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 peanut sauce there is.
*Cue Lizzie McGuire This Is What Dreams Are Made Of.* Because seriously you guys, this baked peanut butter satay 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. This peanut sauce is creamy, rich, easy to make and honestly tastes good on anything, but this tofu is one of my favorites. Try my fried tofu noodle bowls next!
Instructions
There are lots of ways to cook tofu, but this baking is one of my favorites, especially if you want it crispy. While tofu in a skillet is easy and all, I always find it leaves the tofu mushy and it can be a pain to ensure all sides cook properly.
When you bake tofu, you definitely don’t have this problem since there is plenty of time to ensure all sides get crispy.
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!
To make this peanut tofu, you first want to 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 use your hands to gently press out any liquid. Pressing the tofu for an extended period of time isn’t necessary, but it will make it crispier.
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.
Add the tofu to a large bowl and toss with the tamari, sesame oil, and maple syrup.
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.
Drain out any excess liquid from the tofu bowl and slowly toss with the arrowroot starch. Make sure every piece is coated well, since the arrowroot 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. Try to leave space between each piece. If they’re touching, they can stick together which will prevent the sides of the tofu from getting crispy.
Bake for about 30-35 minutes or until nice and crispy. Once it’s done, remove from the oven and let cool for about 5 minutes. If you add the sauce right away, it can get soggy, so it’s best to let it cool first.
After about 5 minutes, toss with the peanut sauce and enjoy!
FAQ’s
Does it keep? Once prepared, the tofu will keep in the fridge for about 3 days, though it is best fresh. To reheat, add the tofu to the oven at 300 degrees for about 10 minutes.
Can I use other vegetables? The veggies for this peanut tofu bowl are merely suggestions, feel free to get creative! Broccoli, carrots, cucumber, bok choy, or butter lettuce would also be delicious with these bowls.
Do I need to press the tofu? I generally recommend pressing tofu for the best results. However, since we’re using extra firm tofu, it’s not entirely necessary for this recipe. You can just wrap the tofu between a towel and very gently squeeze out the excess liquid.
What kind of peanut butter should I use? I suggest creamy peanut butter with no added sugar/oil for best results! You can read all of my tips and tricks for the peanut sauce in that post!
Try these recipes next!
Lastly, if you try this recipe, leave a comment below and let me know how it turns out! Be sure to follow me on instagram and subscribe to my newsletter for more recipes and daily eats.
Crispy Baked Peanut Tofu Bowl
by: claire cary
Ingredients
Bowl:
- 2 cups cooked rice quinoa or rice noodles are also great
- 1 avocado
- 2 red bell peppers
- 3 cups chopped kale
- 4 green onions chopped
- 1 tablespoon olive oil
- Optional: chopped peanuts for garnish
Tofu:
- 1 block extra firm tofu
- 1 tablespoon low sodium tamari or soy sauce
- 1 tsp toasted sesame oil
- 1 tablespoon maple syrup or honey
- 2 tablespoons corn starch
- 2 tablespoons gluten free plain breadcrumbs or regular
- ½ cup peanut sauce click for recipe
Instructions
- 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 or honey).
- Let marinate for about 20 minutes.
- Preheat the oven to 375 Fahrenheit.
- Once marinated, toss with the cornstarch, then toss with the breadcrumbs. Add to a baking sheet lined with parchment paper, leaving space between each piece so they can really get crispy.
- Bake for 25-30 minutes or until golden brown and crispy.
- While baking, prepare your sauce and veggies. The sauce calls for 1/4 – 1/2 cup of water to thin it out for this recipe, you’ll want to use closer to 1/2 cup. The sauce makes more than you will need for this recipe, but it stores really well in the fridge so you can save it for noodles or use as a dip for veggies.
- Slice the red peppers into thin strips and add to a pan with 1 tbsp of oil. Saute for 10 minutes or until it starts to brown on the sides. Add in the kale and let wilt for 1-2 minutes.
- When the tofu is done, remove from the oven and let cool for 5 minutes. Toss with 1/2 cup of sauce.
