Crispy Tofu Peanut Bowls
Delicious and easy plant-based bowls featuring crispy tofu and a savory peanut sauce.
Equipment
- 1 large skillet
- 1 mixing bowl medium
- 1 whisk
Ingredients
Tofu
- 14 oz firm tofu drained and pressed
- 2 tbsp cornstarch
- 2 tbsp soy sauce
- 1 tbsp olive oil
Peanut Sauce
- 1/2 cup creamy peanut butter
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tsp grated ginger
- 1 clove garlic minced
- 1/4 cup warm water
Additions
- 2 cups cooked brown rice
- 1 cup shredded carrots
- 1 cup sliced bell peppers
- 1/2 cup chopped green onions
- 1/4 cup chopped peanuts
Instructions
Preparation
- Press the tofu to remove excess moisture. Cut into cubes and toss with cornstarch and soy sauce.
- In a mixing bowl, combine peanut butter, soy sauce, rice vinegar, maple syrup, ginger, garlic, and water. Whisk until smooth.
- Heat olive oil in a skillet over medium-high heat. Add tofu cubes and cook until golden brown and crispy on all sides, about 10-12 minutes.
- Cook brown rice according to package instructions. Prepare vegetables and set aside.
Serving
- Layer brown rice, crispy tofu, carrots, bell peppers, and green onions in bowls. Drizzle with peanut sauce and top with chopped peanuts.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat tofu separately to maintain crispiness.
Notes
Pro Tips: Ensure tofu is well-pressed for maximum crispiness. Use a non-stick skillet for best results.
Ingredient Substitutions: Substitute almond butter for peanut butter if preferred.
How to Serve: Serve with lime wedges for added freshness.
Storage & Freshness: Keep peanut sauce in a separate container to maintain freshness.
Make-Ahead Tips: Prepare peanut sauce in advance and store in the fridge for up to a week.
Ingredient Substitutions: Substitute almond butter for peanut butter if preferred.
How to Serve: Serve with lime wedges for added freshness.
Storage & Freshness: Keep peanut sauce in a separate container to maintain freshness.
Make-Ahead Tips: Prepare peanut sauce in advance and store in the fridge for up to a week.