Name: Crispy Baked Peanut Tofu Bowls Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian-Inspired
Ingredients: 14 oz extra-firm tofu (pressed and cubed); 1 tablespoon cornstarch; 1 tablespoon soy sauce; 1 tablespoon olive oil or sesame oil; 2 cups cooked rice or quinoa; 1 cup shredded red cabbage; 1 cup steamed broccoli; 1 carrot (julienned or shredded); 2 tablespoons chopped peanuts; lime wedges and chopped cilantro for garnish (optional); ¼ cup natural peanut butter; 2 tablespoons soy sauce; 1 tablespoon maple syrup; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 1 teaspoon sriracha (optional); 2–3 tablespoons warm water (to thin)

Jump to Recipe·Print Recipe

If you’re looking for an explosion of flavor and crunch in a plant-based meal, Crispy Baked Peanut Tofu Bowls are about to become your go-to weeknight favorite. Imagine golden tofu, perfectly crisp on the outside and tender within, nestled in a bed of fluffy rice or quinoa and vibrant veggies, then drenched with a creamy, sweet-and-savory peanut sauce. Every bite delivers a perfect balance of tangy, nutty, and fresh notes. Whether you’re new to cooking tofu or an old pro, this dish brings major satisfaction with minimal fuss—and it’s endlessly customizable!

Crispy Baked Peanut Tofu Bowls Recipe - Recipe Image

Ingredients You’ll Need

Everything you need for Crispy Baked Peanut Tofu Bowls can be found easily at most grocery stores, but each item plays a starring role in building flavors and textures. Crisp veggies provide freshness, while the sauce and tofu are rich and deeply savory. Here’s how it all comes together:

14 oz extra-firm tofu: Extra-firm tofu holds up best during baking and turns crispy on the outside while staying pillowy inside.
1 tablespoon cornstarch: This is the magic ingredient that guarantees your tofu bakes up beautifully crisp.
1 tablespoon soy sauce: Adds a savory, umami base flavor for both tofu and the peanut sauce.
1 tablespoon olive oil or sesame oil: Olive oil keeps things neutral, while sesame adds nutty depth.
2 cups cooked rice or quinoa: Choose your favorite grain for a hearty base—quinoa for extra protein, or rice for a classic bowl.
1 cup shredded red cabbage: Brings crunch, color, and a slight tang that cuts through the richness.
1 cup steamed broccoli: Adds green veg power, texture, and earthy flavor.
1 carrot (julienned or shredded): Sweet and vibrant, carrots provide crunch and fresh brightness.
2 tablespoons chopped peanuts: Sprinkling these on adds an irresistible nutty finish.
Lime wedges and chopped cilantro (optional): For extra zing and a pop of green that makes the bowls feel restaurant-worthy.
Peanut Sauce Ingredients:

¼ cup natural peanut butter: Use natural, unsweetened for the best creamy texture and true peanut flavor.
2 tablespoons soy sauce: Provides salty, umami balance to the peanut butter’s richness.
1 tablespoon maple syrup: Adds natural sweetness to bring out all the flavors.
1 tablespoon rice vinegar: Delivers acidity that brightens the sauce and lifts the whole bowl.
1 teaspoon sesame oil: Just a touch brings fragrant nuttiness.
1 teaspoon sriracha (optional): For a kick of warmth and gentle heat if you like things spicy.
2–3 tablespoons warm water: Helps thin your sauce to silky, pourable perfection.

How to Make Crispy Baked Peanut Tofu Bowls

Step 1: Press and Cube the Tofu

Start by draining your block of extra-firm tofu and pressing it to remove excess water—this step is key for that ultimate crispy texture. Cut the tofu into even, bite-sized cubes so that every piece gets golden and crunchy in the oven.

Step 2: Coat the Tofu

Toss the tofu cubes in soy sauce, olive or sesame oil, and cornstarch until each piece is evenly coated. The cornstarch works absolute magic here, ensuring a shatteringly crisp exterior that holds up to the creamy peanut sauce later on.

Step 3: Bake the Tofu

Arrange the coated tofu cubes in a single layer on a parchment-lined baking sheet. Pop them in a preheated 400°F oven and bake for 25 to 30 minutes, giving the cubes a gentle flip halfway through to get that gorgeous, even golden color. When they’re done, the tofu should be crispy on the outside but still wonderfully soft inside.

Step 4: Make the Peanut Sauce

While the tofu bakes, whisk together the peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, sriracha (if using), and warm water. Adjust the little splash of water until the sauce is smooth, creamy, and the perfect drizzle-ready consistency. Sneak a taste—you’ll want this sauce on everything!

Step 5: Prepare the Veggies and Grains

Get your bowl bases ready by prepping your chosen grain—fluffy rice or nutritious quinoa works beautifully. Slice up red cabbage, steam the broccoli, and prep the carrots. These fresh components add crunch, color, and a lively note that balances the savory tofu and sauce.

