Crispy Tofu Bowls with Spicy Peanut Sauce

White bowl with roasted broccoli, oyster mushrooms and mushroom cubes covered in peanut sauce, all on top of tri-color quinoa

Crispy Tofu Bowls with Spicy Peanut Sauce

These crispy tofu cubes with creamy peanut sauce are so easy to make for weekly meal prep. Mix up your grains and vegetables to add some variety to your tofu bowls!

Course Main Course

Cuisine Asian

Keyword spicy, tofu

Prep Time 20

Cook Time 30

Servings

Calories 656kcal

Author Suzanne Nuyen

Ingredients

For the tofu

¼ cup neutral oil
1 package firm or extra firm tofu
your grain of choice (rice, quinoa, cauli rice, etc)

For the vegetables

1 head broccoli, cut into florets
8 oz oyster mushrooms
3-4 tablespoon olive oil
salt and pepper to taste

For the sauce

2 tablespoon peanut butter
1 tablespoon hoisin sauce
1 tablespoon sambal oelek
1 clove garlic, minced
1 small shallot, minced
1 tablespoon neutral oil
3-4 tablespoon water

Instructions

Preheat the oven to 400 degrees Fahrenheit
Drain the tofu, wrap the block in paper towels or a kitchen towel and place a heavy pot or cast iron pan on top to press out excess moisture
Meanwhile, toss the broccoli and oyster mushrooms (or whatever vegetables you like) in olive oil and salt and pepper.
Cube the tofu and toss liberally with oil
Spread tofu and vegetables out on two sheet pans. Bake until vegetables are tender and tofu is browned and crispy.
While the tofu and vegetables are cooking, prepare your grain according to package instructions.
While grains are cooking, make the tofu sauce. Mix peanut butter, hoisin sauce and sambal oelek together.
In a small saucepot, saute garlic and shallot until fragrant, about a minute. Add the sauce mixture and enough water, one tablespoon a time, to get a sauce the consistency of ketchup
Toss the finished tofu in the sauce. Plate with your grains and vegetables.

Notes

Nutrition facts are for a bowl served with quinoa.

Nutrition