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Spicy Peanut Tofu Bowls

Karina Kari
This Spicy Peanut Tofu Bowl combines crispy tofu, fresh vegetables, and a creamy peanut sauce for a satisfying, plant-based meal.
High in protein, fiber, and healthy fats, it’s an easy, vegan-friendly option that’s perfect for meal prep or a quick dinner.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Asian-Inspired, vegan
Servings 4 people

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.
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