Peanut Tofu Bowls

Overhead view of a colourful bowl with tofu, broccoli, carrot, onion and rice, topped with creamy peanut sauce, green onion, sesame seeds and hot sauce.

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5 from 3 votes

Enjoy easy sheet pan tofu and veggies over rice and topped with a delicious, creamy vegan ginger peanut sauce.

Prep Time20

Cook Time25

Total Time45

Course: Main Dish

Cuisine: American

Diet: Vegan

Servings: bowls

Author: Deryn Macey

Ingredients

For the Tofu

400 g block extra firm tofu, drained and patted dry
2 tbsp tamari 40g
2 tsp sesame oil
1 tsp maple syrup
½ tsp garlic powder
1 tbsp cornstarch

For the Ginger Peanut Sauce

1/2 cup natural peanut butter 145g
2 tbsp tamari
3 tsp fresh ginger, grated 12g grated
1 clove garlic, grated 8g
2 tbsp rice vinegar
1 tbsp sesame oil
2 tbsp maple syrup or coconut sugar
4-6 tbsp warm water
1-2 tsp sambal oelek or Srircha optional, for heat

For the Bowls

1 small head broccoli, cut into 1-inch florets 6 cups/395 g
2 carrot, peeled and cut diagonally into ½-inch rounds 1.5 cups/200 g
1 red onion, chopped 1.5 cups/200 g
3 cups cooked rice
6 green onions thinly sliced
2 tbsp sesame seeds

Instructions

Marinade the Tofu: Cut tofu into 1-inch cubes. In a bowl or Tupperware container, combine tamari, sesame oil, maple syrup and garlic powder. Add the tofu, then toss to coat. Set aside to marinade for 20 mins, tossing the mixture occasionally.
Cook Rice: If you don't have cooked rice on hand, start cooking your choice of rice now according to package instructions. You can use as much rice as desired per bowl. The suggested amount is 1/2-1 cup per bowl
Preheat the Oven: Preheat the oven to 425 F and line two baking sheets with parchment paper.
Bake Tofu: Once the tofu has marinated, sprinkle the cornstarch over top, then toss to coat. Spread the tofu out on the prepared baking sheet. Bake for 20-25 mins until golden-brown and crisped.
Roast Vegetables: On another baking sheet, arrange broccoli, carrots and onion. Drizzle with 2 tsp oil, and season with a pinch of salt and pepper. Toss to coat. Roast for 20-25 mins, until tender and golden-brown (at the same time as the tofu).
Make the Ginger Peanut Sauce: While veggies and tofu are roasting, combine all ingredients for the ginger-peanut sauce in a small blender and blend until smooth. Start with 4 tbsp water, blend, then slowly add more as needed to adjust the consistency. Taste and season with salt, if needed. Depending if your peanut butter is salted or not, determine if seasoning with salt is needed
Serve: Divide cooked rice between 4 servings/bowls. Top each with the veggies and tofu. Drizzle ginger-peanut sauce over top. Sprinkle bowls with green onions and sesame seeds.

Video

Notes

Nutrition facts include 3/4 cup cooked rice per bowl and 1/4 of the peanut sauce.

Assembled bowls can be stored in airtight containers in the fridge for up to 4 days. Reheat the bowls in the microwave until heated through. You could also dump then into a pan and stir fry to reheat.

Nutrition