Pin It The smell of toasted sesame oil hitting warm peanut butter is what hooked me on power bowls. I was trying to use up leftover tofu one weeknight, tossing together whatever looked good in the crisper, and that sauce came together almost by accident. It was so good I actually wrote down what I did, which I never do. Now it's the meal I crave when I want something that feels like a hug but also keeps me going for hours.
I started making this for my friend who swore she hated tofu. I made the cubes extra crispy, almost like croutons, and didn't tell her what they were until she'd already gone back for seconds. She still brings it up. There's something about the way the creamy sauce coats the crunchy tofu and the cool cucumber that just works, even for skeptics.
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Ingredients
- Extra-firm tofu: Pressing it for at least 15 minutes makes all the difference, the drier it is, the crispier it gets, and nobody wants soggy tofu.
- Cornstarch: This is the secret to that golden, crunchy exterior without deep frying.
- Brown rice or quinoa: Brown rice is heartier and chewier, quinoa cooks faster and feels lighter, both work beautifully as a base.
- Carrot and bell pepper: Julienne them thin so they're easy to eat in one forkful and add that satisfying crunch.
- Purple cabbage: It stays crisp even after sitting in the fridge and adds a pop of color that makes the bowl feel alive.
- Edamame: Little protein-packed gems that add a mild sweetness and keep the bowl filling.
- Creamy peanut butter: Use the kind that's just peanuts and salt, the natural oils emulsify better and the flavor is richer.
- Soy sauce or tamari: Tamari if you need it gluten-free, but either way, it brings that deep umami backbone to the sauce.
- Maple syrup: Just enough sweetness to balance the salt and tang without making it dessert-like.
- Rice vinegar: Adds brightness and cuts through the richness of the peanut butter perfectly.
- Toasted sesame oil: A little goes a long way, it's nutty and aromatic and makes everything smell like a restaurant kitchen.
- Garlic and ginger: Fresh is best, they add warmth and a little bite that wakes up the whole sauce.
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Instructions
- Cook your grains:
- Get the rice or quinoa going first since it takes the longest. I like to cook mine in vegetable broth for a little extra flavor, but water works fine too.
- Prep the tofu:
- Press it between towels or use a tofu press if you have one, then cube it and toss it with cornstarch and salt until every piece is lightly coated. It should look a little dusty.
- Crisp the tofu:
- Spread it on a lined baking sheet, drizzle with olive oil, and bake at 200°C (400°F) for 20 to 25 minutes, flipping halfway through. You want it golden and crunchy on the edges.
- Make the peanut sauce:
- Whisk everything together in a bowl until it's smooth and pourable. If it's too thick, add warm water a little at a time until it's drizzle-able.
- Prep your vegetables:
- Slice, julienne, and shred while the tofu bakes. This is also when I steam the edamame if I'm using frozen.
- Assemble the bowls:
- Divide the grains into four bowls, then arrange the tofu and all the vegetables on top in little sections. Drizzle the peanut sauce over everything and add your toppings.
Pin It I made this for a potluck once and someone asked if I'd catered it. I hadn't, but I also didn't correct them right away. It's one of those dishes that looks like you spent all day when really you just chopped vegetables and mixed a sauce. That's the kind of recipe I keep coming back to.
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Choosing Your Base
Brown rice is my go-to because it holds up under the sauce and has that nutty chew. Quinoa is faster and fluffier, and it soaks up the peanut sauce like a sponge. I've also done this with cauliflower rice when I wanted something lighter, and it worked, though it doesn't have quite the same staying power. Pick what sounds good to you that day.
Getting the Tofu Right
The cornstarch coating is non-negotiable if you want it crispy. I learned this after years of making sad, bland tofu. Pat it dry after pressing, toss it with the starch, and don't crowd the pan or baking sheet. Give each piece a little space and it will reward you with crispy golden edges.
Make It Your Own
This bowl is forgiving. Sometimes I add roasted sweet potato, sometimes I throw in steamed broccoli or snap peas. Avocado makes it creamier, and a handful of fresh cilantro or mint at the end brightens everything up. If you like heat, stir sriracha into the peanut sauce or sprinkle chili flakes on top.
- Swap the edamame for chickpeas if that's what you have.
- Use any color bell pepper, they all work and add their own sweetness.
- Leftover sauce keeps in the fridge for up to a week and is great on noodles or roasted vegetables.
Pin It This is the kind of meal that makes you feel good while you're eating it and after. It's bright, filling, and somehow both comforting and energizing at the same time.
Recipe FAQs
- → Can I make this bowl ahead?
Yes. Cook grains and roast tofu up to 3 days ahead. Store vegetables separately in airtight containers. Keep peanut sauce refrigerated—thin with warm water before serving. Assemble bowls just before eating.
- → How do I get extra crispy tofu?
Press tofu for 15-20 minutes to remove excess moisture. Cut into evenly sized cubes. Coat thoroughly with cornstarch. Bake at 200°C (400°F) for 20-25 minutes, flipping halfway, or pan-fry until golden brown on all sides.
- → What can I substitute for peanut butter?
Try almond butter, cashew butter, or sunflower seed butter for a nut-free option. Tahini creates a lighter, more Mediterranean-style sauce. Adjust sweetener and liquid to achieve desired consistency.
- → Is this bowl protein-rich enough for a main meal?
Absolutely. Each serving provides approximately 20g of complete protein from tofu and edamame. Combined with fiber-rich grains and vegetables, this bowl offers sustained energy and keeps you satisfied for hours.
- → Can I make this bowl gluten-free?
Simply use tamari instead of soy sauce and verify all packaged ingredients are certified gluten-free. Brown rice and quinoa are naturally gluten-free grains, making this bowl easily adaptable for gluten-free diets.
- → How spicy is the peanut sauce?
The base sauce has mild warmth from optional chili flakes. Adjust heat to your preference by adding sriracha, sambal oelek, or extra chili flakes. The creamy peanut base balances spice beautifully.
