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This spicy Thai peanut tofu bowl is my ultimate answer to craving something bold, healthy, and incredibly quick on a weeknight. Bursting with vibrant veggies, crispy tofu, and a creamy peanut sauce, it hits every note for comfort and satisfaction. Whether you love prepping bowls for lunch or need a speedy dinner, this recipe delivers pure flavor without fuss.
Ever since I made this to impress my sister’s vegan boyfriend, it has become a favorite in my house even for people who are not vegan. There are rarely any leftovers.
Ingredients
- Firm tofu, cubed: This is your main protein source. Make sure the tofu is firm or extra firm so it holds its shape during cooking. Look for tofu that feels heavy for its size and is not crumbly.
- Broccoli florets: Bright color and crunch. Use fresh for crisp texture or high-quality frozen if needed.
- Bell pepper, sliced: Adds natural sweetness and a pop of color. Red or yellow are sweetest but any pepper works.
- Thai peanut sauce: Creamy, spicy punch. Select a sauce with natural peanut butter and no added corn syrup for best taste.
- Cooked rice: Nutty, hearty foundation. Use jasmine or brown rice for best flavor and seek out rice with an aromatic fragrance.
Instructions
- Prepare the Tofu:
- Remove tofu from its package and press under a heavy pan or tofu press for at least 10 minutes to remove excess water. Pat dry and cut into even cubes. Aim for pieces roughly one inch in size for even crisping.
- Sauté the Tofu:
- Heat a large nonstick skillet over medium-high and add a thin layer of oil. Once hot, add tofu cubes in a single layer. Cook without stirring for four minutes. Check for golden color before flipping. Continue turning so that each side becomes crisp and browned. This step is important for that satisfying bite.
- Cook the Vegetables:
- As soon as the tofu is crisp, add broccoli florets and sliced bell pepper to the pan. Toss with the tofu. Cook together for five to seven minutes. Stir regularly until the vegetables are just tender. You want them to keep a bit of crunch for texture.
- Toss with Peanut Sauce:
- Reduce the heat to medium-low. Pour in the Thai peanut sauce directly over tofu and veggies. Stir so everything is evenly coated and heated until the sauce bubbles and thickens. Just two to three minutes.
- Assemble and Serve:
- Layer warm cooked rice into bowls and spoon your saucy tofu vegetable mix on top. Scatter extra herbs like cilantro or sliced green onions if desired. Serve hot and enjoy immediately.
I absolutely love how the peanut sauce clings to every nugget of tofu. It is by far my favorite part and my go-to trick is stirring in a tiny bit of lime juice at the end. Family memories around this dish always involve racing to see who gets seconds first.
Storage Tips
This bowl keeps well in the fridge for up to three days. Store rice and tofu mixture separately for best texture. Reheat gently to keep the vegetables from getting mushy.
Ingredient Swaps
Swap the rice for quinoa or rice noodles to suit your mood or pantry. Leeks, snow peas, edamame, or zucchini are all tasty options if you do not have broccoli or peppers. For a nut-free version, use sunflower seed butter in the sauce.
Serving Suggestions
Add a squeeze of fresh lime to brighten everything. Top with crushed peanuts for crunch and extra green onion for bite. Serve with cucumber salad or a handful of Thai basil if available.
Why It Works
This bowl packs in both protein and big flavor, making it so satisfying after a busy day. The secret is crisping the tofu before adding the sauce for texture and turning ordinary veggies into something crave-worthy.
Seasonal Adaptations
In summer, try sugar snap peas and carrots. In fall, swap the bell pepper for roasted sweet potato. In winter, add a handful of spinach at the end for extra greens.
Success Stories
My friend who always doubted tofu now requests this bowl often. It has changed how my family looks at vegan dinners. I love how everyone gets to add their favorite toppings at the table.
Freezer Meal Conversion
You can freeze sautéed tofu and vegetables together in an airtight container. Thaw and reheat, then add fresh peanut sauce and serve over new rice for a speedy freezer meal.
This bowl is hearty, nourishing, and sure to brighten up any weeknight—try it once and you will want it on repeat. Enjoy every delicious, peanutty bite!
Common Recipe Questions
- → Can I use a different protein instead of tofu?
Yes, tempeh or seitan make excellent substitutes for tofu and provide a similar plant-based protein content.
- → What vegetables work best in this bowl?
Broccoli, bell peppers, snow peas, or carrots all complement the flavors and texture of the peanut sauce and tofu.
- → Is it possible to make this bowl gluten-free?
Absolutely! Use a gluten-free peanut sauce and serve the bowl with rice or gluten-free noodles for a safe, tasty meal.
- → Can I prepare the peanut sauce ahead of time?
Yes, homemade or store-bought peanut sauce can be made in advance and kept refrigerated for up to a week.
- → What grains can I use instead of rice?
Quinoa and rice noodles both pair well and make for a creative twist on the classic bowl setup.