Peanut Tofu Bowls

Peanut Tofu Bowls are a delightful dish combining crispy tofu, vibrant vegetables, and a creamy peanut sauce, perfect for both vegans and meat-eaters.

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Vegan

Calories: 450

Ingredients Method Notes

Ingredients

Main Ingredients

1 block firm tofu Press for 15-20 minutes to remove moisture.
2 tablespoons peanut butter Can substitute with other nut butters if desired.
2 tablespoons soy sauce Use gluten-free soy sauce for a gluten-free option.
1 tablespoon maple syrup
1 tablespoon rice vinegar
1 tablespoon sesame oil Can be omitted for an oil-free version.
2 cups cooked rice Can substitute with quinoa or other grains.
1 cup broccoli florets
1 carrot sliced
1 bell pepper sliced
Chopped peanuts and green onions For garnish.

Method

Preparation

Press the tofu to remove excess moisture, then cut it into cubes.
In a bowl, mix the peanut butter, soy sauce, maple syrup, rice vinegar, and sesame oil to create the sauce.

Cooking

In a pan, heat a little oil and sauté the tofu cubes until golden brown.
Add the broccoli, carrot, and bell pepper to the pan and stir-fry for 5-7 minutes until the vegetables are tender.
Add the sauce to the pan and stir well to coat the tofu and vegetables.
Serve over cooked rice and garnish with chopped peanuts and green onions.

Notes

These bowls can be served warm or made ahead for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water if needed.