Spicy Peanut Tofu Bowls

If you asked me what I eat when I’m just being regular me in my regular life, like, not trying to make anything impressive for a blog or a brand partner or a cool Instagram picture, I would say PEANUT TOFU BOWLS.

This has been my real-life meal prep lifesaver over the last few months.

And it is complex in salty-sweet flavor and sticky-crunchy texture, and loaded with nutritious good stuff, but also quite simple.

How to make Spicy Peanut Tofu Bowls

1. Step 1: Make a sheet pan of tofu.

2. Step 2: Make a sheet pan of veggies.

3. Step 3: Whip up a peanut sauce. If you love yourself, make a double batch so you can freeze some for later.

4. Step 4: Make rice. Assemble. And serve. Or pack away for lunches!

Could you:

• use chicken instead? yes.
• try mushrooms or green beans or carrots instead? yes.
• use cauliflower rice or quinoa? yes.
• use almond butter instead of peanut butter? yes.
• use a different sauce altogether, like any one of these 16 sauces that make everything better? yes.

Really, this is a recipe, but this is also a lifestyle. And I say that with only 5% facetiousness.

This a weekly meal prep lifestyle that is keeping me eating well-balanced lunches on the reg during the happy-busy days of November and December. Do you feel me or do you feel me.

So easy, so low-key, SO VERY DELICIOUS! My favorite way to roll.

Spicy Peanut Tofu Bowls

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• Author: Lindsay
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings

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Ingredients

Tofu:

• 2 blocks of extra firm tofu
• 1–2 tablespoons cornstarch
• olive oil and salt
• 2 small (or 1 large) head of broccoli, cut into florets
• 2 red bell peppers, cut into strips
• 1 1/2 cups uncooked rice

Peanut Sauce:

• 1/2 cup peanut butter
• 1/3 cup low sodium soy sauce
• 2 tablespoons sesame oil (toasted or dark)
• 2 tablespoons rice vinegar
• 2 tablespoons sambal oelek or chili paste (this is where the “spicy” comes in, so add to taste)
• 2 tablespoons sugar, honey, or agave
• a small knob of fresh ginger, peeled
• a clove of fresh garlic, peeled

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Instructions

1. 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.
2. While the tofu and broccoli are roasting, cook the rice.
3. Also, make the sauce by blending everything in a blender or food processor.
4. Serve tofu and broccoli with rice and a good drizzle of peanut sauce. YUM!

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Notes

For an exceptionally dry and chewy tofu, keep your tofu in the freezer! Thaw the day before in the fridge, drain, and press water out as usual. You’ll be able to get more water out that way, and you’ll be left with tofu that has a slightly drier, chewier texture that many people (myself included) find very very delicious.

To get your tofu a little browned, put it on the top rack of the oven, just a few inches from the heat source.

Keeps amazingly well as leftovers – I keep mine for a full 5 days!

I topped my bowls with black sesame seeds to make it extra pretty.

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