These vegan tofu bowls with peanut sauce are my go-to when I need something fresh, colorful, and satisfying-but don't want to spend all night cooking. The crispy tofu is full of flavor thanks to a quick marinade, and the creamy peanut dressing ties everything together in the best way.
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Ingredients
- Extra firm tofu - I always go with a block of extra-firm tofu and press it for at least 15 minutes. The drier it is, the crispier it bakes!
- Tamari or soy sauce - For gluten free use tamari or coconut aminos. Low sodium sauce is my next go to!
- Sesame oil - A little goes a long way! Toasted sesame oil makes the tofu smell amazing.
- Garlic powder + onion powder - Perfect for tofu, but you can skip it if you don't have it.
- Creamy peanut butter - I prefer natural peanut butter with no added sugar or nasties. Just salt and peanuts.
- Apple cider vinegar - Gives the sauce that little tang-rice vinegar works too.
- Lime cilantro rice - I just toss cooked rice with lime juice and fresh chopped cilantro-it makes the whole bowl pop.
- Bowl toppings - Feel free to use whatever veggies and lettuce you have on hand. I like to use my roasted corn for some smoky flavor and fresh vegetables. Pickled cabbage or daikon radish works perfectly for these types of bowls too.
- If you like this recipe, check out my baked tofu and sofritas next.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Tofu Bowls With Peanut Sauce
- Press the tofu: Slice into cubes and press using a towel or tofu press for 15-30 minutes.
- Marinate: Mix tamari, sesame oil, and spices in a bowl. Toss tofu and let sit 10-60 minutes.
- Bake the tofu: Arrange on parchment and bake at 400°F for 25 minutes, flipping halfway.
- Shake the dressing: Add all Asian sauce ingredients to a jar and shake until smooth.
- Prep your bowl ingredients: Slice veggies, warm up corn and edamame, cook or reheat rice.
- Assemble the bowls: Add rice and greens, then top with tofu, veggies, edamame, and corn.
- Drizzle with sauce: Or toss the tofu in the sauce for more flavor.
Agave syrup or maple - I use whichever one I've got in the pantry. It balances the sauce perfectly, but if you want to skip it, you totally can-just leave out the vinegar too, or the dressing might turn out too tangy.
Tips
- Short on time? I've marinated tofu for just 10 minutes and still loved the flavor. Just be sure to coat it well.
- Want extra crispy tofu? Air fry it! I do 375°F for about 15 minutes, shaking halfway through.
- No edamame? Chickpeas or lentils work just as well. I've even used leftover black beans.
- Peanut-free option - I've made this with almond butter, and it still tastes amazing.
- Spice it up - Add sriracha or extra chili flakes if you like heat. I usually keep mine mild so the kids will eat it too.
- Don't have rice? Quinoa, couscous, or even noodles work great here.
- Need crunch? Chopped peanuts or sesame seeds on top give it that extra texture I crave.
- Double the dressing - Trust me, you'll want to drizzle it on everything all week.
- Meal prep tip - I prep all the components on Sunday and just throw bowls together when I'm hungry.
- Customize it - Use whatever veggies you have-bell peppers, shredded carrots, or avocado all work great.
Freezing And Storing Instructions
- To Store. I keep everything in separate airtight containers: tofu, rice, veggies, and sauce each get their own. That way, nothing gets soggy and I can mix and match later.
- To Reheat - Just warm up the tofu and rice in the microwave or a skillet. I leave the veggies and sauce cold-it keeps the bowl fresh and crunchy.
- To Freeze. You can freeze the tofu and rice, but I don't recommend freezing the veggies or sauce. If you do freeze the tofu, let it cool completely first and store it in a freezer-safe container. It'll keep for up to 2 months.
- To Make Ahead. I like to prep the tofu, sauce, and rice at the start of the week. The veggies take just a few minutes to slice when I'm ready to eat. It's perfect for building quick bowls all week long without getting bored.
More Tofu Recipes and Tips
- Garlic Tofu Dinner
- Baked Tofu
- 50 Tofu Recipes
- Tofu Mistakes
- Why Tofu Is The Ultimate Meat Alternative
Before You Head Out
If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️
Recipe Card
Vegan Tofu Bowls With Peanut Sauce
Ingredients
Method
- Press the tofu: Slice into cubes and press using a towel or tofu press for 15-30 minutes. Read more on how to press tofu here.1 pack
- Marinate: Mix tamari, sesame oil, and spices in a bowl. Toss tofu and let sit for an hour or if short on time, at least 10-15 minuites.2 tablespoons tamari, 1 teaspoon garlic powder, 2 teaspoon sesame oil toasted, 1 teaspoon onion powder
- Bake the tofu: Arrange on parchment and bake at 400°F for 25 minutes, flipping halfway.
- Shake the dressing: Add all sauce ingredients to a jar and shake until smooth.2 teaspoons sesame oil, 2 tablespoons tamari, 1 tablespoon creamy pure peanut butter, 1 teaspoon apple cider vinegar, 1 tablespoon water, 1 teaspoon agave syrup, 2 teaspoon garlic minced, 1 teaspoon ginger, chili flakes pinch
- Prep your bowl ingredients: Slice veggies, warm up corn and edamame, cook or reheat rice.1 small cucumbers, 2 small radishes, 1 cup Lettuce mix, 1 tablespoon Cilantro, ½ cup Lime cilantro rice, ¼ cup Edamame, 2 tablespoon Roasted frozen corn, Red pepper flakes
- Assemble the bowls: Add rice and greens, then top with tofu, veggies, edamame, and corn.
- Drizzle with sauce: Or toss the tofu in the sauce for more flavor.
Nutrition
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Full Nutrition Disclaimer can be found here.
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