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To create a delicious Spicy Peanut Tofu Bowl, you need a few key ingredients. Here’s what you’ll need: - 1 block firm tofu, drained and pressed - 2 tablespoons cornstarch - 2 tablespoons vegetable oil - 1 cup cooked quinoa (white or red) - 1 cup broccoli florets - 1 cup bell pepper, thinly sliced (any color) - 1 cup shredded carrots - 1/4 cup green onions, chopped - 1/4 cup crushed peanuts (for garnish) These ingredients come together to form a meal that is both tasty and filling. The tofu gives you protein. The veggies add color and nutrients. Quinoa acts as a great base. The sauce is what makes this dish special. It adds flavor and a nice kick. Here are the main ingredients for the spicy peanut sauce: - 1/4 cup creamy peanut butter - 2 tablespoons soy sauce - 1 tablespoon maple syrup or honey - 2 tablespoons rice vinegar - 1 teaspoon sesame oil - 1-2 teaspoons sriracha (adjust based on spice preference) - 1-2 tablespoons water (to thin out the sauce, as needed) This sauce combines sweet, salty, and spicy flavors. The peanut butter gives a rich taste, while the sriracha adds heat. Garnishes can take your Spicy Peanut Tofu Bowl to the next level. Here are some great options: - Additional crushed peanuts for crunch - Sliced lime for a zesty touch - Fresh herbs like cilantro for added freshness Feel free to mix and match these garnishes. They can enhance your dish and make it even more enjoyable. First, you need to prepare the tofu. Start with a block of firm tofu. Drain and press it to remove excess water. This helps the tofu get crispy when cooked. Cut the tofu into 1-inch cubes. Take 2 tablespoons of cornstarch and toss it with the tofu cubes. Make sure every piece is coated evenly. This cornstarch layer will help create that nice golden crust. While you cook the tofu, it's time for the veggies. In a large non-stick skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Once the oil is hot, carefully add the tofu cubes. Sauté them for about 8 to 10 minutes. Turn them occasionally to get all sides crispy and golden brown. After that, remove the tofu from the skillet and set it aside. Next, steam 1 cup of broccoli florets for about 4 to 5 minutes. You want them tender-crisp and bright green. Set the broccoli aside too. Now, let’s whip up the spicy peanut sauce. In a medium bowl, combine 1/4 cup of creamy peanut butter with 2 tablespoons of soy sauce. Add in 1 tablespoon of maple syrup or honey for sweetness. Next, pour in 2 tablespoons of rice vinegar and 1 teaspoon of sesame oil. For some heat, add 1 to 2 teaspoons of sriracha. Whisk all the ingredients together. If the sauce is too thick, add 1 to 2 tablespoons of water to thin it out. Adjust the spice to your liking. It’s time to put everything together! Take 1 cup of cooked quinoa and divide it among serving bowls. Top each bowl with the crispy tofu, steamed broccoli, and sliced bell peppers. Don’t forget the shredded carrots! Drizzle the spicy peanut sauce generously over the top. Finally, sprinkle with chopped green onions and crushed peanuts for a nice crunch. Serve your bowls right away and enjoy this tasty, nutritious meal! To achieve crispy tofu, start with firm tofu. Drain it well and press it to remove excess water. Cut the tofu into 1-inch cubes for even cooking. Toss the cubes in cornstarch for a light coating. This helps create a crispy layer during cooking. Heat vegetable oil in a non-stick skillet over medium-high heat. Once hot, add the tofu cubes. Sauté them for about 8-10 minutes. Turn them occasionally until golden brown on all sides. This method ensures a perfect crunch. To elevate the taste, focus on the spicy peanut sauce. Mix creamy peanut butter, soy sauce, and maple syrup. This combination gives a sweet and savory base. Add rice vinegar for tang and sesame oil for depth. Adjust the spice with sriracha to match your taste. If the sauce is too thick, use water to thin it out. This flexible method allows you to customize the flavor profile to your liking. Presentation matters when serving your Spicy Peanut Tofu Bowls. Use deep bowls for a rustic look. Layer the ingredients neatly to showcase colors and textures. Start with a base of cooked quinoa. Top with crispy tofu, vibrant broccoli, sliced bell peppers, and shredded carrots. Drizzle the spicy peanut sauce over the top. Finish with chopped green onions and crushed peanuts. For extra flair, add a slice of lime on the side. This adds a burst of freshness and enhances the dish's appeal. {{image_2}} If you want to switch up the protein in your spicy peanut tofu bowls, try using chickpeas or tempeh. Both options add great texture and flavor. For chickpeas, roast them in the oven for a crispy bite. Tempeh can be marinated in the same spicy peanut sauce for extra flavor. You can easily change the veggies based on what you have. Zucchini, snap peas, or spinach work well. Just remember to chop them into small pieces. If you want more color, add red cabbage or corn. These swaps keep your meal fresh and interesting. To control the heat, you can modify the sriracha in the sauce. If you prefer less spice, use just one teaspoon. For more heat, add an extra teaspoon or two. You can also try a milder hot sauce or chili paste. Always taste the sauce before adding it to your bowl. To keep your spicy peanut tofu bowls fresh, store them in an airtight container. This will help keep the flavors locked in. You can keep them in the fridge for up to four days. For best results, store the tofu and veggies separate from the quinoa. This way, the quinoa stays fluffy and the tofu stays crispy. When you want to enjoy your leftovers, reheat them gently. You can use the microwave or a skillet. If using the microwave, place the food in a bowl and cover it with a damp paper towel to keep moisture in. Heat in short bursts, stirring in between, until warm. If using a skillet, add a splash of water and cover it to steam the veggies while warming the tofu. You can freeze your spicy peanut tofu bowls, but some parts will change texture. Freeze the tofu and veggies separately from the quinoa. Use freezer-safe bags or containers. Label and date them. You can freeze for up to three months. When ready to eat, thaw in the fridge overnight and reheat as mentioned before. Enjoy that tasty meal again! Yes, you can use soft or silken tofu. They will change the dish's texture. Firm tofu gives a nice crunch, while soft tofu is creamier. Just be gentle when cooking soft tofu. To make this dish gluten-free, switch to gluten-free soy sauce. Look for brands labeled as gluten-free. You can also use tamari sauce, which is naturally gluten-free. If you need an alternative, try almond butter or sunflower seed butter. Both will provide a similar creamy texture. Remember to adjust the flavor a bit since they taste different from peanut butter. To change the spice level, add more or less sriracha. For milder sauce, start with one teaspoon. For more heat, increase it gradually. You can also add a little chili powder for extra kick. You’ve learned how to make spicy peanut tofu bowls from scratch. We covered ingredients, from crispy tofu to flavorful sauce. I shared tips for perfect cooking and presentation. You can also explore variations with different proteins and veggies. Don't forget storage tips for leftovers to enjoy later. I hope you feel ready to create this tasty dish. Experiment, have fun, and enjoy every bite. Now, go make your kitchen your favorite place!

