Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Marinate the tofu
Drain the tofu and press out the excess liquid by wrapping it in a towel and gently squeezing. Cut into 1/2- to 1-inch cubes. Toss with 1 tablespoon of the soy sauce, the sesame oil, and 1 tablespoon of the maple syrup. Let it sit for about 20 minutes.
- 2
Bread and bake
Heat the oven to 375°F. Drain any excess liquid from the tofu, then toss the cubes first with the cornstarch and then with the breadcrumbs so every piece is coated. Spread them out on a parchment-lined sheet pan with space between each cube and bake 25-30 minutes, until golden and crispy.
- 3
Make the peanut sauce
While the tofu bakes, whisk the peanut butter with the remaining 2 tablespoons soy sauce, remaining 1 tablespoon maple syrup, the juice of the lime, the minced garlic, and the grated ginger. Thin with about 1/2 cup water, a little at a time, until it's pourable.
- 4
Cook the veggies
Slice the bell peppers into thin strips. Sauté in the olive oil over medium heat for about 10 minutes, until they start to brown at the edges. Add the kale and cook 1-2 minutes more, just until it wilts.
- 5
Build the bowls
Divide the rice among four bowls. Top each with the peppers and kale, sliced avocado, chopped green onion, and the crispy tofu. Drizzle generously with peanut sauce and scatter peanuts over the top.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Crispy Peanut Tofu Bowls
Created by: CleanPlateClub
Ingredients
- 14 oz extra-firm tofu
- 3 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp maple syrup
- 2 tbsp cornstarch
- 2 tbsp breadcrumbs
- 1/2 cup peanut butter
- 1 lime
- 2 garlic
- 1 tsp ginger
- 2 cup rice
- 1 avocado
- 2 red bell pepper
- 3 cup kale
- 4 green onion
- 1 tbsp olive oil
- 2 tbsp peanuts
Instructions
- Marinate the tofuDrain the tofu and press out the excess liquid by wrapping it in a towel and gently squeezing. Cut into 1/2- to 1-inch cubes. Toss with 1 tablespoon of the soy sauce, the sesame oil, and 1 tablespoon of the maple syrup. Let it sit for about 20 minutes.
- Bread and bakeHeat the oven to 375°F. Drain any excess liquid from the tofu, then toss the cubes first with the cornstarch and then with the breadcrumbs so every piece is coated. Spread them out on a parchment-lined sheet pan with space between each cube and bake 25-30 minutes, until golden and crispy.
- Make the peanut sauceWhile the tofu bakes, whisk the peanut butter with the remaining 2 tablespoons soy sauce, remaining 1 tablespoon maple syrup, the juice of the lime, the minced garlic, and the grated ginger. Thin with about 1/2 cup water, a little at a time, until it's pourable.
- Cook the veggiesSlice the bell peppers into thin strips. Sauté in the olive oil over medium heat for about 10 minutes, until they start to brown at the edges. Add the kale and cook 1-2 minutes more, just until it wilts.
- Build the bowlsDivide the rice among four bowls. Top each with the peppers and kale, sliced avocado, chopped green onion, and the crispy tofu. Drizzle generously with peanut sauce and scatter peanuts over the top.