Crispy Baked Peanut Tofu Bowl Recipe

If you’re looking for a vibrant, satisfying meal that brings together crunchy textures and rich, nutty flavors, this Crispy Baked Peanut Tofu Bowl Recipe is going to become your new go-to dinner. Perfectly baked tofu cubes, coated in a crisp peanut-infused crust, nestle alongside tender sautéed vegetables, creamy avocado, and fluffy rice. It’s a bowl that’s as colorful and fresh as it is comforting and full of protein, making it ideal for nourishing yourself any day of the week. Trust me, once you try this Crispy Baked Peanut Tofu Bowl Recipe, you’ll keep finding excuses to make it again and again.

Ingredients You’ll Need

This recipe comes together with simple, wholesome ingredients you can easily find in your pantry and fridge. Each component brings something special to the bowl—whether it’s the creaminess of avocado, the crisp texture of tofu, or the vibrant kick from sautéed peppers and kale.

• 2 cups cooked rice: A soft, neutral base that lets the peanut flavors shine, or you can swap for quinoa or rice noodles for a twist.
• 1 avocado: Brings a luscious, buttery creaminess to balance the crunchy tofu.
• 2 red bell peppers: Add sweetness, crunch, and a pop of vibrant color to the bowl.
• 3 cups chopped kale: Offers a slightly bitter green that wilts down and complements the sweet and savory elements perfectly.
• 4 green onions (chopped): Their fresh bite adds zest and aroma to finish the dish off.
• 1 tablespoon olive oil: The perfect choice to sauté vegetables to tender-crisp perfection.
• Optional: chopped peanuts for garnish: Extra texture and a punch of nutty flavor that makes each bite irresistible.
• 1 block extra firm tofu: The star protein that crisps up wonderfully when baked.
• 1 tablespoon low sodium tamari or soy sauce: A savory marinade base that deepens flavor without overwhelming.
• 1 teaspoon toasted sesame oil: Adds that toasty, nutty aroma to the tofu.
• 1 tablespoon maple syrup or honey: Brings a touch of natural sweetness to balance the savory marinade.
• 2 tablespoons corn starch: Key for that beautifully crispy coating on the tofu cubes.
• 2 tablespoons gluten free plain breadcrumbs (or regular): Helps create a golden crust that’s deliciously crunchy.
• 1/2 cup peanut sauce: The star sauce that ties the whole bowl together with rich, creamy, peanut flavor.

How to Make Crispy Baked Peanut Tofu Bowl Recipe

Step 1: Prepare and Drain the Tofu

Start by removing your block of extra firm tofu from the package and draining out any excess liquid. Since you’re using extra firm tofu, pressing isn’t strictly necessary but you’re free to press it if you want a firmer texture. Proper draining helps the tofu crisp better in the oven, so don’t skip this step!

Step 2: Cut the Tofu into Cubes

Now chop the tofu into bite-sized cubes, about half an inch to one inch. These are the perfect size to get nicely crispy and hold onto the peanut sauce coat beautifully once baked.

Step 3: Marinate the Tofu

Place your tofu cubes in a bowl and pour over a simple yet flavourful marinade made with 1 tablespoon of tamari, 1 teaspoon of toasted sesame oil, and 1 tablespoon of maple syrup or honey. This combo adds a slight sweetness, a bit of umami, and that irresistible sesame aroma.

Step 4: Let the Tofu Sit

Give the tofu about 20 minutes to soak up all those delicious marinade flavors. This step ensures every bite is packed with taste before crisping up.

Step 5: Preheat the Oven and Coat the Tofu

While your tofu marinates, preheat the oven to 375 degrees Fahrenheit. Once marinated, toss the tofu cubes in 2 tablespoons of corn starch, then carefully coat them in breadcrumbs. Spread the tofu evenly on a parchment-lined baking sheet, making sure each piece has some space so it crisps up perfectly.

Step 6: Bake Until Golden and Crispy

Bake the tofu in your hot oven for 25 to 30 minutes. Keep an eye on the color—it should turn a beautiful golden brown with a satisfyingly crunchy texture that’s irresistible.

