Hey guys! As I mentioned on Instagram earlier this week, I won’t be doing a meal prep post this Sunday because I wasn’t able to cook anything all week and I want to get the recipes that have been in my head a while posted. BUT the recipes I’ve been brewing in my mind are all bowl-style meals, which are perfect for meal prep, so you’ll have a few new meal prep ideas anyway. Win-win! The first bowl meal idea I had are these super delish Soy Marinated Tofu Bowls with Spicy Peanut Sauce.
No Cornstarch Needed
Because this marinated tofu is fairly “wet” from soaking in the marinade, I skipped my usual cornstarch coating and simply fried them up in a non-stick skillet (the non-stick really helps when your marinade has sugar). The tofu doesn’t get crispy this way as it does with the cornstarch method, but the excess marinade caramelizes on the outside, which is really delightful.
Oven or Skillet?
I also tested baking the marinated tofu in the oven (350ºF for about 20-25 minutes), and it was also good, but I personally preferred the pan fried version for the caramelized edges. But if you don’t like using non-stick skillets, I suggest using the baking method.
What Type of Rice is Best for my Bowls?
And one last note: I used a brown basmati rice that I had purchased at Aldi, but you could use just about any rice type that you like. Just make sure to follow the cooking instructions on the package for the correct cooking time and rice to water ratio, and include some salt to help make the sesame flavor pop later.
For this recipe you’ll be doing multiple things at once, between the pressing and marinating tofu, cooking the rice, and making the peanut sauce, so make sure to read through the instructions completely before beginning.
Soy Marinated Tofu Bowls with Spicy Peanut Sauce
Ingredients
Soy Marinated Tofu
- 14 oz. firm tofu ($1.99)
- 1 Tbsp light oil* ($0.06)
- 2 Tbsp soy sauce ($0.12)
- 1 clove garlic, minced ($0.08)
- 1 Tbsp brown sugar ($0.03)
Sesame Rice**
- 2 cups brown rice ($1.20)
- 3.25 cups water ($0.00)
- 1/2 tsp salt ($0.02)
- 1 Tbsp toasted sesame oil ($0.26)
Spicy Peanut Sauce
- 1/4 cup natural style creamy peanut butter ($0.36)
- 1 Tbsp Sriracha ($0.09)
- 1 tsp soy sauce ($0.02)
- 1 tsp grated fresh ginger ($0.10)
- 1 tsp brown sugar ($0.01)
- 3 Tbsp hot water ($0.00)
Other Ingredients
- 1 tsp oil for pan frying ($0.02)
- 1/2 lb. snap peas*** ($2.50)
- 2 green onions, sliced ($0.25)
- 1 Tbsp sesame seeds ($0.08)
Instructions
- Begin by pressing the tofu for about 30 minutes to remove the excess moisture. Place the block of tofu between two flat plates, rimmed baking sheets, or cutting boards and place something heavy on top, like a cast iron skillet or a pot full of water. If using cutting boards or something without a rim to hold in the water that seeps out, place paper towels or a clean dishcloth under the tofu to catch the liquid as it is expelled.
- While the tofu is pressing, begin the rice. Cook your rice according to the package directions, making sure to include salt. Once the rice has cooked, fluff it with a fork and then drizzle 1/2 Tbsp toasted sesame oil over top. Fold the oil into the rice, making sure not to stir too vigorously, then repeat with the second 1/2 Tbsp of sesame oil. The rice should now have a wonderful toasty nutty flavor and aroma. Set the rice aside.
- Once the tofu has pressed, pour off the excess liquid. Slice the block of tofu into 16 triangles (I cut the thickness of the block in half, then cut the stacked halves into quarters, and each piece into two triangles). Place the tofu pieces in a shallow bowl or dish.
- In a small bowl, stir together the ingredients for the tofu marinade: oil, soy sauce, minced garlic, and brown sugar. Pour the marinade over the tofu pieces and turn them all to make sure all sides are coated. Allow the tofu to marinate for about 20 minutes, turning the pieces once or twice during that time. After 20 minutes, most of the marinade should be absorbed.
- While the tofu is marinating and the rice is cooking prepare the spicy peanut sauce. In a bowl stir together the peanut butter, sriracha, soy sauce, grated ginger, brown sugar, and enough hot water to create a smooth sauce (3-4 Tbsp). Set the sauce aside.
