Description
These Peanut Tofu bowls are packed with plant-based protein for a healthy easy meal!
Ingredients
Units
Scale
Tofu
- block of firm or extra-firm tofu (12-14oz)
- 1 tbsp avocado oil
- 2 tbsp cornstarch
Pickled onions
- 1 red onion, thinly sliced
- 1/2 cup white vinegar
- 1/2 cup water
- 1 tbsp sugar
- 1 tsp salt
Peanut butter sauce
- 1/4 cup peanut butter
- 3 tbsp hot water
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp maple syrup
- 1 tsp sriracha
Bowls
- 2 cups cooked rice or quinoa
- 1/2 cucumber, sliced
- 1/2 cup cooked edamame beans
- 1/4 cup crushed peanuts
Instructions
- 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.
Notes
Use firm or extra-firm tofu for crispy tofu bites.
Add any vegetables or toppings you love to these bowls.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 325
- Sugar: 5g
- Sodium: 316g
- Fat: 13g
- Saturated Fat: 3g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 19g