Name: Spicy Peanut Tofu Bowls
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Asian-inspired
Ingredients: 14 oz firm tofu, drained and cubed; 2 tablespoons cornstarch; 2 tablespoons vegetable oil; 1 cup cooked jasmine rice; 1 cup broccoli florets; 1 red bell pepper, sliced; 1 medium carrot, julienned; 3 green onions, sliced; ⅓ cup roasted peanuts, chopped (for topping); 2 tablespoons soy sauce; 2 tablespoons sriracha or chili garlic sauce; ⅓ cup creamy peanut butter; 2 tablespoons maple syrup; 2 tablespoons rice vinegar; 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated

Hey y'all! If you love big flavor, hearty textures, and a little kick at dinnertime, these Spicy Peanut Tofu Bowls are about to be your new favorite. Crispy tofu, crunchy veggies, and creamy, spicy peanut sauce come together in a satisfying bowl that’s perfect for weeknights, meal prep, or whenever you’re craving something nutritious yet bold. Let’s get cooking!

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Why You'll Love This

Protein-packed and totally satisfying for vegans and non-vegans alike.
Bold, spicy peanut sauce is creamy, tangy, and full of flavor.
Quick and easy—ready in under 40 minutes with minimal prep.
Perfect for meal prep and make-ahead lunches.
Flexible—swap in your favorite veggies or grains easily.

Ingredients

14 oz (400 g) extra-firm tofu, pressed and cubed
2 tablespoon cornstarch
2 tablespoon neutral oil (like canola or avocado oil)
1 large red bell pepper, thinly sliced
1 cup shredded carrot
2 cups steamed broccoli florets
2 cups cooked jasmine rice (or brown rice/cauliflower rice)
¼ cup chopped roasted peanuts (for garnish)
2 green onions, sliced (for garnish)
For the Spicy Peanut Sauce:
⅓ cup creamy peanut butter
2 tablespoon soy sauce
1 tablespoon maple syrup
1 tablespoon rice vinegar
1 clove garlic, minced
1-2 teaspoon sriracha or chili-garlic sauce (adjust to heat preference)
2-3 tablespoon warm water (to thin as needed)

Directions

Step 1: Prepare the Tofu

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a medium bowl, toss cubed tofu with cornstarch until evenly coated.
Drizzle with 1 tablespoon oil, toss again, and spread tofu on the baking sheet in a single layer.
Bake for 25 minutes, flip halfway, until golden and crispy.

Step 2: Make the Spicy Peanut Sauce

In a small bowl, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, minced garlic, and sriracha.
Add warm water, 1 tablespoon at a time, until the sauce is smooth and pourable.

Step 3: Sauté the Veggies

Heat remaining 1 tablespoon oil in a large skillet over medium-high heat.
Add bell pepper and carrots; sauté for 3-4 minutes until slightly tender but still crisp.
Add steamed broccoli, toss to combine, then remove from heat.

Step 4: Assemble the Bowls

Divide cooked rice among 4 bowls.
Top each with sautéed veggies and crispy tofu.
Drizzle generously with spicy peanut sauce.
Garnish with chopped peanuts and sliced green onions.
Serve immediately and enjoy every flavorful bite!

Notes

Pressing tofu for at least 20 minutes is key for extra crispiness.
Adjust sriracha amount to your preferred spice level.
Warm the peanut butter slightly if it’s too thick for easy mixing.

Variations

Sweet Potato Swap: Substitute cubed roasted sweet potato for tofu for a soy-free version.
Quinoa Base: Try using cooked quinoa instead of rice for extra protein.
Extra Veggies: Add snap peas, cabbage, or edamame for more color and crunch.

Required Equipment

Baking sheet and parchment paper
Large skillet
Medium bowls
Whisk
Sharp knife and cutting board

Storage Instructions

Store leftover Spicy Peanut Tofu Bowls in airtight containers in the refrigerator for up to 4 days. Keep the sauce separate and add before serving to maintain the best texture. Reheat the tofu and veggies in the microwave or in a skillet over medium heat until warmed through.

Suggested Pairings & Serving Recommendations

Serve with a squeeze of fresh lime juice for brightness.
Pair with a tangy cucumber salad or Asian slaw for freshness.
Enjoy alongside iced green tea or a crisp, citrusy white wine.

Pro Tips

For extra crispy tofu, let the cubes cool slightly on a wire rack after baking.
Double the peanut sauce for dipping spring rolls or future lunches.
Use freshly cracked black pepper in the sauce for added flavor complexity.

FAQ

Can I make these Spicy Peanut Tofu Bowls gluten-free?

Absolutely—just use gluten-free tamari in place of soy sauce and check that your sriracha is gluten-free.

Is it possible to air-fry the tofu?

Yes! Air-fry the tofu cubes at 400°F (200°C) for about 15 minutes, shaking halfway through, until crispy.

Can I prep these bowls ahead of time?

Definitely. Store the components separately and assemble just before eating to keep everything fresh and crisp.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes