Sheet Pan Peanut Tofu Bowls

These tofu bowls are each scrumptious and tremendous simple to make! They’re made with crispy baked tofu, roasted veggies, and rice, all smothered in a dreamy peanut sauce. Excellent for a weeknight dinners!

Elements You will Want

• Tofu. Tremendous-firm tofu is the perfect selection for this recipe, however agency or extra-firm will even work, so long as it is pressed first.
• Soy sauce. Liquid aminos or gluten-free tamari can be utilized it you should hold the recipe gluten-free.
• Cornstarch.
• Floor ginger.
• Garlic powder.
• Vegetable oil. No matter high-heat oil you usually like to make use of for roasting will work. Olive oil, corn oil, and canola oil are all high-quality choices.
• Brussels sprouts.
• Candy potato. I am utilizing an orange candy potato (often known as a yam in some supermarkets), however a purple or yellow candy potato would additionally work nicely.
• Rice. Use any number of rice you want! I am utilizing basmati within the bowls proven within the photographs. Not into rice? Quinoa, millet, or couscous will even work!
• Peanut butter. Go for creamy (not chunky) pure (runny) peanut butter.
• Maple syrup. One other liquid sweetener comparable to agave nectar or coconut nectar may very well be used if most popular.
• Sriracha sauce. Be certain that the sriracha sauce you are utilizing is vegan, as not all manufacturers are. I am utilizing Kitchen Garden brand sriracha. You can even skip this ingredient if you happen to’re not into warmth.
• Rice vinegar.
• Toasted sesame oil.
• Salt & pepper.
• Avocado.
• Chopped scallions. Often known as inexperienced onions.
• Toasted sesame seeds. Chopped peanuts or cashews may very well be used as alternate options to sesame seeds.

Cube your tofu and place it in a bowl with soy sauce, cornstarch, ginger, garlic and oil. Gently stir to coat the tofu within the different components. You may even dig in together with your palms if that is simpler.

Whereas the veggies and tofu bake, cook dinner the rice based on the bundle instructions and whip up the peanut sauce by stirring collectively peanut butter, soy sauce, maple syrup, sriracha sauce, rice vinegar, and toasted sesame oil. Skinny the combination with water.

Divide the cooked rice amongst 4 bowls, then high the rice with the tofu and roasted veggies, giving them a sprinkle with salt and pepper. Garnish the tofu bowls with some sliced avocado, chopped scallions, and sesame seeds, then give every thing a pleasant drizzle with the peanut sauce. You may add some sriracha too if you would like!

Leftovers & Storage

Retailer the parts of your bowls individually if potential. The rice, tofu and veggies will hold in hermetic containers for about 4 days. The peanut sauce will hold in an hermetic container for a couple of week. The one ingredient I do not suggest storing is sliced avocado, as it is going to flip brown in a short time.