SPICY PEANUT TOFU BOWL
Spicy Peanut Tofu Bowl is a flavour-packed and nutrient-dense meal featuring golden tofu, fibre-rich brown rice and fresh veggies all coated in a creamy peanut sauce with a kick of sriracha. It’s a satisfying and balanced dish that blends sweet, salty, spicy and tangy notes into one wholesome bowl. With contrasting textures from the tofu, crisp cucumber and shredded carrots, every bite feels refreshing yet hearty. This vegan bowl is perfect for lunch or dinner and it’s ideal for meal prepping as it holds up well in the fridge. Whether you enjoy it warm or chilled, it delivers taste and nutrition. This recipe makes it plant-based eating, which is exciting, effortless, customisable, colourful and incredibly easy to assemble.
RECIPE CATEGORY
Lunch
SERVING SIZE
1
CUISINE
Asian
PREPARATION/TECHNIQUES
Pan-Fry
OCCASION/HOLIDAY
Summer
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Healthy, High Fibre, Quick & Easy, Low Cholesterol
DISH TYPE
Salad
INGREDIENTS
There are the following ingredients for the Spicy Peanut Tofu Bowl:
- 100g firm tofu, cubed
- ½ cup cooked brown rice
- ¼ cup shredded carrots
- ¼ cucumber, sliced
- 1 tbsp peanut butter
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- ½ tsp sriracha
FULL NUTRITIONAL INFORMATION
- Calories: 382.3 kcal
- Protein: 25.2 g
- Carbohydrates: 35.7 g
- Sugars: 4.5 g
- Fibre: 6.2 g
- Fat: 18 g
- Saturated Fat: 3.1 g
- Sodium: 982.1 mg
- Potassium: 684.7 mg
- Iron: 4 mg
- Calcium: 728.5 mg
PREPARATION
- Cook The Tofu: Heat a non-stick pan over medium-high heat. Add cubed tofu and pan-fry for 6–8 minutes until golden and crisp on all sides.
- Make Peanut Sauce: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar and sriracha until smooth. Add a splash of water if needed to thin the consistency.
- Assemble The Base: In a serving bowl, add cooked brown rice as the base.
- Add Veggies: Top the rice with shredded carrots and cucumber slices.
- Top With Tofu And Sauce: Add the crispy tofu on top and drizzle generously with the spicy peanut sauce.
- Serve Fresh: Garnish with chopped peanuts or sesame seeds, if desired.
PREP TIME
10 minutes
COOKING TIME
8 minutes
TIPS
- Press Tofu First: Removes excess moisture and helps tofu crisp up nicely.
- Use A Non-Stick Pan: Prevents tofu from sticking and tearing.
- Thin Sauce Gradually: Add water a little at a time to avoid making it runny.
- Serve Warm Or Cold: This bowl is versatile and delicious either way.
- Batch Cook Rice: Keeps prep quick during the week.
VARIATIONS
- Add Greens: Toss in spinach, kale or edamame for extra nutrients.
- Use Different Grains: Try quinoa, rice noodles or farro instead of brown rice.
- Make It Nut-Free: Use sunflower seed butter or tahini in place of peanut butter.
- Sweeten The Sauce: Stir in a touch of maple syrup for balance.
- Boost Crunch: Add red cabbage, radish or roasted peanuts.
- Spice Adjustments: Control heat by adding more or less sriracha.
PREPPING AND STORAGE
- Store Separately: Keep tofu, veggies and sauce in separate containers for freshness.
- Fridge Life: This lasts up to 3 days and is refrigerated in airtight containers.
- Reheat Tips: Tofu is best reheated in a pan or oven for texture and avoid microwaving.
- Make Ahead: Sauce can be prepared in advance and stored for 5 days.