Thai Peanut Tofu Quinoa Bowl

5 from 44 votes

This flavorful Thai Peanut Tofu Quinoa Bowl is filled with a mouthwatering crispy peanut tofu, fluffy quinoa, and pan-fried veggies for a healthy weeknight dinner.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Lunch

Cuisine: Thai

Diet: Vegan

Servings: -4 servings

Calories: 494kcal

Author: Allie Petersen

Equipment

2 Large skillets for tofu and veggies
1 Pot for quinoa
1 Small bowl for sauce

Ingredients

1 block extra firm tofu drained and pressed
1-2 tablespoon sesame oil for pan-frying tofu* See note
3 cups cooked quinoa (1 cup uncooked)
4-5 cups chopped broccoli or 12 oz pre-chopped bag
1 cup sugar snap peas

Thai Peanut Sauce

½ cup drippy peanut butter
2 tablespoon soy sauce
1 tablespoon rice vinegar
1 tsp sriracha
2 cloves minced garlic
1 tsp ginger paste or minced ginger or ¼ teaspoon ground ginger
2-4 tablespoon hot water

Optional Toppings

diced green onion
crushed peanuts
chopped cilantro
fresh lime juice

Instructions

Dice your drained and pressed tofu into 1 inch blocks/rectangles. In a large skillet begin heating some sesame oil over medium heat. Add in tofu cubes and cook until golden brown (about 5 minutes per side), adding more sesame oil if necessary.
While its pan-frying, cook your veggies in a skillet next to it.
1 block extra firm tofu, 1-2 tablespoon sesame oil
In another large skillet add your broccoli and snap peas and cook over medium heat. Optional: add a little bit of oil and salt and pepper.
Cook for ~ 10-12 minutes until a little crisp. Halfway through add in a splash of water and cover for 2 minutes to help the broccoli cook through.
4-5 cups chopped broccoli, 1 cup sugar snap peas
Whisk together sauce ingredients in a small bowl, adding more water if necessary for desired consistency.
½ cup drippy peanut butter, 2 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sriracha, 2 cloves minced garlic, 1 teaspoon ginger paste or minced ginger, 2-4 tablespoon hot water
With the tofu still in its original skillet, add half the peanut sauce to it. On low heat cook it for 1-2 minutes so the sauce is warm.
Assemble your tofu quinoa bowls with the fluffy quinoa, cooked veggies, and peanut tofu. Drizzle more peanut sauce on top. Top with chopped cilantro, crushed peanuts, diced green onion, and/or fresh lime squeeze.

Notes

⭐️ If you want an oil-free tofu, you can also bake your tofu. Spread it on a parchment lined sheet and bake at 400 F for 25 minutes, flipping halfway through, until golden brown.

⭐️Depending on how hungry you are, this recipe can make between 2-4 servings. My husband can eat half a block of tofu by himself, so if you can double the tofu and sauce if you are hungrier.

Other tips:

This bowl is great for meal prep! Consider doubling some of the ingredients if you want to have it for multiple lunches or dinners.
Did you know if you rinse quinoa thoroughly before cooking it helps remove bitterness? Cooking quinoa in veggie broth also gives it great flavor!
Add in any other veggies you like to this stir fry such as red bell peppers slices, onions, bok choy, spinach, and more!
Instead of cubes, cut your tofu into rectangular shapes. This helps with pan-frying so you essentially only need to fry two sides instead of four if its a perfect cube.

*Nutrition facts calculated for 4 servings.

Nutrition