Spicy Peanut Tofu Bowls

Create a delicious and satisfying meal with these Spicy Peanut Tofu Bowls! Perfectly crispy tofu paired with vibrant veggies and drizzled in a homemade spicy peanut sauce, this recipe is both healthy and easy to make. Whether you're a tofu lover or trying it for the first time, these bowls are sure to please. Click through to explore the recipe and bring some spice to your dinner table tonight!
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Ingredients
  

1 block firm tofu, drained and pressed

2 tablespoons cornstarch

2 tablespoons vegetable oil

1 cup cooked quinoa (white or red)

1 cup broccoli florets

1 cup bell pepper, thinly sliced (any color)

1 cup shredded carrots

1/4 cup green onions, chopped

1/4 cup crushed peanuts (for garnish)

For the Spicy Peanut Sauce:

1/4 cup creamy peanut butter

2 tablespoons soy sauce

1 tablespoon maple syrup or honey

2 tablespoons rice vinegar

1 teaspoon sesame oil

1-2 teaspoons sriracha (adjust based on spice preference)

1-2 tablespoons water (to thin out the sauce, as needed)

Instructions
 

Start by preparing the tofu. Cut the pressed tofu into 1-inch cubes and toss them gently in cornstarch until evenly coated.

    In a large non-stick skillet, heat the vegetable oil over medium-high heat. Once hot, add the tofu cubes and sauté for about 8-10 minutes, turning occasionally until all sides are golden brown and crispy. Remove from heat and set aside.

      While the tofu is cooking, steam the broccoli for about 4-5 minutes until vibrant and tender-crisp. Set aside.

        In a bowl, prepare the spicy peanut sauce. Whisk together the peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, and sriracha. Add water gradually until you reach desired consistency.

          To assemble the bowls, divide the cooked quinoa among serving bowls. Top with crispy tofu, steamed broccoli, sliced bell peppers, and shredded carrots.

            Drizzle the spicy peanut sauce generously over the top, and sprinkle with chopped green onions and crushed peanuts.

              Serve immediately and enjoy!

                Prep Time: 15 mins | Total Time: 30 mins | Servings: 4

                  - Presentation Tips: Serve in deep bowls for a rustic look, and arrange the toppings in sections to showcase the colorful ingredients. Garnish with additional crushed peanuts and a slice of lime on the side for an extra pop of flavor!