These Spicy Peanut Tofu Bowls are a meal prep / weeknight dinner life-saver! Crispy tofu, roasted veggies, fluffy rice, and a spicy sweet peanut sauce all over top. YES.

Spicy Peanut Tofu Bowls

blocks of extra firm tofu

cornstarch

olive oil

salt

(or 1 large) head of broccoli, cut into florets

red bell peppers,

white rice

peanut butter

soy sauce

sesame oil (toasted

rice vinegar

sambal oelek

sugar, honey, or agave

fresh ginger, peeled

fresh garlic, peeled

water

Press liquid out of the tofu. Cube tofu and toss (gently) with the cornstarch until coated. Arrange on a baking sheet lined with parchment. Arrange broccoli and peppers on another baking sheet. Drizzle all with olive oil and salt. Roast both pans at 425 degrees for 20-30 minutes, until tofu is slightly crisped and broccoli is roasty and delicious.

While the tofu and broccoli are roasting, cook the rice.

Also, make the sauce by blending everything in a blender or food processor.

Serve tofu and broccoli with rice and a good drizzle of peanut sauce. YUM!

Thank you for your information, it's really very useful

I don't usually rate recipes, but made these bowls tonight and couldn't not. It was so good and easy.. It will definitely go into our rotations.

Loved this!  This is the perfect kind of weeknight meal for my family.  Versatile, healthy, and simple to prepare.  I added a cubed chicken breast to the sheet pan to appease the carnivores and customized the veggies so everyone was happy.  I will say my daughter and I did not prefer the texture of the roasted tofu over pan-friend, but I plan to try the freezing trick next time.

This was absolutely delicious and very easy to make! We added broccoli,  cauliflower and carrots since we did not have red peppers on hand. Had to add about a tb of water to loosen peanut sauce a bit since it was a little thick. Didn’t lose flavor at all! There was plenty of sauce left over to use with future meals.

Oh dear, that’s my kind of food! Thank you so much. The dish seems delicious and full of taste. Thanks for sharing all the ingredients. It is so easy to make and also very healthier.

I've done it this weekend, and it was really good. Thank You , I'll definetly do it again and again...

How have I never baked tofu before?! So crispy, I love it! Peanut sauce is delicious. I have a low spice tolerance so I only used 1 tbsp of chili paste but definitely could have used 2. Highly recommend!

OMG this is SO GOOD and so easy. My boyfriend loves it too. Will be adding it to the rotation.

My family really enjoyed this recipe, including my 7 year old. I added chopped cashews, siracha and green onions as toppings.

SO SO yummy, the sauce recipe is amazing!!

I didn’t use a blender or food processor bc I didn’t want to wash them. I just used a whisk and minced the garlic and ginger fine. It was great. I wouldn’t use one in the future.

Just made this for dinner, and I'm such a fan already! Was easy to make, and that sauce is to.die.for. Will make this again and again!

Love this recipe!  So easy and delicious.  I make it nearly every week and change up the veggies.  Great leftovers for lunch too!  Thank you!

Doubled the recipe and made this for a week's worth of lunches for my boyfriend &amp; I! It was a very delicious &amp; filling high protein vegetarian meal. Boyfriend gave a rave review as well! Will definitely make again :)

I've  made this for meal prep lunches twice since the new year as part of my sugar free January plan (using natural PB &amp; honey in the sauce) and I am seriously addicted! This recipe not only inspired me to learn to cook tofu, but makes me crave it. Plus, all my coworkers are making the sauce now too. Thank you for a perfect EASY meal prep recipe! I'd give it 10 stars if I could.

https://content.jwplatform.com/videos/v8GlyCk5.mp4

These Spicy Peanut Tofu Bowls are a meal prep / weeknight dinner life-saver! Crispy tofu, roasted veggies, fluffy rice, and a spicy sweet peanut sauce all over top.

spicy peanut tofu bowls

Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 6

Author : Lindsay Ostrom

Ingredients

Instructions

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