): Fresh, sharp, and the perfect finishing touch.
- Roasted peanuts (2 tablespoons, chopped): Extra crunch and a nod to that peanut sauce.
- Creamy peanut butter (1/3 cup): The backbone of our luscious peanut sauce.
- Rice vinegar (1 tablespoon): Brightens the sauce with a gentle tang.
- Maple syrup (1 tablespoon): Adds natural sweetness and deep flavor to the sauce.
- Sriracha or chili paste (1 teaspoon): Just the right kick of heat.
- Warm water (2–3 tablespoons): Thins the peanut sauce to pourable perfection.
How to Make Crispy Baked Peanut Tofu Bowls
Step 1: Prep and Press the Tofu
Start by draining your block of extra-firm tofu and pressing it for at least 10 minutes. You want to remove as much moisture as possible to help the tofu crisp up in the oven. Slice the tofu into bite-sized cubes—think about the perfect forkful!
Step 2: Marinate and Coat the Tofu
In a mixing bowl, toss the tofu cubes with soy sauce and sesame oil, making sure every piece gets a glossy coating. Sprinkle the cornstarch over the tofu and gently toss again. This step is where the magic happens: cornstarch creates that addictive crispy crust once baked.
Step 3: Bake the Tofu
Spread the tofu cubes onto a parchment-lined baking sheet in a single layer. Drizzle with olive oil to encourage even browning. Bake at 400°F (200°C) for 25 to 30 minutes, flipping halfway through so every side gets golden and crunchy. If you love extra crunch, leave them in just a few more minutes—watch closely so they don’t burn!
Step 4: Prepare the Veggies
While the tofu bakes, steam or sauté the broccoli florets, red bell pepper slices, and julienned carrot until they’re just tender but still have a bit of snap. This keeps the veggies vibrant and fresh, adding color and texture to every bite.
Step 5: Make the Peanut Sauce
Whisk together the creamy peanut butter, soy sauce, rice vinegar, maple syrup, sriracha, and a splash or two of warm water. The sauce should be smooth, pourable, and absolutely irresistible—taste and adjust the thickness or seasoning as you like.
Step 6: Assemble the Bowls
Divide the cooked brown rice or quinoa between serving bowls. Top with the steamed veggies and the crispy baked tofu. Drizzle (or douse!) everything with that dreamy peanut sauce, then finish with sliced green onions and a generous sprinkle of chopped roasted peanuts. Your Crispy Baked Peanut Tofu Bowls are ready to dazzle!
How to Serve Crispy Baked Peanut Tofu Bowls
Garnishes
A handful of sliced green onions and a shower of roasted peanuts add the perfect finishing touch. If you’re feeling fancy, try a sprinkle of toasted sesame seeds or a few sprigs of fresh cilantro for an extra pop of color and freshness.
Side Dishes
These bowls are super satisfying on their own, but you can pair them with a refreshing cucumber salad, a bowl of miso soup, or even some quick-pickled veggies for a touch of acidity. Warm edamame or a simple Asian slaw also make lovely sides.
Creative Ways to Present
Serve these bowls in wide, shallow dishes for maximum visual impact, or try layering everything in mason jars for a fun, portable lunch. For a party, make a build-your-own Crispy Baked Peanut Tofu Bowls bar so everyone can customize their toppings and sauces just the way they like.
Make Ahead and Storage
Storing Leftovers
Store any leftover tofu, veggies, grains, and sauce in separate airtight containers in the fridge. This keeps everything fresh and prevents sogginess, making it easy to assemble a quick bowl anytime during the week.
Freezing
While the tofu and rice freeze well for up to a month, the veggies are best enjoyed fresh. If you do freeze the tofu, let it cool completely first, and freeze in a single layer before transferring to a container or bag. Thaw overnight in the fridge before reheating.
Reheating
For the crispiest tofu, reheat it in the oven or air fryer at 350°F (175°C) until warmed through and crunchy again. The rice or quinoa can be microwaved with a splash of water, and the peanut sauce will thin out nicely if you stir in a little warm water before serving.
