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!
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/4 cup neutral oil
- 1 package firm or extra firm tofu
- your grain of choice (rice, quinoa, cauli rice, etc)
- 1 head broccoli, cut into florets
- 8 oz oyster mushrooms
- 3-4 tbsp olive oil
- salt and pepper to taste
- 2 tbsp peanut butter
- 1 tbsp hoisin sauce
- 1 tbsp sambal oelek
- 1 clove garlic, minced
- 1 small shallot, minced
- 1 tbsp neutral oil
- 3-4 tbsp water
Instructions
- 1
Preheat the oven to 400 degrees Fahrenheit
- 2
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
- 3
Meanwhile, toss the broccoli and oyster mushrooms (or whatever vegetables you like) in olive oil and salt and pepper.
- 4
Cube the tofu and toss liberally with oil
- 5
Spread tofu and vegetables out on two sheet pans. Bake until vegetables are tender and tofu is browned and crispy.
- 6
While the tofu and vegetables are cooking, prepare your grain according to package instructions.
- 7
While grains are cooking, make the tofu sauce. Mix peanut butter, hoisin sauce and sambal oelek together.
- 8
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
- 9
Toss the finished tofu in the sauce. Plate with your grains and vegetables.