Peanut Tofu Power Bowl (Printable)

Crispy tofu, fresh vegetables, and wholesome grains drizzled 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

→ Toppings

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

# How-To Steps:

01 - Cook brown rice or quinoa according to package instructions. Fluff with 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 20-25 minutes, flipping halfway, until golden and crisp. Alternatively, pan-fry in skillet until browned on all sides.
05 - While tofu cooks, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, warm water, garlic, ginger, and chili flakes until smooth. Add more water if needed for desired consistency.
06 - Julienne or slice vegetables as directed. Steam frozen edamame if using.
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 if desired.
09 - Serve immediately.

# Expert Suggestions:

01 -
  • Crispy tofu actually tastes indulgent, not like a chore to eat.
  • The peanut sauce is addictive enough that you'll find yourself eating it with a spoon straight from the bowl.
  • It comes together in under an hour, which means dinner on even the messiest days.
  • One bowl feeds your body and somehow feels like self-care.
02 -
  • Don't skip pressing the tofu—I learned this the hard way when my first batch came out soggy and sad, and it changed everything once I committed to those 15 minutes.
  • The peanut sauce tastes better after 5 minutes of sitting, so make it first and let the flavors get to know each other while you cook.
03 -
  • Make extra sauce and keep it in the fridge for three days—it's incredible on leftover rice, roasted vegetables, or even as a dip for fruit.
  • Toast your sesame seeds and chop your peanuts fresh; this small step makes the garnish taste intentional and alive.
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