Crispy Tofu Bowls with Peanut Sauce

These Crispy Tofu Bowls with Peanut Sauce will convert you into a tofu lover! Loaded with fluffy rice, crunchy cucumbers, protein-packed edamame, and perfectly crispy tofu (air fryer or oven—you choose!), every bite is the perfect mix of textures. It’s finished off with a drizzle of creamy peanut sauce for a vegan meal that’s just as satisfying as it is nourishing!

I already know that these crispy tofu bowls with peanut sauce are not going to get the love they deserve on social media lol. I get it…tofu can be a little intimidating at first, but I SWEAR this recipe will show you how easy and delicious it can be. These bowls feature perfectly crispy oven-baked or air fried tofu because nobody wants soggy, spongy tofu.

Not only is tofu really awesome when you prepare it right, but it’s also one of the most affordable protein sources you can find. Which is key when you’re trying to keep your dinners under $10 total…like I am with this series! It’s also great if you’re participating in Veganuary or just trying to diversify your diet a bit.

Although the star of the show here is of course the crispy tofu, I would be remiss to not mention the insane peanut sauce and all the fresh components that turn this bowl into a full, well-rounded meal! Together, this meal just hits the mark when you’re craving something light and fresh, yet super satisfying. Even my husband is beyond obsessed and is gunna start requesting this weekly!

Why You’ll Love these Crispy Tofu Bowls with Peanut Sauce

• This is a budget-friendly meal that costs under $10 total.
• You can make the crispy tofu in either the air fryer or oven.
• They taste so light and fresh!
• The peanut sauce is the perfect finishing touch for these bowls.
• It’s fully vegan and gluten free.
• This recipe will turn you into a tofu lover!

What You Need to Make these Crispy Tofu Bowls with Peanut Sauce

For the Crispy Tofu:

• Firm or Extra Firm Tofu: Tofu is a great budget-friendly and plant-based protein option and this recipe is going to teach you how to make it taste great! Use firm or extra firm tofu for best results. You could also use an even firmer tofu (one that comes in a vacuum sealed package) and then you’d be able to skip the pressing.
• Coconut Aminos: Coconut aminos is a gluten free and soy free alternative to soy sauce and I like using it here because it has a bit of a sweeter and less salty flavor. Feel free to substitute tamari or soy sauce but the flavor will change.
• Oil: We are coating the tofu in 1 tbsp of oil (I use olive oil but avocado oil or whatever you prefer works too).
• Arrowroot Starch: This is a KEY ingredient to ensure that the tofu comes out crispy! You can also use cornstarch.
• Garlic Powder & Ground Ginger: Just a touch to add more flavor to this crispy tofu.

For the Peanut Sauce:

• Smooth Natural Peanut Butter: I highly recommend using a natural peanut butter (only ingredients are peanuts & salt). And it’s best to use one that’s smooth and as creamy/drippy as you can find!
• Coconut Aminos: As mentioned above, you can substitute tamari or soy sauce but you’ll likely need more maple syrup.
• Sesame Oil: A little goes a long way to add some incredible earthy, nutty flavor.
• Sriracha: Feel free to adjust this to taste based on how spicy or mild you want your peanut sauce.
• Lime: All good sauces need to some acidity, and in this peanut sauce we’re using fresh lime juice. In a pinch, you could try substituting a bit of rice vinegar.
• Water: The peanut sauce will continue to thicken up as it sits, so add as much or as little water as you need to get it to a drizzle-able consistency.

For the Bowls:

• White Rice: The base of these crispy tofu bowls is some fluffy white rice which is a super affordable way to bulk up this meal! I recommend about 1/4 cup of dry white rice per person.
• Shelled Edamame: Edamame are young soybeans, and are a great source of plant-based protein and fiber. I typically buy them frozen and then thaw/cook them according to package instructions.
• Cucumber: Diced cucumber adds a pop of crunch and freshness to this bowl…plus it’s one of the most budget-friendly veggies on the market!
• Green Onion: Optional but highly encouraged as a garnish for these crispy tofu bowls.
• Sesame Seeds: Sprinkle these on top of your bowl if you have them.

How To Make these Air Fryer Crispy Tofu Bowls

Press the Tofu:

First, drain off excess liquid from the tofu package. Then, wrap it in a dish towel and place it on a cutting board with a heavy object (such as a cast iron pan) on top. If you have a tofu press, use that instead! Press the tofu for 30 minutes.

Cube Tofu:

Then, turn the tofu on it’s short side and cut it in half lengthwise. Then, cut it in an 8×6 grid, resulting in about 96 very small cubes.

