Description
This Easy Tofu Rice Bowl with Peanut Sauce is a delicious, plant-based dinner packed with crispy tofu, tender vegetables, fluffy rice, and creamy homemade peanut sauce. Made with simple ingredients and minimal effort, this sheet-pan meal is perfect for busy weeknights, meal prep, or a satisfying family dinner.
Ingredients
For the Tofu and Vegetables
- 15 ounces firm or extra-firm tofu
- 2 medium carrots, sliced into thin rounds
- 1 large onion, sliced
- 3 tablespoons olive oil
- 2 tablespoons reduced-sodium soy sauce
- 2 teaspoons sweet or smoked paprika
- 1½ teaspoons garlic powder
- 3 cups broccoli florets, fresh or frozen
- Salt, to taste
For the Peanut Sauce
- ½ cup creamy peanut butter
- 3 tablespoons reduced-sodium soy sauce
- 3 tablespoons lime juice, lemon juice, or vinegar
- 2 tablespoons maple syrup or honey
- Water, as needed to thin the sauce
For Serving
- 2 cups cooked rice, such as jasmine, basmati, or brown rice
- 1 chopped scallion or crushed peanuts, optional
- Diced mango or pineapple, optional
- Fresh lime wedges, optional
Instructions
- Preheat the oven to 430°F (220°C). Prepare the rice according to the package instructions if it is not already cooked.
- Pat the tofu dry with paper towels to remove excess moisture. Break it into bite-sized chunks and place them on a large baking sheet.
- Add the sliced carrots, onion, olive oil, soy sauce, paprika, garlic powder, and a pinch of salt. Toss everything until evenly coated.
- Spread the tofu and vegetables in a single layer on the baking sheet.
- Roast for 25–30 minutes, turning the ingredients halfway through, until the tofu is golden and the vegetables are tender.
- Meanwhile, combine the peanut butter, soy sauce, lime juice, and maple syrup in a bowl. Whisk until smooth.
- Add water a little at a time until the peanut sauce reaches a creamy, pourable consistency.
- Place the broccoli florets in a microwave-safe bowl with 2 tablespoons of water. Cover and microwave for 3–4 minutes, or until crisp-tender. Drain any excess water and season lightly with salt.
- Remove the baking sheet from the oven. Add the cooked rice and steamed broccoli to the pan.
- Gently toss everything together until evenly distributed.
- Divide the mixture into serving bowls and drizzle generously with peanut sauce.
- Garnish with chopped scallions, crushed peanuts, diced mango, pineapple, or a squeeze of fresh lime, if desired.
Notes
- Serve immediately: Enjoy the bowl while the tofu is warm and the vegetables are tender. Add the peanut sauce just before serving for the best texture.
- Make it a complete meal: Serve with cucumber slices, edamame, shredded cabbage, or a fresh green salad.
- Adjust the sauce: Add water to thin it, lime juice for extra tanginess, or maple syrup for additional sweetness.
- Refrigerator storage: Store leftovers in airtight containers for up to 3–4 days.
- Store the sauce separately: Keep the peanut sauce in a separate container to help the tofu and vegetables maintain their texture.
- Reheating: Warm the rice, tofu, and vegetables in the microwave or in a skillet until steaming hot. Add a splash of water if the rice seems dry.
- Meal prep: Divide the rice, tofu, and vegetables into individual containers for convenient lunches and dinners throughout the week.
- Freezing: The roasted tofu and vegetables can be frozen, although the broccoli and carrots may soften after thawing. Freeze in airtight containers for up to 2 months for best quality. Freshly prepared rice and sauce generally provide the best texture.