Spicy Peanut Tofu Bowls- crispy baked tofu, roasted broccoli and red bell pepper are tossed in a spicy peanut sauce and served with brown rice, edamame, peanuts, cilantro, and Sriracha sauce. So much flavor in a bowl.
This recipe works great for meal prep or a weekday lunch. Leftovers reheat well. It’s such a filling, healthy vegan meal.
The tofu is seasoned with a little soy sauce for flavor and tossed with olive oil and cornstarch. The cornstarch helps it get crispy.
You’ll roast the veggies at the same time as the tofu is baked, on a separate baking pan.
The spicy peanut sauce is sweet, salty, and spicy and adds tons of flavor to these bowls.
Spicy Peanut Tofu Bowls Recipe Tips:
- The peanut sauce can be made a day in advance.
- Press the tofu before baking it to get some of the water out. This will help it get crispy in the oven. Use a tofu press if you have one or wrap the tofu in multiple layers of paper towel and place something heavy on top.
- Different veggies can be used. Carrots, asparagus, zucchini, and red onion work well.
- If you want this dish to be gluten-free, use gluten-free soy sauce.
- Cut the tofu into fairly small cubes (about 1/2-inch). It will get crispier if it is smaller.
Try These Other Tofu Recipes:
Spicy Peanut Tofu Bowls
Spicy Peanut Tofu Bowls- crispy baked tofu, roasted broccoli and red bell pepper are tossed in a spicy peanut sauce and served with brown rice, edamame, peanuts, cilantro, and Sriracha sauce. So much flavor in a bowl.
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Ingredients
Baked Tofu
- 1 (14-ounce) package extra-firm tofu
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon cornstarch or arrowroot starch
Roasted Vegetables
- 4 cups broccoli florets
- 1 red bell pepper, cut into 1-inch pieces
- 2 tablespoons extra-virgin olive oil
Spicy Peanut Sauce
- 1/4 cup creamy peanut butter
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 teaspoons toasted sesame oil
- 1 garlic clove, minced
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 1 to 2 tablespoons water
Remaining Ingredients
- 3 cups cooked brown rice
- 1/2 cup edamame
- 2 tablespoons chopped peanuts
- 1/4 cup chopped fresh cilantro
- Sriracha sauce
Instructions
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Cut the tofu into cubes and arrange them in a single layer an a triple layer of paper towels. Cover with another triple layer of paper towels and place a cast iron pan or smothing heavy on top for 10 minutes.
Or if you have a tofu press, use it.
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Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
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Place the pressed tofu in a medium bowl. Drizzle with olive oil and soy sauce and toss to mix. Sprinkle with cornstarch and toss to coat.
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Transfer tofu to the parchment paper-lined baking sheet, spreading it in a single layer.
Bake for 25 to 30 minutes, stirring halfway through.
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Place broccoli and red bell pepper on a rimmed baking sheet and drizzle with olive oil. Season with salt.
Bake for 25 to 30 minutes, tossing halfway through.
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While tofu and veggies are baking, make the peanut sauce. Whisk together all ingredients in a bowl. If you're having a hard time getting the peanut butter to dissolve, microwave for 10 seconds and whisk again.
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To assemble, spoon the rice into 4 bowls, top with roasted vegetables, tofu, and edamame.
Drizzle with peanut sauce and sprinkle with peanuts, cilantro, and Sriracha sauce.
Recipe Notes
If you want these bowls to be gluten-free, use a gluten-free soy sauce.
Recipe adapted from Love Real Food
Disclosure: Nutritional info is provided as a guide only and can vary based on brands of products used, measuring techniques, and cooking methods.
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