If you’re looking for a seriously satisfying, flavor-packed meal that’s as wholesome as it is delicious, Crispy Baked Peanut Tofu Bowls are about to become your new weeknight favorite. This vibrant dish brings together golden, crackly tofu, rainbow-bright veggies, and the most luscious, nutty peanut sauce for a meal that’s just as good for meal prep as it is for a cozy dinner at home. Every bite is a perfect harmony of crunch, creaminess, and freshness—plus, it all comes together with simple ingredients you probably already have!
Ingredients You’ll Need
Every ingredient in these bowls brings something special to the table, from the crispiness of the tofu to the bold color and crunch of fresh veggies. Don’t be tempted to skip anything—each component is essential for building the irresistible layers of flavor and texture that make these bowls unforgettable.
- Extra-firm tofu (14 oz block, pressed and cubed): The star of the show! Pressing ensures your tofu gets irresistibly crispy in the oven.
- Cornstarch (2 tablespoons): The secret weapon for that coveted crispy coating on the tofu.
- Sesame oil (1 tablespoon + 1 teaspoon): Adds a deep, nutty flavor and helps with browning both the tofu and peanut sauce.
- Salt (1/4 teaspoon): Just enough to season the tofu and make all the flavors pop.
- Cooked brown rice (1 cup): Hearty and wholesome, brown rice forms the perfect base for these bowls.
- Shredded red cabbage (1 cup): For vibrant color, crunch, and a slight peppery bite.
- Shredded carrots (1 cup): A touch of natural sweetness and gorgeous orange hue.
- Steamed broccoli (1 cup): Adds a tender, bright green element that pairs beautifully with peanut sauce.
- Chopped cilantro (1/4 cup): Brings fresh, herby brightness to the finished bowls.
- Chopped peanuts (2 tablespoons, for garnish): For that irresistible crunch and nutty kick.
- Creamy peanut butter (1/4 cup): The base of the luscious, rich sauce that ties everything together.
- Soy sauce (2 tablespoons): Savory depth with a little salty tang—use gluten-free if needed.
- Rice vinegar (1 tablespoon): Adds tanginess and balances the richness of the peanut butter.
- Maple syrup (1 tablespoon): A subtle sweetness that makes the sauce truly addictive.
- Grated fresh ginger (1 teaspoon): Brings a gentle warmth and zing to the sauce.
- Garlic clove, minced (1): Adds savory depth and aroma.
- Warm water (2–3 tablespoons): To thin the sauce to your desired consistency.
How to Make Crispy Baked Peanut Tofu Bowls
Step 1: Press and Cube the Tofu
Start by pressing your extra-firm tofu to remove as much moisture as possible. This step is key for achieving that signature crispy texture—it’s worth the few extra minutes! Cut the pressed tofu into bite-sized cubes and set aside while you prepare the coating.
Step 2: Coat the Tofu
In a bowl, toss the tofu cubes gently with cornstarch, a drizzle of sesame oil, and salt. Make sure each piece is evenly coated—this is the magic that helps the tofu bake up perfectly golden and crisp on the outside, while staying tender inside.
Step 3: Bake the Tofu
Preheat your oven to 400°F and line a baking sheet with parchment paper (for easy cleanup). Arrange the tofu cubes in a single layer, giving them a little space so they crisp up instead of steaming. Bake for 25–30 minutes, flipping halfway through, until the tofu is deeply golden and irresistibly crispy.
Step 4: Whisk Together the Peanut Sauce
While the tofu bakes, whisk together creamy peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, fresh ginger, minced garlic, and a splash of warm water. Adjust the water until your sauce is smooth and pourable. If you like a little heat, stir in some sriracha for a spicy twist!
Step 5: Prepare the Veggies and Rice
Get your bowls ready by dividing cooked brown rice among them, then top with shredded red cabbage, carrots, and steamed broccoli. These vibrant veggies add crunch, color, and nutrition to your Crispy Baked Peanut Tofu Bowls.
Step 6: Assemble and Serve
Top each bowl with the piping hot, crispy tofu. Drizzle generously with that dreamy peanut sauce, then sprinkle on fresh cilantro and chopped peanuts for the finishing touch. Serve warm, and dive in!
How to Serve Crispy Baked Peanut Tofu Bowls
Garnishes
The right garnish takes these bowls from tasty to totally irresistible. Try a big handful of chopped cilantro for herby freshness, a scattering of chopped peanuts for crunch, and an extra drizzle of peanut sauce for good measure. A wedge of lime on the side never hurts either!
Side Dishes
Crispy Baked Peanut Tofu Bowls are a complete meal on their own, but they pair beautifully with a quick cucumber salad, some sliced avocado, or even a bowl of miso soup for a cozier spread. If you’re feeling extra, serve with spring rolls for a restaurant-worthy dinner at home.
