Description
This Crispy Baked Peanut Tofu Bowl is a vibrant, flavorful, and nutritious dish featuring crispy oven-baked tofu coated in a savory peanut sauce. Served over wholesome brown rice or quinoa and complemented by fresh, crunchy vegetables like shredded carrots, cucumber, red cabbage, and green onions, this meal is perfect for a healthy and satisfying lunch or dinner.
Ingredients
Scale
Tofu
- 1 block (14 oz) firm tofu, drained and pressed
- 2 tablespoons olive oil
- 1 tablespoon soy sauce or tamari (for gluten-free)
- 1 teaspoon cornstarch
Peanut Sauce
- 3 tablespoons peanut butter (creamy or chunky)
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or honey
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1-2 tablespoons warm water (to thin out the sauce)
Bowl Ingredients
- 2 cups cooked brown rice or quinoa
- 1 cup shredded carrots
- 1 cup cucumber, sliced thin
- 1/2 cup red cabbage, shredded
- 1/4 cup green onions, chopped
- 1 tablespoon sesame seeds (optional)
- Fresh cilantro (for garnish)
Instructions
- Prepare the tofu: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Cut the tofu: Slice the pressed tofu into approximately 1-inch cubes, ensuring even sizes for uniform baking.
- Coat the tofu: In a large bowl, toss the tofu cubes with olive oil, soy sauce or tamari, and cornstarch until the cubes are evenly coated. This will help the tofu get crispy when baked.
- Bake the tofu: Arrange the coated tofu cubes in a single layer on the prepared baking sheet. Bake for 25-30 minutes, flipping the cubes halfway through cooking to ensure all sides become golden and crispy.
- Make the peanut sauce: While the tofu bakes, whisk together peanut butter, soy sauce or tamari, rice vinegar, maple syrup or honey, sesame oil, grated ginger, minced garlic, and 1-2 tablespoons warm water in a small bowl. Continue whisking until smooth, adding more water if needed to reach the desired consistency.
- Assemble the bowls: Divide the cooked brown rice or quinoa evenly among four bowls.
- Add the toppings: Top each bowl with the crispy baked tofu cubes, shredded carrots, thinly sliced cucumber, shredded red cabbage, and chopped green onions.
- Add the sauce and garnish: Drizzle the peanut sauce generously over each bowl. Sprinkle with sesame seeds and fresh cilantro for an extra burst of flavor and texture.
- Serve immediately: Enjoy your vibrant and crunchy peanut tofu bowls fresh for the best taste and texture.
Notes
- Pressing tofu well is essential for crispiness. Use a tofu press or wrap tofu in a clean towel and place a heavy object on top for at least 15 minutes.
- To make this dish gluten-free, substitute soy sauce with tamari or coconut aminos.
- You can swap peanut butter with almond or cashew butter if preferred or if allergic to peanuts.
- Add more warm water to the peanut sauce to adjust thickness according to your preference.
- Feel free to substitute brown rice or quinoa with other grains like millet or bulgur.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, but tofu is crispiest fresh out of the oven.
- Optional: add chili flakes or sriracha to the peanut sauce for some heat.
