Peanut Tofu Power Bowl (Print Version)

Crispy tofu, grains, fresh veggies, and creamy peanut sauce combine for a flavorful, balanced bowl.

# Needed Ingredients:

→ 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, or more as needed
19 - 1 garlic clove, minced
20 - 1 teaspoon grated ginger
21 - Pinch of chili flakes, optional

→ 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 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 a pinch of 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 until browned on all sides.
05 - Whisk together peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, warm water, minced garlic, grated ginger, and chili flakes until smooth. Add more water as needed to reach desired consistency.
06 - Julienne or slice vegetables as directed. Steam edamame if using frozen variety until tender.
07 - Divide cooked grains among four serving bowls. Arrange crispy tofu, carrots, bell pepper, cabbage, edamame, cucumber, and spring onions on top of grains.
08 - Drizzle peanut sauce generously over each bowl. Garnish with roasted peanuts, sesame seeds, and fresh herbs if desired. Serve immediately.

# Expert Suggestions:

01 -
  • The tofu gets genuinely crispy: None of that soggy disappointment—cornstarch is the secret weapon that transforms it into something with real texture.
  • You control the peanut sauce consistency: Make it thick and clingy or thin and drippy depending on your mood and what feels right that day.
  • It's endlessly customizable: Swap vegetables based on what's in your crisper drawer without changing the soul of the dish.
02 -
  • Pressing the tofu is not optional: I learned this the hard way by skipping it once, and the result was steamed tofu masquerading as crispy—it completely changed the eating experience in the worst way.
  • The peanut sauce thickens as it cools: Make it slightly thinner than you think you want it, because it will firm up a bit once everything sits together.
  • Fresh ginger and garlic make an enormous difference: I've tried pre-minced versions in a pinch, and the sauce tastes noticeably flat and tired by comparison.
03 -
  • Keep a batch of crispy tofu in the fridge: When tofu is already cooked and crunchy, throwing a bowl together takes minutes instead of thirty.
  • Toast your own sesame seeds in a dry pan for two minutes: They'll taste exponentially more aromatic and flavorful than ones sitting in a jar.
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