Name: Spicy Peanut Tofu Bowls (easy + vegan)
Prep time: 20 min
Cook time: 20 min
Total time: 30 min
Ingredients: 350 grams tofu block (extra firm, organic); 2-3 tablespoons soya sauce or tamari; 1 tablespoon chili sauce (Sambal Oelek); 1/2 teaspoon sesame oil (optional - for flavor); 1-3 tablespoons cornstarch; 4-5 tablespoons peanut butter (I use natural); 1/4 cup orange juice; 2-4 tablespoons lime juice; 3 tablespoons soya sauce (tamari); 2 tablespoons maple syrup; 1 teaspoon sesame oil (optional - for flavor); 1-2 cloves garlic, peeled; 1-3 teaspoons fresh ginger, chunks; 3-4 tablespoons sriracha (more or less to taste); 1-3 tablespoons hot water, as needed for thinning; 2-3 servings rice noodles, cooked; 2 cups cabbage, shredded; 2 carrots, julienne or grated; 1 large cucumber (or 3-4 mini), julienne; 1 red, orange or yellow pepper, sliced thin; avocado, sliced (optional); 1 handful cilantro, mint, Thai basil, chopped; 2-3 green onions, sliced; 1/2 cup peanuts, crushed; 1 lime, quartered

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I make these spicy peanut tofu bowls A LOT (maybe too often)! But they're so easy, bursting with bold flavor, succulent meaty texture, tons of veggies, and a killer spicy peanut sauce. Serve on rice or rice noodles - I promise, you won't walk away hungry.

I'll show you the easy steps for making these delicious and healthy, spicy tofu noodles with peanut sauce at home. If you're new to tofu and want to learn more about this high protein plant ingredient, check out my tofu guide: How to season and cook tofu that tastes good.

If you're on the fence about tofu, this spicy peanut tofu bowl recipe will definitely change your mind! I make it for all my newbie tofu friends. It's easy to make in ~30 minutes, the spicy peanut sauce is completely addictive (can be made in advance!), and the baked tofu has a firm but succulent and meaty texture that everyone loves - vegan or not!

Tofu Tip: In my experience people who 'hate' tofu (or won't even try it) haven't had tofu that is properly prepared or seasoned yet. This spicy tofu peanut bowl is going to change all of that - I promise!!

Peanut Tofu Bowl Ingredients

You'll need two sets of ingredients to make these spicy tofu bowls:

Ingredients for the Bowls

Ingredients for spicy tofu noodle bowl in individual bowls.

Tofu: Extra-firm organic tofu is the best tofu texture (but firm works too). Find tofu in the refrigerator or deli aisle at the grocery store.
Tofu seasoning: Soy sauce (tamari for gluten free), sambal oelek, sesame oil, coarse ground black pepper, garlic powder, and cornstarch.
Fresh vegetables: I use grated carrots, cucumbers, cabbage, red peppers, and avocado. Feel free to change up the vegetables every week!
Fresh Herbs: My favorite combination of herbs includes: mint, cilantro, and Thai basil.
Garnish: Crushed peanuts and lime wedges.
Noodles or Rice: Rice noodles or rice (jasmine or basmati) are my go to base for these tofu bowls, but vermicelli noodles or even quinoa are delicious gluten-free choices as well.

Ingredients for the Spicy Peanut Sauce

Gather together: peanut butter, orange juice, lime juice, soy sauce (tamari for gluten free), sesame oil, maple syrup, fresh garlic, fresh ginger, and sriracha sauce.

Spicy peanut tofu noodle bowl with veggies.

How to Make a Tofu Bowl

This recipe comes together quickly and disappears just as fast! There are a few steps, but they're all easy and flow together effortlessly. Here's how I manage my time for this tofu bowl:

Press the tofu: Wrap the tofu in a few paper towels or a clean kitchen towel and gently squeeze out any excess liquid. Alternatively place a few heavy cookbooks or cast iron skillet on top of the wrapped tofu if it feels soft or juicy (~15 minutes). I don't typically press my tofu - just a squeeze and pat.
While the tofu is pressing, make the sauce and start the noodles or rice.
Cook the noodles/rice: Prepare the rice noodles or rice as per package instructions.
Make spicy peanut sauce: Place all the sauce ingredients into the blender and blitz until creamy and smooth.

Tofu block being cut into chunks. Tofu being seasoned in a bowl.

Prepare the tofu: Cut the tofu into cubes or break into chunks. Drizzle with the tofu seasoning ingredients (except the cornstarch). Toss until coated. Sprinkle the seasoned tofu with cornstarch and toss or stir to coat each tofu piece. Arrange the tofu on a parchment lined baking sheet and bake until crispy and golden. Tip for even cooking: Largest tofu pieces on the outer perimeter, smaller tofu pieces in the middle.
While the tofu is cooking prepare the veggies.
Prep the vegetables: Cut the veggies and herbs of choice. Expert Tip: Chopping adverse? Skip the chopping and buy pre-cut veggies in the produce aisle at the grocery store!

Tofu on a baking sheet. Tofu and peanut sauce in a cast iron pan.

Finishing the tofu: For the last step, toss the tofu with some of the peanut sauce in a cast iron pan on the stove. (Under 5 minutes)
To serve: Start with rice noodles (or rice) first then top with vegetables and peanut tofu. Drizzle liberally with spicy peanut sauce, fresh herbs, a drizzle of sriracha sauce, chopped peanuts, and lime wedges.

Storage

This tofu bowl is delicious leftover (hot or cold). Store extra rice, rice noodles, tofu, veggies, and peanut sauce in separate containers in the fridge for several days. Assemble and top with sauce and peanuts when ready to serve.

