Crispy Tofu & Rainbow Veggie Bowl with Peanut Drizzle
Prep
20m
Cook
30m
Total
50m
Serves
2
Cal
650
“Get ready for a vibrant, flavor-packed bowl that proves healthy eating can be incredibly satisfying and utterly delicious!”
Get ready for a vibrant, flavor-packed bowl that proves healthy eating can be incredibly satisfying and utterly delicious! Inspired by Asian-Inspired flavors, this worth-the-wait crispy tofu & rainbow veggie bowl with peanut drizzle comes together with just a handful of ingredients and yields 2 cozy servings. At 650 calories per serving, it's a satisfying choice that doesn't compromise on nutrition. Ready in 50 minutes (20 min prep, 30 min cook), it's proof that plant-based comfort food can be both simple and extraordinary.
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Instructions
- 1
Press your tofu: Wrap the block in a clean kitchen towel or paper towels and place a heavy object on top (like a cast-iron skillet or books) for at least 20 minutes to remove excess water. This is key for crispiness!
- 2
Once pressed, cut the tofu into 1/2 to 3/4-inch cubes. In a medium bowl, gently toss the tofu cubes with cornstarch until evenly coated. Then add the soy sauce, sesame oil, garlic powder, and black pepper, tossing again to coat.
- 3
Heat a large non-stick skillet over medium-high heat. Add the tofu in a single layer (you may need to do this in batches to avoid overcrowding). Cook for 5-7 minutes per side, turning occasionally, until golden brown and crispy on all sides. Remove from heat and set aside.
- 4
While the tofu cooks, prepare your peanut drizzle: In a small bowl, whisk together all peanut drizzle ingredients until smooth. Add more warm water as needed to reach your desired consistency. Taste and adjust seasonings if necessary.
- 5
Assemble your bowls: Divide the cooked brown rice or quinoa between two serving bowls. Arrange the crispy tofu, shredded purple cabbage, julienned carrots, sliced cucumber, and red bell pepper artfully over the rice.
- 6
Drizzle generously with the homemade peanut sauce. Garnish with sliced green onions and a sprinkle of sesame seeds, if using. Serve immediately and enjoy your vibrant, delicious creation!
Pro Tips
This recipe packs 32g of protein per serving. For even more protein, add a scoop of plant-based protein powder or extra beans.
High in fiber at 10g per serving, this dish will keep you full and satisfied for hours.
If you have a wok, use it. The high heat and shape create better texture and flavor development than a regular pan.
This recipe is portioned for 2. Double it if you want leftovers for meal prep throughout the week.
Taste as you go and adjust seasoning before serving. Plant-based dishes often benefit from a squeeze of lemon or a pinch of salt at the end.
Serving Suggestions
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