- Assemble your bowls starting with the rice, add the veggies, avocado, scallions and tofu and drizzle with the remaining sauce.
Anisa says
It’s delicious!!!
Issy says
recipe looks great and excited to try it! just wondering how long the tofu would last in the fridge? (or if it would work in the freezer also)
Claire Cary says
It will keep for about 2-3 days, but will get a bit soggy! Same with the freezer, it will just be a bit soggy when you defrost it.
Sarah says
Amazing easy staple! I love thé technique if wilting the kale at the end of cooking the peppers – changed my life. I will say the tofu turn out bad every-time I follow this tofu recipe, so I just use my own tofu technique or replace with chicken. Delicious!!
Stuart says
Have you got any ideas for a sauce that’s not peanut butter based? Like something chilli based would be nice instead and I’ll just top it with crumbled peanuts for crunch.
Claire Cary says
I would maybe try my spicy garlic tofu or korean tofu!
Melissa says
This tofu didn’t come out so well for me. When we you have to keep tossing tofu (in cornstarch then in bread crumbs) it falls apart and that’s exactly what happened. It broke and was mushy. For that reason I won’t be making this again. However, the peanut sauce was good and I will be making that again 🙂
Claire Cary says
I’ve never experienced that! Definitely make sure you’re using a good extra firm tofu and just toss the bowl, don’t use a spoon or anything.
Meghan says
Ingredients say 1 tsp of honey, but instructions say 1 tbsp. Which is correct?
Claire Cary says
Tablespoon!
Carol says
Just making it now. It looks like it is going to be great. Thanks for the recipe. Appreciate yoir hard work.
Claire Cary says
Thank you, Carol!
Tracie says
I make tofu buddha bowl regular…it is a satisfying tasty easy and fun to make meal
I always say ‘I cant take credit’ I am just very lucky to follow creative people, such as yourself…
appreciation I hold for creative people, thank you
Claire Cary says
Thank you, Tracie! So happy you enjoyed it.
Janet says
This makes tofu sexy!! A delicious and easy recipe – definitely a ” make again” number👌🏼
Christin says
This looks delicious & I’m making it tomorrow!
Question: I’m looking to use chickpeas instead of tofu. What cooking instructions do you suggest?
Thank you!
Claire Cary says
I would recommend following the chickpea recipe here: https://eatwithclarity.com/peanut-chickpea-buddha-bowl/
Christin says
Perfect! Thank you!
carol morehart says
It is a delicious recipe! For me, it was moderate prepping. When making it again, I would make the sauce a day ahead to simplify things. Definitely a keeper. The sauce is the key!
Jasmine Pagé-Martel says
It’s been a while since I’ve eaten something as good as this recipe!!!!! Could it this for days in a row honestly.
Pearl says
We made this for the first time last week and quickly decided that it’s going in the monthly rotation. It is SO DELICIOUS and easy to make. From now on, I’m doubling the recipe so that we can have leftovers, too.
Claire Cary says
Yes! Always good idea to have leftovers!
Nina says
Love it
Tatum says
I loved this SO much that I ordered a tofu press the same evening! I knew I’d want to make other recipes from your wonderful Eating with Clarity site, and I always use way too many paper towels trying to press tofu. The Thai peanut sauce was divine (I used honey, because I’m vegetarian & had no maple syrup on hand) and my baked tofu came out scrumptious. I’ve returned to your site this 4th of July weekend to make something else. Thank you!
Claire Cary says
You are so sweet!! Thank you for the feedback & hope you enjoy some other recipes 🙂
Lindsey says
Is it 1 tsp or tbsp maple syrup?
Claire Cary says
Tablespoon!
Hallie says
I love that peanut sauce. It makes everything taste so good. Recipe was delicious. Substituted edamame and green beans for red pepper. No oil was used. So good!
Claire Cary says
Thank you Hallie! That sounds delicious with the edamame!
Julie says
Whole family loved it, including a three year old!
Claire Cary says
Thank you Julie! So happy you all enjoyed it 🙂
Bob says
Deliciously delicious, make it now or you’ll regret it for the rest of your life.