Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 5.0 (4)

Peanut Tofu Bowls

Name: Peanut Tofu Bowls
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4, 4 bowls
Cuisine: american
Ingredients: 1 pound extra-firm tofu (pressed for 30 minutes and cut into 1” cubes, 450g); 1 teaspoon garlic powder (5g); ½ teaspoon onion powder (2.5g); 1 teaspoon paprika (2.3g); ½ teaspoon sea salt (3g); 2 teaspoon cornstarch (5g); ½ tablespoon light soy sauce or liquid aminos (7.5mL); ½ teaspoon sesame oil (or any neutral oil, 2.5mL); ¼ teaspoon ground black pepper (1g); ⅓ cup natural peanut butter (microwave for 15 seconds if thick, 80g); ¼ teaspoon ground ginger (0.5g, or ½ teaspoon freshly grated ginger); 1 tablespoon maple syrup (15mL); 2 tablespoons low sodium soy sauce (30mL); 1 teaspoon rice vinegar (5mL); ½ teaspoon sesame seeds (2g); 2 tablespoons to ¼ cup hot water (30–60mL); ¼ teaspoon crushed red pepper flakes (optional, 0.5g); Steamed white or brown rice; Shelled edamame; Sliced cucumbers; Extra sesame seeds for garnish

NUTRITION · PER SERVING20M COOK

CAL 26%·PRO 54%

CARBS 62G47% OF CAL

9G FIBER46G OTHER6G TOTAL SUGAR

FAT 19G32% OF CAL

3G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy tofu bowls with creamy peanut sauce, vegetables, and brown rice. Satisfying and delicious, they're a quick weeknight dinner with Asian flavors.

mainamericanbowltofudairy freeveganvegetarian

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We index the facts; the cooking instructions live with the creator.

Ingredients

serves 4

1 pound extra-firm tofu (pressed for 30 minutes and cut into 1” cubes, 450g)
1 teaspoon garlic powder (5g)
½ teaspoon onion powder (2.5g)
1 teaspoon paprika (2.3g)
½ teaspoon sea salt (3g)
2 teaspoon cornstarch (5g)
½ tablespoon light soy sauce or liquid aminos (7.5mL)
½ teaspoon sesame oil (or any neutral oil, 2.5mL)
¼ teaspoon ground black pepper (1g)
⅓ cup natural peanut butter (microwave for 15 seconds if thick, 80g)
¼ teaspoon ground ginger (0.5g, or ½ teaspoon freshly grated ginger)
1 tablespoon maple syrup (15mL)
2 tablespoons low sodium soy sauce (30mL)
1 teaspoon rice vinegar (5mL)
½ teaspoon sesame seeds (2g)
2 tablespoons to ¼ cup hot water (30–60mL)
¼ teaspoon crushed red pepper flakes (optional, 0.5g)
Steamed white or brown rice
Shelled edamame
Sliced cucumbers
Extra sesame seeds for garnish

At a glance

PER SERVING · TIME 20M

CAL 26%·PRO 54%

CARBS 62G47% OF CAL

9G FIBER46G OTHER6G TOTAL SUGAR

FAT 19G32% OF CAL

3G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Complete estimate · 100% of estimated mass resolved

All countable ingredients resolved. Figures are per serving.

Prep: 10m
Cook: 10m
Sodium: 416mg
Total sugar: 6g

Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.

Nutrition estimated from ingredients, per serving.

Vitamins & minerals

Potassium: 534mg
Calcium: 355mg
Iron: 5mg

Estimated from ingredients; USDA coverage varies by food.

PREP: 10M
SODIUM: 416MG
ESTIMATE: COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.

Peanut Tofu Bowls

Nutrition & ingredients

Ingredients

At a glance