These Spicy Peanut Tofu Bowls are a delightful, plant-based meal perfect for busy weeknights.
Featuring crispy baked tofu, a tangy peanut sauce, and a medley of fresh veggies, this dish is a flavorful, protein-packed option.
It’s rich in healthy fats and fiber, making it both satisfying and nutritious.
Whether you’re looking for a quick dinner or a meal prep-friendly option, this dish is sure to impress.
Spicy Peanut Tofu Bowls
Equipment
- 1 baking sheet (parchment-lined)
- 1 skillet
- 1 blender
- 1 medium bowl
- 1 large bowl for assembling
Ingredients
Tofu:
- 350 grams extra-firm tofu
- 2-3 tablespoons soy sauce or tamari
- 1 tablespoon chili sauce Sambal Oelek
- ½ teaspoon sesame oil optional
- 1-3 tablespoons cornstarch
Spicy Peanut Sauce:
- 4-5 tablespoons peanut butter natural
- ¼ cup orange juice
- 2-4 tablespoons lime juice
- 3 tablespoons soy sauce tamari
- 2 tablespoons maple syrup
- 1 teaspoon sesame oil optional
- 1-2 cloves garlic
- 1-3 teaspoons fresh ginger
- 3-4 tablespoons sriracha
- 1-3 tablespoons hot water for thinning
Veggies & Noodles:
- 2-3 servings rice noodles cooked
- 2 cups shredded cabbage
- 2 carrots julienne or grated
- 1 large cucumber or 3-4 mini, julienne
- 1 red orange, or yellow bell pepper, sliced thin
- Avocado optional, sliced
Garnish:
- 1 handful cilantro mint, or Thai basil, chopped
- 2-3 green onions sliced
- ½ cup peanuts crushed
- 1 lime quartered
Instructions
- Prepare the Tofu: Start by pressing the tofu to remove excess moisture. Wrap the tofu block with a few sheets of paper towels or a clean dish cloth. Place a couple of heavy cookbooks on top of the wrapped tofu and let it press for about 15 minutes. This step is essential for achieving crispy tofu, as the less moisture in the tofu, the crispier it will bake. While the tofu is pressing, you can begin preparing the other ingredients.
- Cook the Rice or Noodles: In the meantime, cook the rice noodles or your choice of rice according to the package directions. If you're using rice noodles, follow the instructions closely to avoid overcooking. Once done, drain and set aside. If you're using rice, ensure it’s cooked and fluffy, and ready to serve as the base for your bowl.
- Prepare the Tofu Marinade: While the tofu is pressing and your rice or noodles are cooking, make the marinade for the tofu. In a medium-sized bowl, whisk together 2-3 tablespoons of soy sauce or tamari (for a gluten-free version), 1 tablespoon of chili sauce (like Sambal Oelek), and maple syrup for a touch of sweetness. Optionally, add ½ teaspoon sesame oil for extra flavor. This marinade will infuse the tofu with a delicious savory, spicy, and slightly sweet profile.
- Preheat the Oven and Prepare the Baking Sheet: Preheat your oven to 400ºF (200ºC). While the oven is heating up, line a baking sheet with parchment paper. If you want your tofu extra crispy, drizzle the parchment-lined sheet with a tablespoon of oil (use olive oil or coconut oil). This oil will help in browning and crisping the tofu during the baking process.
- Cut the Tofu into Cubes: Once the tofu has been pressed, cut or tear it into small cubes—around ¾ to 1-inch in size. The pieces should be uniform to ensure even cooking. You can use a sharp knife or simply break the tofu with your hands for a more rustic look. After cutting, transfer the tofu cubes to the bowl with your marinade.
- Coat the Tofu with Cornstarch: Add 1-3 tablespoons of cornstarch to the bowl with the tofu and marinade. Toss the tofu gently, ensuring every piece is coated in the cornstarch mixture. The cornstarch is what will give your tofu that irresistible crispy texture when baked. If necessary, give the bowl a shake or stir with a spoon to coat the tofu evenly.
- Bake the Tofu: Arrange the coated tofu pieces in a single layer on the prepared baking sheet, ensuring there is space between each piece so they bake evenly. Bake the tofu in the preheated oven for 12 minutes. After 12 minutes, carefully flip each piece of tofu to ensure it cooks evenly on both sides, then return it to the oven for an additional 6 minutes. The tofu should be golden-brown and crispy when done.
- Sauté the Tofu (Optional Step for Extra Flavor): Once the tofu has baked, heat a skillet over medium-high heat. Add the baked tofu cubes to the skillet and pour in about ½ cup of the spicy peanut sauce. Stir the tofu continuously, allowing the sauce to coat the pieces and caramelize slightly for 3 to 4 minutes. This step will make the tofu even more flavorful as it soaks in the peanut sauce, giving it a sticky, savory finish.
- Make the Spicy Peanut Sauce: While the tofu is baking, you can prepare the spicy peanut sauce. In a blender, combine 4-5 tablespoons of natural peanut butter, ¼ cup of orange juice, 2-4 tablespoons of lime juice, 3 tablespoons of soy sauce (or tamari for a gluten-free option), and 2 tablespoons of maple syrup. Add 1 teaspoon of sesame oil (optional) for a deeper flavor. To this, add 1-2 garlic cloves (peeled) and 1-3 teaspoons of fresh ginger chunks for a bit of zing. Finally, add 3-4 tablespoons of sriracha to give it the right level of spice.
