Spicy Peanut Tofu Bowls

$- Firm tofu (1 block) - Cornstarch (2 tablespoons) - Vegetable oil (2 tablespoons, e.g., canola or sunflower) - Cooked quinoa (1 cup) - Broccoli florets (1 cup) - Bell pepper (1 cup, thinly sliced) - Shredded carrots (1 cup) - Green onions (1/4 cup, chopped) - Crushed peanuts (1/4 cup) - Creamy peanut butter (1/4 cup) - Soy sauce (2 tablespoons, low-sodium recommended) - Maple syrup or honey (1 tablespoon) - Rice vinegar (2 tablespoons) - Sesame oil (1 teaspoon) - Sriracha (1-2 teaspoons) - Water (1-2 tablespoons) To make Spicy Peanut Tofu Bowls, you need a mix of tasty and fresh ingredients. First, you’ll use firm tofu. This gives a nice texture. You will coat the tofu with cornstarch, which helps it get crispy. Next, the veggies are key. Cooked quinoa serves as a base. It adds protein and fiber. Broccoli adds a great crunch. Bell peppers bring color and sweetness. Shredded carrots add a nice texture. Green onions and crushed peanuts work as garnishes. They both add flavor and a great crunch. Now, the sauce is what makes this dish pop. Creamy peanut butter gives a rich taste. Soy sauce adds saltiness. Sweet maple syrup or honey balances the flavors. Rice vinegar adds a bit of tang. Sesame oil enhances the nuttiness. Sriracha brings the heat, and you can adjust this to your liking. Finally, add water to get the right consistency for the sauce. With all these ingredients, you can create a delicious and colorful meal that is both filling and satisfying. Start by cutting the firm tofu into 1-inch cubes. Press the tofu well to remove excess water. This step is key for getting crispy tofu. After cutting, toss the cubes in 2 tablespoons of cornstarch. Make sure each piece is evenly coated; this helps create that perfect crunch when cooked. Next, heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add your coated tofu cubes. Sauté the tofu for about 8-10 minutes. Turn them often until they turn a nice golden brown. This will give your tofu a crispy texture. When done, transfer the tofu to a paper towel to absorb extra oil. While the tofu cooks, prepare the broccoli. Steam 1 cup of broccoli florets for about 4-5 minutes. You want it bright and tender-crisp. This vibrant color adds to the bowl’s appeal. Set the broccoli aside once done steaming. In a medium bowl, mix together the spicy peanut sauce. Combine 1/4 cup of creamy peanut butter, 2 tablespoons of soy sauce, 1 tablespoon of maple syrup, 2 tablespoons of rice vinegar, and 1 teaspoon of sesame oil. Finally, add 1-2 teaspoons of sriracha based on your heat preference. Whisk it all together until smooth. To get the sauce just right, add water 1 tablespoon at a time until it reaches a pourable consistency. Now, it’s time to build your bowls. Start with 1 cup of cooked quinoa as the base in each bowl. Add layers of crispy tofu, vibrant broccoli, thinly sliced bell pepper, and shredded carrots on top. This colorful arrangement makes each bowl look inviting and delicious. Finish your bowls by drizzling the spicy peanut sauce over the top. Garnish with chopped green onions and crushed peanuts. This adds an extra crunch and flavor. Serve the bowls right away for the best taste! To get crispy tofu, pressing is key. Pressing removes excess water. This step helps the tofu soak up the flavor and become crispy. Use a clean towel or paper towel. Wrap the tofu and apply a weight on top, like a heavy pot. Let it sit for at least 15 minutes. After pressing, cut the tofu into 1-inch cubes. Toss these cubes in cornstarch. Make sure each piece is well-coated. This coating creates a crunchy texture when cooked. You can adjust the heat of the sauce using sriracha. Start with one teaspoon if you want a mild kick. If you like it hot, add more! The sauce should be spicy but not overpowering. Balancing flavors is important too. Use a sweetener like maple syrup or honey. This adds a nice contrast to the heat. Taste as you mix, and adjust until it feels just right. For a beautiful meal, use deep bowls. This gives it a rustic look and keeps everything together. Layer each ingredient over the quinoa. Place the crispy tofu, broccoli, bell peppers, and carrots in sections. Using colorful ingredients is key for visual impact. Bright veggies make the meal pop! Add a sprinkle of crushed peanuts and green onions on top for extra flair. A slice of lime on the side adds a zesty touch. {{image_4}} You can switch out the tofu for other proteins. Tempeh works great here. Chickpeas also add a nice touch. They bring a different texture and flavor. If you want more veggies, try spinach or zucchini. Both add freshness and color to your bowl. This recipe is vegan and gluten-free. You can enjoy it without worry. If you are low-carb, use cauliflower rice instead of quinoa. This keeps the meal light while still being filling. You won’t miss the carbs! Looking to spice things up? Add herbs like cilantro or basil. They brighten the dish. You can also try different nut butters. Almond or cashew butter can change the taste. Experiment and find your favorite mix! To keep leftover tofu and veggies fresh, place them in an airtight container. Make sure to separate the tofu from the vegetables. This helps maintain their textures. You can store the peanut sauce in a small jar. Seal it tightly and keep it in the fridge. To reheat tofu and veggies, use a skillet over medium heat. Add a little oil to keep things from sticking. Stir often until heated through. For the best texture, avoid microwaving. It can make the tofu soggy. In the fridge, cooked tofu can last up to four days. Cooked veggies will stay fresh for three to four days. Peanut sauce can last about a week in the fridge. Check for signs of spoilage, like off smells or mold. If you see these, throw them out. To make tofu crispy, start by pressing it well. Remove excess water by wrapping it in a clean towel. Then, cut it into 1-inch cubes. Toss the cubes in cornstarch to coat them evenly. This coating helps create a nice crunch when cooked. Heat vegetable oil in a skillet until hot. Sauté the tofu, turning it until all sides are golden brown, about 8-10 minutes. The secret is to let it cook without stirring too much. This allows it to brown nicely. Yes, you can make the peanut sauce ahead of time. Store it in an airtight container in the fridge. It will stay fresh for up to a week. Before using, stir it well. If the sauce is too thick, add a little water to thin it out. This way, you can save time on busy days and still enjoy that delicious flavor. These bowls pair well with many side dishes. You can serve a simple salad with greens and a light dressing. Steamed vegetables like green beans or snap peas are great too. If you want more carbs, add rice or extra quinoa. For a refreshing touch, serve with lime wedges to squeeze over the top. This adds a nice zesty flavor. Yes, this recipe can be gluten-free. Use gluten-free soy sauce or tamari in the spicy peanut sauce. You can replace the cornstarch with arrowroot or potato starch if needed. The rest of the ingredients are naturally gluten-free. This way, everyone can enjoy the meal without worry. The spiciness of the sauce depends on how much sriracha you add. For mild heat, use just 1 teaspoon. If you love heat, you can add up to 2 teaspoons. Mix it well and taste it to see if it suits your spice level. Adjusting the sriracha lets you control the heat in your dish! Spicy Peanut Tofu Bowls are easy to make and pack a tasty punch. We covered the main ingredients, how to prepare crispy tofu, and make a rich peanut sauce. With fresh veggies and simple assembly, you can create a bowl that looks great and satisfies. Don’t forget to experiment with flavors and variations to make it your own. With these tips and techniques, you can enjoy this dish again and again. Happy cooking!$

