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Hoisin Peanut Tofu Bowls

Learn the best way to prepare delicious tofu with this recipe for hoisin peanut tofu. Serve it over rice and accompanied with your favourite veggies for an easy and filling meal in a bowl.
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Course: Main Course
Cuisine: Chinese-inspired
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Calories: 504kcal

Ingredients

For the tofu

  • 1 block (14 oz / 400 gr.) extra firm tofu - $1.49
  • 2 - 3 tablespoons cornstarch - $0.08
  • 2 tablespoons neutral oil - $0.04

For the sauce

  • 4 tablespoons smooth peanut butter - $0.36
  • 3 tablespoons hoisin sauce - $0.33
  • 3 tablespoons water - $0.00
  • 1 tablespoon dark brown sugar - $0.03
  • ½ - 1 tablespoon hot sauce such as sambal or sriracha - $0.27
  • 2 teaspoons rice vinegar - $0.07
  • 2 teaspoons soy sauce - $0.03
  • 1 chunk (about 12 grams / 0.45 oz) of ginger - $0.10
  • 1 small clove of garlic - $0.08

For the tofu bowls

  • 3 cups cooked rice or other grain - $0.70
  • Your choice of veggies : seared bok choy, steamed broccoli, sauteed spinach, pickled or plain carrots, radishes, sliced cucumber, edamame, avocado, snow peas, green onion, etc.

Instructions

  • Drain the tofu and give the block a few good squeezes between your hands over the sink to get out the excess water. Slice into cubes about ½ inch (1.5 cm). Pat the cubes dry with a towel and set aside to air dry while you prepare the other ingredients.
  • Prepare the rice and veggies for your bowls before frying the tofu so that you can serve the bowls while the tofu is still hot and crispy.
  • Combine all the ingredients for the sauce in a small food processor and blend until smooth. If you don’t have a small food processor, finely mince the ginger and garlic and combine all the ingredients in a bowl and mix well. Taste and adjust if you want it spicier, sweeter, more sour, etc. The sauce should be thick but pourable. If you cannot pour it, add another tablespoon of water.
  • Place the cubed tofu in a container with a lid and add 2 tablespoons of cornstarch. Shake the container to cover all the tofu with cornstarch. If it’s not all well coated, add an additional tablespoon of cornstarch.
  • Heat the oil in a large pan over medium heat. Add the tofu and fry for a couple of minutes on the first side until golden. Flip the cubes to fry until golden on each side.
  • Add about half the hoisin peanut sauce to the tofu and stir well so that it’s all coated and the sauce is beginning to caramelize - this just takes a few seconds. Remove from the heat.
  • Divide the rice between 4 bowls and top with the tofu and veggies. Place the remaining sauce in a small bowl to drizzle over the bowls.
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Nutrition

Calories: 504kcal | Carbohydrates: 59g | Protein: 17g | Fat: 23g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 657mg | Potassium: 586mg | Fiber: 5g | Sugar: 9g | Vitamin A: 73IU | Vitamin C: 9mg | Calcium: 59mg | Iron: 2mg
Nutritional information is provided as a courtesy and is approximate only. Please refer to our nutrition disclaimer for more information.