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
Scale
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
