5 from 6 votes
Shredded Tofu Peanut Bowls
Crispy shredded tofu, colorful veggies, rice, and creamy peanut sauce come together in one bowl to create a healthy and satisfying vegetarian meal! Perfect for meal prep too!
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Servings:
4
Calories:
398 kcal
Course:
Main Course
Cuisine:
American
Ingredients
For the tofu:
- 14 oz extra firm tofu block
- 1 1/2 tablespoons tamari or low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon avocado oil or olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the peanut sauce:
- 1/2 cup peanut butter
- 3 tablespoons tamari or low-sodium soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon lime juice fresh
- 2 tablespoons pure maple syrup
- 2 teaspoons sambal oelek or chili paste
- 1- inch ginger peeled and grated, fresh piece
- 1 clove garlic minced, fresh
- 3 tablespoons water
For the bowls:
- rice or cauliflower rice
- cucumber slices
- carrot shredded
- cabbage shredded
- red bell pepper thinly sliced
- avocado slices
- cilantro fresh herbs
- mint
- basil
- green onion sliced
- peanuts chopped, or cashews
- sesame seeds
- lime for serving, wedges
Instructions
- Preheat oven to 425 degrees F.
- Drain and remove tofu from the package, and gently pat it dry with a kitchen towel. Line a large baking sheet with parchment paper. Place a box grater on the baking sheet and grate the tofu, using the largest holes, to create shredded tofu.
- Add the tamari, rice vinegar, cornstarch, oil garlic powder, salt, and pepper to the tofu shreds. Toss until well coated then spread the shreds into an even, single layer on the baking sheet. Bake for 15 minutes. Remove from the oven and use tongs to gently toss. Bake for an additional 5 to 7 minutes or until tofu is slightly golden brown.
- While the tofu is baking, make the peanut sauce. In a large bowl, combine the peanut butter, tamari, rice vinegar, sesame oil, lime juice, maple syrup, sambal oelek, ginger, garlic, and water. Whisk until smooth.
- To assemble the bowls, divide the noodles or rice among bowls. Top with shredded tofu and garnish with toppings. Drizzle with the peanut dressing and serve.
Cup of Yum
Notes
- A great recipe for meal prep! The tofu will keep in the fridge for up to 5 days. The peanut sauce will keep in the fridge for 1 week. Whisk well before using. You can also customize with your favorite veggies!
Nutrition Information
Calories
398kcal
(20%)
Carbohydrates
20g
(7%)
Protein
17g
(34%)
Fat
29g
(45%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
8g
(47%)
Monounsaturated Fat
14g
(70%)
Sodium
1480mg
(62%)
Potassium
428mg
(9%)
Fiber
2g
(8%)
Sugar
10g
(20%)
Vitamin A
8IU
(0%)
Vitamin C
1mg
(1%)
Calcium
65mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 398
% Daily Value*
| Calories | 398kcal | 20% |
| Carbohydrates | 20g | 7% |
| Protein | 17g | 34% |
| Fat | 29g | 45% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 14g | 70% |
| Sodium | 1480mg | 62% |
| Potassium | 428mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 8IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.