Step 7: Prepare the Peanut Sauce and Vegetables

While your tofu bakes, thin out your peanut sauce with 1/2 cup of water to reach a drizzling consistency perfect for the bowl. Then slice your red bell peppers into thin strips and sauté them in 1 tablespoon of olive oil for about 10 minutes, until they start to brown on the edges. Add in the chopped kale and cook another 1 to 2 minutes until wilted.

Step 8: Cool and Toss Tofu in Sauce

Once the tofu is out of the oven, let it cool for about 5 minutes so it retains its crunch. Then gently toss the baked tofu cubes in 1/2 cup of that creamy peanut sauce, making sure every piece gets coated in that luscious peanut flavor.

Step 9: Assemble Your Crispy Baked Peanut Tofu Bowl Recipe

It’s time to bring it all together! Start with a base of your cooked rice, then pile on the sautéed veggies, creamy avocado slices, chopped green onions, and those perfectly peanut-sauced tofu cubes. Drizzle the remaining sauce on top and sprinkle with chopped peanuts if you want an extra crunch and finish.

How to Serve Crispy Baked Peanut Tofu Bowl Recipe

Garnishes

Finishing touches matter! Toss on some chopped peanuts for an added crunch that echoes the peanut sauce, and a sprinkle of fresh green onions or even some cilantro leaves to brighten the colors and flavors. A squeeze of lime could also elevate everything with a fresh zesty note.

Side Dishes

This bowl is quite hearty on its own, but you can complement it with a light cucumber salad or some pickled veggies to add a refreshing counterpoint. For an extra touch, serve a small bowl of miso soup or steamed edamame on the side.

Creative Ways to Present

Want to impress guests or make it extra special? Serve your Crispy Baked Peanut Tofu Bowl Recipe in individual bowls layered beautifully so each component shines through. Adding vibrant edible flowers or layering the avocado slices fan-style can turn this wholesome meal into a feast for the eyes as well as the taste buds!

Make Ahead and Storage

Storing Leftovers

Leftover Crispy Baked Peanut Tofu Bowl Recipe components can be stored separately in airtight containers in the fridge for up to 3 days. Keep the tofu apart from the sauce if you want to maintain its crispiness. The vegetables and rice hold up well when stored properly.

Freezing

You can freeze the baked tofu separately, spread out on a lined tray for a few hours to freeze solid, then transfer to a freezer-safe bag for up to 2 months. The rice and vegetables don’t freeze as well due to texture changes, so it’s best to prepare those fresh.

Reheating

To reheat, gently warm your tofu in the oven or air fryer to restore that crispness rather than microwaving, which can make it soggy. Reheat vegetables and rice on the stovetop or microwave until warmed through. Then toss everything together with the peanut sauce when ready to serve.

FAQs

Can I use regular soy sauce instead of tamari?

Absolutely! Regular soy sauce works well too, but tamari is a great gluten-free alternative that has a slightly richer taste. Adjust the amount to your liking depending on saltiness.

What can I substitute for peanut sauce?

If peanuts aren’t your thing or you have allergies, try almond butter sauce or a tahini-based sauce with a bit of maple syrup and soy sauce for a different but equally delicious flavor.

Is this recipe vegan?

Yes! Using maple syrup instead of honey keeps it vegan. All the main ingredients are plant-based, making this bowl perfect for a wholesome vegan meal.

Can I make this gluten-free?

Definitely. Use gluten-free breadcrumbs and tamari instead of soy sauce, and double-check any pre-made peanut sauce for gluten ingredients to keep it entirely gluten-free.

How can I make the tofu crispier?

Make sure to thoroughly coat the tofu with corn starch and breadcrumbs and spread it out spaced evenly on the baking sheet. Baking at 375°F for the full 25-30 minutes should give you a wonderful crisp—using an air fryer also works amazingly for extra crunch.

