Spicy Peanut Tofu Bowls
These Spicy Peanut Tofu Bowls are simple, quick and totally delicious! Ready in 30 minutes – perfect for meal prepping or a quick vegan dinner!
How to prep these Spicy Peanut Tofu Bowls
These bowls are LITERALLY my newest obsession. They are the perfect amount of spice and comfort in one little bowl. And it doesn’t hurt that they are extremely easy to make!
Cook up your rice – easy enough. And while your rice is cooking, prep the tofu.
The prep for these bowls is very minimal. Press the tofu, to get some of the liquid out. Cut up some peppers (I like those mini sweet ones, but you can use bell peppers too), some green onions and garlic and get to cooking.
TSV TIP: If you don’t have a tofu press, just place your drained tofu between 2 plates.
The rest of the ingredients are coming from the pantry – rice wine vinegar, thai red curry paste, low sodium soy sauce, agave, hoisin sauce and peanut butter!
Add your tofu to your sauce and crumble it up. That’s it!
How to serve Spicy Peanut Tofu Bowls
I like to serve my bowls with lime wedges, green onions and thai chilies (if you want an extra kick).
These bowls make the best leftovers too – hello, meal prep heaven! You are going to be scraping the bottom of the bowl once you try this one out. Trust me!
Need more bowl inspo? Check out these recipes:
- BBQ Tempeh Bowls with Garlic Herb Rice
- Roasted Chickpea Quinoa Bowls with Sesame Ginger Dressing
- Chickpea Lentil Taco Rice Bowls
- Buffalo Cauliflower Quinoa Bowls with Vegan Tahini Ranch
Spicy Peanut Tofu Bowls
Ingredients
- 1 cup white rice
- 2 cups water
- 1 14-ounce package firm tofu drained and pressed*
- 1 tbsp sesame oil
- 3 green onions chopped, whites & greens separated
- 6 small sweet peppers diced, or 2 bell peppers
- 1 tsp white pepper
- 2-3 cloves garlic diced
- 1/4 cup low sodium soy sauce or tamari
- 1 tbsp agave or maple syrup
- 1 tbsp thai red curry paste
- 1 tbsp rice wine vinegar
- 2 tbsp hoisin sauce
- 3 tbsp unsalted peanut butter
- 1/4 cup water
- thai chilies, lime wedges for serving
Instructions
- Prepare the rice by combing the rice and water in a pot. Bring to a boil, stir then lower the heat and cover until the liquid is absorbed.
- Heat the sesame oil over medium heat. Add the whites of the green onions, sweet peppers and white pepper to the pan. Cook for 2-3 minutes, stirring frequently.
- Add the garlic to the pan and cook for an additional 60 seconds.
- Add the soy sauce, agave, curry paste, rice wine vinegar, hoisin sauce, peanut butter and water to the pan. Stir until everything is combined and heated through.
- Crumble the tofu into the sauce and break it apart with a wooden spoon. Toss until the tofu is coated and heated through.
- Serve the tofu over warm rice with the rest of the green onions, lime wedges and chilies.
Video
Notes
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If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!
My extremely fussy six year old daughter was OBSESSED with this recipe and even said “I hope you know I am going to be asking for this now” so that’s a huge thumbs up from me. 🙂
Yessssss! Love to hear it!
I find myself wanting to make this weekly! It’s so easy crumbling the tofu versus cubing, breading & baking. It also works well for meal prep as a whole block will be 2-3 servings for me. Highly recommend!
I find myself wanting to make this weekly now. It’s so easy crumbling the tofu versus cubing/breading/baking! I find it works well for meal prep as the entire block winds up being enough for 2-3 servings. Highly recommend!
So delicious and flavorful, and I was surprised how quickly it came together after all the prep is done! As a bonus, I already had most of the ingredients at home, so this was a great budget-friendly recipe. I will definitely be making this many more times.
Hi Lauren – so glad you liked this! And I love when I have everything on hand – makes it that much easier!
This was delicious and so quick and easy to make! This is definitely in my “keeper” file!!
🎉🎉🎉
I’ve made these spicy peanut tofu bowls few times now and they never disappoint! I’m not a vegan but have been trying to incorporate more meatless meals and Rene’s recipes have helped me do that with ease, I highly recommend!
Thanks Kim! So glad you have found some meatless recipes to add to your regular rotation!
This recipe is amazingly delicious! I can’t stop making it. It’s the perfect combination of sweet, spicy and salty!
So glad you liked this Michelle 🙂
Is there an alternative for the spicy chili? We can’t really do slice in our house.
You can use less or omit it all together. If you remove the seeds it will add a lot less spice also.
This was a delicious and simple recipe! My whole family liked it, even the skeptical omnivores.
I made this, but with baked spicy tofu. The base sauce is SO good. My face is melting, but in the best way possible.
Ho Corey – so glad you enjoyed! Embrace the face melt 😂
SO yummy! I had to sub a few items, because of what I had on hand. I love how most items are things I usually have. It makes a good bit! I might have leftovers for tomorrow. Although, I’m a little worried about that. My teen son likes it too! Thank you!
So glad you both liked this! And you better hide those leftovers in the back of the fridge lol 🙂