Toss Tofu:

Next, add cubed tofu to a large bowl along with the coconut aminos and oil. Use your hands to gently toss until evenly coated. Then add the arrowroot starch, ginger and garlic and toss again.

Air Fry or Bake the Tofu:

You have two options here – either air fry or oven bake the tofu. For the air fryer method: add tofu to your air fryer tray or basket, making sure there’s space between each cube. Depending on the size of your air fryer, you may have to do this in two batches. Air fry at 400F for 15 minutes.

For the oven method: Preheat your oven to 425 and line a baking sheet with parchment paper. Spread tofu out evenly on the baking sheet, making sure there’s space between each cube. Bake for 30 minutes, flipping halfway through.

Cook Rice:

Meanwhile, add water to a medium pot and bring it up to a boil. Then add rinsed rice and stir. Once it begins to boil again, cover the pot with a lid, reduce the heat to low and let it simmer for 15-20 minutes.

Prepare the Peanut Sauce:

Next, prepare the peanut sauce by mixing together all the ingredients in a small bowl. As the sauce sits, it starts to thicken up so feel free to add more water as needed to get it to a drizzle-able consistency.

Assemble your Crispy Tofu Bowls:

Assemble your crispy tofu bowls starting with a bed of white rice, diced cucumber, edamame, crispy tofu, a drizzle of peanut sauce, chopped green onion and sesame seeds. Enjoy!

The Secrets to Achieving Crispy Air Fried or Baked Tofu:

I know many people are skeptical of tofu…but that’s just because you’ve probably been preparing it wrong! This recipe will show you how to achieve perfectly crispy and crave-able tofu, made either in the air fryer or oven.

Let me preface by saying the air fryer and oven method are equally amazing and both yield great results. The air fryer method is quicker and doesn’t require pre-heating, but depending on the size of your air fryer, you may need to do it in two batches. On the other hand, the oven method takes twice as long but you can easily fit all the tofu on one baking sheet.

The secret to crispy tofu lies in these steps: 1) using firm or extra firm tofu, 2) pressing out all the liquid for at least 30 minutes, 4) cutting it into really small cubes, 5) coating it in arrowroot starch or cornstarch and 6) baking or air frying at a high temperature. Follow these steps and you’ll be a tofu lover in no time!

Other Topping Ideas for these Crispy Tofu Bowls:

To keep this recipe within the $10 budget, I kept the toppings/components of this crispy tofu bowl pretty simple. However, there are so many other delicious ingredients that you could incorporate. Pretty much anything you’d put on a poke bowl would work. Here are a few ideas:

• Avocado: Cube or slice up some fresh avocado to add creaminess, healthy fats and micronutrients.
• Mango: I love how the sweet, tanginess of fresh mango contrasts against the savory flavors here.
• Carrot: Add some shredded carrot in here for extra color and a nutrient boost. They’re also very budget-friendly!

Cost Breakdown for this Budget-Friendly Meal:

These Crispy Tofu Bowls with Peanut Sauce are the seventh recipe of my “10 days of $10 meals” series! This series is proof that you can eat nourishing, delicious meals while on a budget. Of course, grocery prices will vary based on your region and store shop at, as well as if you upgrade to organic/pasture-raised for anything…but I’ll leave my personal cost breakdown below! Please note, that pantry staples are NOT included in the $10.

TOTAL PRICE = $6.10 (or $2.03/serving)

How Should I Store Leftover Crispy Tofu Bowls with Peanut Sauce?

I recommend storing leftover rice and crispy tofu in one container, the cucumber, edamame and green onion in another container, and the peanut sauce in another container. That way, you can re-heat the rice and tofu without having warm veggies and sauce! This will stay good in the fridge for 4-5 days. The peanut sauce may thicken up as it sits, so feel free to stir in more water as needed.

Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.

Looking for More Vegan Recipes?

• Easy Sweet Potato and Red Lentil Dahl
• Asian Crunch Salad with Sweet Chili Dressing
• Easy Carrot Pasta Sauce
• Autumn Roasted Vegetable Salad with Balsamic Date Vinaigrette
• Healthy Lemon Basil Pasta Salad
• Air Fryer Balsamic Tofu & Brussels Sprouts Bowl
• Quinoa Edamame Salad with Carrot Ginger Dressing

5 from 3 votes

Crispy Tofu Bowls with Peanut Sauce

These Crispy Tofu Bowls with Peanut Sauce will convert you into a tofu lover! Loaded with fluffy rice, crunchy cucumbers, protein-packed edamame, and perfectly crispy tofu (air fryer or oven—you choose!), every bite is the perfect mix of textures. It's finished off with a drizzle of creamy peanut sauce for a vegan meal that's just as satisfying as it is nourishing!

