Peanut Tofu Bowl


My family recently started buying tofu. At first I was not a fan because it tasted like rubber, but after looking up recipes I came across this one and tested it out. Super simple ingredients and the tofu tasted very good. If you are not a big fan of tofu give this recipe a try and maybe you'll begin to love it. 


What you need

  • 2 cups cooked brown rice

  • 1 cups shredded carrots

  • 2 cups spinach leaves*

  • 2 cups broccoli florets*

  • 2 teaspoons olive oil or additional sesame oil, divided


  • 1 cup chickpeas (drained and rinsed, if using canned)

  • salt/pepper

  • 16 oz extra firm tofu, pressed and drained

  • Peanut sauce

  • 1-2 tablespoons toasted sesame oil

  • ¼ cup low sodium soy sauce

  • ¼ cup 100% pure maple syrup

  • 2 teaspoons chili garlic sauce

  • ¼ cup creamy or crunchy peanut butter

  1. Preheat the oven to 400 degrees F. Cube tofu and place in a single layer on a non-stick baking sheet and cook for 25 minutes. If you aren't using a non-stick baking sheet, lightly spray with cooking spray. Remove from oven and place in a shallow bowl.

  2. Whisk together the ingredients for the sauce (sesame oil, soy sauce, maple syrup, chili garlic sauce, peanut butter) until creamy and smooth. Add ½ of the sauce to the tofu bowl and let marinate while you prepare the rest of the ingredients.

  3. Toss the broccoli with 1 teaspoon sesame or olive oil and a pinch of salt and pepper.Place in the oven and roast for 20 minutes until just tender.

  4. Heat remaining olive or sesame oil in a large nonstick skillet over medium heat. Add tofu, in batches, along with the marinating sauce until crispy and golden browned, about 3-4 minutes.

  5. To assemble, divide the brown rice among 4 bowls, top each bowl with ¼ cup shredded carrots, ½ cup spinach leaves, ¼th broccoli, ¼ cup garbanzo beans and a few pieces of tofu. Drizzle with remaining peanut sauce.


*I actually substituted both broccoli florets and spinach leaves for bok choy because that is what I had. The bok choy worked very well and you can substitute just about any veggies in. 


Adapted from Delish Knowledge

Share on Facebook
Share on Twitter
Please reload

Please reload

Please reload