I’m sharing my Vegan Rice Bowl Recipe that pairs baked tofu tossed in a peanut sauce with grilled broccoli and rice for an easy, healthy weekday meal.

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I don’t usually fall for simple bowls but this Peanut Sauce Tofu and Broccoli Rice Bowl kinda hooked me. The way firm tofu sits over fluffy jasmine rice and that salty, slightly spicy peanut kick hits makes me want it every week, no lie.

It feels fresher than takeout, more honest, and weirdly kind of addictive, I swear. If you like Tofu Rice Recipes you’ll see why this one’s sneaky good, and Peanut Tofu fans will probably flip over the flavor combo.

I’m warning you, you might eat it standing at the counter, no shame.

Ingredients

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Tofu: dense plant protein, soaks sauce gives chewy texture, mild flavor.
Peanut butter: creamy, rich fats and protein, makes sauce nutty and slightly sweet.
Jasmine rice: fragrant carbohydrates fluffy base that balances heavy sauce and absorbs flavors.
Broccoli: fibrous, vitamin rich vegetable adds crunch, bright color, small bitter notes.
Soy sauce: salty umami that makes the sauce savory, deepens overall flavor.
Lime or rice vinegar: acid brightener, cuts richness adds tangy sour kick.
Sesame oil: toasted aroma, few drops boost nuttiness and give fragrance.
Garlic and ginger: sharp aromatics, add heat and warm spicy freshness.
Sriracha: chili sauce for heat, adds sweetness in some brands and bold kick.

Ingredient Quantities

1 14 oz block firm or extra-firm tofu pressed and cubed

1.5 cups uncooked jasmine rice (yields about 3 to 4 cups cooked)

1 large head broccoli, cut into florets (about 4 cups)

2 tbsp vegetable or avocado oil

2 tbsp cornstarch

1/2 tsp salt plus more to taste

freshly ground black pepper to taste

1/2 cup creamy peanut butter (natural or regular)

3 tbsp soy sauce or tamari

2 tbsp rice vinegar or lime juice

1 to 2 tbsp maple syrup (or agave) depending on sweet tooth

1 tbsp sesame oil

1 clove garlic, minced

1 tsp fresh ginger, grated

1 to 2 tbsp sriracha or chili garlic sauce (adjust for spice)

1/4 to 1/3 cup warm water or light coconut milk to thin sauce

2 green onions, thinly sliced

2 tbsp sesame seeds (toasted if you want)

1/4 cup chopped roasted peanuts optional

lime wedges and cilantro for serving optional

How to Make this

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1. Press the tofu for at least 15 minutes: wrap the 14 oz block in a clean towel or paper towels, put a heavy pan or cans on top, then cube it. Toss the cubes with 2 tbsp oil, 2 tbsp cornstarch, 1/2 tsp salt and some freshly ground black pepper so every piece is lightly coated.

2. Preheat oven to 425 F. Spread tofu on a parchment lined baking sheet in a single layer and bake 25 to 30 minutes, flipping once halfway, until edges are golden and crisp.

3. While tofu bakes, rinse
1.5 cups jasmine rice until water runs clear, combine with about 2 1/4 cups water in a pot, bring to a boil, reduce heat to low, cover and simmer 15 to 18 minutes. Turn off heat and let rest covered 10 minutes, then fluff with a fork. Or use a rice cooker if you got one.

4. Trim and cut 1 large head broccoli into florets, toss with a little oil, salt and pepper. Roast on a separate sheet at 425 F for 15 to 20 minutes until florets have some charred tips and are tender. You can roast at the same time as the tofu if you have space, just watch timing.

5. Make the peanut sauce: whisk together 1/2 cup creamy peanut butter, 3 tbsp soy sauce or tamari, 2 tbsp rice vinegar or lime juice, 1 to 2 tbsp maple syrup, 1 tbsp sesame oil, 1 minced garlic clove, 1 tsp grated ginger and 1 to 2 tbsp sriracha or chili garlic sauce. Add 1/4 to 1/3 cup warm water or light coconut milk a little at a time until it reaches a pourable, creamy consistency. Taste and adjust for salt, sweet or heat.

6. If you want extra crunch and flavor, toast 2 tbsp sesame seeds and 1/4 cup chopped roasted peanuts in a dry skillet for a minute or two until fragrant, don’t burn them.

