Peanut Tofu Power Bowl (Printable Version)

Vibrant bowl with crispy tofu, grains, fresh vegetables and creamy peanut sauce for a nourishing meal.

# What You Need:

→ Tofu

01 - 14 oz extra-firm tofu, pressed and cubed
02 - 2 tablespoons cornstarch
03 - 2 tablespoons olive oil
04 - Pinch of salt

→ Grains

05 - 1 cup brown rice or quinoa, uncooked
06 - 2 cups water or vegetable broth

→ Vegetables

07 - 1 medium carrot, julienned
08 - 1 red bell pepper, thinly sliced
09 - 1 cup purple cabbage, shredded
10 - 1 cup edamame, steamed and shelled
11 - 1 small cucumber, sliced
12 - 2 spring onions, thinly sliced

→ Peanut Sauce

13 - 1/4 cup creamy peanut butter
14 - 2 tablespoons soy sauce or tamari
15 - 1 tablespoon maple syrup or agave nectar
16 - 1 tablespoon rice vinegar or lime juice
17 - 1 teaspoon toasted sesame oil
18 - 2 tablespoons warm water
19 - 1 garlic clove, minced
20 - 1 teaspoon grated fresh ginger
21 - Pinch of chili flakes, optional

→ Toppings

22 - 2 tablespoons roasted peanuts, chopped
23 - 1 tablespoon sesame seeds
24 - Fresh cilantro or mint leaves

# How To Make It:

01 - Cook brown rice or quinoa according to package directions. Fluff with a fork and set aside.
02 - Preheat oven to 400°F or heat a large non-stick skillet over medium-high heat.
03 - Toss tofu cubes with cornstarch and salt until evenly coated.
04 - Drizzle tofu with olive oil and bake for 20 to 25 minutes, flipping halfway through, until golden and crisp. Alternatively, pan-fry in the skillet until browned on all sides.
05 - While tofu cooks, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, warm water, garlic, ginger, and chili flakes until smooth. Add additional water as needed to achieve desired consistency.
06 - Julienne or slice vegetables as directed. Steam frozen edamame if using.
07 - Divide cooked grains among four bowls. Arrange crispy tofu, carrots, bell pepper, cabbage, edamame, cucumber, and spring onions on top of grains.
08 - Drizzle generously with peanut sauce. Top with roasted peanuts, sesame seeds, and fresh herbs as desired.
09 - Serve immediately while tofu remains crispy.

# Expert Tips:

01 -
  • The tofu gets genuinely crispy on the outside while staying tender inside, no sad mushy texture in sight.
  • One creamy peanut sauce ties together every vegetable and grain without making you feel like you're eating something virtuous.
  • It comes together in under an hour and feeds four people, making it perfect for meal prep or last-minute dinner guests.
02 -
  • If your tofu isn't pressed, it will steam instead of crisp, and you'll end up with a soggy disappointment that made you wonder why anyone eats tofu at all.
  • The peanut sauce is better made while the tofu is still cooking so the garlic and ginger can meld into something rounded instead of sharp.
  • Don't assemble the bowl more than ten minutes before eating or the warm rice will soften the vegetables and the tofu will start releasing steam and losing its crunch.
03 -
  • Toasting your own sesame seeds in a dry skillet for two minutes before sprinkling them on makes them taste roasted instead of stale.
  • If your edamame are fresh in the pod instead of shelled, blanch them in salted boiling water for five minutes, then pop them out and toss them warm into the bowl so they stay tender.
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