- Once the tofu has marinated, heat a large non-stick skillet over medium flame. Add just a splash of oil to the skillet (about 1 tsp) and swirl to coat the skillet. Add the tofu pieces and any remaining marinade, and cook on each side until deeply browned.
- Once the tofu pieces are browned, remove them from the skillet and add the snap peas. Quickly sauté the snap peas in the skillet until they turn bright green and are still crisp. You just want to remove the raw edge. Remove them from the skillet to prevent over cooking.
- To build the bowls, add about 1.5 cups sesame rice to each bowl and then top with 1/4 of the tofu pieces and snap peas. Drizzle spicy peanut sauce over each bowl and then sprinkle sliced green onions and sesame seeds over each.
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Notes
Nutrition
How to Make Soy Marinated Tofu Bowls – Step by Step Photos
For this recipe you’ll be doing multiple things at once, between the pressing and marinating tofu, cooking the rice, and making the peanut sauce, so make sure to read through the instructions completely before beginning.
Begin by pressing a 14oz. block of firm tofu for about 30 minutes. I like to do it between two plates because the rim on the plate catches the runoff so you don’t have to wrap it in a paper towel. Just place something heavy on top like a cast iron skillet or a pot full of water and half hour later you’ll have…
All that liquid that is pressed out of the tofu! The reason you want to do this is because it makes room for the tofu to soak up the flavorful marinade and makes sure the tofu has a nice firm texture instead of being soft and mushy. Pour off the liquid. Before we move on to what to do with the tofu after it’s pressed, you’ll want to start cooking your rice while the tofu is pressing…
While the tofu is pressing begin cooking your rice, especially if you’re using a brown rice like I did, because that will take at least 30 minutes. You can use whatever type of rice you want, just make sure to follow the package directions for the correct amount of water to use for 2 cups dry rice and the correct cooking time. Also make sure to include some salt to help the sesame flavor pop later.
After your rice has cooked, sprinkle about 1/2 Tbsp toasted sesame oil over the rice and gently fold it into the rice. Then repeat with the second 1/2 Tbsp sesame oil. Set the seasoned rice aside. Make sure to use toasted sesame oil and not just regular sesame oil because the toasted sesame oil has a MUCH stronger nutty flavor. If the label doesn’t say “toasted” you can tell by the color of the oil. Toasted sesame oil is a dark brown color, whereas regular sesame oil is a light straw color.
While the rice is cooking your tofu will probably be ready to start marinating. Cut the pressed tofu block into 16 triangles (I cut the thickness of the block in half, then cut the stacked halves into quarters, and each rectangle into two triangles). In a small bowl stir together 1 Tbsp light flavored oil, 2 Tbsp soy sauce, 1 clove of garlic (minced), and 1 Tbsp brown sugar. Place the tofu triangles in a shallow dish and pour the marinade over top.
Make sure both sides of the tofu pieces are coated in marinade. Let it marinate for about 20 minutes, turning the pieces once or twice during that time.
While the tofu is marinating, make the spicy peanut sauce. In a bowl stir together 1/4 cup natural style cream peanut butter, 1 Tbsp sriracha, 1 tsp soy sauce, 1 tsp grated fresh ginger, 1 tsp brown sugar, and about 3-4 Tbsp hot water or enough to make a smooth sauce that is thin enough to drizzle.
Once the sauce is mixed together, set it aside. You can always start with just a small amount of sriracha and add more to your liking.
After about 20 minutes the tofu will have absorbed most of the marinade.
Now it’s time to cook the tofu. I used a non-stick skillet because the sugar in the marinade will make it more likely to stick. I only added a splash of oil to the skillet since the marinade already has some in it. Heat the skillet over medium, then add the tofu pieces and any remaining marinade. Cook the tofu pieces on each side until browned and caramelized on the edges.
Remove the tofu from the skillet, then add 1/2 lb. snap peas. Sauté the snap peas very briefly, or just until they turn bright green. I didn’t even add any extra oil to the skillet, there was enough residual oil to make these peas nice and glossy. Once the peas are just barely cooked, remove them from the skillet.
