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Spicy Peanut Tofu Rice Bowl

Watch how to make it here

Spicy peanut tofu rice bowl is a high-protein, flavorful, and satisfying dish that is perfect for a quick and easy weeknight meal. The spicy peanut sauce is the star of the dish – it is creamy, nutty, and has a bit of a kick to it.

Notes:

  1. Store any leftovers in the fridge for up to 3 days.

Prep Time

10 min

cooking time

25 min

Servings

2

total time

35 min

Difficulty

Medium

Ingredients

1
*For the tofu*
2
16oz extra firm tofu, cubed
3
1/2 yellow onion, sliced
4
2 tbsp neutral oil
5
*For the sauce*
6
2 tbsp sriracha
7
3 tbsp peanut butter
8
2 tbsp soy sauce
9
1 tbsp rice vinegar
10
1 tbsp sugar
11
1 tbsp minced garlic
12
1/4 cup water
13
*For everything else*
14
1 scallion, roughly chopped
15
1/4 cup unsalted cashews
16
2/3 cup frozen green peas
17
1/4 cup uncooked brown rice
18
200g steamed broccoli
19
1 tsp sesame oil
20
1 tsp sesame seeds

Cooking Instructions

1
1
Make the brown rice according to the package instructions. 1/4 cup of dry brown rice should be equivalent to about 1 cup of cooked rice. Once cooked, add in the frozen green peas. The green peas should thaw from the heat of the brown rice.
2
2
Coat the tofu with 1 tbsp of oil. Air-fry the tofu at 400F for 10 min.
3
3
Combine the sauce ingredients in a bowl and set aside.
4
4
Heat up 1 tbsp of oil in a nonstick pan. Add the onions and cook for 5 minutes until softened. Add the sauce and tofu. Cook for a few more minutes until heated throughout.
5
5
Meanwhile, steam the broccoli and season with 1 tsp of sesame oil, pinch of salt and sesame seeds.
6
6
To serve, add the tofu, brown rice with green peas, and broccoli to a bowl. Garnish with scallion and cashews. Enjoy!
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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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