Shredded Tofu Peanut Bowls

Ash Tyrrell

Shredded Tofu Peanut Bowls

I recently made these Shredded Tofu Peanut Bowls, and they quickly became one of my favorite plant-based meals. The combination of crispy baked tofu, crunchy vegetables, fluffy rice, and creamy peanut sauce creates an incredible balance of flavors and textures. What I love most is how colorful and satisfying each bowl looks and tastes

Print Recipe Pin Recipe

Total Time 50

Servings: 4

Ingredients Method Notes

Ingredients

14 ounces extra-firm tofu – Extra-firm tofu holds its shape well when shredded and becomes wonderfully crispy when baked.
1½ tablespoons tamari or low-sodium soy sauce – Adds savory umami flavor while helping season the tofu evenly.
1 tablespoon rice vinegar – Brings a subtle tanginess that balances the richness.
1 tablespoon cornstarch – The secret ingredient for achieving a crispy texture.
1 tablespoon avocado oil or olive oil – Helps the tofu brown beautifully in the oven.
½ teaspoon garlic powder – Adds deep savory flavor without overpowering the dish.
¼ teaspoon kosher salt – Enhances all the flavors.
¼ teaspoon black pepper – Adds mild warmth and seasoning.
½ cup natural peanut butter – Choose one made with only peanuts and salt for the best flavor.
3 tablespoons tamari or low-sodium soy sauce – Creates a rich savory base.
3 tablespoons rice vinegar – Adds brightness to the sauce.
2 tablespoons sesame oil – Provides a delicious nutty aroma.
1 tablespoon fresh lime juice – Freshly squeezed juice gives the best flavor.
2 tablespoons pure maple syrup – Balances the savory ingredients with natural sweetness.
2 teaspoons sambal oelek or chili paste – Adds a gentle spicy kick.
1- inch piece fresh ginger grated – Fresh ginger provides vibrant flavor.
1 garlic clove minced – Adds depth and aroma.
3 tablespoons water – Helps create a smooth pourable consistency.
2 cups cooked rice or cauliflower rice – The hearty base of the bowl.
1 cup cucumber slices – Adds refreshing crunch.
1 cup shredded carrots – Provides natural sweetness and color.
1 cup shredded cabbage – Adds texture and freshness.
1 red bell pepper thinly sliced – Brings sweetness and vibrant color.
1 avocado sliced – Adds creamy richness.
¼ cup fresh cilantro mint, or basil – Fresh herbs brighten the dish.
2 green onions sliced – Adds mild onion flavor.
¼ cup chopped peanuts or cashews – Provides satisfying crunch.
1 tablespoon sesame seeds – A simple finishing touch.
Lime wedges for serving – Adds fresh citrus flavor when squeezed over the bowl.

Method

Start by draining the tofu and pressing out as much moisture as possible using a clean kitchen towel. Removing excess water helps the tofu become crispier during baking. Once pressed, place it on a cutting board and prepare it for shredding.
Using the large holes of a box grater, carefully shred the tofu into thin strands. The shredded texture creates more surface area, allowing the tofu to develop crispy edges. Spread the shredded tofu evenly onto a parchment-lined baking sheet.
In a bowl, combine tamari, rice vinegar, cornstarch, oil, garlic powder, salt, and pepper. Toss the shredded tofu gently until evenly coated. Make sure every strand gets a light coating for maximum flavor and crispness.
Place the baking sheet in a preheated oven at 425°F (220°C). Bake the tofu until golden and slightly crispy, tossing halfway through cooking. The edges should become crunchy while the center remains tender.
While the tofu bakes, whisk together peanut butter, tamari, rice vinegar, sesame oil, lime juice, maple syrup, chili paste, ginger, garlic, and water. Continue whisking until smooth and creamy. Add a little extra water if the sauce feels too thick.
Wash and slice the cucumber, cabbage, carrots, bell pepper, herbs, and green onions. Arrange everything in separate bowls or on a large platter. Having all the ingredients ready makes assembly quick and easy.
Prepare rice according to package directions or use pre-cooked rice for convenience. Fluffy rice creates the perfect base for holding all the toppings and sauce. Let it cool slightly before assembling the bowls.
Divide the rice among serving bowls and top with crispy shredded tofu. Add the vegetables, avocado, herbs, and crunchy nuts. Finish with a generous drizzle of peanut sauce, sesame seeds, and fresh lime wedges.

Notes

I always press the tofu for at least 20 minutes to remove extra moisture and improve crispiness.
I prefer natural peanut butter because it creates a smoother, richer sauce.
I like adding extra fresh herbs such as mint and cilantro for brighter flavor.
I often make double the peanut sauce because it's great for salads and wraps.
I spread the tofu in a single layer on the baking sheet to ensure even browning.
I add avocado just before serving to keep it fresh and vibrant.