Peanut Tofu Bowls

Peanut Tofu Bowls come together with a base of rice topped with baked tofu, crispy broccoli, strips of bell pepper, shredded carrots, and a drizzle of homemade peanut butter sauce. This peanut tofu bowl recipe is plant-based, nutritious, and filled with flavor. Making it a perfect vegan lunch or dinner. Simply cook rice, bake tofu and vegetables together on a sheet pan, blend homemade peanut sauce in a blender or food processor, then assemble bowls.

Author: The Urben Life

Meal Type: Milk Free

Cuisine: Asian

Difficulty: EASY

Prep. Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Servings: 4 servings

Calories: 879 kcal per serving

Ingredients

2 cups - white rice
1 block - extra firm tofu
1 tbsp - cornstarch
1 head - broccoli
1 - red bell pepper
1 tbsp - olive oil
1 tsp - salt
½ cup - peanut butter
¼ cup - soy sauce
¼ cup - rice vinegar
¼ cup - water
2 tablespoons - agave
1 tbsp - vegetable oil
1 tbsp - fresh lime juice
1 clove - garlic
½ tbsp - ginger
carrots
peanuts
green onion
sesame seeds

Instructions

Preheat oven to 400F and prepare a baking sheet. Coat cubes of tofu in olive oil and cornstarch then transfer to one side of the prepared baking sheet. Arrange broccoli florets and strips of bell pepper on the other side of the baking sheet. Drizzle with olive oil and salt. Bake for 30 minutes, flipping once halfway through.
As the tofu and veggies bake, prepare the peanut sauce by whisking or blending everything together. Taste and adjust seasoning, if needed. To thin out the sauce, add water one tablespoon at a time until desired consistency is reached.
To assemble bowls: Scoop desired amount of rice into bowls then layer tofu, broccoli, peppers, and shredded carrots on top. Drizzle with peanut sauce, top with chopped peanuts, and garnish with sliced green onion and sesame seeds.

Nutrition