Crispy Peanut Tofu Bowls
Servings: 4 servings
Calories: 772kcal
My crispy peanut tofu bowl uses pan-fried tofu finished with a soy sauce lacquer. Vegan, gluten-free with tamari, 31g protein per bowl.
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Equipment
- 1 large non-stick pan or cast iron skillet
- 1 sheet pan
- 1 medium saucepan
Ingredients
For the tofu:
- 2 14-oz blocks extra-firm tofu pressed and patted dry
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce or tamari for GF
- 2 tablespoons neutral oil for frying
- 1 tablespoon soy sauce
For the peanut sauce:
- ½ cup creamy peanut butter no added sugar or oil
- 2 tablespoons soy sauce or tamari for GF
- 2 tablespoons fresh lime juice from 1-2 limes
- 1 tablespoon maple syrup
- 1 tablespoon fresh ginger grated
- 2 cloves garlic grated
- 4 tablespoons warm water to thin
For the bowls:
- 1 large head broccoli about 1.5 lb, cut into medium florets
- 2 tablespoons neutral oil
- ½ teaspoon salt
- 1½ cups frozen shelled edamame thawed
- 3 cups cooked jasmine rice
- 4 lime wedges for garnish
- 2 teaspoons chopped peanuts for garnish
- 1 teaspoon chili crisp optional, for serving
Instructions
- Heat oven to 425°F. Press the tofu blocks under something heavy for 20 minutes. Cook the rice.
- Toss the broccoli with 2 tablespoons oil and a generous pinch of salt on a sheet pan. Spread wide, no crowding. Roast for 18 to 22 minutes, until the edges char.
- Whisk the peanut sauce ingredients in a bowl, adding warm water tablespoon by tablespoon until the sauce ribbons off a spoon.
- Cut each pressed tofu block into 16 cubes. Pat dry one more time. Toss with 1 tablespoon soy sauce, then with the cornstarch until evenly coated.
- Heat 2 tablespoons oil in a large nonstick or cast-iron skillet over medium-high. Add half the tofu in a single layer. Don't move it for 3 to 4 minutes. Flip when the bottom is deeply golden. Repeat for all sides, about 8 to 10 minutes total. Transfer to a plate. Fry the second batch.
- Return all the tofu to the pan. Add 1 tablespoon soy sauce directly to the hot pan. Toss for 30 to 60 seconds until the tofu is glossy and the soy caramelizes on the surface.
- Build the bowls. Rice on the bottom, broccoli and edamame around the edges, tofu on top, peanut sauce drizzled generously. Lime wedges, peanuts, chili crisp on the side.
Notes
- Press tofu for at least 20 minutes using a heavy weight so it crisps properly when fried.
- Pat tofu dry right before cooking to remove surface moisture and improve browning.
- Don’t move tofu too early in the pan — it will release once a crust forms.
- Soy sauce added at the end creates a glossy, caramelized “lacquer” coating that helps the sauce cling.
- Use natural peanut butter; thin with warm water gradually until smooth and pourable. Add more warm water if peanut sauce thickens in the fridge before serving.
- Store all components separately for up to 4 days; re-crisp tofu in a skillet or oven before serving. Broccoli reheats well in the oven or microwave, and bowls can be assembled warm or cold.
Nutrition
Calories: 772kcal | Carbohydrates: 74g | Protein: 38g | Fat: 39g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Sodium: 1624mg | Potassium: 1369mg | Fiber: 9g | Sugar: 13g | Vitamin A: 960IU | Vitamin C: 144mg | Calcium: 229mg | Iron: 6mg
