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Crispy Tofu Bowls with Spicy Peanut Sauce

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A quick and easy weeknight recipe featuring crispy tofu paired with a creamy, spicy peanut sauce served over rice and fresh veggies. Perfect for a satisfying and flavorful plant-based meal.

Ingredients

Scale
  • 14 oz (400 g) firm or extra-firm tofu, pressed and cubed
  • 2 tbsp cornstarch
  • 2 tbsp vegetable oil (avocado oil preferred)
  • Salt and pepper, to taste
  • 1/4 cup creamy peanut butter
  • 2 tbsp soy sauce or tamari (for gluten-free)
  • 1 tbsp maple syrup or honey
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1–2 tsp Sriracha or chili garlic sauce
  • 1 garlic clove, minced
  • 1/4 cup warm water
  • 2 cups cooked jasmine or brown rice
  • 1 cup shredded carrots
  • 1 cup thinly sliced cucumber
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped roasted peanuts (optional)
  • Lime wedges, for serving

Instructions

  1. Press the tofu for 10 minutes by wrapping it in towels and placing a heavy object on top to remove excess moisture. Then cut into 1-inch cubes.
  2. In a small bowl, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, Sriracha, minced garlic, and warm water until smooth. Adjust consistency and seasoning as needed.
  3. Place cornstarch in a shallow dish. Season tofu cubes with salt and pepper, then toss gently in cornstarch until evenly coated.
  4. Heat vegetable oil in a skillet over medium-high heat. Add tofu cubes in a single layer without overcrowding. Cook undisturbed for 3-4 minutes until golden brown, then flip and cook all sides until crispy and deep golden, about 8-10 minutes total.
  5. While tofu cooks, portion warm rice into bowls. Arrange shredded carrots, sliced cucumber, and chopped cilantro on top. Sprinkle roasted peanuts if using.
  6. Place crispy tofu over the veggie and rice base. Drizzle the spicy peanut sauce generously on top. Serve with lime wedges and enjoy immediately.

Notes

Press tofu well to avoid sogginess and achieve a crispy texture. Cook tofu undisturbed for several minutes before flipping to form a crust. The peanut sauce can be made ahead and refrigerated; whisk in warm water if it thickens. For gluten-free, use tamari and quinoa instead of soy sauce and rice. Nut-free alternatives for peanut butter include sunflower seed butter or tahini.

Nutrition

Keywords: crispy tofu, spicy peanut sauce, tofu bowl, vegan dinner, quick weeknight meal, plant-based, gluten-free option

Find it online: https://merrymorsel.com/crispy-tofu-bowls-with-spicy-peanut-sauce-easy-weeknight-recipe/