(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Extra-firm tofu
Cooked rice or quinoa
Cabbage
Carrots
Cucumber
Green onions
Cilantro
Peanut butter
Soy sauce
Sesame oil
Lime juice
Garlic
Fresh ginger
Maple syrup or honey
Sriracha
Crushed peanuts
Directions
Press the tofu to remove excess moisture, then use a box grater or shred it into thin strips.
Toss the shredded tofu with a little soy sauce and sesame oil.
Spread the tofu on a baking sheet and bake at 425°F (220°C) for 25–30 minutes, stirring halfway through, until crispy and golden.
While the tofu cooks, prepare the peanut sauce by whisking together peanut butter, soy sauce, lime juice, garlic, ginger, sesame oil, maple syrup, and sriracha.
Prepare the vegetables by slicing the cabbage, carrots, cucumber, and green onions.
Assemble the bowls with rice or quinoa as the base.
Top with crispy shredded tofu and fresh vegetables.
Drizzle generously with peanut sauce and garnish with cilantro and crushed peanuts.
Serve immediately while the tofu is crispy.
Servings and timing
Servings: 4 bowls
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Variations
Use almond butter or cashew butter instead of peanut butter.
Add edamame or avocado for extra protein and creaminess.
Swap rice for noodles or cauliflower rice.
Make it spicier with extra sriracha or chili oil.
Add mango or pineapple for sweetness.
Use baked or air-fried tofu for different textures.
Top with sesame seeds or crispy onions for extra crunch.
Storage/Reheating
Store the tofu, vegetables, rice, and peanut sauce separately in airtight containers in the refrigerator for up to 4 days.
To reheat, warm the tofu and rice in the microwave or skillet until heated through. Assemble the bowls fresh and drizzle with peanut sauce before serving.
FAQs
What type of tofu works best?
Extra-firm tofu works best because it holds its texture and crisps up nicely.
Why shred the tofu?
Shredding creates more crispy edges and a meat-like texture that absorbs flavor well.
Can I air fry the tofu?
Yes, air fry at 400°F for about 15–18 minutes, shaking halfway through.
Is the peanut sauce spicy?
It has mild heat from sriracha, but you can easily adjust the spice level.
Can I make this recipe gluten-free?
Yes, use gluten-free soy sauce or tamari.
What vegetables work best in these bowls?
Cabbage, carrots, cucumbers, peppers, and edamame are all excellent choices.
Can I prepare this ahead of time?
Yes, it’s great for meal prep when stored in separate containers.
Can I freeze the tofu?
Yes, cooked tofu can be frozen, though the texture may become chewier.
What can I use instead of rice?
Quinoa, noodles, cauliflower rice, or farro are all good alternatives.
Is this recipe vegan?
Yes, it’s fully vegan if you use maple syrup instead of honey.
Conclusion
Shredded tofu peanut bowls are a delicious and nourishing meal filled with crispy tofu, fresh vegetables, and creamy peanut sauce. Easy to customize and perfect for meal prep, these flavorful bowls are a satisfying plant-based option that’s both healthy and comforting.
These Shredded Tofu Peanut Bowls are a healthy and flavorful plant-based meal made with crispy shredded tofu, fresh vegetables, fluffy rice, and a creamy homemade peanut sauce. Perfect for meal prep, lunch, or dinner, these vegan tofu bowls are packed with protein, vibrant textures, and bold savory flavors.
Author:Catherine
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:4 bowls
Category:Lunch / Dinner
Method:Baking
Cuisine:Asian-Inspired
Diet:Vegetarian
Ingredients
For the Crispy Shredded Tofu
1 block (14 ounces) extra-firm tofu
1 tablespoon soy sauce
1 teaspoon sesame oil
For the Bowls
4 cups cooked rice or quinoa
2 cups shredded cabbage
1 cup shredded carrots
1 cucumber, sliced
2 green onions, sliced
Fresh cilantro, for garnish
Crushed peanuts, for topping
For the Peanut Sauce
¼ cup peanut butter
2 tablespoons soy sauce
1 tablespoon lime juice
2 garlic cloves, minced
1 teaspoon fresh ginger, grated
1 teaspoon sesame oil
1 tablespoon maple syrup or honey
1–2 teaspoons sriracha
Instructions
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Press the tofu for at least 15 minutes to remove excess moisture. Use a box grater or your hands to shred the tofu into thin strips.
Toss the shredded tofu with soy sauce and sesame oil until evenly coated.
Spread the tofu evenly on the prepared baking sheet and bake for 25–30 minutes, stirring halfway through, until crispy and golden brown.
While the tofu bakes, prepare the peanut sauce by whisking together peanut butter, soy sauce, lime juice, garlic, ginger, sesame oil, maple syrup, and sriracha until smooth. Add a splash of water if needed to thin the sauce.
Prepare the vegetables by shredding the cabbage and carrots and slicing the cucumber and green onions.
Assemble the bowls by dividing the rice or quinoa among serving bowls. Top with crispy tofu, cabbage, carrots, cucumber, and green onions.
Drizzle generously with peanut sauce and garnish with fresh cilantro and crushed peanuts before serving.
Notes
Extra-firm tofu creates the crispiest texture.Air fry the tofu at 400°F for 15–18 minutes for a quicker option.Add edamame or avocado for extra protein and creaminess.Use tamari instead of soy sauce for a gluten-free version.Mango or pineapple adds a delicious sweet contrast.Store components separately for the best meal prep texture.
