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Check Out Our Video For How To Make Peanut Tofu Bowls:
This has been my real-life meal prep lifesaver over the last few months. And it is complex in salty-sweet flavor and sticky-crunchy texture, and loaded with nutritious good stuff, but also quite simple. Could you: Step 2: Make a sheet pan of veggies. Step 3: Whip up a peanut sauce. If you love yourself, make a double batch so you can freeze some for later. Step 4: Make rice. Assemble. And serve. Or pack away for lunches!
use chicken instead? yes. try mushrooms or green beans or carrots instead? yes. air fry your tofu? yes. use cauliflower rice or quinoa? yes. use almond butter instead of peanut butter? yes. use a different sauce altogether, like any one of these 16 sauces that make everything better? yes.
Really, this is a recipe, but this is also a lifestyle. And I say that with only 5% facetiousness. This a weekly meal prep lifestyle that is keeping me eating well-balanced lunches on the reg during the happy-busy days of November and December. Do you feel me or do you feel me.
Other Favorite Tofu / Peanut Sauce Situations:
The Very Best Peanut Sauce (the sauce that started it all!) Spicy Sesame Zoodles with Crispy Tofu Firecracker Vegan Lettuce Wraps (these will change your life) Quinoa Crunch Salad with Peanut Dressing Spicy Peanut Soba Noodle Salad Ridiculously Good Air Fryer Tofu
So easy, so low-key, SO VERY DELICIOUS! My favorite way to roll.
One More Thing!
This recipe is part of our collection of favorite peanut butter recipes. Check it out! 4.9 from 65 reviews
2 blocks of extra firm tofu 1–2 tablespoons cornstarch 2 tablespoons olive oil 1 teaspoon salt 2 small (or 1 large) head of broccoli, cut into florets 2 red bell peppers, cut into strips 1 1/2 cups uncooked white rice
Peanut Sauce:
1/2 cup peanut butter 1/3 cup low-sodium soy sauce 2 tablespoons sesame oil (toasted or dark) 2 tablespoons rice vinegar 2 tablespoons sambal oelek or chili paste (this is where the “spicy” comes in, so add to taste) 2 tablespoons sugar, honey, or agave 1-inch piece of fresh ginger, peeled 1 clove fresh garlic, peeled 1/4 cup water
To get your tofu a little browned, put it on the top rack of the oven, just a few inches from the heat source. Keeps amazingly well as leftovers – I keep mine for a full 5 days! I topped my bowls with black sesame seeds to make it extra pretty.
