Tofu Power Bowls

Name: Tofu Power Bowls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup farro; 1 16-ounce package extra firm tofu; 2 ½ tablespoons cornstarch; 1 ½ teaspoons chili powder; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; ½ teaspoon garlic powder; 1 tablespoon plus 2 teaspoons olive oil; 2 cups shredded kale; 1 ½ cups shelled cooked edamame; 2 carrots; ¾ cup packed fresh cilantro leaves; 1 lime; ¼ cup creamy peanut butter; 1 tablespoon reduced sodium soy sauce; 1 tablespoon freshly squeezed lime juice; 2 teaspoons dark brown sugar; 1 teaspoon sambal oelek; 1 teaspoon freshly grated ginger

User Reviews

5.0

69 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
4 servings
Course
Main Course
Cuisine
Asian, American, Vegetarian

Tofu Power Bowls

Iris Warren

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Nutritious, flavor-packed veggie power bowls with crispy baked tofu, kale, edamame, carrots + THE BEST creamy peanut sauce of your life!

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Ingredients

Servings

1 cup farro
1 16-ounce package extra firm tofu
2 ½ tablespoons cornstarch
1 ½ teaspoons chili powder
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
1 tablespoon plus 2 teaspoons olive oil divided
2 cups shredded kale
1 ½ cups shelled cooked edamame
2 carrots peeled and grated
¾ cup packed fresh cilantro leaves
1 lime cut into wedges

For the creamy peanut sauce

¼ cup creamy peanut butter
1 tablespoon reduced sodium soy sauce
1 tablespoon freshly squeezed lime juice
2 teaspoons dark brown sugar
1 teaspoon sambal oelek ground fresh chile paste
1 teaspoon freshly grated ginger

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Instructions

To make the creamy peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, sambal oelek, ginger and 2-3 tablespoons water in a small bowl; set aside.
Cook farro according to package instructions; set aside.
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Place tofu on a paper-towel lined plate; press a paper towel and heavy skillet over top of tofu to absorb excess water. Let stand 15 minutes before dicing into bite-size cubes.
In a large bowl, combine tofu, cornstarch, chili powder, salt, pepper and garlic powder. Stir in 1 tablespoon olive oil until well combined.
Place tofu in a single layer onto the prepared baking sheet. Place into oven and bake for 30 minutes, until golden brown and crisp, flipping halfway.
In a small bowl, add kale and drizzle with remaining 2 teaspoons olive oil; season with salt and pepper to taste. Massage until the kale starts to soften and wilt, about 1-2 minutes.
Divide farro into bowls. Top with tofu, kale, edamame, carrots and cilantro.
Serve with creamy peanut sauce, garnished with lime, if desired.