Spicy Peanut Tofu Bowls Recipe - Pinch of Yum
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Spicy Peanut Tofu Bowls

58 reviews / 4.9 average

These Spicy Peanut Tofu Bowls are a meal prep / weeknight dinner life-saver! Crispy tofu, roasted veggies, fluffy rice, and a spicy sweet peanut sauce all over top.

If you asked me what I eat when I’m just being regular me in my regular life, like, not trying to make anything impressive for a blog or a brand partner or a cool Instagram picture, I would say PEANUT TOFU BOWLS.

This has been my real-life meal prep lifesaver over the last few months.

And it is complex in salty-sweet flavor and sticky-crunchy texture, and loaded with nutritious good stuff, but also quite simple.

How To Make Spicy Peanut Tofu Bowls

Step 1: Make a sheet pan of tofu (don’t wanna bake? other methods here).

Step 2: Make a sheet pan of veggies.

Step 3: Whip up a peanut sauce. If you love yourself, make a double batch so you can freeze some for later.

Step 4: Make rice. Assemble. And serve. Or pack away for lunches!

Could you:

  • use chicken instead? yes.
  • try mushrooms or green beans or carrots instead? yes.
  • use cauliflower rice or quinoa? yes.
  • use almond butter instead of peanut butter? yes.
  • use a different sauce altogether, like any one of these 16 sauces that make everything better? yes.

Really, this is a recipe, but this is also a lifestyle. And I say that with only 5% facetiousness.

This a weekly meal prep lifestyle that is keeping me eating well-balanced lunches on the reg during the happy-busy days of November and December. Do you feel me or do you feel me.

Drizzling peanut sauce on peanut tofu bowl.

Other Favorite Tofu / Peanut Sauce Situations:

So easy, so low-key, SO VERY DELICIOUS! My favorite way to roll.

Check Out Our Video For How To Make Peanut Tofu Bowls:

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Sauced broccoli, tofu, and peppers sit on a bed of rice in a bowl with a fork.

Spicy Peanut Tofu Bowls

  • Author: Lindsay
  • Total Time: 40 minutes
  • Yield: 6 servings 1x


These Spicy Peanut Tofu Bowls are a meal prep / weeknight dinner life-saver! Crispy tofu, roasted veggies, fluffy rice, and a spicy sweet peanut sauce all over top. YES.


Units Scale

For the Bowls: 

  • 2 blocks of extra firm tofu
  • 12 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

Peanut Sauce: 

  • 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


  1. Press liquid out of the tofu. Cube tofu and toss (gently) with the cornstarch until coated. Arrange on a baking sheet lined with parchment. Arrange broccoli and peppers on another baking sheet. Drizzle all with olive oil and salt. Roast both pans at 425 degrees for 20-30 minutes, until tofu is slightly crisped and broccoli is roasty and delicious.
  2. While the tofu and broccoli are roasting, cook the rice.
  3. Also, make the sauce by blending everything in a blender or food processor.
  4. Serve tofu and broccoli with rice and a good drizzle of peanut sauce. YUM!


For an exceptionally dry and chewy tofu, keep your tofu in the freezer! Thaw the day before in the fridge, drain, and press water out as usual. You’ll be able to get more water out that way, and you’ll be left with tofu that has a slightly drier, chewier texture that many people (myself included) find very very delicious.

To get your tofu a little browned, put it on the top rack of the oven, just a few inches from the heat source.

Keeps amazingly well as leftovers – I keep mine for a full 5 days!

I topped my bowls with black sesame seeds to make it extra pretty.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Bake
  • Cuisine: Asian-Inspired

Keywords: tofu recipe, peanut tofu, tofu bowl, vegan meal prep, vegetarian meal prep

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One More Thing!

This recipe is part of our collection of favorite peanut butter recipes. Check it out!

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Recipe rating


  1. Pinch of Yum Logo

    Looks delish! In instruction no. 1 where you say “drizzle with olive oil and salt” After you drizzle do you toss the tofu with the olive oil to get it coated evenly on all the pieces? Or do you just drizzle and leave it?

      1. Pinch of Yum Logo

        Isn’t it the vegetables that are drizzled with the oil? The instructions say the tofu is just tossed with the cornstarch.

        1. Pinch of Yum Logo
          Krista @ Pinch of Yum

          Hi Nicole! You should drizzle both the vegetables and tofu with oil. Enjoy!

  2. Pinch of Yum Logo
    Cassie Thuvan Tran

    These peanut tofu bowls…absolutely speechless by how simple yet stunning they look! This is a sauce recipe I would make time and time again FOR SURE–who doesn’t love peanut sauce?

