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.
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.