tofu bowls

Healthy broccoli tofu bowls is a a super-simple recipe that takes 10 minutes to make. Perfect for both vegetarians and omnivores, it&#x27;s a quick and easy meal.

10-Minute Broccoli Tofu Bowls

firm tofu ((450 grams))

chicken or vegetable stock ((235 ml))

soy sauce

Shaoxing wine ((or dry sherry cooking wine))

sesame oil

sugar

vegetable oil

garlic ((chopped))

broccoli ((450 grams,

cornstarch ((dissolved in 2 tablespoons water))

Cut your block of tofu into bite-sized cubes and set aside. In a medium bowl, combine the stock, soy sauce, dark soy sauce, wine, sesame oil, and sugar, and set aside.

Heat 2 tablespoons oil in a wok or skillet over medium heat, and add the garlic. Cook for a minute, being careful not to let the garlic burn. Add the broccoli, and crank up the heat to high, stir-frying the broccoli for a minute or to, just until it starts to turn a bright green color.

Add the tofu and your stock mixture, tossing everything together gently. Bring to a simmer, and stir in the cornstarch slurry. Allow to simmer for about 2 minutes, until the sauce has thickened. Serve over steamed rice!

These Spicy Peanut Tofu Bowls with Quick Pickled Veggies are a super delicious, flavor-packed plant based meal! The tofu is baked and tossed in a spicy peanut sauce, then served over rice with quick pickled vegetables, crispy shallots, chopped peanuts, scallions, and cilantro. So much flavor!

Spicy Peanut Tofu Bowls With Quick Pickled Veggies

(14 ounce) package extra firm tofu, cut into 1'' chunks*

maple syrup

rice wine vinegar

chili garlic sauce

garlic powder

onion powder

cornstarch

of a medium red onion, very thinly sliced

apple cider vinegar

honey

salt

of a large seedless cucumber, very thinly sliced

peanut butter (the natural, drippy kind)

juice of 1 lime

garlic,

ginger

sriracha

water

canola or vegetable oil

shallots,

all purpose flour*

sea salt

rice*

peanuts

scallions

chopped cilantro

sesame seeds

Spicy Peanut Tofu Bowls with Quick Pickled Veggies

Preheat oven to 425℉. Line a large rimmed baking sheet with parchment paper. Place tofu cubes on the baking sheet and add the sesame oil, maple syrup, rice wine vinegar, chili garlic sauce, soy sauce, garlic powder, onion powder, and soy sauce until evenly coated. Sprinkle on the cornstarch and toss again to coat. Bake for 40-45 minutes, tossing halfway through baking, until golden and crispy on the edges. After baking, toss in 2 tablespoons of the peanut sauce.

For the tofu

In a medium bowl, combine the red onion, apple cider vinegar, honey, and salt. Let sit for 20-30 minutes while tofu is baking. That's it!

For the quick pickled red onions

In a medium bowl, combine the cucumber, apple cider vinegar, honey, and salt. Let sit for 20-30 minutes while tofu is baking. That's it!

For the quick pickled cucumbers

In a medium bowl, whisk together the peanut butter, lime juice, rice wine vinegar, soy sauce, garlic, ginger, sriracha, honey, sesame oil, and chili garlic sauce until smooth. Add the hot water and whisk together until smooth and creamy. If you like a thinner sauce, add more hot water a tablespoon at a time until desired consistency is reached.

For the peanut sauce

Heat about an inch of vegetable or canola oil in a small saucepan over medium-high heat.&nbsp;You will know when oil is ready when you stick the end of a wooden spoon in the oil and tiny bubbles form around it. Fry the shallots in batches, for 2-3 minutes, or until golden brown and crispy. Season with salt while they are hot. Let drain on paper towels. Do this in 2-3 batches to avoid overcrowding.

For the crispy shallots

Place tofu over a bed of rice. Top with a generous drizzle of peanut sauce and a handful of pickled onions and cucumbers. Sprinkle with chopped peanuts, scallions, cilantro, sesame seeds, and a handful of crispy shallots. Devour!

