Description
Crispy baked peanut tofu bowls deliver a flavor explosion of Asian-inspired comfort. Savory marinated tofu nestles perfectly over rice, promising a delightful meal you’ll crave again and again.
Ingredients
Scale
Protein and Tofu:
- 1 block (14 ounces/396 grams) extra-firm tofu, pressed & cubed
- 1/4 cup chopped peanuts
- 2 green onions, sliced
Sauces and Seasonings:
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 1/4 cup peanut butter
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1/2 teaspoon sriracha
- 3 tablespoons water
- 1 tablespoon sesame seeds
- Lime wedges
Vegetables and Base:
- 2 cups cooked rice
- 1 cup shredded carrots
- 1 cup cucumber, sliced
- 1/2 cup red bell pepper, sliced
Instructions
- Extract maximum moisture from tofu by pressing firmly between kitchen towels for 15-20 minutes, ensuring a crisp texture when baked.
- Cut pressed tofu into uniform 1-inch cubes to guarantee even cooking and consistent crispiness.
- Create a flavorful coating by gently tossing tofu cubes with soy sauce, cornstarch, and sesame oil until each piece is thoroughly seasoned.
- Arrange seasoned tofu cubes on a parchment-lined baking sheet, ensuring they are not touching for maximum crispness.
- Heat oven to 400F (200C), positioning rack in the middle for even heat distribution.
- Roast tofu for 25-30 minutes, carefully turning pieces halfway through to achieve golden-brown edges and crispy exterior.
- Craft peanut sauce by whisking peanut butter, soy sauce, maple syrup, rice vinegar, minced ginger, crushed garlic, and sriracha in a mixing bowl.
- Gradually incorporate water, one tablespoon at a time, until sauce reaches a smooth, pourable consistency.
- Transfer freshly baked tofu into peanut sauce, gently tumbling to coat each cube completely.
- Layer cooked rice as a base in serving bowls, creating a hearty foundation.
- Arrange shredded carrots, sliced cucumber, and diced bell peppers around the rice for vibrant color and texture.
- Carefully place peanut-coated tofu atop the vegetable layer.
- Garnish with chopped peanuts, thinly sliced green onions, and a sprinkle of sesame seeds.
- Serve immediately with lime wedges for an optional tangy enhancement.
Notes
- Pressing tofu thoroughly ensures a crispier texture by removing excess moisture, allowing better absorption of marinades and seasonings.
- Cornstarch creates a delightful golden crust when baking, giving the tofu a satisfying crunch without deep-frying.
- Adjust peanut sauce consistency by adding water gradually, creating a perfect coating that clings to each tofu piece without becoming too runny.
- Customize the bowl with alternative protein sources like tempeh or chickpeas for variety, making it suitable for different dietary preferences.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 2
- Calories: 515 kcal
- Sugar: 7 g
- Sodium: 1080 mg
- Fat: 32 g
- Saturated Fat: 5 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 23 g
- Cholesterol: 0 mg