Creative Ways to Present
For a fun twist, try serving these bowls in wide, shallow plates to really show off the colors, or layer everything in glass jars for a portable lunch. You can even arrange the toppings in neat rows for a “buddha bowl” look that’s perfect for Instagram—and for impressing your family or guests!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep the tofu, veggies, rice, and peanut sauce stored separately in airtight containers in the fridge. This keeps everything fresh and stops the tofu from losing its crispiness. When you’re ready to eat, just assemble your bowl and enjoy!
Freezing
Crispy Baked Peanut Tofu Bowls are best fresh, but you can freeze the baked tofu on its own. Place the cooled tofu cubes in a freezer-safe bag, and freeze for up to one month. Thaw in the refrigerator before reheating. The veggies and sauce are best made fresh, as their texture can change when frozen.
Reheating
To re-crisp the tofu, pop it in a hot oven or air fryer for a few minutes until warmed through and crunchy again. Warm the rice and veggies gently in the microwave, and stir the peanut sauce if it has thickened in the fridge. Assemble your bowl and enjoy as if it were freshly made!
FAQs
Can I use another type Main Course
For the crispiest results, extra-firm tofu is best, but firm tofu will work in a pinch. Just make sure to press it really well to remove as much water as possible before baking.
Is this recipe gluten-free?
Yes! Just make sure to use gluten-free tamari or soy sauce in the peanut sauce, and double-check that your other ingredients are certified gluten-free if you have sensitivities.
Can I make Crispy Baked Peanut Tofu Bowls spicy?
Absolutely! Stir sriracha or chili garlic sauce into the peanut sauce, or sprinkle some red pepper flakes over the finished bowls for a spicy kick.
How can I meal prep these bowls?
Prepare all components ahead of time and store them separately in the fridge. Assemble just before eating to keep the tofu crispy and the veggies fresh. The sauce will keep for several days and can even be used as a dip or salad dressing.
What can I substitute for peanut butter in the sauce?
If you’re avoiding peanuts, try almond butter, sunflower seed butter, or even tahini. Each will give the sauce its own unique flavor, but all work beautifully in these bowls.
Final Thoughts
I can’t wait for you to experience just how fun and delicious it is to make (and eat!) these Crispy Baked Peanut Tofu Bowls. Whether you’re a tofu skeptic or a long-time fan, this recipe is sure to win you over with its bold flavors, vibrant colors, and unbeatable crunch. Give it a try—you might just find your new favorite dinner!
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Crispy Baked Peanut Tofu Bowls Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 bowls
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
- Diet: Vegan
Description
Crispy Baked Peanut Tofu Bowls are a delicious and healthy vegan meal featuring golden, crispy tofu cubes baked to perfection and served over brown rice with fresh vegetables. This Asian-inspired dish is enhanced with a creamy, flavorful peanut sauce, making it perfect for meal prep or a satisfying dinner.
Ingredients
Tofu and Vegetables
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 2 tablespoons cornstarch
- 1 tablespoon sesame oil
- 1/4 teaspoon salt
- 1 cup cooked brown rice
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 cup steamed broccoli
- 1/4 cup chopped cilantro
- 2 tablespoons chopped peanuts (for garnish)
Peanut Sauce
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
- 2–3 tablespoons warm water (to thin)
Instructions
- Preheat and Prepare Tofu: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss the pressed and cubed tofu with cornstarch, sesame oil, and salt until every piece is evenly coated; this ensures a crispy crust when baked.
- Bake the Tofu: Arrange the tofu cubes in a single layer on the prepared baking sheet. Bake for 25–30 minutes, flipping the pieces halfway through so they brown evenly and become crispy on all sides.
- Make the Peanut Sauce: While the tofu is baking, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, grated fresh ginger, and minced garlic in a small bowl. Gradually add warm water 1 tablespoon at a time until the sauce reaches a smooth, pourable consistency.
- Assemble the Bowls: Divide cooked brown rice equally among four bowls. Top each bowl with shredded red cabbage, shredded carrots, steamed broccoli, and the crispy baked tofu cubes.
- Add Sauce and Garnish: Drizzle each bowl generously with the peanut sauce. Finish by sprinkling chopped cilantro and chopped peanuts over the top for an added crunch and fresh herbal note.
- Serve Warm: Serve the bowls warm for a hearty, nourishing meal. Optionally, add a splash of sriracha to the sauce for extra spice or enjoy as is.
Notes
- For added spice, stir sriracha into the peanut sauce before serving.
- Tofu can be air-fried at 375°F for 12–15 minutes as a quicker alternative to baking.
- This recipe is excellent for meal prep; store rice, tofu, vegetables, and sauce separately and assemble bowls when ready to eat.
- Use gluten-free soy sauce to make the dish gluten-free.
- Press the tofu thoroughly to remove excess moisture for the crispiest texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 6g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 0mg
