Tofu Power Bowls
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Asian, American, Vegetarian
Tofu Power Bowls
Description
This recipe features roasted tofu coated in cornstarch and spices baked until golden crisp, served on a bed of cooked farro and massaged kale for added softness. Shelled edamame and grated carrot add brightness and crunch, balanced by fresh cilantro leaves. The creamy peanut sauce is blended with peanut butter, lime juice, soy sauce, brown sugar, sambal oelek, and ginger, yielding a tangy, mildly spicy dressing that complements the mild tofu and hearty farro.
The tofu's crisp exterior contrasts with the soft grains and tender kale, while the peanut sauce adds richness and fresh zing. Lime wedges allow customization of acidity at serving. These bowls make a balanced, nutritious meal with protein, vegetables, and grains combined.
Ingredients
- 1 cup farro
- 1 extra firm tofu 16-ounce package
- 2 ½ tablespoons cornstarch
- 1 ½ teaspoons chili powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- ½ teaspoon garlic powder
- 1 tablespoon olive oil divided, plus 2 teaspoons
- 2 cups kale shredded
- 1 ½ cups edamame shelled cooked
- 2 carrot peeled and grated
- ¾ cup cilantro packed fresh leaves
- 1 lime cut into wedges
For the creamy peanut sauce
- ¼ cup peanut butter creamy
- 1 tablespoon soy sauce reduced sodium
- 1 tablespoon lime juice freshly squeezed
- 2 teaspoons dark brown sugar
- 1 teaspoon sambal oelek ground fresh chile paste
- 1 teaspoon ginger freshly grated
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.
User Reviews
Overall Rating
5
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