Description
These Crispy Baked Peanut Tofu Bowls are a delightful and healthy plant-based meal featuring golden, crispy tofu cubes baked to perfection and topped with a creamy, flavorful peanut sauce. Paired with fresh vegetables and nutty brown rice or quinoa, this recipe offers a satisfying mix of textures and vibrant flavors in just 45 minutes.
Ingredients
Scale
Tofu and Coating
- 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) and line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Cut the tofu: Slice the pressed tofu into approximately 1-inch cubes to promote even baking and crispiness.
- Coat the tofu: In a large bowl, toss the tofu cubes with olive oil, soy sauce, and cornstarch until each piece is evenly coated; this coating helps achieve the crispy texture when baked.
- Bake the tofu: Arrange tofu cubes in a single layer on the prepared baking sheet. Bake for 25-30 minutes, flipping the cubes halfway through, until they turn golden brown and crispy on all sides.
- Make the peanut sauce: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, grated ginger, minced garlic, and warm water. Adjust the amount of warm water as needed to achieve a smooth and pourable consistency.
- Assemble the bowls: Divide the cooked brown rice or quinoa evenly into serving bowls.
- Add toppings: Top each bowl with the crispy baked tofu cubes, shredded carrots, thinly sliced cucumber, shredded red cabbage, and chopped green onions to add freshness and crunch.
- Drizzle with sauce: Generously spoon the peanut sauce over the assembled bowls, then sprinkle with sesame seeds and garnish with fresh cilantro for added flavor and visual appeal.
- Serve and enjoy: Serve the bowls immediately to enjoy the vibrant combination of textures and tastes while the tofu is still crispy.
Notes
- For a gluten-free option, use tamari instead of regular soy sauce.
- Press the tofu well to remove as much moisture as possible for optimal crispiness.
- You can substitute brown rice with quinoa for a different texture and added protein.
- The peanut sauce can be adjusted to taste—add more maple syrup for sweetness or more vinegar for tanginess.
- If you prefer spicy, add a dash of sriracha or red pepper flakes to the peanut sauce.
- To make it vegan, substitute honey with maple syrup.
