Peanut Tofu Power Bowl (Printable version)

Crispy tofu with grains and veggies in rich peanut sauce

# What You'll 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, plus more as needed
19 - 1 garlic clove, minced
20 - 1 tsp grated ginger
21 - Pinch of chili flakes, optional

→ 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 fork and set aside.
02 - Preheat oven to 400°F or heat large non-stick skillet over medium-high heat. Toss tofu cubes with cornstarch and salt until evenly coated.
03 - Drizzle tofu with olive oil and bake for 20 to 25 minutes, flipping halfway through, until golden and crisp. Alternatively, pan-fry in skillet until browned on all sides.
04 - While tofu cooks, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, water, garlic, ginger, and chili flakes until smooth. Add more water as needed for desired consistency.
05 - Julienne or slice all vegetables as directed. Steam frozen edamame if needed and shell. Slice cucumber and spring onions.
06 - Divide cooked grains among four bowls. Arrange tofu, carrots, bell pepper, cabbage, edamame, cucumber, and spring onions on top.
07 - Drizzle generously with peanut sauce. Garnish with roasted peanuts, sesame seeds, and fresh herbs. Serve immediately.

# Expert Advice:

01 -
  • The tofu actually gets crispy and golden instead of staying soft and forgettable, which changes everything about how satisfying this meal feels.
  • You can prep everything ahead and assemble in minutes, making it perfect for those nights when you're hungry but your energy is low.
  • It tastes like restaurant food but costs a fraction of the price, and there's something deeply satisfying about that.
02 -
  • Don't skip pressing the tofu—I learned this the hard way by skipping it once and watching my beautiful cubes steam into sad mush instead of crisping up.
  • The peanut sauce gets thicker as it cools, so make it slightly looser than you think you want it because the final consistency will be perfect once everything sits together.
  • Taste your sauce before assembling bowls because the salty-sweet-tangy balance is where all the magic lives, and adjusting it takes thirty seconds but transforms everything.
03 -
  • Double your sauce recipe and keep extra in the fridge for drizzling over roasted vegetables or grain bowls later in the week—it's that useful.
  • Toast your peanuts and sesame seeds lightly before sprinkling to deepen their flavor and add another dimension of crunch that makes people notice the difference.
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