Peanut Tofu Power Bowl (Print)

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

# What you'll need:

→ Tofu

01 - 14 oz extra-firm tofu, pressed and cubed
02 - 2 tablespoons cornstarch
03 - 2 tablespoons 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 tablespoons soy sauce or tamari
15 - 1 tablespoon maple syrup or agave
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 - Pinch of chili flakes, optional

→ Toppings

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

# How To Make It:

01 - Cook 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 20-25 minutes, flipping halfway through, until golden and crisp. Alternatively, pan-fry in skillet until browned on all sides.
04 - Whisk together peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, warm water, minced garlic, ginger, and chili flakes until smooth. Add additional water as needed for desired consistency.
05 - Julienne or slice vegetables as directed. Steam frozen edamame if needed and shell before use.
06 - Divide cooked grain among four bowls. Arrange crispy tofu, carrots, bell pepper, cabbage, edamame, cucumber, and spring onions on top of grain base.
07 - Drizzle peanut sauce generously over bowl contents. Garnish with roasted peanuts, sesame seeds, and fresh herbs. Serve immediately.

# Expert Tips:

01 -
  • The crispy tofu has this addictive texture that converts skeptics, especially when you catch it right under the broiler with that golden crust.
  • One sauce brings everything together so naturally that you'll find yourself making extra just to have on hand.
  • The whole thing comes together in under an hour, and most of that time the oven does the work for you.
02 -
  • Press your tofu properly—I learned this the hard way after making rubbery, steamed tofu more than once; that 15 minutes of pressure makes the entire difference.
  • Don't skip toasting the cornstarch-covered tofu until golden; underdone tofu tastes bland and sad, but properly crisped tofu converts people who thought they didn't like it.
  • Make your sauce thinner than you think you need it to be because the grains will absorb some of the liquid as the bowl sits.
03 -
  • Get your oven as hot as it'll go for tofu because high heat creates crispiness while low heat creates chewiness—know what you want and plan accordingly.
  • Toast your own peanuts if possible; they taste richer and fresher than most store-bought versions, and the smell while they toast is pure joy.
Return