Peanut Tofu Bowls

You’ll love the crispy tofu with roasted veggies, rice and the most delicious sweet and spicy ginger peanut sauce. Finish them off with scallions, sesame seeds and Sriracha for a tasty crowd-pleasing meal you’ll love to make again and again.

Tofu is such a great option for adding protein to plant-based bowls. You can also try it in these Sweet Potato Tofu Bowls, Avocado Mango Tofu Bowls and Tofu Edamame Buddha Bowls.

Recipe Highlights

• This recipe is super easy because the tofu and veggies are baked in the oven at the same time.
• These bowls are packed with nutrition and taste so good.
• ry different veggies and grains to make the bowls your own.
• Completely vegan and gluten-free!
• Work well for meal prep.
• Use the delicious sauce for other bowls, salads, tempeh, chickpeas, as a dip and other other use you can think off.

Ingredients

• Tofu: Use extra-firm tofu. No need to press the tofu for this recipe, just drain it well and pat dry.
• Tamari: This can be substituted with soy sauce if needed, though the recipe would no longer be gluten-free.
• Sesame Oil: We’ll use this for the tofu, sauce and vegetables. It has the best flavour for this recipe so I wouldn’t recommend substituting a different oil. You can use any cooking oil you like for roasting the vegetables though.
• Maple Syrup: This is used to sweeten the marinade and sauce. It can be substituted with agave syrup.
• Peanut Butter: Use natural peanut butter. If you need a peanut-free recipe, you can use almond butter. If you need a nut-free recipe, you can use sunflower seed butter.
• Rice Vinegar: You can use seasoned or unseasoned rice vinegar.
• Vegetables: The recipe calls for broccoli, onion and carrot but you can substitute other vegetables such as snap peas, bell pepper or zucchini.
• Toppings: I like sesame seeds and green onions/scallions for topping these bowls. Sriracha or other hot sauce optional!

This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

Step 1: Marinate the tofu.

Add the tamari, sesame oil, maple syrup and garlic powder to a container and mix well. Add the cubed tofu and toss to coat.

Set the tofu aside for 20 minutes. While you wait, start cooking rice and chopping up the veggies.

Step 2: Bake the tofu & veggies.

Preheat the oven to 425 F. After 20 minutes, add the cornstarch to the tofu and mix well.

Line two baking trays with parchment paper and place the tofu cubes on one and the veggies on the other.

Drizzle the veggies with 2 tsp oil and sprinkle with salt and pepper and mix to coat. Bake both the veggies and tofu in the oven for 20-25 minutes.

Step 3: Make the ginger peanut sauce.

While you’re waiting for the tofu and veggies, add all of the sauce ingredients to a small blender and mix until smooth, starting with 4 tbsp water and adding a little more if needed to adjust the consistency.

Do I have to use a blender? I recommended blending if possible but you don’t have to. If you don’t have a blender, I would recommend substituting 1 tsp each garlic powder and ground ginger for the fresh garlic and ginger and just whisking everything together in a container until smooth, adjusting the consistency with water as needed.

Step 4: Assemble your bowls!

Start with rice, then top each serving with tofu and veggies. Drizzle the sauce over top and spinkle with green onions and sesame seeds. Enjoy!