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Tofu Bowl in a black bowl.

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.


Course Lunch, main dish
Cuisine Asian
Keyword tofu, vegan, vegetarian
Servings 4
Calories 512 kcal


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


  1. 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.

  2. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

  3. 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.

  4. Transfer tofu to the parchment paper-lined baking sheet, spreading it in a single layer.

    Bake for 25 to 30 minutes, stirring halfway through.

  5. 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.

  6. 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.

  7. 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.

Nutrition Facts
Spicy Peanut Tofu Bowls
Amount Per Serving
Calories 512 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 4g25%
Trans Fat 1g
Sodium 572mg25%
Potassium 841mg24%
Carbohydrates 55g18%
Fiber 8g33%
Sugar 10g11%
Protein 20g40%
Calcium 114mg11%
Vitamin C 121mg147%
Vitamin A 1566IU31%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.