Spicy Peanut Tofu Bowls
These Spicy Peanut Tofu Bowls are creamy, a little spicy, and packed with bold peanut flavor. Made with soy-free tofu, rice noodles, and a quick homemade peanut sauce, this easy vegan dinner comes together in about 30 minutes.
Serving Size 4
Ingredients
For the Bowl
- 340 grams tofu I use soy-free
- 2 tablespoons cornstarch
- 3 tablespoons soy sauce divided
- 1 tablespoon oil
- 454 grams rice noodles
- sliced red peppers
- sliced green onions optional, for serving
- sesame seeds onions, optional, for serving
- sriracha optional, for serving
Spicy Peanut Sauce
- 1/4 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon Sriracha sauce
- 2 teaspoon brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
Instructions
- Soak the rice noodles in warm water.
- Blot the excess water off of the tofu. (See notes if using soy tofu).
- Cut the tofu into about 32 squares and place in a large mixing bowl. Add 1 tablespoon of soy sauce and the oil and toss to coat. Sprinkle with cornstarch and toss to coat again.
- Place the cubes evenly spaced in a baking sheet.
- Bake at 400°F (200°C) for 30 minutes, flipping halfway. (20-25 minutes for soy tofu).
- In a large skillet, saute the peppers and onion in a tablespoon of oil for a minute or two. Add the soaked and drained noodles along with 2 tablespoons of soy sauce. Cook, stirring occasionally for 5-6 minutes, or until the noodles are soft.
- Plate the noodles and onions, add tofu cubes and peanut sauce. Top with sliced green onions, sesame seeds, and sriracha.
Video
Notes
If you’re using regular firm or extra-firm soy tofu instead of soy-free tofu, make sure to press it first for the best texture. Wrap the tofu block in a clean kitchen towel or paper towels, place it on a plate, and set something heavy on top (like a skillet or canned goods) for about 15–20 minutes. This removes excess water so the tofu bakes crisp on the outside and tender inside.
Store leftovers in an airtight container for up to 4 days in the fridge. Reheat in a microwave or in a skillet with a splash of water before serving.