Final Thoughts

This Crispy Baked Peanut Tofu Bowl Recipe is hands down one of those meals that feeds both your body and soul. It’s vibrant, packed with texture and full of flavor, yet easy to make on a weeknight. Whether you’re a tofu fan or just looking for a fresh way to enjoy plant-based protein, this bowl is a winner that will quickly become a favorite. Give it a try, and I promise your taste buds will thank you.

Crispy Baked Peanut Tofu Bowl Recipe

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4 from 56 reviews

• Author: admin
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

This Crispy Baked Peanut Tofu Bowl is a delicious and nutritious plant-based meal featuring crispy baked tofu cubes marinated in a savory-sweet sauce, served over a bed of rice with sautéed bell peppers, wilted kale, avocado, and a rich peanut sauce. Perfect for a flavorful vegan dinner that’s both satisfying and wholesome.

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Ingredients

Scale 1x2x3x

Base

• 2 cups cooked rice (quinoa or rice noodles are also great)
• 1 avocado, sliced
• 3 cups chopped kale
• 2 red bell peppers, sliced into thin strips
• 4 green onions, chopped
• 1 tablespoon olive oil

Tofu and Marinade

• 1 block extra firm tofu
• 1 tablespoon low sodium tamari or soy sauce
• 1 teaspoon toasted sesame oil
• 1 tablespoon maple syrup or honey
• 2 tablespoons corn starch
• 2 tablespoons gluten free plain breadcrumbs (or regular breadcrumbs)

Peanut Sauce

• 1/2 cup peanut sauce (thinned with 1/2 cup water for this recipe)

Optional Garnish

• Chopped peanuts for garnish

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Instructions

1. Drain tofu: Remove the tofu from its package and drain any excess liquid. If desired, press the tofu to remove additional moisture, though extra firm tofu typically doesn’t require pressing.
2. Cut tofu: Chop the tofu into small cubes approximately 1/2 to 1 inch in size for even cooking and crispiness.
3. Marinate: In a bowl, combine the tofu cubes with 1 tablespoon tamari (or soy sauce), 1 teaspoon toasted sesame oil, and 1 tablespoon maple syrup or honey. Toss gently to coat all pieces.
4. Let sit: Allow the tofu to marinate for about 20 minutes to absorb the flavors.
5. Preheat oven: Preheat your oven to 375°F (190°C) to prepare for baking the tofu.
6. Toss with corn starch and breadcrumbs: Remove tofu from marinade and toss the cubes with 2 tablespoons corn starch until evenly coated, then toss with 2 tablespoons gluten-free breadcrumbs. Arrange tofu pieces on a baking sheet lined with parchment paper, ensuring they are spaced apart for optimal crispiness.
7. Bake: Bake the tofu in the preheated oven for 25-30 minutes or until the cubes are golden brown and crispy, turning once halfway through for even baking.
8. Make sauce: While the tofu bakes, prepare your peanut sauce according to your recipe or package instructions, thinning it with approximately 1/2 cup water to a pourable consistency suitable for drizzling and tossing.
9. Sauté vegetables: Heat 1 tablespoon of olive oil in a pan over medium heat. Add the sliced red bell peppers and sauté for about 10 minutes or until they start to brown on the edges. Add the chopped kale and cook for an additional 1-2 minutes until wilted.
10. Let tofu cool and toss with sauce: Once baked, remove the tofu from the oven and let it cool for 5 minutes. Then gently toss the tofu with 1/2 cup of the prepared peanut sauce to coat evenly.
11. Assemble bowl: In individual bowls, layer the cooked rice, sautéed vegetables, sliced avocado, chopped green onions, and the sauced tofu. Drizzle with the remaining peanut sauce and garnish with chopped peanuts if desired. Serve immediately and enjoy!

Notes

• You can substitute the rice with quinoa or rice noodles for variety.
• For a gluten-free option, be sure to use gluten-free breadcrumbs and tamari instead of soy sauce.
• If you prefer a spicier peanut sauce, add a splash of Sriracha or chili flakes.
• Leftover peanut sauce keeps well refrigerated for up to a week and can be used as a dip or dressing.
• Pressing tofu is optional but can help achieve extra crispiness.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Asian-inspired