Step 6: Assemble the Bowls

It’s time for the fun part! Layer rice or quinoa in each serving bowl, then artfully arrange the shredded cabbage, steamed broccoli, carrots, and piping-hot crispy tofu. Drizzle generously with peanut sauce, sprinkle with chopped peanuts, and add lime wedges and cilantro for that restaurant-style finish.

How to Serve Crispy Baked Peanut Tofu Bowls

Garnishes

When it comes to finishing Crispy Baked Peanut Tofu Bowls, don’t skimp on garnishes! A fresh sprinkle of chopped cilantro and crunchy peanuts takes the flavors over the top, while lime wedges add a juicy zing that ties everything together. Play with color and texture to make each bowl as inviting to the eyes as it is to your taste buds.

Side Dishes

Crispy Baked Peanut Tofu Bowls are filling on their own, but pairing them with simple side dishes can turn dinner into an exciting feast. Try offering fresh edamame, quick-pickled cucumbers, or a bright Asian-inspired slaw as crisp, cool contrasts to the warm, hearty tofu bowls.

Creative Ways to Present

Go beyond the standard bowl—think deconstructed platters at a party or serve the components family-style for a customizable meal. You can also roll the tofu and veggies into lettuce wraps or tortillas for a fun lunch, or layer them in mason jars for a colorful meal prep option that makes everyone at work jealous.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, keep the components separate for best results. Store the crispy tofu, rice or quinoa, veggies, and peanut sauce in airtight containers in the fridge. This keeps everything fresh and prevents the tofu from losing its crunch.

Freezing

While the veggies and sauce are best enjoyed fresh, the baked tofu cubes freeze remarkably well. Arrange them on a tray to freeze individually, then transfer to a freezer bag. When you’re ready to eat, simply reheat—just know they may lose a little crunch but still taste fantastic.

Reheating

For that “just baked” crispness, reheat tofu in a toaster oven or on a baking sheet in a hot oven until warmed through. The sauce can be gently microwaved or stirred in a saucepan to get back to its creamy texture. Assemble bowls fresh for the best experience.

FAQs

Can I use a different nut butter for the sauce?

Absolutely! Almond or cashew butter make delicious substitutions for peanut butter if you prefer a slightly different flavor or need to avoid peanuts.

What’s the secret to extra crispy tofu?

Pressing out as much moisture as possible and tossing the tofu cubes in cornstarch before baking are the biggest game changers. Air frying is another fantastic way to amp up that crunch if you have an air fryer on hand!

Can I prep Crispy Baked Peanut Tofu Bowls in advance?

Yes! Prep the tofu and chop the veggies ahead of time. Store everything separately then assemble and dress the bowls just before serving for optimum freshness and texture.

Is this dish gluten-free?

It can be! Just make sure to use tamari or a certified gluten-free soy sauce and serve with gluten-free grains like rice or quinoa.

How spicy is this bowl with the sriracha?

The sriracha adds a gentle warmth, but you can easily adjust the spice level to taste or omit it altogether if you prefer a milder, kid-friendly version.

Final Thoughts

I can’t wait for you to try making Crispy Baked Peanut Tofu Bowls at home—the layers of flavor and texture are so satisfying, and the whole process feels fun and creative. Ready to dive in? Gather your favorite veggies, whisk up that heavenly peanut sauce, and treat yourself to a bowl full of plant-powered joy!

Crispy Baked Peanut Tofu Bowls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 11 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Vegan, Gluten-Free

Print Recipe

Description

These Crispy Baked Peanut Tofu Bowls are a delightful vegan and gluten-free meal option. The crispy tofu, paired with the flavorful peanut sauce and an array of colorful veggies, creates a satisfying and nutritious dish that is perfect for a quick and easy weeknight dinner.

Ingredients

Scale

For the Bowls:

14 oz extra-firm tofu (pressed and cubed)
1 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon olive oil or sesame oil
2 cups cooked rice or quinoa
1 cup shredded red cabbage
1 cup steamed broccoli
1 carrot (julienned or shredded)
2 tablespoons chopped peanuts
lime wedges and chopped cilantro for garnish (optional)

For the Peanut Sauce:

¼ cup natural peanut butter
2 tablespoons soy sauce
1 tablespoon maple syrup
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon sriracha (optional)
2–3 tablespoons warm water (to thin)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven: Preheat oven to 400°F and line a baking sheet with parchment paper.
Prepare Tofu: Toss cubed tofu with soy sauce, olive oil, and cornstarch until evenly coated. Bake for 25–30 minutes until golden and crispy.
Make Peanut Sauce: Whisk together all peanut sauce ingredients until smooth and creamy. Adjust water for desired consistency.
Assemble Bowls: Divide rice or quinoa between four bowls. Top with red cabbage, broccoli, carrots, and crispy tofu. Drizzle with peanut sauce, sprinkle with chopped peanuts, and garnish with lime wedges and cilantro.
Serve: Serve immediately and enjoy!