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.
Ingredients
Scale
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
Instructions
- 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.
- Cut tofu: Chop the tofu into small cubes approximately 1/2 to 1 inch in size for even cooking and crispiness.
- 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.
- Let sit: Allow the tofu to marinate for about 20 minutes to absorb the flavors.
- Preheat oven: Preheat your oven to 375°F (190°C) to prepare for baking the tofu.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