Servings 3 people

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Pressing Time 30 minutes mins

Total Time 55 minutes mins

Equipment

• cutting board
• knife
• dish towel
• tofu press or heavy object
• large bowl
• Air Fryer or baking sheet + parchment paper
• medium pot with lid
• small bowl
• spoon

Ingredients

For the Crispy Tofu:

• 1 block firm or extra firm tofu (14-16oz)*
• 1 tbsp coconut aminos or tamari, soy sauce**
• 1 tbsp olive oil or avocado oil
• 2 tbsp arrowroot starch or cornstarch
• ¼ tsp garlic powder
• ¼ tsp ground ginger

For the Peanut Sauce:

• 3 tbsp smooth natural peanut butter (ingredients are just peanuts + salt)
• 1 tbsp coconut aminos **
• 1 tsp maple syrup or honey
• 1 tsp sesame oil
• 1 tsp sriracha (adjust to taste)
• juice from ½ lime
• 2-3 tbsp water as needed to thin

For the Bowls:

• ¾ cup dry white rice
• 1.5 cups water
• 1 cup shelled edamame thawed***
• ¾ large english cucumber diced
• chopped green onion
• sesame seed optional, for garnish

Instructions

• First, drain off excess liquid from the tofu package. Then, wrap it in a dish towel and place it on a cutting board with a heavy object (such as a cast iron pan) on top. If you have a tofu press, use that instead! Press the tofu for 30 minutes.
  1 block firm or extra firm tofu
• Then, turn the tofu on it's short side and cut it in half lengthwise. Then, place the block back on it's long side and cut it in an 8×6 grid, resulting in about 96 very small cubes (see video for reference).
• Add cubed tofu to a large bowl along with the coconut aminos and oil. Use your hands to gently toss until evenly coated. Then add the arrowroot starch, ginger and garlic and toss again.
  1 tbsp coconut aminos, 1 tbsp olive oil, 2 tbsp arrowroot starch, ¼ tsp ground ginger, ¼ tsp garlic powder
• For the Air Fryer Method: Add tofu to your air fryer tray or basket, making sure there's space between each cube. Depending on the size of your air fryer, you may have to do this in two batches. Air fry at 400F for 15 minutes.
• For the Oven Method: Preheat your oven to 425 and line a baking sheet with parchment paper. Spread tofu out evenly on the baking sheet, making sure there's space between each cube. Bake for 30 minutes, flipping halfway through.
• Meanwhile, add water to a medium pot and bring it up to a boil. Then add rinsed rice and stir. Once it begins to boil again, cover the pot with a lid, reduce the heat to low and let it simmer for 15-20 minutes.
  ¾ cup dry white rice, 1.5 cups water
• Next, prepare the peanut sauce by mixing together all the ingredients in a small bowl. The texture will look funky at first, but keep stirring and it will become smooth. As the sauce sits, it starts to thicken up so feel free to add more water as needed to get it to a drizzle-able consistency.
  3 tbsp smooth natural peanut butter, 1 tbsp coconut aminos, 1 tsp maple syrup, 1 tsp sesame oil, 1 tsp sriracha, juice from ½ lime, 2-3 tbsp water
• Assemble your crispy tofu bowls starting with a bed of white rice, diced cucumber, edamame, crispy tofu, a drizzle of peanut sauce, chopped green onion and sesame seeds. Enjoy!
  1 cup shelled edamame, ¾ large english cucumber, chopped green onion, sesame seed

Video

Notes

*NOTE: You can also use an even firmer tofu (the kind that comes in a vacuum sealed package) and then you can skip the pressing.

**NOTE: Coconut aminos are aa gluten free and soy free alternative to soy sauce and their flavor is a bit sweeter. You can substitute tamari or soy sauce in this recipe, but I’d recommend adding a bit more maple syrup/honey to the peanut sauce.

***NOTE: I typically buy shelled edamame from the freezer section of the grocery store and then cook/thaw it according to package instructions. Some stores, such as Trader Joe’s, also sell it fresh.

Calories: 553kcal

Course: Dinner, Main Course

Cuisine: Asian

Diet: Gluten Free, Dairy Free, Vegan, Vegetarian

Keyword: $10 Meal, Air Fryer, Asian, Bowls, Crispy, Cucumber, Dairy Free, Edamame, Gluten Free, Peanut Sauce, Rice, Tofu, Vegan, Vegetarian

Nutrition

Calories: 553kcal | Carbohydrates: 62g | Protein: 26g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Sodium: 347mg | Potassium: 489mg | Fiber: 5g | Sugar: 6g | Vitamin A: 81IU | Vitamin C: 3mg | Calcium: 272mg | Iron: 4mg

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.