Crispy tofu with grains, fresh veggies, and a creamy peanut sauce in a colorful, vibrant bowl.
# What You Need:
→ Tofu
01 - 14 oz extra-firm tofu, pressed and cubed
02 - 2 tablespoons cornstarch
03 - 2 tablespoons olive oil
04 - Pinch of salt
→ Grains
05 - 1 cup brown rice or quinoa, uncooked
06 - 2 cups water or vegetable broth
→ Vegetables
07 - 1 medium carrot, julienned
08 - 1 red bell pepper, thinly sliced
09 - 1 cup purple cabbage, shredded
10 - 1 cup edamame, steamed and shelled
11 - 1 small cucumber, sliced
12 - 2 spring onions, thinly sliced
→ Peanut Sauce
13 - 1/4 cup creamy peanut butter
14 - 2 tablespoons soy sauce or tamari
15 - 1 tablespoon maple syrup or agave
16 - 1 tablespoon rice vinegar or lime juice
17 - 1 teaspoon toasted sesame oil
18 - 2 tablespoons warm water
19 - 1 garlic clove, minced
20 - 1 teaspoon grated ginger
21 - Pinch of chili flakes, optional
→ Toppings
22 - 2 tablespoons roasted peanuts, chopped
23 - 1 tablespoon sesame seeds
24 - Fresh cilantro or mint leaves
# Directions:
01 - Prepare brown rice or quinoa according to package directions. Fluff with fork and set aside.
02 - Preheat oven to 400°F or heat large non-stick skillet over medium-high heat.
03 - Toss tofu cubes with cornstarch and salt until evenly coated.
04 - Drizzle tofu with olive oil and bake for 20 to 25 minutes, flipping halfway through, until golden and crisp. Alternatively, pan-fry in skillet until browned on all sides.
05 - Whisk together peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, warm water, minced garlic, grated ginger, and chili flakes until smooth. Add additional water as needed to reach desired consistency.
06 - Julienne or slice vegetables as directed. Steam edamame if using frozen until tender.
07 - Divide cooked rice or quinoa evenly among four serving bowls. Arrange crispy tofu, julienned carrots, bell pepper slices, shredded cabbage, edamame, cucumber slices, and spring onions on top of each grain base.
08 - Drizzle each bowl generously with peanut sauce. Garnish with roasted peanuts, sesame seeds, and fresh cilantro or mint leaves. Serve immediately.
