Sheet Pan Peanut Tofu Bowls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy baked tofu and roasted vegetables like brussels sprouts and sweet potato served over rice and topped with a savory-sweet peanut sauce. Satisfying, flavorful, and easy enough for weeknight dinners. A vegetarian bowl meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 (16 ounce/454 gram) package super-firm tofu (diced (about 1/2 inch))
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1 tablespoon vegetable oil
- 8 ounces Brussels sprouts, (halved)
- 1 small sweet potato, (diced (about 1/2 inch))
- 2 teaspoons vegetable oil
- Salt and pepper, (to taste)
- 1 cup rice
- 1/3 cup creamy natural peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha sauce, (optional, or to taste)
- 1 teaspoon toasted sesame oil
- Water, (as needed (about 3 to 5 tablespoons))
- 1 avocado, (sliced)
- 2 scallions, (chopped)
- 1 tablespoon toasted sesame seeds
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 911mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1427mg
- Calcium
- 243mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 911MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.