Description
These Crispy Baked Peanut Tofu Bowls are a perfect combination of crunchy, savory, and creamy flavors. With crispy baked tofu coated in a delicious peanut sauce, served over a bed of fresh veggies and rice, this dish makes for a nourishing, satisfying meal.
Ingredients
Scale
For the Crispy Baked 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
For the 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)
For the Bowls:
- 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 the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the pressed tofu into cubes (about 1-inch pieces).
- In a large bowl, toss the tofu cubes with olive oil, soy sauce, and cornstarch until evenly coated.
- Arrange the tofu cubes in a single layer on the prepared baking sheet. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.
- Make the peanut sauce:
- In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, ginger, garlic, and warm water until smooth and well combined. Add more water as needed to reach your desired consistency.
- Assemble the bowls:
- Divide the cooked rice or quinoa among bowls.
- Top with the crispy baked tofu cubes, shredded carrots, cucumber slices, red cabbage, and green onions.
- Drizzle the peanut sauce generously over the top and sprinkle with sesame seeds and fresh cilantro.
- Serve:
- Serve immediately and enjoy your vibrant, crunchy, and flavorful tofu bowls!
Notes
- You can swap out the tofu for tempeh or chickpeas for a different protein option.
- For added crunch, you can also include chopped peanuts or cashews on top.
- If you’re sensitive to spice, you can adjust the peanut sauce by omitting the ginger or adding a touch of sriracha for extra heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl (based on 4 servings)
- Calories: 380
- Sugar: 8g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 0g