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)
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!
Notes
- Tofu can be air fried at 375°F for 15–18 minutes for extra crispiness.
- Add edamame or cucumber for more variety.
- Sauce can be made ahead and stored for up to 1 week in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 7g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 19g
- Cholesterol: 0mg
