Save My kitchen countertop was a rainbow of vegetables the afternoon I threw this together on a whim, trying to salvage a block of tofu that had been pushed to the back of the fridge. I didn't have a plan, just hunger and a jar of peanut butter calling my name. The smell of sesame oil hitting the hot pan made me stop mid-chop and realize I was onto something. What started as refrigerator clean-out became my most-requested weeknight dinner. Now I keep extra tofu on hand just so I'm never without this bowl.
I made this for a friend who swore she didn't like tofu, and I watched her face change with the first forkful of crispy, golden cubes drenched in that creamy sauce. She scraped her bowl clean and asked if I was secretly a chef. I wasn't, but I had learned that good seasoning and a hot oven can transform the blandest ingredient into something crave-worthy. That night she texted me for the recipe twice because she didn't believe it was this simple. It became her weekly ritual too.
Ingredients
- Extra-firm tofu: Pressing out the water is non-negotiable if you want it crispy, not soggy; I wrap mine in a clean dish towel and set a heavy skillet on top for 15 minutes.
- Cornstarch: This is the secret to that golden, almost crackling crust on the tofu; don't skip it or you'll end up with soft cubes.
- Brown rice or quinoa: Both work beautifully, but I lean toward quinoa when I'm short on time since it cooks faster and soaks up the peanut sauce like a dream.
- Carrot and bell pepper: Julienning them makes the bowl look like it came from a restaurant, and the thin strips pick up more sauce.
- Purple cabbage: It adds crunch and a pop of color that makes the whole bowl feel alive and vibrant.
- Edamame: These little green gems bring protein and a slightly sweet, grassy flavor that balances the richness of the peanut sauce.
- Creamy peanut butter: Natural or conventional both work, but I prefer the kind without added sugar so I control the sweetness myself.
- Soy sauce or tamari: Tamari keeps it gluten-free and tastes just as savory; I always have a bottle for friends with dietary restrictions.
- Maple syrup: Just enough to round out the saltiness and make the sauce cling to every ingredient.
- Rice vinegar: It cuts through the richness and wakes up your taste buds; lime juice works too if that's what you have open.
- Toasted sesame oil: A little goes a long way, and it smells like the best kind of takeout.
- Garlic and ginger: Fresh is best here; the sharpness mellows into warmth when whisked into the sauce.
- Roasted peanuts and sesame seeds: Optional, but they add that final crunch and make it feel special.
Instructions
- Cook your grains:
- Get the rice or quinoa going first so it's ready when everything else comes together. I like to use vegetable broth instead of water for a little extra flavor that seeps into every grain.
- Prep and coat the tofu:
- Pat those cubes bone-dry, toss them with cornstarch and a pinch of salt until they look dusty, then drizzle with oil. The drier they are, the crispier they'll get.
- Bake or pan-fry the tofu:
- Spread the cubes on a lined baking sheet and roast at 200°C, flipping halfway through, until they're golden and firm. If you're pan-frying, don't crowd the skillet or they'll steam instead of crisp.
- Make the peanut sauce:
- Whisk everything together in a bowl until it's smooth and pourable; add water a tablespoon at a time if it's too thick. Taste it and adjust the sweetness, salt, or tang to your liking.
- Prep the vegetables:
- Slice, julienne, and shred while the tofu cooks; this is when I put on music and let my mind wander. Fresh, crunchy vegetables make all the difference.
- Assemble the bowls:
- Start with a base of warm grains, then arrange the tofu and vegetables in sections like a color wheel. Drizzle that gorgeous peanut sauce all over and finish with your toppings.
Save There was an evening when I was too tired to think, and I pulled leftover components from the fridge and assembled a bowl in under five minutes. It tasted just as good as when I made it fresh, maybe better because I wasn't stressed. That's when I realized this recipe wasn't just about the food, it was about having something reliable and delicious waiting for me when I needed it most. It became my edible safety net.
How to Store and Reheat
Keep the cooked tofu, grains, and prepped vegetables in separate airtight containers in the fridge for up to four days. Store the peanut sauce in a small jar and give it a good shake before using since it thickens when cold. When you're ready to eat, warm the grains and tofu gently in the microwave or a skillet, then assemble with cold or room-temperature vegetables. The tofu won't be quite as crispy after storing, but a quick toast in a hot pan brings it back to life.
Customizing Your Bowl
This bowl is a template, not a rulebook, and I've swapped ingredients based on what's in season or what I'm craving. Roasted sweet potato cubes add natural sweetness and make it heartier, while steamed broccoli or snap peas bring a different kind of crunch. If you want it spicier, stir sriracha into the peanut sauce or scatter fresh chili slices on top. Avocado makes it creamier, and pickled vegetables add a tangy contrast that cuts through the richness.
Pairing and Serving Suggestions
I love serving this with a tall glass of unsweetened iced green tea, which refreshes your palate between bites and doesn't compete with the bold peanut flavor. If you're in the mood for wine, a slightly sweet Riesling balances the savory and spicy notes beautifully. For a complete meal, start with a simple miso soup or a handful of seaweed snacks.
- Double the peanut sauce and save extra in the fridge for drizzling over salads or grain bowls throughout the week.
- Make it a meal prep win by portioning everything into glass containers on Sunday and assembling fresh each day.
- If you're feeding kids, let them build their own bowls and they'll actually eat their vegetables without a fight.
Save This bowl has seen me through busy workweeks, lazy Sundays, and nights when I just wanted something that felt like a hug in a bowl. I hope it does the same for you.
Kitchen Guide
- → How do I get crispy tofu?
Press extra-firm tofu to remove excess moisture, then toss cubes in cornstarch before baking at 200°C (400°F) for 20-25 minutes or pan-frying until golden brown on all sides. The cornstarch coating creates that irresistible crispy exterior.
- → Can I make the peanut sauce ahead?
Absolutely. The sauce keeps well in an airtight container in the refrigerator for up to one week. It may thicken when cold—simply whisk in a little warm water to reach your desired consistency before serving.
- → What vegetables work best?
This bowl is highly versatile. Try roasted sweet potato, steamed broccoli, snap peas, shredded beets, or avocado slices. The key is maintaining a mix of colors, textures, and fresh crunch alongside the warm tofu and grains.
- → Is this bowl protein-rich?
Yes, each serving provides 20 grams of plant-based protein from the tofu and edamame. The peanut butter in the sauce also contributes additional protein and healthy fats to keep you satisfied.
- → How can I adjust the spice level?
Add sriracha, chili garlic sauce, or extra chili flakes to the peanut sauce for heat. You can also top with sliced jalapeños or serve with pickled chili oil on the side for those who prefer extra spice.
- → Can I use cauliflower rice instead?
Certainly. Grated cauliflower rice makes an excellent low-carb alternative to brown rice or quinoa. Sauté it briefly in a pan with a little oil until tender but still crisp—about 5-7 minutes.