  3. Pinch of Yum Logo

    I don’t usually rate recipes, but made these bowls tonight and couldn’t not. It was so good and easy.. It will definitely go into our rotations.

    1. Pinch of Yum Logo
      Samantha C.


      Thanks for rating after you made and ate the meal! It’s comments like yours that REALLY help! 🙂

  4. Pinch of Yum Logo

    Loved this! This is the perfect kind of weeknight meal for my family. Versatile, healthy, and simple to prepare. I added a cubed chicken breast to the sheet pan to appease the carnivores and customized the veggies so everyone was happy. I will say my daughter and I did not prefer the texture of the roasted tofu over pan-friend, but I plan to try the freezing trick next time.

  5. Pinch of Yum Logo

    This was absolutely delicious and very easy to make! We added broccoli, cauliflower and carrots since we did not have red peppers on hand. Had to add about a tb of water to loosen peanut sauce a bit since it was a little thick. Didn’t lose flavor at all! There was plenty of sauce left over to use with future meals.

  6. Pinch of Yum Logo

    Oh dear, that’s my kind of food! Thank you so much. The dish seems delicious and full of taste. Thanks for sharing all the ingredients. It is so easy to make and also very healthier.

  7. Pinch of Yum Logo

    thanks for your lovely recipes. and your photos are great. when I find a recipe that I especially want to make and want to save it on my computer, I use the “print friendly” feature. I find it a great tool. However, is there some way in formating that you could include all the nutritional information for the recipe? I am a diabetic and am very cautious regarding the carb and fiber count per serving. If I save the recipe and the counts are a bit high for me, I can adjust how I serve the finished product. But on your site, Print Friendly leaves out the nutrtional information. Help!

  8. Pinch of Yum Logo

    Looks delicious! Would you recommend storing everything all together, including the sauce?

    1. Pinch of Yum Logo

      We’d suggest storing the peanut sauce in a separate container so that the rest of the ingredients don’t get too soggy. Things will keep better that way. Enjoy! 🙂

  9. Pinch of Yum Logo
    Cara Nager

    I love that sauce so I’m making it tonight! Can you tell me what your favorite large metal mixing bowls and baking sheet pans are?

  10. Pinch of Yum Logo

    I’ve done it this weekend, and it was really good. Thank You , I’ll definetly do it again and again…

  11. Pinch of Yum Logo

    How have I never baked tofu before?! So crispy, I love it! Peanut sauce is delicious. I have a low spice tolerance so I only used 1 tbsp of chili paste but definitely could have used 2. Highly recommend!

  12. Pinch of Yum Logo

    OMG this is SO GOOD and so easy. My boyfriend loves it too. Will be adding it to the rotation.

  13. Pinch of Yum Logo

    My family really enjoyed this recipe, including my 7 year old. I added chopped cashews, siracha and green onions as toppings.

  14. Pinch of Yum Logo

    Awesome stuff. Please keep writing more things like this. I really like the fact you went so in depth on this and really explored the topic as much as you did. I read a lot of blogs but usually, it’s pretty shallow content. Thanks for upping the game here!

  15. Pinch of Yum Logo

    Hi! I don’t have a food processor to make the sauce!! Any good alternatives to mixing this up?

      1. Pinch of Yum Logo

        I didn’t use a blender or food processor bc I didn’t want to wash them. I just used a whisk and minced the garlic and ginger fine. It was great. I wouldn’t use one in the future.

  16. Pinch of Yum Logo
    Holly Gruntner

    Just made this for dinner, and I’m such a fan already! Was easy to make, and that sauce is to.die.for. Will make this again and again!

  17. Pinch of Yum Logo

    Love this recipe! So easy and delicious. I make it nearly every week and change up the veggies. Great leftovers for lunch too! Thank you!

  18. Pinch of Yum Logo

    Doubled the recipe and made this for a week’s worth of lunches for my boyfriend & I! It was a very delicious & filling high protein vegetarian meal. Boyfriend gave a rave review as well! Will definitely make again 🙂

  19. Pinch of Yum Logo

    I’ve made this for meal prep lunches twice since the new year as part of my sugar free January plan (using natural PB & honey in the sauce) and I am seriously addicted! This recipe not only inspired me to learn to cook tofu, but makes me crave it. Plus, all my coworkers are making the sauce now too. Thank you for a perfect EASY meal prep recipe! I’d give it 10 stars if I could.

    1. Pinch of Yum Logo
      Abigail Olson

      Will the sauce freeze well if I want to make a double batch? If not, how long will the peanut sauce last in the fridge?