I absolutely love this recipe because it combines the crispy goodness of baked tofu with a rich peanut sauce that’s both tangy and slightly sweet, satisfying my taste buds in the most delightful way. Plus, it’s packed with vibrant veggies and textures, making it not only a feast for the stomach but also a joy to assemble and eat!
Combining texture and flavor in my Crispy Tofu Bowls with Peanut Sauce is something I adore. I use firm tofu that has been pressed and lightly coated with cornstarch.
Not only does this give the tofu a crunchy, golden exterior, but the inside is still soft, and that’s what I want. This meal could be served to vegetarians or vegans, but you could also serve it to {insert person who eats animal products here}, and I bet they would love it, too.
The peanut sauce is creamy and oh-so-satisfying. When you tie Beijing sesame oil, peanut butter, and soy sauce in with your cooked rice, fresh veggies, and crispy fried tofu, you are left with a healthful, nutty, crunchy, and juicy meal.
Ingredients
Tofu is high in protein and offers a filling alternative to meat.
It takes on flavors remarkably well and is pleasingly textural.
Soy sauce: imparts a salty umami richness that deepens the overall savory quality of the dish.
Cornstarch: When used in pan-frying tofu, it yields a crispy texture.
Oil from Vegetables: A flavorless, perfect fat for high-heat work like frying.
Peanut Butter: Its richness and nuttiness make it the key ingredient in the creamy, delicious peanut sauce.
Rice: Offers a starchy foundation that pairs nicely with the sauce and toppings, which are brimming with flavor.
Carrots: Provide an essence of sweetness and a satisfying crunch while being chock-full of beta-carotene and cellulose.
Edamame: They are full of protein and fiber.
They give a delightfully chewy texture.
Cilantro: This fresh herb adds brightness and a citrusy quality to the bowl.
Ingredient Quantities
- 1 block (14 oz) of firm tofu, drained and pressed
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 2 cups cooked rice (white or brown)
- 1 cup shredded carrots
- 1 cup edamame, shelled and cooked
- 1 cucumber, sliced
- 1 red bell pepper, sliced
- 2 green onions, sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup crushed peanuts
- 3 tablespoons peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup or honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1/2 teaspoon grated fresh ginger
- 3 tablespoons warm water
Instructions
1. The oven should be preheated to 400°F (200°C). The pressed tofu must be cut into 1-inch cubes and then combined with 2 tablespoons of soy sauce.
2. The tofu cubes should be sprinkled with 1 tablespoon cornstarch and tossed to coat evenly. The tofu should then be spread on a baking sheet and baked for 25-30 minutes, turning once halfway through, until golden and crispy.
3. Take a small bowl and mix together:
3 tablespoons peanut butter
1 tablespoon soy sauce
1 tablespoon maple syrup or honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
minced garlic
grated ginger
This forms the base of your peanut sauce. Next, you’ll want to thin it out using warm water. Whisk in enough to reach your desired consistency, from smooth and pourable to super thick and nearly dippable.
4. In a pan, over medium-high heat, 2 tablespoons of vegetable oil. Into the hot oil, add the baked tofu cubes and stir-fry them for another 2 to 3 minutes. You want the tofu to be crispy, not soggy, once it is combined with the other ingredients, and this brief fry-time helps assure that will be the case. Remove from heat.
5. Serve 2 cups of cooked rice into bowls.
6. Divide the shredded carrots, cooked edamame, cucumber, and red bell pepper, evenly, among the four bowls.
7. Put the crispy tofu above the vegetables in each bowl.
8. Pour the peanut sauce over the tofu and vegetables.
9. Each bowl should be garnished with sliced green onions, chopped fresh cilantro, and crushed peanuts.
10. Enjoy your crispy tofu bowls with peanut sauce. Serve immediately.
Equipment Needed
1. Oven
2. Baking sheet
3. Knife
4. Cutting board
5. Small bowl
6. Whisk
7. Measuring spoons
8. Medium-high heat pan
9. Spatula or wooden spoon
10. Serving bowls
FAQ
- Q: How do you ensure the tofu is crispy?A: Ensure the excess moisture is removed from the tofu by pressing it, coat the tofu evenly with cornstarch, and fry the tofu in hot oil until it is golden brown all over.
- Q: Can I use a different type of oil?You can substitute with oils like canola or avocado oil, which have a similar high smoke point.
- Q: Is there a substitute for soy sauce in this recipe?You can use tamari or coconut aminos as a gluten-free substitute for ordinary soy sauce.