FAQs
Can I use a different nut butter for the sauce?
Absolutely! Almond or cashew butter both work beautifully in place of peanut butter, giving your Crispy Baked Peanut Tofu Bowls a slightly different flavor twist while keeping the sauce creamy and rich.
How do I keep the tofu from sticking to the baking sheet?
Line your baking sheet with parchment paper or a silicone baking mat and don’t skip the olive oil drizzle; this makes flipping and removing the tofu a breeze (and clean-up is easier too).
Is there a way to make this recipe soy-free?
You can swap the tofu for cubed tempeh or even roasted chickpeas, and use coconut aminos instead of soy sauce or tamari. The bowls will be just as delicious and allergy-friendly!
Can I use different vegetables?
Definitely! Try zucchini, snap peas, shredded cabbage, or even mushrooms for a new flavor profile. The beauty of Crispy Baked Peanut Tofu Bowls is how adaptable they are to whatever you have on hand.
Are these bowls good for meal prep?
Yes, they’re fantastic for meal prep! Keep components separate and assemble just before eating for the best texture. The peanut sauce and tofu both stay tasty for several days in the fridge.
Final Thoughts
I can’t wait for you to try these Crispy Baked Peanut Tofu Bowls! They’re wholesome, vibrant, and guaranteed to make your weeknight dinners (or lunches) exciting. Don’t be surprised if this becomes a regular favorite in your kitchen—enjoy every crunchy, saucy bite!
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Crispy Baked Peanut Tofu Bowls Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Crispy Baked Peanut Tofu Bowls are a delicious and healthy vegan meal featuring golden, crispy tofu cubes tossed in a tasty peanut sauce, served alongside vibrant steamed vegetables and brown rice or quinoa. Perfect for meal prep, these bowls are packed with protein, fiber, and flavor, making them an ideal Asian-inspired main course that’s both satisfying and nutritious.
Ingredients
Tofu and Vegetables
- 14 oz extra-firm tofu, pressed and cubed
- 2 tablespoons soy sauce or tamari
- 1 tablespoon sesame oil
- 2 tablespoons cornstarch
- 1 tablespoon olive oil
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 1 cup cooked brown rice or quinoa
- 2 green onions, sliced
- 2 tablespoons roasted peanuts, chopped
Peanut Sauce
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon sriracha or chili paste
- 2–3 tablespoons warm water (to thin)
Instructions
- Prepare the tofu: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a bowl, toss the cubed tofu with soy sauce and sesame oil to season evenly. Then sprinkle with cornstarch and gently mix until the tofu pieces are coated well for a crispy texture.
- Bake the tofu: Spread the tofu cubes out evenly on the prepared baking sheet in a single layer. Drizzle with olive oil to aid browning. Bake in the preheated oven for 25 to 30 minutes, flipping the tofu halfway through to ensure all sides become golden and crispy.
- Cook the vegetables: While the tofu bakes, steam or sauté the broccoli florets, sliced red bell pepper, and julienned carrot until they reach a tender-crisp texture, preserving their vibrant color and slight crunch.
- Make the peanut sauce: In a small bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, maple syrup, sriracha, and warm water. Adjust the amount of water to achieve a smooth, pourable consistency perfect for drizzling.
- Assemble the bowls: Divide the cooked brown rice or quinoa among four bowls. Top each portion with the cooked vegetables and crispy tofu cubes. Drizzle generously with the prepared peanut sauce and garnish with sliced green onions and chopped roasted peanuts for added texture and flavor.
Notes
- For an extra crunch, bake the tofu a few minutes longer until desired crispiness is reached.
- Vegetables can be substituted with zucchini, snap peas, or cabbage based on preference or seasonal availability.
- To keep the recipe gluten-free, make sure to use tamari instead of regular soy sauce.
- These bowls are ideal for meal prep and can be enjoyed warm or chilled, making them versatile and convenient.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Mixing
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 23 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 19 g
- Cholesterol: 0 mg
