Peanut Tofu Power Bowl (Printable)

A vibrant bowl featuring crispy tofu, grains, fresh veggies, and a creamy peanut sauce.

# 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 steamed and shelled edamame
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 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 tofu cubes with cornstarch and a pinch of salt until evenly coated.
04 - 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.
05 - Whisk together peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, water, garlic, ginger, and chili flakes until smooth. Add additional water as needed for desired consistency.
06 - Julienne or slice vegetables as directed. Steam frozen edamame if necessary.
07 - Divide cooked grain among four bowls. Arrange tofu, carrots, bell pepper, cabbage, edamame, cucumber, and spring onions on top.
08 - Drizzle generously with peanut sauce. Garnish with roasted peanuts, sesame seeds, and fresh herbs. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under an hour and tastes like you spent way more effort than you actually did.
  • The crispy tofu is genuinely addictive, not something you tolerate for the sake of being plant-based.
  • One bowl delivers protein, whole grains, raw vegetables, and enough flavor complexity that you'll keep coming back for another bite.
02 -
  • Don't skip pressing your tofu—I learned this the hard way with a bowl of steamed cubes, and the difference between pressed and unpressed is the difference between a dish you crave and one you tolerate.
  • Make your peanut sauce before you assemble the bowls; a warm sauce on cold vegetables is vastly more satisfying than dumping cold sauce on everything at the end.
03 -
  • Toast your own peanuts in a dry skillet before chopping—it takes four minutes and transforms them from pleasant to genuinely craveable.
  • Make extra sauce even if you don't think you'll need it; bowls always need more sauce than seems reasonable, and leftover peanut sauce is gold for drizzling on everything for the next few days.
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