Peanut Tofu Power Bowl (Printable)

Crispy tofu with grains, fresh vegetables, and rich peanut sauce for a complete 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 - Salt to taste

→ 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 fresh lime juice
17 - 1 teaspoon toasted sesame oil
18 - 2 tablespoons warm water, plus more as needed
19 - 1 garlic clove, minced
20 - 1 teaspoon grated fresh ginger
21 - Chili flakes to taste

→ Toppings

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

# How To Make It:

01 - Cook brown rice or quinoa according to package directions. 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 salt until evenly coated on all sides.
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 over medium-high heat until browned on all sides.
05 - Whisk together peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, warm water, garlic, ginger, and chili flakes until smooth. Adjust water content for desired consistency.
06 - Julienne carrot, slice bell pepper and cucumber, shred cabbage, slice spring onions, and steam edamame if using frozen varieties.
07 - Divide cooked grain among four bowls. Arrange tofu, carrot, bell pepper, cabbage, edamame, cucumber, and spring onion on top in an appealing pattern.
08 - Drizzle bowls generously with peanut sauce. Garnish with roasted peanuts, sesame seeds, and fresh herbs if desired.
09 - Present immediately while components are at optimal temperature.

# Expert Advice:

01 -
  • The crispy tofu has this addictive texture that even skeptics can't resist, and it actually absorbs the peanut sauce beautifully.
  • Everything comes together in under an hour, making it perfect for weeknight dinners when you want to feel like you've accomplished something real.
  • It's endlessly customizable—swap vegetables based on what's in your fridge or what you're craving that day.
02 -
  • Don't skip pressing the tofu—I learned this the hard way with a soggy, steamed disappointment that taught me texture is everything in plant-based cooking.
  • The peanut sauce gets thicker as it sits, so make it slightly looser than you think you want it; you can always add more water before serving.
  • Your vegetables don't need to be perfect—slightly irregular cuts actually look more authentic and come together faster.
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling—it deepens their flavor and changes everything about how the bowl tastes.
  • If you're making this ahead, keep the sauce separate and add it just before eating so your vegetables stay crisp and the tofu doesn't soften.
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