Crispy Baked Tofu Bowl with Peanut Sauce

Name: Crispy Baked Tofu Bowl with Peanut Sauce
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 14 oz extra-firm tofu, pressed, cubed; 2 tbsp cornstarch; 2 tbsp soy sauce; 2 tsp toasted sesame oil; 1 cup jasmine rice, rinsed; 2 cups water; 3 cups broccoli florets; 1/4 cup creamy peanut butter; 2 tbsp soy sauce; 2 tbsp fresh lime juice; 2 tsp maple syrup; 2 garlic cloves, minced; 1 tsp fresh ginger, grated; 2 tbsp warm water; 1 tsp sriracha or chili-garlic sauce; 2 green onions, sliced

Extra-firm tofu baked until golden and chewy, served over jasmine rice with steamed broccoli and a rich, garlicky peanut sauce that ties every element together.

55 minEasyServes 4420 cal/serving

AsianDinnerOvenVeganVegetarianHigh ProteinDairy-FreeEgg-FreePork-Free

Ingredients

14 oz extra-firm tofu, pressed, cubed
2 tbsp cornstarch
2 tbsp soy sauce
2 tsp toasted sesame oil
1 cup jasmine rice, rinsed
2 cups water
3 cups broccoli florets
1/4 cup creamy peanut butter
2 tbsp soy sauce
2 tbsp fresh lime juice
2 tsp maple syrup
2 garlic cloves, minced
1 tsp fresh ginger, grated
2 tbsp warm water
1 tsp sriracha or chili-garlic sauce
2 green onions, sliced

Instructions

1

Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
2

Press 14 oz pressed, cubed extra-firm tofu between paper towels for at least 10 minutes to remove excess moisture. Toss with 2 tbsp soy sauce, 2 tsp toasted sesame oil, and 2 tbsp cornstarch until evenly coated.
3

Spread tofu in a single layer on the prepared baking sheet. Bake for 25-30 minutes, flipping halfway through, until golden and crispy on the edges.
4

Meanwhile, combine 1 cup rinsed jasmine rice and 2 cups water in a saucepan. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let steam, covered, for 5 more minutes.
5

Steam 3 cups broccoli florets until bright green and tender-crisp, about 4 minutes.
6

Whisk together 1/4 cup creamy peanut butter, 2 tbsp soy sauce, 2 tbsp fresh lime juice, 2 tsp maple syrup, 2 minced garlic cloves, 1 tsp grated fresh ginger, 1 tsp sriracha or chili-garlic sauce, and 2 tbsp warm water until smooth.
7

Divide rice among bowls. Top with crispy tofu and broccoli. Drizzle generously with peanut sauce and garnish with 2 sliced green onions.

Questions

Can I make Crispy Baked Tofu Bowl with Peanut Sauce gluten-free?

Yes. The gluten in this entry is 2 tbsp soy sauce, 2 tbsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Crispy Baked Tofu Bowl with Peanut Sauce keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Crispy Baked Tofu Bowl with Peanut Sauce?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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