Description
These Spicy Peanut Tofu Bowls are a flavorful, protein-packed vegan meal that combines crispy tofu with a creamy, spicy peanut sauce. Served over fluffy rice with fresh veggies, it’s perfect for meal prep or a quick weeknight dinner.
Ingredients
Units
Scale
For the tofu:
- 14 oz (400g) extra-firm tofu, pressed and cubed
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
For the spicy peanut sauce:
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon maple syrup or honey
- 1 teaspoon sesame oil
- 2–3 tablespoons water (to thin)
For the bowl:
- 2 cups cooked jasmine rice or brown rice
- 1 cup shredded carrots
- 1 cucumber, sliced
- 1 cup red cabbage, shredded
- 1/4 cup chopped peanuts (for garnish)
- Fresh cilantro or green onions (for garnish)
- Lime wedges (optional)
Instructions
-
Prepare the tofu:
- Preheat the oven to 400°F (200°C) or heat air fryer to 375°F (190°C).
- Toss tofu cubes with soy sauce, then coat evenly with cornstarch.
- Place tofu on a baking sheet or in the air fryer and cook for 20–25 minutes, flipping halfway, until crispy.
-
Make the peanut sauce:
- In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, sriracha, maple syrup, and sesame oil.
- Add water gradually until desired consistency is reached.
-
Assemble the bowls:
- Divide cooked rice into bowls.
- Top with crispy tofu, shredded carrots, cucumber slices, and cabbage.
- Drizzle with spicy peanut sauce.
- Garnish with chopped peanuts, cilantro, and lime wedges.
Notes
- Swap tofu for tempeh or grilled chicken if desired.
- Adjust sriracha for preferred spice level.
- Store leftovers separately to keep tofu crispy.