- Blend the Sauce: Blend all the ingredients together until the sauce is smooth and creamy. If the sauce seems too thick, gradually add 1-3 tablespoons of hot water to achieve a medium-thick consistency similar to heavy cream. The sauce should be pourable but still thick enough to coat the tofu and vegetables without dripping off too much.
- Prepare the Vegetables: While the tofu is baking and the sauce is blending, it’s time to prepare the fresh vegetables. Shred 2 cups of cabbage—either white or purple cabbage works well—or use a pre-shredded slaw mix for convenience. Peel and julienne the carrots, or use a grater if you prefer finer shreds. Julienne or slice the cucumber, and cut the red, orange, or yellow bell pepper into thin strips. For added richness, slice an avocado.
- Assemble the Bowls: To assemble your bowls, start by adding a generous portion of rice noodles or rice to the bottom of each bowl. Layer the shredded vegetables over the rice or noodles. Add the crispy, caramelized tofu cubes on top of the veggies, followed by a drizzle of the spicy peanut sauce. Garnish with fresh herbs such as cilantro, mint, or Thai basil, as well as sliced green onions and crushed peanuts for added crunch.
- Serve and Enjoy: Finish off the bowls with a squeeze of lime juice for an extra burst of citrus. Serve immediately, or for meal prep, store the components separately in airtight containers and assemble the bowls when ready to serve. This dish is best enjoyed fresh but can be kept in the fridge for up to 2-3 days.
Notes
- Tofu Texture: Make sure to use extra-firm tofu for the best texture. Pressing the tofu thoroughly is crucial for achieving crispy pieces, as excess water will prevent it from crisping up properly.
- Alternative Sauces: If you prefer a milder sauce, reduce the amount of sriracha and sambal to taste. You can also substitute the peanut butter with almond butter for a different flavor.
- Cornstarch Tips: The cornstarch coating gives the tofu a light, crispy exterior. If you’re looking for even more crispiness, you can bake the tofu a few extra minutes, or briefly sauté it in a hot pan after baking.
- Veggie Variations: Feel free to swap in any of your favorite fresh vegetables, such as snap peas, spinach, or bell peppers, to tailor the recipe to your preferences.
- Make Ahead: The tofu and sauce can be prepared ahead of time and stored in the fridge for a few days, making this an excellent choice for meal prep.
Chef’s Secrets for Crispy Tofu
For perfectly crispy tofu, pressing is non-negotiable.
If you have a tofu press, use it for even better results, but if not, the paper towel method works just fine.
After pressing, the key is to coat the tofu in a thin layer of cornstarch.
This allows the tofu to crisp up in the oven and form a delightful, golden crust.
Don’t overcrowd the tofu on the baking sheet—space is essential for even cooking.
Also, remember to flip the tofu halfway through baking for uniform crispiness on all sides.
Perfect Pairings and Serving Suggestions
These Spicy Peanut Tofu Bowls can be customized with various toppings and side dishes.
For a complete meal, serve the bowls with a side of roasted sweet potatoes, a simple side salad, or even some sautéed greens like spinach or kale.
The peanut sauce can also be used as a dip for spring rolls or drizzled over grain bowls, wraps, or roasted vegetables.
If you’re looking to add more protein, consider adding a handful of edamame or chickpeas for extra plant-based goodness.
For a burst of flavor, try pairing this dish with a light, tangy cucumber salad or a citrusy slaw.
To enhance the Asian-inspired flavors, serve it with a side of miso soup or ginger-infused tea.
The dish is versatile, allowing you to mix and match to your taste.
Storing and Reheating Tips
This dish stores well, making it an excellent choice for meal prep.
Store the tofu and sauce separately to prevent the tofu from becoming soggy.
In an airtight container, the tofu will stay crispy for up to 3 days in the fridge, though it’s best enjoyed within 1-2 days for optimal texture.
The peanut sauce can be kept in a sealed jar in the fridge for up to a week and can be used for other dishes like tofu scrambles or roasted vegetables.
To reheat the tofu, it’s best to use an oven or air fryer to retain its crispiness.
Simply bake the tofu at 375°F (190°C) for 5-7 minutes or air fry at 400°F (200°C) for 3-5 minutes.
For a quicker reheating method, use a skillet over medium heat but be mindful that it may lose some of its crispiness.
Frequently Asked Questions
1. Can I make this recipe gluten-free?
Yes! Simply substitute the soy sauce with tamari, which is gluten-free, and check your sriracha and peanut butter to make sure they’re gluten-free as well.
This recipe is naturally plant-based and can easily be made gluten-free without compromising on flavor.
2. What if I don’t have rice noodles?
No worries! You can substitute rice noodles with regular white or brown rice, quinoa, or even cauliflower rice for a low-carb option.
Any base that soaks up the peanut sauce will work wonderfully.
3. How can I make the peanut sauce less spicy?
If you prefer a milder flavor, simply reduce the amount of sriracha and chili sauce (sambal) to suit your taste.
You can also add a bit more maple syrup or orange juice to balance out the heat while maintaining the delicious peanut flavor.
4. Can I use another type of nut butter?
Absolutely! If you don’t have peanut butter, almond butter or cashew butter would work as great alternatives.
Each will provide a slightly different flavor but will still create a creamy, delicious sauce.
5. How can I make the tofu extra crispy?
For an extra crispy texture, try air frying the tofu at 400°F for 10-15 minutes instead of baking it.
Alternatively, after baking, quickly sauté the tofu in a hot skillet with a bit of oil for 1-2 minutes per side for a deeper golden-brown crust.
