Peanut Tofu Power Bowl (Printable Version)

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

# Components:

→ 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 lime juice
17 - 1 teaspoon toasted sesame oil
18 - 2 tablespoons warm water
19 - 1 garlic clove, minced
20 - 1 teaspoon grated ginger
21 - Chili flakes to taste

→ Toppings

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

# Directions:

01 - Prepare brown rice or quinoa according to package instructions. Fluff with a fork and set aside.
02 - Press tofu to remove excess moisture and cut into 1-inch cubes. Toss with cornstarch and salt until evenly coated.
03 - Preheat oven to 400°F or heat a large non-stick skillet over medium-high heat. Drizzle cornstarch-coated tofu with olive oil and bake for 20-25 minutes, flipping halfway, until golden and crispy. Alternatively, pan-fry until browned on all sides.
04 - 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. Adjust water consistency as needed.
05 - Julienne the carrot, slice the bell pepper thinly, shred the cabbage, shell steamed edamame, slice the cucumber, and slice the spring onions.
06 - Divide cooked grain equally among four bowls. Arrange tofu, carrots, bell pepper, cabbage, edamame, cucumber, and spring onions on top in sections.
07 - Drizzle peanut sauce generously over the bowl. Garnish with roasted peanuts, sesame seeds, and fresh cilantro or mint. Serve immediately.

# Expert Tips:

01 -
  • The crispy tofu actually tastes good because you treat it like it matters, not like a bland protein afterthought.
  • Everything preps while your grains cook, so there's no mad scramble at the end despite the ingredient list looking intimidating.
  • One batch of peanut sauce stretches across multiple meals, making weeknight cooking feel less repetitive.
  • It's genuinely filling enough to satisfy a meat-eater, yet completely plant-based and naturally gluten-free if you swap one ingredient.
02 -
  • Don't skip pressing the tofu because you're in a hurry, or you'll spend the next 20 minutes regretting that choice as it stubbornly refuses to crisp up.
  • The peanut sauce gets thicker as it cools, so make it slightly looser than you think it should be, and if it ends up too thick just whisk in more warm water.
  • Taste your vegetables as you prep them because a mealy carrot or mild bell pepper can throw off the whole balance of the bowl.
03 -
  • Make peanut sauce in a jar rather than a bowl so you can just shake it all together, store it, and shake it again before pouring because emulsions separate.
  • If your tofu sticks to the pan despite the cornstarch coating, your heat wasn't high enough, so resist the urge to flip constantly and let it actually sear.
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