Soy Marinated Tofu Bowls with Spicy Peanut Sauce

Name: Soy Marinated Tofu Bowls with Spicy Peanut Sauce
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 serving
Ingredients: 14 oz. tofu; 1 Tbsp cooking oil; 2 Tbsp soy sauce; 1 clove garlic; 1 Tbsp brown sugar; 2 cups brown rice; 3.25 cups water; 1/2 tsp salt; 1 Tbsp sesame oil; 1/4 cup peanut butter; 1 Tbsp sriracha; 1 tsp soy sauce; 1 tsp ginger; 1 tsp brown sugar; 3 Tbsp water; 1 tsp oil; 1/2 lb. snap peas; 2 green onion; 1 Tbsp sesame seeds

User Reviews

4.9

94 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings
4
Calories
65475 kcal
Course
Main Course, Lunch, Dinner
Cuisine
Asian

Soy Marinated Tofu Bowls with Spicy Peanut Sauce

Iris Warren

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This dish highlights firm tofu marinated in soy, garlic, and brown sugar, pan-fried to a crisp exterior, served over sesame-flavored brown rice with snap peas. A spicy peanut sauce with sriracha, ginger, and soy adds richness and heat, while walnuts and green onions provide crunch and freshness. The combination balances savory, spicy, nutty, and fresh elements in a hearty bowl.

Description

Soy Marinated Tofu Bowls with Spicy Peanut Sauce start by pressing firm tofu to remove excess moisture, then slicing and marinating it in soy sauce, garlic, and brown sugar for flavor. The tofu is pan-fried in a light oil until crispy edges form, enhancing texture. Brown rice is cooked with salt and tossed with toasted sesame oil, imparting a nutty aroma and soft texture.

Snap peas are included for freshness and crunch, either lightly cooked or raw. The spicy peanut sauce incorporates creamy peanut butter, sriracha, soy sauce, fresh ginger, brown sugar, and hot water to create a balanced sauce that is both spicy and savory. Toppings like sliced green onions and sesame seeds add brightness and texture.

This dish serves as a complete meal combining protein, grains, vegetables, and a flavorful sauce. It is versatile and can incorporate broccoli as an alternative to snap peas if needed. Use light cooking oils to prevent overpowering the delicate flavors.

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Ingredients

Servings

Soy Marinated Tofu

14 oz. tofu $1.99, firm
1 Tbsp cooking oil $0.06, light
2 Tbsp soy sauce $0.12
1 clove garlic $0.08, minced
1 Tbsp brown sugar $0.03

Sesame Rice**

2 cups brown rice $1.20
3.25 cups water $0.00
1/2 tsp salt $0.02
1 Tbsp sesame oil $0.26, toasted

Spicy Peanut Sauce

1/4 cup peanut butter $0.36, natural style, creamy
1 Tbsp sriracha $0.09
1 tsp soy sauce $0.02
1 tsp ginger $0.10, grated fresh
1 tsp brown sugar $0.01
3 Tbsp water $0.00, hot

Other Ingredients

1 tsp oil $0.02, for pan frying
1/2 lb. snap peas $2.50
2 green onion $0.25, sliced
1 Tbsp sesame seeds $0.08

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Instructions

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Begin by pressing the tofu for about 30 minutes to remove the excess moisture. Place the block of tofu between two flat plates, rimmed baking sheets, or cutting boards and place something heavy on top, like a cast iron skillet or a pot full of water. If using cutting boards or something without a rim to hold in the water that seeps out, place paper towels or a clean dishcloth under the tofu to catch the liquid as it is expelled.
While the tofu is pressing, begin the rice. Cook your rice according to the package directions, making sure to include salt. Once the rice has cooked, fluff it with a fork and then drizzle 1/2 Tbsp toasted sesame oil over top. Fold the oil into the rice, making sure not to stir too vigorously, then repeat with the second 1/2 Tbsp of sesame oil. The rice should now have a wonderful toasty nutty flavor and aroma. Set the rice aside.
Once the tofu has pressed, pour off the excess liquid. Slice the block of tofu into 16 triangles (I cut the thickness of the block in half, then cut the stacked halves into quarters, and each piece into two triangles). Place the tofu pieces in a shallow bowl or dish.
In a small bowl, stir together the ingredients for the tofu marinade: oil, soy sauce, minced garlic, and brown sugar. Pour the marinade over the tofu pieces and turn them all to make sure all sides are coated. Allow the tofu to marinate for about 20 minutes, turning the pieces once or twice during that time. After 20 minutes, most of the marinade should be absorbed.
While the tofu is marinating and the rice is cooking prepare the spicy peanut sauce. In a bowl stir together the peanut butter, sriracha, soy sauce, grated ginger, brown sugar, and enough hot water to create a smooth sauce (3-4 Tbsp). Set the sauce aside.
Once the tofu has marinated, heat a large non-stick skillet over medium flame. Add just a splash of oil to the skillet (about 1 tsp) and swirl to coat the skillet. Add the tofu pieces and any remaining marinade, and cook on each side until deeply browned.
Once the tofu pieces are browned, remove them from the skillet and add the snap peas. Quickly sauté the snap peas in the skillet until they turn bright green and are still crisp. You just want to remove the raw edge. Remove them from the skillet to prevent over cooking.
To build the bowls, add about 1.5 cups sesame rice to each bowl and then top with 1/4 of the tofu pieces and snap peas. Drizzle spicy peanut sauce over each bowl and then sprinkle sliced green onions and sesame seeds over each.

Notes

Press tofu for about 30 minutes to remove excess moisture, ensuring better texture when cooked.
Use light-flavored oils like canola, grape seed, or light olive oil for cooking to avoid overshadowing other flavors.
Brown basmati rice can be substituted with preferred rice varieties, following appropriate cooking times and water ratios.
If snap peas are unavailable or costly, substitute with broccoli florets for a similar crunchy vegetable element.