Description
These Crispy Baked Peanut Tofu Bowls are a vibrant and flavorful vegan meal packed with protein and fresh veggies. Crispy tofu cubes are baked to perfection and topped with a creamy, tangy peanut sauce, served over brown rice or quinoa with shredded carrots, cucumber, cabbage, and green onions. This easy, nutritious bowl is perfect for a healthy lunch or dinner that’s both satisfying and delicious.
Ingredients
Scale
Tofu
- 1 block (14 oz) firm tofu, drained and pressed
- 2 tablespoons olive oil
- 1 tablespoon soy sauce or tamari (for gluten-free)
- 1 teaspoon cornstarch
Peanut Sauce
- 3 tablespoons peanut butter (creamy or chunky)
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or honey
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1-2 tablespoons warm water (to thin out the sauce)
Bowl Ingredients
- 2 cups cooked brown rice or quinoa
- 1 cup shredded carrots
- 1 cup cucumber, sliced thin
- 1/2 cup red cabbage, shredded
- 1/4 cup green onions, chopped
- 1 tablespoon sesame seeds (optional)
- Fresh cilantro (for garnish)
Instructions
- Prepare the tofu: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and enable easy cleanup.
- Cut tofu: Slice the pressed tofu into approximately 1-inch cubes to ensure even baking and crispiness.
- Toss tofu: In a large bowl, combine the tofu cubes with olive oil, soy sauce or tamari, and cornstarch. Toss gently but thoroughly so all pieces are evenly coated, which helps them crisp in the oven.
- Bake tofu: Arrange the tofu cubes in a single layer on the prepared baking sheet. Place in the oven and bake for 25 to 30 minutes, flipping the cubes halfway through the baking time to brown all sides evenly until golden and crispy.
- Make the peanut sauce: While the tofu bakes, whisk together peanut butter, soy sauce or tamari, rice vinegar, maple syrup or honey, sesame oil, grated fresh ginger, minced garlic, and warm water in a small bowl. Adjust water quantity to achieve a smooth, pourable consistency.
- Assemble the bowls: Divide the cooked brown rice or quinoa evenly among serving bowls to create a hearty base.
- Add veggies and tofu: Top each bowl with the crispy baked tofu cubes, shredded carrots, thinly sliced cucumber, shredded red cabbage, and chopped green onions for a fresh and colorful mix.
- Drizzle sauce and garnish: Generously spoon the prepared peanut sauce over the bowls, then sprinkle with sesame seeds and fresh cilantro for extra flavor and texture.
- Serve: Serve these bowls immediately to enjoy the contrast of warm crispy tofu and cool fresh vegetables along with the rich peanut sauce for a delightful meal.
Notes
- Pressing the tofu well before baking is essential to achieve maximum crispiness.
- For a gluten-free option, make sure to use tamari instead of regular soy sauce.
- Adjust the thickness of the peanut sauce by adding more or less warm water as needed.
- Feel free to swap brown rice with quinoa or any other whole grain of your choice.
- Add a squeeze of lime juice or a dash of chili flakes to the peanut sauce for added brightness and heat.
