Simple, delicious, and approved by both kids and adults, this baked crispy peanut tofu buddha bowl is the ultimate weeknight dinner recipe! It’s vegan, gluten free, and smothered in the most delicious creamy peanut sauce there is.
*Cue Lizzie McQuire This Is What Dreams Are Made Of.* Because seriously you guys, this baked peanut tofu really IS what dreams are made of. Crispy, salty, subtly sweet, savory, easy to make, I could go on.
I was never a big fan of tofu until I learned to a) cook it properly and b) flavor it well.
In order for tofu to actually taste good, it needs to have an irresistibly crispy outside, a soft and fluffy inside, a delicious sauce, plus more delicious sauce.
The sauce is KEY here you guys, and I’m going to teach you how to make the best crispy peanut tofu ever. Ready?!
How do you cook extra firm tofu?
There are lots of ways to cook tofu, but this baked peanut tofu is one of my favorites. It also requires no pressing, just a quick marinade, some time in the oven, and a simple peanut sauce and you’re good to go! Follow these easy steps for the best peanut tofu:
First, remove the tofu from the package and drain out all excess liquid. If you have a tofu press, great! Definitely use it. Otherwise, you can place the block of tofu between to towels and place a heavy object on top. I usually use a teapot filled with water, but anything goes!
Place the tofu on a cutting board and cut into small cubes. The smaller the cubes, the faster it will cook and crispier it will be. I usually do about 1/2-1 inch cubes.
Make sure all pieces are covered in sauce and let the tofu marinate for about 20 minutes. This is going to give it LOTS of flavor. No boring tofu is allowed here ya’ll.
While the tofu is marinating, preheat the oven to 350 degrees Fahrenheit.
Drain out any excess liquid from the tofu bowl and slowly toss with the arrowroot starch. Make sure every piece is coated well, since this is what will make the tofu nice and crispy.
Add the tofu to a baking sheet lined with parchment paper or a silicone baking mat.
Bake for about 30-35 minutes or until nice and crispy.
When it’s done, toss with the peanut sauce and enjoy!
How to make a simple peanut sauce
This peanut sauce is super super simple. It requires just 6 ingredients, one of which is water, but is very flavorful and perfect with tofu. It also makes veggies much more palatable if you’re feeding a picky eater!
To make this sauce, all you need to do is whisk together the creamy peanut butter, maple syrup (or honey), toasted sesame oil, tamari, lime juice and water.
You can also add some hot sauce for a spicy touch, or some ginger for more flavor.
To thin out peanut sauce, slowly add more water until you have reached your desired consistency. However, you want the sauce on the thicker side for this recipe, so careful not to add too much water.
A few thoughts on this peanut tofu buddha bowl
- Once prepared, the tofu will keep in the fridge for about 3-5 days, though it is best fresh. To reheat, add the tofu to the oven at 300 degrees for about 10 minutes or until warm and the edges get crispy again.
- I like to make a double (or triple!) batch of the sauce and keep it in the fridge for easy meals throughout the week. The sauce will keep in the fridge for about 5-7 days once prepared.
- The veggies for this buddha bowl are merely suggestions, feel free to get creative! Broccoli, bok choy, or butter lettuce would also be delicious with these bowls.
- I used thin rice noodles for this dish, but regular rice, soba noodles or even regular spaghetti noodles would be delicious.
- I generally recommend pressing tofu for the best results, but if you use extra firm tofu, it’s not entirely necessary for this recipe. You can just wrap the block of tofu between a few paper towels and very gently squeeze out the excess liquid.
For more buddha bowl recipes, try these!
- Seriously crispy teriyaki tofu recipe
- Sweet potato chickpea buddha bowl
- Summer veggie & quinoa buddha bowl
Finally, if you make this peanut tofu recipe, don’t forget to tag me on instagram. Leave a comment below and let me know how it turns out!Print
Simple, delicious, and approved by both kids and adults, this baked peanut tofu buddha bowl is the ultimate weeknight dinner recipe! It’s vegan, gluten free, and smothered in the most delicious creamy peanut sauce there is.
For the Bowl:
- Noodles of choice (I used rice noodles)
- 1 avocado
- 2 large carrots, shredded or julienned
- 1 cup shredded cabbage
- 1 cucumber, chopped
- 4 green onions, chopped
- Optional: chopped peanuts for garnish
For the tofu/marinade:
- 1 block extra firm tofu
- 1 tbsp tamari or soy sauce
- 1 tsp toasted sesame oil
- 1 tbsp maple syrup or honey
- 1/3 cup arrowroot starch
For the peanut sauce:
- Remove the tofu from the package and drain out the excess liquid. If you’re using extra firm tofu, you shouldn’t need to press it, but you are more than welcome to.
- Chop the tofu into small cubes, about 1/2 to 1 inch.
- Add to a bowl with the marinade (1 tbsp tamari, 1 tsp sesame oil, and 1 tbsp maple syrup).
- Let marinate for about 20 minutes.
- Preheat the oven to 350 Fahrenheit.
- Once done, drain out the excess liquid from the bowl and toss with the arrowroot starch and add to a baking sheet lined with parchment paper or a silicone baking mat.
- Bake for 30-35 minutes or until golden brown and crispy.
- While baking, cook your noodles of choice according to package instructions, and chop or shred your veggies.
- Whisk all the ingredients for the sauce together in a small bowl. Taste and adjust seasonings as desired.
- When the tofu is done, remove from the oven and toss with 1/2 of the peanut sauce.
- Assemble your bowls starting with the noodles, add the veggies, avocado, scallions and tofu and drizzle with the remaining sauce.
After you toss the tofu with the peanut sauce, you can pop it back in the oven to make it extra crispy, or enjoy as is.
I like to make a double (or triple!) batch of the sauce and keep it in the fridge for easy meals throughout the week. The sauce will keep in the fridge for about 5-7 days once prepared.
The lime juice can be subbed for lemon juice, but I think lime gives it the best flavor!
- Serving Size: 1/4 of the recipe
- Calories: 452
- Fat: 26g
- Carbohydrates: 42.7g
- Fiber: 8.1g
- Protein: 16.5g
Keywords: peanut tofu, baked tofu, baked tofu recipes, crispy peanut tofu
This post contains affiliate links, which means I earn a small commission if you buy any products through those links. I only link to products I absolutely love and use myself! Thank you for making Eat With Clarity possible!