Peanut Tofu Bowls
With crispy tofu, creamy peanut sauce, veggies, and rice, these Peanut Tofu Bowls have everything you need for a satisfying, delicious meal!
Ingredients
For the Crispy Tofu:
- 1 pound extra-firm tofu pressed for 30 minutes and cut into 1” cubes, 450g
- 1 teaspoon garlic powder 5g
- ½ teaspoon onion powder 2.5g
- 1 teaspoon paprika 2.3g
- ½ teaspoon sea salt 3g
- 2 teaspoon cornstarch 5g
- ½ tablespoon light soy sauce or liquid aminos 7.5mL
- ½ teaspoon sesame oil or any neutral oil, 2.5mL
- ¼ teaspoon ground black pepper 1g
For the Peanut Sauce:
- ⅓ cup natural peanut butter microwave for 15 seconds if thick, 80g
- ¼ teaspoon ground ginger 0.5g, or ½ teaspoon freshly grated ginger
- 1 tablespoon maple syrup 15mL
- 2 tablespoons low sodium soy sauce 30mL
- 1 teaspoon rice vinegar 5mL
- ½ teaspoon sesame seeds 2g
- 2 tablespoons to ¼ cup hot water 30–60mL
- ¼ teaspoon crushed red pepper flakes optional, 0.5g
Bowl Assembly (Suggestions):
- Steamed white or brown rice
- Shelled edamame
- Sliced cucumbers
- Extra sesame seeds for garnish
Instructions
To Prepare the Tofu:
- In a medium bowl, add tofu cubes and soy sauce (or liquid aminos). Toss to coat.
- Add garlic powder, onion powder, paprika, sea salt, cornstarch, sesame oil, and black pepper. Toss gently to coat each piece evenly.
- Place tofu in a single layer in your air fryer basket, ensuring space between each piece.
- Air fry at 400°F for 10 minutes, shaking the basket halfway through (after 5 minutes), then continue cooking until golden and crispy.
- Remove from the air fryer and let cool slightly.
To Make the Peanut Sauce:
- In a bowl, jar, or small blender, combine peanut butter, ginger, maple syrup, soy sauce,
- rice vinegar, sesame seeds, and crushed red pepper flakes (if using).
- Add 2 tablespoons of hot water and whisk or blend until smooth.
- Gradually add more water until desired consistency is reached (thicker for dip, thinner for drizzle).
- Taste and adjust as needed — more ginger, more soy sauce, or more sweetness based on your preference.
To Assemble the Bowls:
- In each bowl, layer rice, edamame, and cucumber slices.
- Top with crispy tofu and generously drizzle with the peanut sauce.
- Garnish with extra sesame seeds if desired.
- Serve and enjoy!
Notes
- For meal prep: For best textures and flavours, I recommend keeping the warm and cold components separate and packing the sauce in a small container. A container with compartments is nice! Then when you’re ready to eat, reheat the tofu and rice, then add the cold components and drizzle on the sauce. This will last up to 4 days in the refrigerator.
- To store leftovers: Store assembled bowls in the refrigerator for 3 to 4 days. Reheat in the microwave; if you’d like, you can scoop out the cucumbers before heating to keep them crisp.
Nutrition
Calories: 226kcal | Carbohydrates: 13g | Protein: 15g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 872mg | Potassium: 370mg | Fiber: 2g | Sugar: 7g | Vitamin A: 284IU | Vitamin C: 0.1mg | Calcium: 61mg | Iron: 2mg