Spicy Peanut Tofu Bowls




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1kg of extra firm tofu

4 tablespoons cornstarch

4 tablespoon olive oil

2 teaspoon salt

3 small (or 2 large) head of broccoli, cut into florets

4 red bell peppers, cut into strips

500 grams uncooked white rice

160 grams peanut butter

100 ml low-sodium soy sauce

3 tablespoon sesame oil (toasted or dark

3 tablespoon rice vinegar

3 tablespoon sambal oelek or chili paste

3 tablespoon sugar, honey, or agave

1.5-inch piece of fresh ginger, peeled

1.5 clove fresh garlic, peeled

75 ml water

8 cooked eggs


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.

2. Arrange broccoli and peppers on another baking sheet. Drizzle all with olive oil and salt. Roast both pans at 220°C for 20-30 minutes, until tofu is slightly crisped and broccoli is roasty and delicious.

3. While the tofu and broccoli are roasting, cook the rice and the eggs.

4. Make the sauce by blending everything in a blender or food processor.

5. Serve tofu and broccoli with rice and a good drizzle of peanut sauce.


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