- Q: How do I store leftovers?B: For no more than 3 days, refrigerate any remaining food in a container that will keep it airtight. When you do this, try to keep sauce and tofu apart. Otherwise, the latter may lose its crispiness before you get around to eating it.
- Q: Can I prepare the peanut sauce in advance?Q: Can peanut sauce be made ahead of time and stored, and how should it be prepared for use after being stored?
A: Yes, the peanut sauce can be made ahead of time and stored in the refrigerator for up to a week. Just give it a good stir before using.
- Q: What can I use instead of rice?A: Quinoa, cauliflower rice, or noodles can be used as alternative bases in place of rice.
- Q: Are there any additional toppings you recommend?Adding sliced avocado or a squeeze of lime can beef up the flavor quite a bit.
Substitutions and Variations
Tofu: Use tempeh or chickpeas to replace it with different protein options.
Soy Sauce: For a gluten-free alternative, use tamari or coconut aminos.
Cornstarch: For an equivalent thickening effect, you can use arrowroot powder or tapioca starch.
Peanut Butter: Switch it out for almond butter or sunflower seed butter and enjoy a different nutty flavor.
Agave syrup or brown sugar can be used instead of sweeteners like honey or maple syrup in the following recipe.
Pro Tips
1. Press the Tofu Well: Ensure the tofu is thoroughly pressed to remove excess moisture, which will help it absorb flavors better and result in a crispier texture when baked and stir-fried.
2. Customize the Peanut Sauce: Adjust the flavor of the peanut sauce to your liking by tweaking the ratio of peanut butter, soy sauce, maple syrup, and rice vinegar. You can add a splash of lime juice for an extra tangy kick.
3. Roast Your Veggies: For added depth of flavor, consider quickly roasting the shredded carrots and red bell peppers before adding them to the bowl. This can be done in the oven for a few minutes while the tofu bakes.
4. Add Extra Crispiness: Before stir-frying the tofu, optionally toss the baked cubes in a small additional amount of cornstarch if you prefer extra crunch.
5. Mix and Match Ingredients: Feel free to mix in other vegetables or proteins that you enjoy. For example, avocado slices or sautéed mushrooms could add rich flavor and texture to the dish. You can also try different grains instead of rice, like quinoa or farro, to change things up.
Crispy Tofu Bowls With Peanut Sauce Recipe
My favorite Crispy Tofu Bowls With Peanut Sauce Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Knife
4. Cutting board
5. Small bowl
6. Whisk
7. Measuring spoons
8. Medium-high heat pan
9. Spatula or wooden spoon
10. Serving bowls
Ingredients:
- 1 block (14 oz) of firm tofu, drained and pressed
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 2 cups cooked rice (white or brown)
- 1 cup shredded carrots
- 1 cup edamame, shelled and cooked
- 1 cucumber, sliced
- 1 red bell pepper, sliced
- 2 green onions, sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup crushed peanuts
- 3 tablespoons peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup or honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1/2 teaspoon grated fresh ginger
- 3 tablespoons warm water
Instructions:
1. The oven should be preheated to 400°F (200°C). The pressed tofu must be cut into 1-inch cubes and then combined with 2 tablespoons of soy sauce.
2. The tofu cubes should be sprinkled with 1 tablespoon cornstarch and tossed to coat evenly. The tofu should then be spread on a baking sheet and baked for 25-30 minutes, turning once halfway through, until golden and crispy.
3. Take a small bowl and mix together:
3 tablespoons peanut butter
1 tablespoon soy sauce
1 tablespoon maple syrup or honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
minced garlic
grated ginger
This forms the base of your peanut sauce. Next, you’ll want to thin it out using warm water. Whisk in enough to reach your desired consistency, from smooth and pourable to super thick and nearly dippable.
4. In a pan, over medium-high heat, 2 tablespoons of vegetable oil. Into the hot oil, add the baked tofu cubes and stir-fry them for another 2 to 3 minutes. You want the tofu to be crispy, not soggy, once it is combined with the other ingredients, and this brief fry-time helps assure that will be the case. Remove from heat.
5. Serve 2 cups of cooked rice into bowls.
6. Divide the shredded carrots, cooked edamame, cucumber, and red bell pepper, evenly, among the four bowls.
7. Put the crispy tofu above the vegetables in each bowl.
8. Pour the peanut sauce over the tofu and vegetables.
9. Each bowl should be garnished with sliced green onions, chopped fresh cilantro, and crushed peanuts.
10. Enjoy your crispy tofu bowls with peanut sauce. Serve immediately.
