Spicy Peanut Tofu Bowls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy pan-fried tofu and roasted vegetables over fluffy rice, drenched in a spicy-sweet peanut sauce. A meal-prep favorite that's vegan, satisfying, and perfect for busy weeknights.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 blocks of extra firm tofu
- 1-2 tablespoons cornstarch
- 2 tablespoons olive oil
- 1 teaspoon salt
- 2 small (or 1 large) head of broccoli, cut into florets
- 2 red bell peppers, cut into strips
- 1 1/2 cups uncooked white rice
- 1/2 cup peanut butter
- 1/3 cup low-sodium soy sauce
- 2 tablespoons sesame oil (toasted or dark)
- 2 tablespoons rice vinegar
- 2 tablespoons sambal oelek or chili paste (this is where the “spicy” comes in, so add to taste)
- 2 tablespoons sugar, honey, or agave
- 1-inch piece of fresh ginger, peeled
- 1 clove fresh garlic, peeled
- 1/4 cup water
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
- 10m
- Cook
- 30m
- Sodium
- 1070mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 666mg
- Calcium
- 471mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1070MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.