May 3, 2026
Shredded Tofu Peanut Bowls
These Shredded Tofu Peanut Bowls are delicious and so simple! They’re loaded with crispy shredded tofu, crunchy slaw, fluffy rice and smothered in a creamy peanut sauce! Perfect for meal-prepping and easy weeknight dinners!
Table of Contents
why you’ll love this recipe jump to recipe video step-by-step instructions tips and faqsShredded Tofu Peanut Bowls
I don’t know about you, but as soon as the weather warms up, I crave bowls. They feel fresh but still satisfying, which is exactly what I need during the warmer months.
Lately, instead of meal prepping, I prefer to ingredient prep. Every week, I prep the basics: a grain, a sauce, some veggies, and a protein. That’s how these Shredded Tofu Peanut Bowls were born! I was prepping for the week: shredding tofu, roasting it, and making a peanut slaw. I had leftover peanut sauce, so I drizzled it over rice and added the crispy tofu and slaw. It was a happy accident that turned into a staple.
The best part is the variety of textures! The crunch of the slaw, the crisp of the tofu, and the creaminess of the sauce. You can enjoy the slaw as a side, add the tofu to wraps, on top of the slaw as a salad or throw it all together. It’s flexible, colorful, and honestly, just really good!
Why You’ll Love This Recipe
- The “Ingredient Prep” Philosophy Saves Time Without the Boredom: Unlike traditional meal prep that forces you to eat the exact same meal for several days, this recipe embraces ingredient prep. You can make the components (crispy tofu, peanut slaw, rice, sauce) ahead of time and mix and match them throughout the week. It offers variety without the extra work!
- The Peanut Sauce Does Double Duty: The same creamy, spicy-sweet peanut sauce used to dress the tofu is also used to toss the slaw. This means you only have to make one sauce to elevate the entire dish!
- It’s Naturally High in Plant-Based Protein: This bowl is a nutritional powerhouse! Between the super firm tofu, the edamame in the slaw, and the peanut butter, this dish packs a serious protein punch!
- It’s Budget-Friendly and Pantry-Staple Heavy: Tofu, rice, cabbage, carrots, and peanut butter are some of the most affordable ingredients in the grocery store. You can make a delicious meal for a fraction of the cost of takeout, using ingredients you likely already have in your pantry or fridge!
- It Encourages Creativity in the Kitchen Since the components can be eaten separately, you have the freedom to get creative. The tofu can be used for wraps, sandwiches, or as a topping for salads, and the same goes for the slaw! The sauce can be used as a dip for spring rolls, or toss it with noodles or a veggie stir-fry!
Step-by-Step Instructions
1. Prep and Season the Tofu:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, take your block of super firm tofu and shred it using a fork or box grater. Toss the shredded tofu with soy sauce, rice vinegar, garlic powder, and black pepper until evenly coated.
2. Bake Until Crispy:
Spread the seasoned tofu in a single layer on the prepared baking sheet. Bake for 15 to 20 minutes, tossing halfway through, until the edges are golden brown and crispy. Remove from the oven and set aside.
3. Whisk the Peanut Sauce:
While the tofu bakes, combine peanut butter, soy sauce, rice vinegar, sesame oil, Sriracha, agave, and ground ginger in a medium bowl. Whisk until smooth. If the sauce is too thick, add hot water one tablespoon at a time until it reaches a creamy, pourable consistency. Reserve 1 cup of this sauce for the slaw; keep the rest for drizzling later.
4. Assemble the Slaw:
In a large mixing bowl, combine the sliced cabbage, shredded carrots, red bell pepper, red onion, edamame, and cilantro. Pour in the reserved 1 cup of peanut sauce and toss gently until all vegetables are lightly coated.
5. Build Your Bowls:
Start with a base of cooked white or brown rice. Top with an equal portion of the crispy shredded tofu and the peanut-slathered slaw. Drizzle generously with the remaining peanut sauce. Garnish with sliced green onions and crushed peanuts for extra crunch. Serve immediately and enjoy!
Tips and FAQs
- Prep the Components Separately: This is the golden rule for this recipe. Bake the shredded tofu, toss the slaw, and cook the rice up to 3 days in advance. Store them in separate airtight containers. Assemble the bowls right before eating to keep the tofu crispy and the slaw fresh.
- Sauce Storage: The peanut sauce keeps well in the fridge for up to 5 days. Since it thickens when cold, just stir in a teaspoon of warm water or soy sauce right before you’re ready to use it to get that creamy consistency back.
- Slaw Longevity: The cabbage-based slaw actually gets better after sitting in the sauce for an hour or two as the flavors meld. You can make the slaw up to 2 days ahead, but try not to go longer than that or the veggies might get too limp. If you plan on storing for longer than 2 days, don’t toss in the peanut sauce, and instead toss right before serving.
- Grain Prep: Cook a big batch of rice or quinoa on Sunday. It reheats perfectly in the microwave with a splash of water to fluff it up, saving you 15+ minutes on busy weeknights.
Can I make this ahead of time?
Absolutely! This is a great meal prep recipe. Store the components separately in airtight containers for up to 4 days. Assemble just before eating to keep the tofu crispy.
Can I use crunchy peanut butter instead of smooth?
Yes! Crunchy peanut butter will add an extra layer of texture to the sauce. Just ensure you whisk it well so there are no large lumps.
Your New Go-To Weeknight Dinner!
These Shredded Tofu Peanut Bowls are hearty, flavorful, and incredibly satisfying! With that perfect balance of crispy tofu, creamy sauce, and fresh crunch, it’s a meal the whole family will love! If you give this recipe a try, I’d love to see! Snap a photo, take a video, or make a story and post it to Instagram or Facebook, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!
Shredded Tofu Peanut Bowls
Ingredients
Shredded Tofu:
- 1 (16-ounce) block of super firm tofu, shredded on the large side of a cheese grater or box grater
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoons garlic powder
- 1 teaspoon fresh cracked black pepper
Peanut Sauce:
- ¾ cup smooth peanut butter
- ⅓ cup low-sodium soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon Sriracha or sambal oelek
- 2 teaspoons agave or sweetener of choice
- 1 teaspoon ground ginger
- 1-4 tablespoons hot water
Slaw:
- 4 cups thinly sliced cabbage
- 2 cups shredded carrots
- 1 small red bell pepper, thinly sliced
- 1 cup thinly sliced red onion
- 1 cup cooked and shelled edamame
- ½ cup fresh minced cilantro
For Serving:
- White or brown rice
- Thinly sliced green onion for garnish
- Crushed peanuts for garnish
Instructions
- Preheat the oven to 400°F.
- Place the shredded tofu in a large bowl and toss with the rest of the crispy tofu ingredients until thoroughly combined.
- Transfer the tofu to a lined baking tray and bake until golden and crisp around the edges, tossing halfway through, 15 to 20 minutes. Set aside.
- Meanwhile, whisk together all the ingredients (besides the hot water) for the peanut sauce. Depending on how thick the peanut butter is, add 1 tablespoon of hot water to the sauce at a time, until it is smooth creamy and pourable (I usually end up adding about 3 tablespoons of hot water). Taste and adjust seasonings, if necessary. Reserve 1 cup of the peanut sauce and set the rest aside.
- Next, make the slaw. Place all the ingredients in a large bowl. Pour in 1 cup of the reserved peanut sauce and toss to coat. Set aside.
- To assemble the bowls, add equal portions shredded tofu, slaw, and rice. Drizzle on more peanut sauce and garnish with green onion and crushed peanuts. Enjoy!
