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Crispy Tofu Bowl with Creamy Peanut Sauce

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A quick and easy crispy tofu bowl topped with a creamy, tangy peanut sauce, perfect for a comforting plant-based dinner that comes together in under 30 minutes.

Ingredients

Scale
  • 14 oz (400 g) firm or extra-firm tofu, pressed and cut into cubes
  • 2 tbsp cornstarch
  • 2 tbsp vegetable or canola oil
  • 1/2 tsp garlic powder (optional)
  • 1/4 tsp salt
  • 1/4 cup (65 g) natural peanut butter
  • 2 tbsp soy sauce or tamari (for gluten-free)
  • 1 tbsp maple syrup or honey
  • 1 tbsp lime juice, freshly squeezed
  • 1 tsp grated fresh ginger (optional)
  • 1 small garlic clove, minced
  • 2–3 tbsp warm water
  • 2 cups cooked brown rice or quinoa
  • 1 cup shredded carrots
  • 1 cup thinly sliced red cabbage
  • 1/2 cup chopped cucumber or snap peas
  • Fresh cilantro or green onions, chopped (for garnish)
  • Sesame seeds, toasted (optional)

Instructions

  1. Press the tofu between layers of paper towels or a clean kitchen towel with a heavy object on top for 20-30 minutes to remove excess moisture.
  2. In a small bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, minced garlic, and grated ginger. Gradually add warm water 1 tablespoon at a time until the sauce is creamy and pourable. Set aside.
  3. Cut the pressed tofu into 1-inch cubes. Toss tofu cubes with cornstarch, garlic powder, and salt until evenly coated.
  4. Heat oil in a skillet over medium heat. Add tofu cubes in a single layer without crowding. Cook for 3-4 minutes per side, turning carefully, until golden brown and crispy (about 12-15 minutes total). Adjust heat as needed.
  5. While tofu cooks, assemble the bowl base with cooked brown rice or quinoa, shredded carrots, sliced red cabbage, and chopped cucumber or snap peas.
  6. Place crispy tofu on top of the veggies and rice. Drizzle generously with peanut sauce. Garnish with chopped cilantro or green onions and toasted sesame seeds if desired. Serve warm.

Notes

Pressing the tofu is crucial for crispiness. Use cornstarch coating for a golden crust. Cook tofu in batches to avoid overcrowding the pan. If peanut sauce thickens, whisk in warm water to loosen. Baking tofu at 400°F for 25-30 minutes is a great low-oil alternative.

Nutrition

Keywords: crispy tofu bowl, peanut sauce, vegan dinner, plant-based meal, easy tofu recipe, gluten-free tofu bowl, quick dinner, healthy tofu bowl

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