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Spicy Peanut Tofu Power Bowl

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This easy spicy peanut tofu power bowl is vegan, gluten-free, high in plant-based protein and packed with good-for-you ingredients.
  • Author: Delphine Fortin
  • Prep Time: 30 mins
  • Waiting time: 30 mins
  • Cook Time: 10 mins
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x
  • Category: Savory
  • Cuisine: World Cuisine
  • Diet: Vegetarian

This easy spicy peanut tofu power bowl is vegan, gluten-free, high in plant-based protein and packed with good-for-you ingredients. The perfect healthy meal is just at reach!

Ingredients

Scale

For the rice bowls:

  • 1 ½ cup (280g) uncooked round or sushi rice*
  • 14 ounces (400g) super firm tofu
  • 2 Tablespoons vegetable oil
  • 2–4 medium carrots, grated
  • ½ English cucumber, sliced
  • ½ cup (80g) edamame

For the spicy peanut sauce:

  • ½ cup (125g) creamy peanut butter
  • 1 Tablespoons agave or maple syrup
  • 2 Tablespoons fresh lime juice
  • 2 Tablespoons sesame oil
  • 3 Tablespoons rice vinegar
  • 2 teaspoons fresh ginger, minced
  • 1 to 2 teaspoon(s) Sriracha or any hot chile sauce
  • Water, as needed to thin out the sauce

Additional toppings (optional)**:

  • Lime wedges, for serving
  • 2 scallions, thinly sliced
  • Fresh mint leaves
  • White and/or black sesame, slightly toasted
  • Soy sauce, for serving (use gluten-free soy sauce!)***

Instructions

  1. Cook the rice according to the package instructions. Let cool slightly.
  2. For the sauce, warm up the peanut butter 10-15 seconds in the microwave to soften it up a little bit if needed. In a small bowl, combine together the peanut butter, agave syrup, lime juice, sesame oil, rice vinegar, fresh ginger and Sriracha sauce. Add water, one Tablespoon at a time, until you obtain the desired consistency.
  3. Set tofu on top of plate and pat-dry with paper towel. Place a cast iron pan or something else that is heavy on top and let sit for 30 minutes.
  4. Dice tofu into bite-sized pieces. Heat vegetable oil in a medium cast iron pan over medium-high heat. Once really hot, add tofu and let cook without touching until nicely seared on the bottom. Flip over, and continue to cook until seared on the other side.
  5. Pour the spicy peanut sauce over the tofu, and toss to coat.
  6. Distribute the rice in 4 bowls, and garnish with tofu coated in peanut sauce, grated carrots, sliced cucumbers, and edamame. Serve with lime wedges, chopped scallions, fresh mint, and toasted sesame. Enjoy!

Notes

* For a healthier version, consider using brown rice instead.

** All of these toppings are optional and it’s totally up to you add all of them or just a few. I personally love the addition of each of the mentioned toppings and I admit my weakness goes to the fresh mint (you can use fresh cilantro instead) and the final drizzle of soy sauce over the bowl when serving.

*** To ensure the dish is gluten-free from A to Z, use gluten-free soy sauce. If you’re not gluten intolerant, you can use regular soy sauce.

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