Description
This Crispy Baked Peanut Tofu Bowl is a delicious, nutritious vegan meal featuring golden, crispy tofu baked to perfection and tossed in a savory peanut sauce. Served over a bed of brown rice or quinoa with fresh vegetables, it offers a perfect balance of flavors and textures, making it an ideal wholesome main course.
Ingredients
For the tofu:
- 1 (14-ounce) block extra-firm tofu, pressed and cubed
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
For the peanut sauce:
- ¼ cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup or agave
- 1 tablespoon rice vinegar or lime juice
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1–2 tablespoons warm water (to thin as needed)
For the bowl:
- 2 cups cooked brown rice or quinoa
- 1 cup shredded carrots
- 1 cup steamed broccoli
- 1 red bell pepper, thinly sliced
- 2 green onions, sliced
- 1 tablespoon sesame seeds (optional)
Instructions
- Preheat and prepare tofu: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. In a bowl, toss tofu cubes with soy sauce and sesame oil, then sprinkle with cornstarch and toss again to coat evenly.
- Bake tofu: Spread tofu in a single layer on the baking sheet and bake for 30–35 minutes, flipping halfway through, until tofu is golden and crispy.
- Make peanut sauce: While tofu bakes, whisk together all peanut sauce ingredients in a small bowl. Add warm water as needed to reach a pourable consistency.
- Assemble bowls: Divide cooked rice or quinoa between bowls. Top each bowl with crispy tofu, shredded carrots, steamed broccoli, sliced red bell pepper, and green onions.
- Finish and serve: Drizzle the peanut sauce over the bowls and sprinkle with sesame seeds if desired. Serve warm or at room temperature.
Notes
- Tofu can be air-fried for an even crispier texture.
- Add avocado or edamame for extra nutrients and flavor.
- The peanut sauce can be made ahead and stored in the refrigerator for up to a week.
