Peanut Tofu Power Bowl

The Peanut Tofu Power Bowl is a vibrant, plant-based meal that brings together crispy golden tofu and fresh, colorful vegetables for a truly nourishing experience. Topped with a creamy and savory peanut sauce, this bowl is perfect for those seeking a satisfying lunch or dinner that feels both wholesome and indulgent.

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Building a power bowl is all about balance. This recipe combines the earthy tones of brown rice or quinoa with the brightness of raw carrots, bell peppers, and purple cabbage, creating a rainbow in a bowl that is as pleasing to the eye as it is to the palate.

Ingredients

• Tofu: 400 g extra-firm tofu (pressed and cubed), 2 tbsp cornstarch, 2 tbsp olive oil, pinch of salt
• Grains: 200 g brown rice or quinoa (uncooked), 500 ml water or vegetable broth
• Vegetables: 1 medium carrot (julienned), 1 red bell pepper (thinly sliced), 1 cup purple cabbage (shredded), 1 cup edamame (steamed and shelled), 1 small cucumber (sliced), 2 spring onions (thinly sliced)
• Peanut Sauce: 60 g creamy peanut butter, 2 tbsp soy sauce or tamari, 1 tbsp maple syrup or agave, 1 tbsp rice vinegar or lime juice, 1 tsp toasted sesame oil, 2 tbsp warm water, 1 garlic clove (minced), 1 tsp grated ginger, pinch of chili flakes
• Toppings: 2 tbsp roasted peanuts (chopped), 1 tbsp sesame seeds, fresh cilantro or mint leaves

Instructions

Step 1

Cook the brown rice or quinoa according to package instructions. Fluff and set aside.

Step 2

Preheat oven to 200°C (400°F) or heat a large non-stick skillet over medium-high heat.

Step 3

Toss tofu cubes with cornstarch and a pinch of salt until evenly coated.

Step 4

Drizzle tofu with olive oil and bake for 20–25 minutes, flipping halfway, until golden and crisp. Alternatively, pan-fry in skillet until browned on all sides.

Step 5

While tofu cooks, prepare the peanut sauce: whisk together peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, water, garlic, ginger, and chili flakes until smooth. Add more water if needed for desired consistency.

Step 6

Prepare vegetables: julienne or slice as directed. Steam the edamame if using frozen.

Step 7

To assemble, divide cooked rice or quinoa among four bowls. Arrange tofu, carrots, bell pepper, cabbage, edamame, cucumber, and spring onions on top.

Step 8

Drizzle generously with peanut sauce. Garnish with roasted peanuts, sesame seeds, and fresh herbs if desired.

Step 9

Serve immediately.

Zusatztipps für die Zubereitung

For an extra spicy peanut sauce, feel free to add sriracha or additional chili flakes to the mixture. Pressing the tofu well before cubing and tossing with cornstarch ensures the cubes become beautifully golden and crisp during cooking.

Varianten und Anpassungen

You can substitute brown rice or quinoa with cauliflower rice for a lower-carb option. To add even more nutrition and flavor, consider including avocado, roasted sweet potato, or steamed broccoli in your power bowl.

Serviervorschläge

This nourishing dish pairs beautifully with a glass of crisp Riesling or a refreshing, unsweetened iced green tea. For the best experience, serve immediately to enjoy the contrast between the warm tofu and fresh, cool vegetables.

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Whether you're looking for a meal prep staple or a fresh family dinner, the Peanut Tofu Power Bowl offers a delightful blend of Asian-inspired flavors and wholesome ingredients. It’s a versatile dish that proves plant-based eating can be both filling and incredibly delicious.

Recipe Questions & Answers

→ How do I get crispy tofu?

Press extra-firm tofu to remove excess water, cube it, then toss with cornstarch and a pinch of salt. Bake at 200°C (400°F) for 20-25 minutes, flipping halfway, or pan-fry in a non-stick skillet until golden brown on all sides.

→ Can I make this gluten-free?

Yes, simply use tamari instead of soy sauce and double-check all packaged ingredients for hidden gluten. The remaining components including tofu, peanut butter, and vegetables are naturally gluten-free.

→ What grains work best?

Brown rice and quinoa are excellent choices that provide nutty flavor and satisfying texture. For lower carbohydrates, substitute with cauliflower rice. Any whole grain like farro or barley would also work beautifully.

→ Can I prepare components ahead?

Cooked grains, sliced vegetables, and the peanut sauce can be prepared up to 3 days in advance and stored separately. The tofu is best crisped fresh, though leftover cooked tofu can be gently reheated in a skillet or oven.

→ How can I adjust the spice level?

Add sriracha or extra chili flakes to the peanut sauce for heat. For a milder version, omit the chili flakes entirely. The sauce balances well with sweet maple syrup and tangy rice vinegar.

→ What protein alternatives work?

For variety, try crispy chickpeas instead of tofu, or add grilled tempeh. For non-vegetarian options, grilled chicken or shrimp pair nicely with the peanut flavors, though the dish is designed as a complete plant-based protein source.