Finally, to build the bowls, place about 1.5 cups of the sesame rice in each bowl and top with 1/4 of the tofu pieces and snap peas. Drizzle the peanut sauce over top, then sprinkle sliced green onions and sesame seeds over everything.
That peanut sauce, tho… 🙌
brilliant recipe, everybody did like it. Thank you for the tip how to drain to water out of the tofu, this really makes a difference.
Wow!! This was SO good! My whole family loved it! I made it just as written, only added both the broccoli and snap peas to make it more filling plus I’m vegan so the more veggies the better. This will definitely be a repeat.
Do you think this would work with tempeh instead of tofu?
You could probably do something similar with tempeh, sure!
Thanks for this recipe! Made it last night and it was delicious! Even my teenager liked it. The sesame rice is genius. Will be doing this again.
Thank you for this bowl! I was just wondering what to make for dinner when all I had was some odds and ends of frozen vegetables, rice, and a package of tofu, and was feeling hopelessly bored — this was the inspiration I needed!
Another tofu recipe winner! Thank you for sharing!
This. Looks. AMAZING! I’ll be making this for lunches as soon as I can. I love that it uses mostly pantry staples – just gotta pick up some tofu and peas and I’ll be good to go!
Could this be made with almond butter to accommodate a peanut allergy?
It will definitely change the flavor quite a bit. I find almond butter to be much more mild than peanut butter, so I’m not sure if it will balance well with the other flavors in the sauce.
I’ve used almond butter in place of peanut butter in sauces before and it has gone well. Just be careful with the seasoning and make sure you taste the sauce to get it to your liking.
I made this tonight for dinner, and it was fabulous (pic – https://imgur.com/a/KmAfr)!! I doubled the marinade and marinated it all day. I served over buttered brown rice and subbed the snap peas for broccoli. My first tofu dish was a success! Every recipe I’ve tried of yours has been fantastic. Definitely adding this to my recipe rotation, and am no longer daunted by tofu (even though I’m a vegetarian!). Keep the vegetarian recipes coming!
Yum! I made this for my week of lunches this week. I subbed Chili Garlic sauce for the Schiracha, and a carrot/cabbage/onion (from fridge) mix for the snap peas. The marinade and spices were spot on! The rice with sesame oil was a little tweak that was great too. Thanks for the recipe!
I love Budget Bytes, your recipes always turn out fantastic!
I am just curious, have you experimented with an air fryer at all? That’s how I cook my tofu and it gets crispy and wonderful everytime and you don’t need to wait for the water to be released.
I haven’t tried an air fryer. For some reason it doesn’t really appeal to me. :)
Just made this for dinner, and it turned out great. My biggest complaint with a lot of tofu dishes is the prep involved, but this was very simple to put together. Also I never thought to press tofu using plates like that, it was much easier than using two cutting boards and getting water everywhere.
Wow!! I thought your crispy tofu was the best way to cook tofu but this way is delicious. I will happily be eating this for lunch at work all week. By the way, I’ve been cooking from your site for years and absolutely love it. Thanks for your easy and delicious recipes!
Thank you! :)
This looks amazing, Beth! Can’t wait to try it. I don’t eat sugar (GSF grad!)–any suggestions for substitutes in the marinade? Or just leave it out? I’m wondering if the frying is still the way to go (without the sugar to caramelize) or if I should go the baking route. Either way…this looks so tasty! Thanks for this vegetarian and whole grain recipe =)
I definitely wouldn’t leave the sugar out on this one because there is a very delicate balance between the salt and sugar in the marinade, and like you said, it helps caramelize the sauce on the surface of the tofu. Unfortunately I can’t think of an easy swap for this one. :( But congratulations on going through the GSF course AND sticking to it!! That’s a huge accomplishment! :) Oh, maybe you can search the GSF recipe archive for a teriyaki marinade to see if anyone has come up with something that is along these lines, but sugar free.
Thanks for your response! 7 months and counting!! I appreciate it and will check the GSF recipe archive. Cheers!
Could you do this with chicken breast if your significant other hates tofu? ;)
Yep! This is essentially the same marinade that I used for my Sticky Ginger Soy Glazed Chicken, so you can check out how I used it with chicken there. :)