Peanut Tofu Power Bowl (Printable version)

Crispy tofu with fresh vegetables and wholesome grains in a rich, creamy peanut sauce for a nourishing plant-based meal.

# Needed ingredients:

→ Tofu

01 - 14 oz extra-firm tofu, pressed and cubed
02 - 2 tablespoons cornstarch
03 - 2 tablespoons olive oil
04 - Salt to taste

→ 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 tablespoons soy sauce or tamari
15 - 1 tablespoon maple syrup or agave nectar
16 - 1 tablespoon rice vinegar or fresh lime juice
17 - 1 teaspoon toasted sesame oil
18 - 2 tablespoons warm water, plus more as needed
19 - 1 garlic clove, minced
20 - 1 teaspoon fresh ginger, grated
21 - Chili flakes to taste

→ Toppings

22 - 2 tablespoons roasted peanuts, chopped
23 - 1 tablespoon sesame seeds
24 - Fresh cilantro or mint leaves for garnish

# How to make it:

01 - Cook the brown rice or quinoa according to package instructions. Fluff with a fork and set aside.
02 - Preheat oven to 400°F or heat a large non-stick skillet over medium-high heat.
03 - Toss pressed 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 - While tofu cooks, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, warm water, minced garlic, grated ginger, and chili flakes until smooth. Add additional water as needed to reach desired consistency.
06 - Julienne or slice vegetables as directed. Steam edamame if using frozen varieties until heated through.
07 - Divide cooked rice or quinoa evenly among four bowls. Arrange crispy tofu, julienned carrots, bell pepper slices, shredded cabbage, steamed edamame, cucumber slices, and spring onions in organized sections on top.
08 - Drizzle peanut sauce generously over each bowl. Top with chopped roasted peanuts, sesame seeds, and fresh cilantro or mint leaves if desired.
09 - Serve immediately while tofu retains its crispness.

# Expert Suggestions:

01 -
  • The crispy-edged tofu gives you that satisfying textural contrast that makes eating vegetables feel indulgent.
  • You can prep components ahead and assemble in minutes, which means weeknight dinners that taste like you spent all afternoon cooking.
  • Every color in the bowl delivers different nutrients, so you feel genuinely nourished rather than just full.
02 -
  • Don't skip pressing the tofu—I learned this lesson by making batch after batch of steamed-textured disappointment before someone finally told me this secret.
  • The peanut sauce thickens as it cools, so mix it slightly looser than you think you want it and it'll be perfect by serving time.
03 -
  • Cook your grains the day before if you're meal-prepping; they actually taste better after a night in the fridge and they're easier to divide into bowls.
  • Toast your own peanuts by spreading raw ones on a baking sheet at 180°C for about 8 minutes—the flavor is incomparably better than pre-roasted, and your kitchen will smell incredible.
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