Spicy Peanut Tofu Bowls Recipe
Introduction
Spicy Peanut Tofu Bowls are a colorful and flavorful plant-based meal that balances crispy tofu, roasted vegetables, and a creamy, spicy peanut sauce. This dish is perfect for a satisfying weeknight dinner that’s both healthy and packed with bold flavors.
Ingredients
- 2 blocks of extra firm tofu
- 1-2 tablespoons cornstarch
- 2 tablespoons olive oil
- 1 teaspoon salt
- 2 small (or 1 large) head of broccoli, cut into florets
- 2 red bell peppers, cut into strips
- 1 1/2 cups uncooked white rice
- 1/2 cup peanut butter
- 1/3 cup low-sodium soy sauce
- 2 tablespoons sesame oil (toasted or dark)
- 2 tablespoons rice vinegar
- 2 tablespoons sambal oelek or chili paste (adjust to taste)
- 2 tablespoons sugar, honey, or agave
- 1-inch piece of fresh ginger, peeled
- 1 clove fresh garlic, peeled
- 1/4 cup water
Instructions
- Step 1: Press the liquid out of the tofu by wrapping it in a clean towel and placing a heavy object on top for 15-20 minutes. Cube the tofu and gently toss it with cornstarch until evenly coated. Arrange tofu on a parchment-lined baking sheet.
- Step 2: On a separate parchment-lined baking sheet, arrange broccoli florets and red bell pepper strips. Drizzle both trays with olive oil and sprinkle with salt.
- Step 3: Roast both pans in a preheated oven at 425°F (220°C) for 20-30 minutes. The tofu should be slightly crisp, and the vegetables should be tender and roasted.
- Step 4: While roasting, cook the rice according to package instructions.
- Step 5: In a blender or food processor, combine peanut butter, soy sauce, sesame oil, rice vinegar, sambal oelek, sweetener, ginger, garlic, and water. Blend until smooth to make the peanut sauce.
- Step 6: To serve, divide the cooked rice into bowls and top with roasted tofu and vegetables. Drizzle generously with the spicy peanut sauce. Enjoy!
Tips & Variations
- For extra crunch, swap cornstarch for arrowroot powder or rice flour when coating tofu.
- Adjust the spiciness by adding more or less sambal oelek according to your heat preference.
- Try swapping white rice for brown rice, quinoa, or cauliflower rice for a different texture or gluten-free option.
- If you don’t have a blender, whisk the peanut sauce ingredients together thoroughly, but the sauce will be less smooth.
Storage
Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the tofu and vegetables in the oven or a skillet to maintain crispness. Warm the sauce gently in the microwave or on the stove before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other vegetables instead of broccoli and bell peppers?
Yes, feel free to substitute with vegetables like snap peas, carrots, zucchini, or cauliflower depending on what you have on hand or prefer.
Is this recipe vegan and gluten-free?
This recipe is vegan if you use a plant-based sweetener like agave or sugar. To keep it gluten-free, use tamari or a gluten-free soy sauce and ensure your other ingredients are certified gluten-free.
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Spicy Peanut Tofu Bowls Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Spicy Peanut Tofu Bowl is a vibrant, plant-based dish featuring crispy roasted tofu and vegetables served over fluffy white rice, all topped with a creamy, spicy peanut sauce. Perfect for a wholesome, flavorful meal that balances protein, vegetables, and a punch of heat and sweetness.
Ingredients
Tofu and Vegetables
- 2 blocks of extra firm tofu
- 1–2 tablespoons cornstarch
- 2 tablespoons olive oil
- 1 teaspoon salt
- 2 small (or 1 large) head of broccoli, cut into florets
- 2 red bell peppers, cut into strips
Rice
- 1 1/2 cups uncooked white rice
Peanut Sauce
- 1/2 cup peanut butter
- 1/3 cup low-sodium soy sauce
- 2 tablespoons sesame oil (toasted or dark)
- 2 tablespoons rice vinegar
- 2 tablespoons sambal oelek or chili paste (adjust to taste for spiciness)
- 2 tablespoons sugar, honey, or agave
- 1-inch piece of fresh ginger, peeled
- 1 clove fresh garlic, peeled
- 1/4 cup water
Instructions
- Press and Prep Tofu: Press the liquid out of the tofu to remove excess moisture. Cube the tofu into bite-sized pieces and gently toss with cornstarch until well coated, which helps in achieving a crispy texture when roasted.
- Prepare Vegetables and Roast: Arrange the tofu cubes on a baking sheet lined with parchment paper. On a separate baking sheet, arrange the broccoli florets and red bell pepper strips. Drizzle olive oil over both the tofu and vegetables, then sprinkle with salt. Roast both baking sheets in a preheated oven at 425°F (220°C) for 20-30 minutes, or until the tofu is slightly crisped and the broccoli and peppers are roasted to a tender and flavorful finish.
- Cook Rice: While the tofu and vegetables roast, cook the white rice according to package instructions until fluffy and fully cooked.
- Make Peanut Sauce: Combine the peanut butter, low-sodium soy sauce, sesame oil, rice vinegar, sambal oelek or chili paste, sweetener (sugar, honey, or agave), fresh ginger, garlic, and water in a blender or food processor. Blend until smooth and creamy, adjusting seasoning and spice level to taste.
- Assemble and Serve: Serve the roasted tofu and vegetables over a bed of cooked white rice. Drizzle generously with the spicy peanut sauce. Enjoy this flavorful and satisfying bowl warm.
Notes
- For extra crispiness, flip tofu and veggies halfway through the roasting time.
- Adjust the amount of sambal oelek or chili paste to control the spiciness level.
- Use low-sodium soy sauce to reduce salt content and balance flavors.
- To make the dish gluten-free, substitute soy sauce with tamari.
- This recipe is vegan and can be modified to be low fat by reducing oil quantities.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Keywords: Spicy Peanut Tofu Bowl, Roasted Tofu, Vegan Bowl, Peanut Sauce, Asian-Inspired, Healthy Dinner
