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Shredded Tofu Peanut Bowls

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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.

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.

Find it online: https://cookibly.com/shredded-tofu-peanut-bowls/