Dive into the delicious world of zesty spicy peanut tofu bowls! This recipe is a vibrant blend of crispy tofu, nutritious quinoa, and fresh veggies, all drizzled with a creamy spicy peanut sauce that packs a flavorful punch. Perfect for meal prep or a quick weeknight dinner, these bowls are easy to assemble and sure to impress. Click through to get the full recipe and discover how to elevate your mealtime with this tasty dish!

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Ingredients

1 block firm tofu, thoroughly drained and pressed

2 tablespoons cornstarch

2 tablespoons vegetable oil (e.g., canola or sunflower)

1 cup cooked quinoa (use white or red for variety)

1 cup broccoli florets, cut into small pieces

1 cup bell pepper, thinly sliced (any vibrant color)

1 cup shredded carrots, to add crunch

1/4 cup green onions, chopped for garnish

1/4 cup crushed peanuts (for a delightful crunch and garnish)

For the Spicy Peanut Sauce:

1/4 cup creamy peanut butter, ensuring it's well-stirred

2 tablespoons soy sauce (low-sodium recommended)

1 tablespoon maple syrup or honey, for a touch of sweetness

2 tablespoons rice vinegar, balancing the flavors

1 teaspoon sesame oil, enhancing the nuttiness

1-2 teaspoons sriracha, adjust to your heat preference

1-2 tablespoons water, to achieve your desired sauce consistency

Instructions

Prepare the Tofu: Begin by cutting the pressed tofu into 1-inch cubes. Gently toss the cubes in cornstarch until they are evenly coated; this will help create a crispy texture when cooked.

Cook the Tofu: Heat the vegetable oil in a large non-stick skillet over medium-high heat. Once the oil is hot and shimmering, add the coated tofu cubes. Sauté the tofu for approximately 8-10 minutes, turning occasionally, until all sides are a beautiful golden brown and crispy. Remove from the heat and place the tofu on a paper towel to absorb excess oil.

Steam the Broccoli: While the tofu cooks, prepare the broccoli by steaming it for about 4-5 minutes. You want it to be vibrant in color while still tender-crisp. Remove from steam and set aside.

Make the Spicy Peanut Sauce: In a medium mixing bowl, combine the creamy peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, and sriracha. Whisk together until smooth. Gradually add water, one tablespoon at a time, to thin the sauce to your preference; it should be pourable but not too runny.

Assemble the Bowls: Divide the cooked quinoa evenly among serving bowls. Layer the crispy tofu, steamed broccoli, thinly sliced bell peppers, and shredded carrots on top of the quinoa to create a colorful presentation.

Add the Sauce: Generously drizzle the spicy peanut sauce over each bowl. Finally, sprinkle with chopped green onions and crushed peanuts for added texture and flavor.

Serve and Enjoy: Enjoy your vibrant and flavorful bowls immediately for the best experience!

Prep Time: 15 mins | Total Time: 30 mins | Servings: 4

- Presentation Tips: Serve in deep bowls for an inviting rustic look, arranging each topping in sections to highlight the colorful ingredients. Garnish with additional crushed peanuts and offer a slice of lime on the side for a zesty finish!