Description
These Crispy Baked Peanut Tofu Bowls are a delicious and vibrant plant-based meal featuring golden, oven-baked tofu cubes topped with a creamy, tangy peanut sauce. Served over a bed of nutty brown rice or quinoa and fresh crunchy veggies, this recipe balances flavors and textures for a hearty and healthy bowl perfect for lunch or dinner.
Ingredients
Scale
Tofu and Coating
- 1 block (14 oz) firm tofu, drained and pressed
- 2 tablespoons olive oil
- 1 tablespoon soy sauce or tamari (for gluten-free)
- 1 teaspoon cornstarch
Peanut Sauce
- 3 tablespoons peanut butter (creamy or chunky)
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or honey
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1–2 tablespoons warm water (to thin out the sauce)
Bowl Ingredients
- 2 cups cooked brown rice or quinoa
- 1 cup shredded carrots
- 1 cup cucumber, sliced thin
- 1/2 cup red cabbage, shredded
- 1/4 cup green onions, chopped
- 1 tablespoon sesame seeds (optional)
- Fresh cilantro (for garnish)
Instructions
- Prepare the tofu: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and aid in easy cleanup.
- Cut the tofu: Carefully cut the pressed tofu block into approximately 1-inch cubes to ensure even cooking and crispy texture.
- Coat the tofu: In a large bowl, gently toss the tofu cubes with olive oil, soy sauce, and cornstarch until each piece is evenly coated. This will help create a crispy outer layer when baked.
- Bake the tofu: Arrange the coated tofu cubes in a single layer on the lined baking sheet. Bake in the preheated oven for 25-30 minutes, flipping the cubes halfway through to ensure they become golden and crispy on all sides.
- Make the peanut sauce: While the tofu bakes, whisk together peanut butter, soy sauce, rice vinegar, maple syrup or honey, sesame oil, grated fresh ginger, minced garlic, and warm water in a small bowl. Adjust water quantity as needed to achieve a smooth and pourable consistency.
- Assemble the bowls: Divide the cooked brown rice or quinoa evenly among four serving bowls.
- Add vegetables and tofu: Top each bowl with the crispy baked tofu cubes, shredded carrots, thin cucumber slices, shredded red cabbage, and chopped green onions to create a vibrant and crunchy ensemble.
- Drizzle sauce and garnish: Generously drizzle the prepared peanut sauce over the assembled bowls, then sprinkle with sesame seeds and garnish with fresh cilantro for added flavor and visual appeal.
- Serve: Serve the tofu bowls immediately to enjoy the perfect balance of textures and flavors while the tofu is still crisp.
Notes
- Pressing the tofu well before baking helps remove excess moisture and results in crispier cubes.
- Use tamari instead of soy sauce for a gluten-free version.
- Adjust the sweetness and tanginess of the peanut sauce by varying the maple syrup and rice vinegar amounts to taste.
- For extra crunch, add chopped roasted peanuts as a topping.
- Browning the tofu on both sides during baking ensures an even crispy texture.
- Serve immediately after assembly to maintain tofu’s crispiness and freshness of vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
