Why I Love This Recipe

If you’re trying to eat more plant-based meals, let this be your sign to make this bowl. The tofu gets perfectly crispy on the outside while soaking up all those savory chili garlic flavors, and the fresh veggies add so much crunch and color. But let’s be honest, the real star is the creamy peanut sauce. It ties everything together and makes every bite so good you’ll forget you’re eating a bowl packed with veggies.

Enjoying The Leftovers

This is one of those recipes that’s perfect for mixing and matching throughout the week.

Storing:

Store the tofu, quinoa, vegetables, and peanut sauce in separate airtight containers in the refrigerator for up to 4 days. Keeping everything separate helps the tofu stay crisp and the veggies stay fresh.

Reheating:

Enjoy it cold straight from the fridge or warm the tofu and quinoa before assembling. Drizzle with the peanut sauce and top with fresh cilantro and green onions just before serving.

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Thai Peanut Tofu Bowls

Enjoy a healthy Peanut Tofu Quinoa Bowl packed with crispy marinated tofu, fresh crunchy vegetables, and a creamy peanut sauce made with coconut milk, chili garlic sauce, and coconut aminos. It's perfect for a high-protein vegan meal.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
US M
Servings 3

Ingredients

  • 16 oz extra firm tofu
  • 1 cup quinoa
  • 1 large carrot, shredded
  • 1 medium cucumber, diced
  • 1 red bell pepper, diced
  • 1 cup red cabbage shredded
  • 1 tbsp coconut aminos
  • 1 tbsp chili garlic sauce
  • 1 tbsp avocado oil
For the peanut sauce
  • 1/4 cup peanut butter
  • 1/2 cup coconut milk
  • 2 tbsp coconut aminos
  • 2 tbsp rice vinegar
  • 2 tbsp chili garlic sauce
  • 2 tsp minced garlic
  • 2 tsp ginger powder
  • 1 tsp toasted sesame oil
Toppings
  • Cilantro, chopped
  • Green onions, chopped
US – M

Instructions

  • Drain the tofu and gently press it with paper towels to remove as much excess moisture as possible. Cut it into cubes and place it in a bowl. Drizzle with the coconut aminos and chili garlic sauce, then gently toss until the tofu is evenly coated.
  • Heat the avocado oil in a large skillet over high heat. Add the tofu in a single layer and cook for 5-7 minutes, stirring occasionally, until browned and crispy on all sides.
  • To make the peanut sauce, add the peanut butter, coconut milk, coconut aminos, rice vinegar, chili garlic sauce, garlic, ginger, and toasted sesame oil to a blender. Blend until smooth and creamy. If the sauce is thicker than you'd like, add a splash of water and blend again until it reaches your desired consistency.
  • Assemble the bowls by dividing the cooked quinoa between serving bowls. Top with the crispy tofu, carrot, cucumber, red bell pepper, and red cabbage.
  • Finish with the green onions, fresh cilantro, and a generous drizzle of the peanut sauce. Serve immediately and enjoy!

Equipment

saute pan
small pot
cutting board
blender
measuring cups

Nutrition Per Serving

Calories: 631kcal | Carbohydrates: 63g | Protein: 27g | Fat: 32g | Fiber: 9g