Name: Spicy Peanut Tofu Bowls with Broccoli
Prep time: 10 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1 block extra firm tofu; 1 tbsp arrowroot starch (or cornstarch or tapioca flour); sesame oil; 1 head broccoli; olive oil; salt, pepper, garlic powder, red pepper flakes (to taste); ¼ cup creamy natural peanut butter; 2 tbsp sriracha (**); 2 tbsp reduced sodium tamari (or soy sauce if not GF); 1 tbsp rice vinegar; 1 tsp sesame oil; 1 tsp fresh ground ginger; 2 cloves minced garlic; juice from 1 lime; 1 cup dry white rice (cooked according to package directions); sliced green onion; sesame seeds

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Spicy Peanut Tofu Bowls with Broccoli are going to be your new favorite dinner or go-to meal prep! The real magic here is the creamy, spicy peanut sauce; it packs the heat and makes this bowl feel way more indulgent than it really is. I swear it can even convince the picky eaters to love tofu and broccoli!

Recently, I’ve been accidentally making a lot more vegan recipes. We aren’t vegan, but we love to experiment with different types of dinners. Tofu is a staple vegan protein source and it can be intimidating at first. With a few simple tips and a really good sauce, you can make sure that it’s not soggy or bland! Pair it with rice and some roasted broccoli and you have the perfect, balanced meal that’s loaded with flavor.

Crispy Tofu Tips & Tricks

The first trick to making really good tofu is buying the “extra firm” kind. You can find it at most grocery stores. Not only does this make the final product better, but it’s also easier to work with and won’t crumble apart when you’re tossing it in arrowroot/sesame oil.

My second tip is to press the tofu for about 15-20 minutes to get as much liquid out as possible. You don’t need a fancy tofu press; I just wrap it in a dish towel and place a heavy object (usually a cast iron pot) on top.

Third, if you’re serving it to someone who is tofu-hesitant, cut it into smaller cubes. That way the sauce to tofu ratio is ideal. Next, coat the cubes in plenty of arrowroot starch, which will help them crisp up in the oven. Lastly, cook them at a high temperature or even air fry them for maximum crispiness!

What You Need to Make Spicy Peanut Tofu Bowls with Broccoli

Extra Firm Tofu: Tofu is an easy, affordable vegan protein source!
Arrowroot Starch: Arrowroot starch is a grain-free alternative to corn starch and helps make the tofu crispy. If you don’t have arrowroot on hand, you can also use tapioca flour or corn starch.
Sesame Oil: We will toss the tofu in sesame oil and also add it to the spicy peanut sauce.
Broccoli: To make this a nourishing, balancing meal, we are pairing the tofu with crispy, roasted broccoli.
Olive Oil: To toss the broccoli in. Feel free to use any oil of choice.
Salt, Pepper, Garlic Powder, Red Pepper Flakes: All of these spices will level up the roasted broccoli. Measure with your heart…the more the merrier!

Spicy Peanut Sauce Ingredients

Peanut Butter: Peanut butter is the base of the spicy peanut sauce and gives it the best creamy texture. We’ve made a similar sauce with peanut butter powder before and it works well but may change the texture/consistency. If you have a peanut allergy, you could also substitute with a different nut or seed butter such as almond, cashew or sun butter.
Sriracha: The key ingredient that puts the spice in the spicy peanut sauce. If you don’t have any on hand, you could try substituting red pepper flakes.
Rice Vinegar: This adds a slight sweet and sourness to the sauce. It’s not a make-or-break ingredient so feel free to leave it out if you don’t have any.
Fresh Ginger: I always opt for fresh minced ginger because it is SO much more flavorful. If you’re in a pinch, you can substitute for about 1/4 tsp dried ginger.
Garlic: Garlic belongs in everything.
Lime Juice: Lime juice adds the best tanginess to the sauce which balances out the spice!
Green Onion & Sesame Seeds: Two optional but highly recommended toppings that’ll bring your bowl to the next level.

How To Make Spicy Tofu Bowls with Broccoli

Start by gathering all your ingredients, a baking sheet, parchment paper (optional), a large bowl, a dish towel, a heavy object (or tofu press), a cutting board and a sharp knife. Wrap your tofu in the towel and let it press under the heavy object for about 15-20 minutes. Meanwhile, preheat your oven to 425F and line the baking sheet with parchment paper. Then, chop the broccoli into florets and add them to the baking sheet. Toss the broccoli in a bit of olive oil and spices.

Once the tofu is done pressing, cut it into small cubes. Then, add the cubes to a large bowl and toss with arrowroot starch and sesame oil until evenly coated. Next, transfer the tofu to the baking sheet with the broccoli and spread it out so that nothing is touching. Bake for 8-10 minutes, then flip and bake for another 8-10 minutes. While the tofu is cooking, prepare some rice according to package instructions. Also, make the spicy peanut sauce by whisking all ingredients in a small bowl until nice and smooth.

If you want the tofu and broccoli to get a little extra crispy, turn the oven to broil for the last few minutes. Once done, serve the tofu and broccoli on top of a bed of rice and drizzle a hearty serving of the spicy peanut sauce on top. Sprinkle some sliced green onion and sesame seeds and you’re done!

Can I Meal Prep Spicy Peanut Tofu Bowls with Broccoli?

Absolutely! This is a very meal-prep friendly recipe. Once everything is done cooking, divide it into your meal-prep containers and let it cool completely before placing the lid on and storing it in the fridge. I suggest that you store the sauce in a separate container and add it when you’re ready to eat so that everything else doesn’t get too soggy.

As the recipe is originally written, this would most likely make enough for 3-4 days of meal-prep depending on your personal appetite levels. If you’d like to make more, feel free to double the recipe!

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