7. When tofu is done, put it in a bowl and toss with most of the peanut sauce so pieces get coated, leave a little sauce for drizzling. It’s ok if some sauce pools, that’ll be great on the rice.

8. Build the bowls: scoop rice into bowls, top with sauced tofu and roasted broccoli, drizzle remaining sauce over everything. Sprinkle with sliced green onions, toasted sesame seeds and chopped peanuts, add cilantro and lime wedges on the side for squeezing. Serve warm and enjoy.

Equipment Needed

1. Heavy pan or a few cans for pressing the tofu
2. Clean kitchen towel or paper towels (for pressing)
3. Two rimmed baking sheets (to roast tofu and broccoli)
4. Parchment paper (to line the sheets)
5. Large pot with lid or a rice cooker (for the jasmine rice)
6. Chef knife and cutting board (for tofu, broccoli and garnishes)
7. Mixing bowls (one for tossing tofu, one for the sauce)
8. Measuring cups and spoons
9. Whisk or fork (to blend the peanut sauce)
10. Spatula or tongs plus a small dry skillet (for flipping and toasting seeds/peanuts)

FAQ

Q: Can I swap the jasmine rice for something else? A: Yes, absolutely. Use brown rice, basmati, or even quinoa for more protein. Cook times change though, so follow package directions. If you want lower carbs, cauliflower rice works great, just stir-fry the florets quick so they dont get mushy.

Q: How do I get the tofu really crispy? A: Press the tofu 15 to 30 minutes to remove moisture, cube it, toss in cornstarch and a little salt, then pan fry in a hot skillet with 1 to 2 tbsp oil until golden on all sides. For less hands-on, bake at 400 F for 25 to 35 minutes, flipping once. Don’t overcrowd the pan or the cubes wont crisp.

Q: The peanut sauce is too thick or too thin, how do I fix it? A: Thin with warm water or light coconut milk a tablespoon at a time until it reaches your desired pourability. If it’s too thin, whisk in a bit more peanut butter or a sprinkle of cornstarch slurry and cook briefly to thicken.

Q: Any good substitutions for peanuts if someone is allergic? A: Use sunflower seed butter or tahini instead of peanut butter for a nut free option. If soy is an issue, swap soy sauce for coconut aminos. Taste and tweak the sweet, salty and acidic elements because swaps can change flavor intensity.

Q: Can I meal prep this and how long will it keep? A: Yes. Store components separately in airtight containers: tofu, broccoli and rice will last about 3 to 4 days in the fridge. Keep sauce in its own jar. Reheat tofu in a skillet or oven to regain crispness, microwave rice and broccoli or toss broccoli quickly in a hot pan so it doesnt turn soggy.

Q: How spicy is it and can I tone it down for kids? A: The recipe is medium spicy if you use 1 to 2 tbsp sriracha. For milder bowls use 1 tsp or omit and add a little sweetener or lime instead. If you want more kick add extra sriracha, chili garlic sauce or a pinch of red pepper flakes.

Peanut Sauce Tofu And Broccoli Rice Bowls Recipe Substitutions and Variations

Tofu: try tempeh (firmer, nuttier and holds up great), seitan (meaty chew if you aren’t gluten free), or roasted chickpeas for a crunchy, protein-packed swap; you’ll want similar cooking time for tempeh, chickpeas roast faster.
Jasmine rice: swap with brown rice for nuttier flavor and more fiber, quinoa for extra protein and a quicker cook, or cauliflower rice if you want low carb and fewer calories.
Peanut butter: use almond or cashew butter for a milder, creamy taste, tahini for a sesame forward savory note, or sunflower seed butter if there’s a nut allergy; adjust sweet/salt to taste.
Soy sauce / tamari: coconut aminos for gluten free and slightly sweeter, liquid aminos as a similar salty boost, or low sodium soy sauce if you’re watching salt; add a splash of lime if it tastes flat.

Pro Tips

– Freeze the tofu ahead of time or press it longer than you think. Freezing then thawing makes the texture firmer and chewier so it holds up to roasting and doesn’t go soggy when you add sauce, trust me it’s worth the extra day.

– For extra-crispy cubes, dust them with cornstarch and give them space on a hot sheet or on a wire rack so air can circulate, dont pile them up. Also flipping once is fine, but tossing with most of the sauce right after they come out keeps the outside crisp while the inside stays soft.

– Warm the peanut butter with a little hot water or coconut milk before you whisk everything together, that stops clumps and makes the sauce silky. Taste and tweak salt, acid and sweet at the end, lime or extra soy can totally change it so go slow.

