Spicy Peanut Tofu Bowls

Everyone at potluck loved it

More vegetables. 20 mins broccoli roast. 25 mins tofu

Too salty for my taste

don't make my mistake. don't fry the tofu thinking it "needs to brown more." i cut my tongue so bad two weeks ago and it seems to have healed today. three cuts and they keep opening and bleeding. do not fry the tofu. delicious recipe, amazing sauce and so filling. i added more veggies afterwards for a flavour explosion. great recipe! - sincerely, the girl with the achy tongue.

Crispy

I miss clicked

Good minus sauce

Make it spicier.

Loved the sauce! Steamed the broccoli and pan fried the peppers ahead of time.

If you don't have low-sodium soy sauce then reduce the amount you put in. Regular soy sauce makes it very salty.

Amazing and easy dish. If you dont cook tofu often, your gonna get dry tofu. I pan fried the tofu in a bit of sesame oil as baking usually always dries out tofu unless is been marinated. Air fried the broccoli, pan fried the peppers after the tofu was done. Followed the rest of the recipe. Absolutely delicious! Dinner in under 30 minutes.

Could have used some additional sides.

Loved this. The sauce is the star but be mindful to add the soy sauce and vinegar to taste. Didn’t have anymore tofu so used breaded chicken. Delicious! I’ll make it again.

Yum!

Delicious and ridiculously easy recipe. I'll definitely be saving this for work nights. I would recommend making extra broccoli because it is delicious. I also quadrupled the spice in the sauce.

It was decent, but like others have mentioned, dry. I use the air fryer but same result. I think maybe next time I'd just marinate it without the cornstarch and go from there. I'd say 4 stars.

This was really good but we may try air frying the tofu next time

I had to add a lot of the peanut sauce to combat the dryness of the tofu. In future I would marinade the tofu overnight ahead of time because baking it in the oven created a hard outer layer that was impermeable to the sauce and made the tofu flavorless.

This is a keeper. I served it with cauliflower rice and a small handful of chopped cabbage in there.

I recommend making the tofu in an air fryer if you have it

Also really tasty without tofu👌

Make more rice than it says. This recipe served 4.

Super filling and hearty, savory with the peanut butter, and definitely hits that craving when I want that flavor. Notes for self - cut the tofu into .5 - 1 thumb length cube, for sauce, make half the amount, and leave out the sugar, make sesame oil to .25. Fed 2 of us, with 1.5 portion leftover

Replaced half of sambar olek with Sriracha and didn't add more sweetener. Delicious!

I'm not sure if there's some kind of issue with measurements, but it had waaaay too much vinegar and sambal. I like spicy food, and it was a nice level of spice, but so much vinegar

Agreed with the other rater that the sesame oil could be reduced in the sauce. I needed to counter it with the other sauce ingredients

Did four people not 6

Could reduce the oil in the sauce slightly, depending on the oiliness of the peanut butter.

Easy and delicious. I made it like a stir fry rather than in the oven. Loved the sauce.

1 bell pepper and 1 broccoli would have been enough. It made a lot of left overs

This was a delicious vegetarian recipe. I loved the suggestions for how to cook the tofu and make it crispy and it was sssooo good! And you can make it spicier or not as spicy depending on your preferences.

Easy and delicious! I could see carrots and other veggies being really good with this too. The peanut sauce was excellent, and we garnished with fresh scallions.

Improvised on the chilli paste - used Harissa paste instead and ginger powder as no fresh ginger … still delicious!

I noted what others had said about being a large amount, and halved tofu and sauce, but used 800g of veg, peppers, broccoli, leek and cauliflower. Had 4 portions. Added pasta water to the sauce so it coated everything. Was delicious.

I used almond butter instead of pb - turned out great. Easily a go-to from now on.

I just made the tofu and sauce. The sauce was really good. I used almond butter instead of peanut butter and used aminos instead of soy sauce. 👌 same measurements for the swap. Recommend just for the sauce lol

So. Darn. Delicious! Gonna be a go-to! The peanut sauce is a yummy flavor bomb 😋

I really liked this. But I used 1 block of tofu and ~32oz of veggies. Had a little peanut sauce leftover.

I improvised and just added ingredients to taste also making it spicier. I also added lime juice and crushed peanuts. It turned out quite good. I made the sauce for salad rolls and didn't make the bowl.

Used a store bought sauce that hit the spot without having to buy all the ingredients

Added avocado, roasted corn, and a bit of Sriracha.

This recipe is tasty enough, however I find the tofu ratio to veggies causes there to be far more tofu remaining near the end which is quite bland. Next time I will dice the peppers to have them last longer as well as reduce the amount of tofu.

Tofu a bit dry and tasteless for me but overall the dish was very nice. I added some roasted zucchini and a side of kimchi.

The sauce came out more like a paste but it was still mighty good. Highly recommend!

I really enjoyed this dish. The sauce was delicious!

Love peanut butter sauce could use a little more acidic in my opinion! I did change a bit (bread and fried tofu, boiled vegetables instead of roast, and quinoa instead of rice) I don’t like roasted vegetables because they can be quite dry, but boiling for me adds well needed moisture to the dish