Tofu Rice Bowl with Peanut Sauce

Name: Tofu Rice Bowl with Peanut Sauce
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 bowls
Ingredients: 14 oz. block extra-firm tofu; 1/4 cup tamari; 1 Tbsp. rice vinegar; 2 tsp. pure maple syrup; 1/2 tsp. garlic powder; 1/2 tsp. onion powder; 5 cups fresh broccoli florets; 2 medium carrots; 1 red bell pepper; 1 cup brown Basmati rice; 1 batch Peanut Sauce**; For serving: Sesame seeds, fresh cilantro, peanuts, cashews, green onions, sriracha, mung bean sprouts, etc

User Reviews

5.0

6 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
55 mins
Servings
4 bowls
Calories
529 kcal
Course
Main Course
Cuisine
Vegan, gluten-free

Tofu Rice Bowl with Peanut Sauce

Clara Sanders

Report

This one-bowl wonder is healthy, filling, and protein-rich! Made with baked tofu, roasted veggies, warm rice, and a garlic-ginger peanut sauce.

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

For the baked tofu:

14 oz. block extra-firm tofu (pressed*)
1/4 cup tamari
1 Tbsp. rice vinegar
2 tsp. pure maple syrup
1/2 tsp. garlic powder
1/2 tsp. onion powder

For the roasted veggies:

5 cups fresh broccoli florets (about 1 large or 2 medium heads)
2 medium carrots
1 red bell pepper

The rest:

1 cup brown Basmati rice (or white)
1 batch Peanut Sauce**
For serving: Sesame seeds, fresh cilantro, peanuts, cashews, green onions, sriracha, mung bean sprouts, etc.

Add to Shopping List

Instructions

Begin: Preheat oven to 375°F (190°C). Line two baking pans with parchment paper. Set aside.
Cook rice: Rinse and cook rice according to package instructions.
Prepare the tofu: Cut tofu into small cubes, about 2/3-inch. In a medium bowl, add tamari, rice vinegar, maple syrup, garlic powder, and onion powder. Stir the marinade, then add tofu cubes. Gently toss with a spatula to evenly coat, then set bowl aside to marinate for a few minutes.
Prepare veggies: Chop broccoli into small florets. Slice carrots. Dice bell pepper into bite-sized pieces.
Bake tofu & veggies: Spread out tofu on a lined pan in a single layer. (Spoon any remaining sauce over the top for maximum flavor if desired.) On the other pan, spread out veggies. Add salt & pepper if desired. Then place both trays in oven and bake for 30 minutes, stirring each halfway through.
Make peanut sauce: While everything is cooking, make the peanut sauce.
Assemble bowls: To a serving bowl, add cooked rice, veggies, and tofu. Then drizzle peanut sauce and any desired toppings. (I like sesame seeds, fresh cilantro, and peanuts for crunch.)

Notes

*Pressing tofu: Use a tofu press for about 15-20 minutes (or longer) or simply press between paper towels to remove excess moisture.
**Peanut sauce: I find one batch of peanut sauce is a pretty great match for this recipe. (Each serving gets 1/3 cup sauce.) But if you like extra sauce, feel free to make a larger (or even double) batch.

Nutrition Information

Show Details

Calories 529kcal (26%) Carbohydrates 70g (23%) Protein 24g (48%) Fat 20g (31%) Saturated Fat 4g (20%) Polyunsaturated Fat 5g Monounsaturated Fat 8g Potassium 994mg (28%) Fiber 7g (28%) Sugar 18g (36%) Vitamin A 6714IU (134%) Vitamin C 142mg (158%) Calcium 147mg (15%) Iron 4mg (22%)

Nutrition Facts

Serving: 4bowls

Amount Per Serving

Calories 529 kcal

% Daily Value*

Calories	529kcal	26%
Carbohydrates	70g	23%
Protein	24g	48%
Fat	20g	31%
Saturated Fat	4g	20%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	8g	40%
Potassium	994mg	21%
Fiber	7g	28%
Sugar	18g	36%
Vitamin A	6714IU	134%
Vitamin C	142mg	158%
Calcium	147mg	15%
Iron	4mg	22%