Alternatively, load containers with rice/noodles on the bottom, veggies and tofu on top and peanut sauce in a separate container for a healthy weekday lunch.

Tofu, avocado, carrot, and cucumber noodle bowl with satay peanut sauce. Dairy free, gluten free!

More Easy Vegan Recipes

Here's a few more easy, healthy, vegan dinner ideas to try:

Vegan Taco Bowl
Thai Crunch Salad with Crispy Pan Fried Tofu
Creamy Vegan Mushroom Pasta
Crispy Black Bean Tacos
Black Bean Stuffed Sweeties (sweet potatoes)

Did you make this peanut tofu bowl recipe?
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Tofu, avocado, carrot, and cucumber noodle bowl with peanut sauce.

Spicy Peanut Tofu Bowls (easy + vegan)

These incredible Spicy Peanut Tofu Bowls are a weeknight dinner favorite. Crispy baked tofu and crunchy fresh veggies are served on fluffy rice or rice noodles then smothered with spicy sweet peanut sauce on top. These healthy, tofu rice bowls are irresistibly delicious for all eaters! (vegan, vegetarian, plant based, oil free friendly, gluten free)

Author : Tracy Halasz

Servings: people

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Prep Time 20

Cook Time 20

Total Time 30

INGREDIENTS

TOFU

350 grams tofu block (extra firm, organic)
2-3 tablespoons soya sauce or tamari
1 tablespoon chili sauce (Sambal Oelek)
½ teaspoon sesame oil (optional - for flavor)
1-3 tablespoons cornstarch

SPICY PEANUT SAUCE

4-5 tablespoons peanut butter (I use natural)
¼ cup orange juice
2-4 tablespoons lime juice
3 tablespoons soya sauce (tamari)
2 tablespoons maple syrup
1 teaspoon sesame oil (optional - for flavor)
1-2 cloves garlic, peeled
1-3 teaspoons fresh ginger, chunks
3-4 tablespoons sriracha (more or less to taste)
1-3 tablespoons hot water, as needed for thinning

VEGGIES & NOODLES

2-3 servings rice noodles, cooked
2 cups cabbage, shredded
2 carrots, julienne or grated
1 large cucumber (or 3-4 mini), julienne
1 red, orange or yellow pepper, sliced thin
avocado, sliced (optional)

GARNISH

1 handful cilantro, mint, Thai basil, chopped
2-3 green onions, sliced
½ cup peanuts, crushed
1 lime, quartered

INSTRUCTIONS

Preparing the Tofu

Wrap the tofu block with a few sheets of paper towelling or a clean dish cloth. Put a couple heavy cookbooks on top and let it press for 15 minutes.
Start the rice noodles or rice (per package directions).

Tofu Seasoning

Whisk together the soy sauce, sambal, maple syrup and sesame oil (if using) in a medium bowl. Set aside.

Baking the Tofu

Preheat oven to 400º F.
Prepare a parchment lined baking sheet. Drizzle with 1 tablespoon oil for extra crispy tofu (optional).
Cut or tear the tofu into ~1" pieces.
Toss the tofu cubes with the soy sauce mixture until coated. Sprinkle the cornstarch over the tofu and toss with a spoon (or just shake the bowl) until sticky and the tofu pieces are coated (no dry spots).
Arrange the tofu on a parchment-lined baking sheet in a single layer and bake for 12 minutes. Flip then return to the oven for 6 more minutes.
Remove tofu from oven and place it in a hot skillet over medium-high heat. Pour half a cup of the spicy peanut sauce over the tofu cubes and stir until coated and sticky (3 or 4 minutes).

Spicy Satay Peanut Sauce

While the tofu is baking, make the peanut sauce. Place all ingredients into a blender and blitz until smooth and creamy.
Add a tablespoonful or two of hot water (as needed) until sauce is medium-thick and pourable (like heavy cream).

Prep the Veggies

While the tofu is baking, shred the cabbage (white/purple) or use a pre-shredded slaw mix. Shred or julienne the carrots. Julienne or slice the cucumbers. I use this peeler.
Cut the red pepper and avocado into thin slices.

Assembling the Bowls

Start with the rice noodles or rice in the bottom of a bowl. Top with the vegetables and tofu.
Garnish with herbs (Thai basil, cilantro, mint - any combination), green onions, and crushed peanuts. Drizzle with extra peanut sauce, sriracha, and lime wedges.

NOTES

Tofu - choose extra firm (or firm) organic tofu. Use a tofu press or wrap the tofu in a few paper towels or clean dish cloth, place a few heavy cookbooks and a cast iron pan on top. This will remove excess water from the tofu. Extra firm tofu can usually just be wrapped, squeezed and patted dry.

This can be done a couple days in advance and stored in the fridge. Just press the tofu then before putting in the fridge, replace the paper towels with fresh ones. Place ithe wrapped tofu in a plastic bag in the fridge until ready to use.

Cut tofu into cubes - this will depend on the shape of your tofu block, here's a video for how to cut tofu into cubes for the block I use. Aim for ¾ - 1" cubes.

Spicy Satay Peanut Sauce - the peanut sauce stores well in the fridge the whole week. Drizzle it over rice bowl, tofu scrambles, tacos, and pizzas!

Veggies - for convenience, grab pre shredded veggies at the store if you don't like chopping vegetables or you're short on time.

This recipe is from simplyceecee.co food blog. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.

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Originally posted in May 2019

Comments

5 from 6 votes (1 rating without comment)

Spicy Peanut Tofu Bowls

Peanut Tofu Bowl Ingredients

How to Make a Tofu Bowl

Storage

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