– Toast seeds and nuts at the last minute and chop peanuts right before serving so they stay crunchy, and save a bit of sauce to drizzle over the bowls instead of saucing everything at once, that keeps textures nicer.

Peanut Sauce Tofu And Broccoli Rice Bowls Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I'm sharing my Vegan Rice Bowl Recipe that pairs baked tofu tossed in a peanut sauce with grilled broccoli and rice for an easy, healthy weekday meal.

Servings

servings

Calories

781

kcal

Equipment: 1. Heavy pan or a few cans for pressing the tofu
2. Clean kitchen towel or paper towels (for pressing)
3. Two rimmed baking sheets (to roast tofu and broccoli)
4. Parchment paper (to line the sheets)
5. Large pot with lid or a rice cooker (for the jasmine rice)
6. Chef knife and cutting board (for tofu, broccoli and garnishes)
7. Mixing bowls (one for tossing tofu, one for the sauce)
8. Measuring cups and spoons
9. Whisk or fork (to blend the peanut sauce)
10. Spatula or tongs plus a small dry skillet (for flipping and toasting seeds/peanuts)

Ingredients

1 14 oz block firm or extra-firm tofu pressed and cubed
1.5 cups uncooked jasmine rice (yields about 3 to 4 cups cooked)
1 large head broccoli, cut into florets (about 4 cups)
2 tbsp vegetable or avocado oil
2 tbsp cornstarch
1/2 tsp salt plus more to taste
freshly ground black pepper to taste
1/2 cup creamy peanut butter (natural or regular)
3 tbsp soy sauce or tamari
2 tbsp rice vinegar or lime juice
1 to 2 tbsp maple syrup (or agave) depending on sweet tooth
1 tbsp sesame oil
1 clove garlic, minced
1 tsp fresh ginger, grated
1 to 2 tbsp sriracha or chili garlic sauce (adjust for spice)
1/4 to 1/3 cup warm water or light coconut milk to thin sauce
2 green onions, thinly sliced
2 tbsp sesame seeds (toasted if you want)
1/4 cup chopped roasted peanuts optional
lime wedges and cilantro for serving optional

Directions

Press the tofu for at least 15 minutes: wrap the 14 oz block in a clean towel or paper towels, put a heavy pan or cans on top, then cube it. Toss the cubes with 2 tbsp oil, 2 tbsp cornstarch, 1/2 tsp salt and some freshly ground black pepper so every piece is lightly coated.
Preheat oven to 425 F. Spread tofu on a parchment lined baking sheet in a single layer and bake 25 to 30 minutes, flipping once halfway, until edges are golden and crisp.
While tofu bakes, rinse
5 cups jasmine rice until water runs clear, combine with about 2 1/4 cups water in a pot, bring to a boil, reduce heat to low, cover and simmer 15 to 18 minutes. Turn off heat and let rest covered 10 minutes, then fluff with a fork. Or use a rice cooker if you got one.
Trim and cut 1 large head broccoli into florets, toss with a little oil, salt and pepper. Roast on a separate sheet at 425 F for 15 to 20 minutes until florets have some charred tips and are tender. You can roast at the same time as the tofu if you have space, just watch timing.
Make the peanut sauce: whisk together 1/2 cup creamy peanut butter, 3 tbsp soy sauce or tamari, 2 tbsp rice vinegar or lime juice, 1 to 2 tbsp maple syrup, 1 tbsp sesame oil, 1 minced garlic clove, 1 tsp grated ginger and 1 to 2 tbsp sriracha or chili garlic sauce. Add 1/4 to 1/3 cup warm water or light coconut milk a little at a time until it reaches a pourable, creamy consistency. Taste and adjust for salt, sweet or heat.
If you want extra crunch and flavor, toast 2 tbsp sesame seeds and 1/4 cup chopped roasted peanuts in a dry skillet for a minute or two until fragrant, don't burn them.
When tofu is done, put it in a bowl and toss with most of the peanut sauce so pieces get coated, leave a little sauce for drizzling. It's ok if some sauce pools, that'll be great on the rice.
Build the bowls: scoop rice into bowls, top with sauced tofu and roasted broccoli, drizzle remaining sauce over everything. Sprinkle with sliced green onions, toasted sesame seeds and chopped peanuts, add cilantro and lime wedges on the side for squeezing. Serve warm and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.