Flavorful baked tofu bowls with zesty, creamy ginger peanut sauce and tender-crisp roasted broccoli are amazing served with rice or noodles!
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I love baked tofu bowls for a cozy supper. They're so easy to make! You bake the tofu and broccoli in the oven, and meanwhile you have plenty of time to make the blender peanut sauce and whatever rice or noodles you're planning to serve with it.
If you haven't made my blender peanut sauce before, what are you waiting for? It truly takes five minutes to make. Just toss everything into the blender and blend until it's smooth and creamy.
And it is SO GOOD poured over baked tofu and broccoli in a bowl with rice or noodles. Or you can serve it in lettuce wraps!
🥦 Ingredients and substitutions
- tofu - Press and cube extra firm tofu for this recipe.
- olive oil - To make the tofu crispy. You can use toasted sesame oil, if you want.
- cornstarch - Also makes the tofu crispy. You can use potato starch or tapioca starch instead, if needed.
- garlic powder, salt, and pepper - To season the tofu. You'll also season the broccoli with salt.
- broccoli - This roasts in the oven on its own sheet pan alongside the tofu. Cut it into bite-sized pieces.
- spray oil - To add moisture and help the broccoli brown a little in the oven.
- ginger - Gives the peanut sauce an amazing, zingy flavor! No need to peel the ginger, but do trim away any woody parts.
- garlic - For umami flavor.
- peanut butter - This is the base for your peanut sauce. You can use almond butter or tahini for a peanut-free or nut-free version.
- soy sauce - Adds saltiness and even more umami to the peanut sauce!
- lime juice - For zing!
- sriracha - For heat. Use more or less, to taste.
- water - To get the peanut sauce to your perfect texture.
🥜 How to make baked tofu bowls with peanut sauce
First, bake the tofu.
In a large bowl, toss together the tofu and olive oil.
In a small bowl, whisk together the cornstarch, garlic powder, salt, and pepper. Add the cornstarch mixture to the bowl of tofu, tossing gently to coat well.
Transfer the coated tofu to a baking sheet lined with parchment paper. Bake for 35 to 40 minutes, no need to flip.
Then, make the broccoli.
Arrange the broccoli on a lined baking sheet. Spray generously with oil and sprinkle on the salt.
Add the tray of broccoli to the oven with the tofu for the last 15 to 20 minutes of baking time, until both are cooked to preference.
While those bake, make the ginger peanut sauce.
Put the ginger, garlic, peanut butter, soy sauce, lime juice, Sriracha, and 2 to 3 tablespoons of the water into your blender or food processor. Blend until smooth, adding water by the tablespoon, as needed, to reach your desired consistency.
When the tofu and broccoli are done cooking, serve them over rice or noodles with the peanut sauce on top. I like to top these bowls with some sesame seeds, fresh herbs, and crushed red pepper for even more color and flavor.
💡 Helpful tips
- I know that pressing tofu adds to cooking time, but it really does yield the best results, even if you can only press for 5 minutes!
- The amount of water you'll need for the peanut sauce varies depending on how thick or pourable you want it. Just keep adding by the tablespoon and blending until you get your ideal texture.
🫙 Storage directions
The cooked tofu will keep in an airtight container in the fridge for up to 3 days. You can also freeze it in a freezer-safe container for up to 3 months.
To reheat refrigerated tofu, preheat the oven to 350º F, and arrange the cubes on a lined baking sheet. Bake for 10 to 12 minutes, until heated through.
To reheat from frozen, preheat the oven to 400º F, and arrange the cubes on a lined baking sheet. Bake for 15 to 20 minutes.
Leftover broccoli will keep for 3 to 4 days in the fridge. Reheat in the microwave.
The peanut sauce will keep for up to a week in the refrigerator.
💬 Frequently asked questions
What I love about baked tofu bowls is their versatility! If peanut sauce isn't your jam, use teriyaki sauce, sweet chili sauce, or tahini miso dressing. Or your favorite bottled sauce!
Really, it depends on your preference! I prefer to bake, because it's hands-off, and I can get my tofu good and crispy without standing over the stove. Frying is a bit faster than baking, though.
🤍 More easy tofu recipes
📖 Recipe
Baked Tofu Bowls with Peanut Sauce
Ingredients
For the baked tofu
- 1 block extra firm tofu pressed for 5 to 10 minutes, and cut into 1" cubes
- 1 tablespoon olive oil
- 1 tablespoon cornstarch
- 1 ½ teaspoons garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper or more, to taste
For the broccoli
- 4 cups broccoli florets large bite-sided pieces
- spray oil
- ⅛ teaspoon salt
For the ginger peanut sauce
- 1- inch piece fresh ginger
- 2 cloves garlic
- ½ cup peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 to 2 teaspoons Sriracha sauce to taste
- 2 to 6 tablespoons water as needed for a creamy sauce. This depends on your blender and how thick or thin you want your sauce.
Instructions
Bake the tofu.
- Preheat the oven to 400° F.
- In a large bowl, toss together the tofu and olive oil.
- In a small bowl, whisk together the cornstarch, garlic powder, salt, and pepper. Add the cornstarch mixture to the bowl of tofu, tossing gently to coat well.
- Transfer the coated tofu to a baking sheet lined with parchment paper. Bake for 35 to 40 minutes, no need to flip.
Make the broccoli.
- Arrange the broccoli on a lined baking sheet. Spray generously with oil and sprinkle on the salt. Add to the oven with the tofu for the last 15 to 20 minutes of baking time, until both are cooked to preference.
Make the ginger peanut sauce while the tofu and broccoli are cooking.
- Put the ginger, garlic, peanut butter, soy sauce, lime juice, Sriracha, and 2 to 3 tablespoons of the water into your blender or food processor. Blend until smooth, adding water by the tablespoon, as needed, to reach your desired consistency.
- When the tofu and broccoli are done cooking, serve them over rice or noodles with the peanut sauce on top.
Got a question? Tried this recipe? Leave a reply!