To serve

This recipe is actually really simple; it'll be in your bowl in under 1 hour. All you have to do is cook your grain, pan-­fry your tofu, and sauté some veggies.

Pineapple BBQ Tofu Bowls

­1 14 ounce package extra firm tofu

quinoa

barbecue sauce,

bell peppers, thinly sliced

zucchini, thinly sliced

red onion, thinly sliced

pineapple,

coconut flakes, cilantro, avocado

Drain the tofu. Wrap in several paper towels; place in the sink. Place a heavy object (such as a large pot with a heavy weight inside) on top of the tofu to press the water out. You can also use a tofu press. Let the tofu drain for 20­-30 minutes.

Rinse quinoa in a small mesh strainer. Heat a small saucepan over medium heat; add quinoa. Cook for 1­2 minutes until lightly toasted. Add 1 1⁄3 cups water; turn heat to high. Once boiling, cover and cook for 13-­15 minutes, until fluffy.

Slice the drained tofu into thin 1⁄2 ­inch chunks. Place in a medium bowl; add barbecue sauce. Let it marinade for up to 10 minutes.

In a skillet over medium heat, warm up a little oil. Add bell peppers and zucchini; stir. Cook for 5-­7 minutes, until vegetables are your desired tenderness. Set aside in a bowl or on plate.

Add a little more oil to the same skillet; add the tofu. Pan­ fry for about 2­-3 minutes, until crispy; flip the tofu chunks, and cook on the other side for an additional 2­-3 minutes. Repeat until the tofu is crispy.

To arrange a bowl, add cooked quinoa, vegetables, and tofu. Top with red onion, pineapple slices, additional barbecue sauce, and other desired toppings.

Aloha made it this evening for dinner, very filling, it was great! Going to try it with Grilled Mango instead of Pineapple next time.

I loved this. I made the veggies in oven, because I prefer roasted veggies. I also put the pineapple in the oven to caramelize it. It turned out absolutely delicious.

I haven’t made this yet just found the recipe but looking at the picture with the half pineapple when I make this that’s what I’m serving it in

These Peanut Tofu bowls are packed with plant-based protein for a healthy easy meal!

Peanut Tofu Bowls

block of firm or extra-firm tofu (12-14 ounces)

avocado oil

white vinegar

tbsp sugar

peanut butter

tbsp water

lime juice

tsp sriracha

rice

cucumber, sliced

edamame beans

Make the tofu

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Drain the tofu and cut into cubes. Then toss the tofu with 1 tbsp avocado oil and 2 tbsp cornstarch. Evenly scatter on a baking sheet and bake for 25-30 minutes, until golden brown and crispy.

Pickle the onions

Mix the vinegar, water, sugar and salt together in a bowl or jar. Add the onions and let sit for at least 30 minutes, or overnight.

Make the sauce

Mix the sauce ingredients together until smooth and creamy. If the sauce is too thick add a bit more hot water.

Assemble the bowls

Add some rice to the bottom of the bowl. Top with tofu, cucumber, edamame, pickled onions, crushed peanuts and peanut butter sauce.

Your Satay sauce look incredible Jess! You truly always have the best lunch recipes!

This bowl looks and sounds so good to me! Totally love the ingredients and combination with crispy tofu and peanuts 😍 Great recipe, Jess!❤️

Hi! This dish is lovely! I saw in the description that it is Thai cuisine, but satay is actually an Indonesian dish. Does this particular dish have a Thai spin on it?

Omg! Super satisfying and delicious. I love all kinds of bowls

Top 4 tofu bowls recipes from across the web

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10-Minute Broccoli Tofu Bowls

Spicy Peanut Tofu Bowls With Quick ...

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Peanut Tofu Bowls

Top 4 tofu bowls recipes from across the web

The most viewed tofu bowls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

10-Minute Broccoli Tofu Bowls

Spicy Peanut Tofu Bowls With Quick ...

Pineapple BBQ Tofu Bowls

Peanut Tofu Bowls

The most viewed tofu bowls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine