Peanut Tofu Power Bowl (Printable Version)

Crispy tofu, fresh vegetables, and wholesome grains topped with rich 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 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 - Pinch of chili flakes, optional

→ Toppings

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

# Steps:

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, warm water, minced garlic, grated ginger, and chili flakes until smooth. Add more water as needed to reach desired consistency.
06 - Julienne or slice vegetables as directed. Steam frozen edamame if necessary until tender.
07 - Divide cooked grains among four bowls. Arrange tofu, carrots, bell pepper, cabbage, edamame, cucumber, and spring onions on top of grains.
08 - Drizzle peanut sauce generously over each bowl. Garnish with roasted peanuts, sesame seeds, and fresh herbs. Serve immediately.

# Expert Advice:

01 -
  • It actually tastes indulgent despite being packed with vegetables and plant-based protein.
  • Every component comes together in under an hour, no special equipment or fussy techniques required.
  • You can prep the vegetables while the tofu cooks, making it perfect for a weeknight dinner that doesn't feel rushed.
02 -
  • If your peanut sauce breaks or looks separated, whisk in a little more warm water and it will come back together—it's more forgiving than you'd think.
  • Don't skip the tofu pressing step; it's the difference between crispy, satisfying bites and soft, watery disappointment.
03 -
  • Make a larger batch of peanut sauce and keep it in the fridge for up to a week; it's wonderful tossed with plain rice, roasted vegetables, or even as a dip for spring rolls.
  • Assemble bowls just before eating if you prefer your vegetables crisp; if you're meal prepping, keep everything in separate containers and combine when you're ready to enjoy it.
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