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Bowl of crispy shredded tofu peanut bowls with creamy peanut sauce and colorful slaw, garnished with green onion and crushed peanuts.

Shredded Tofu Peanut Bowls

Ashley
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!
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Prep Time 20 minutes
Cook Time 20 minutes
Course Lunch/Dinner, Main, Main Course, Meal Prep
Servings 4

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!

Video

Notes

• To air-fry the tofu, start by preheating your air fryer to 375°F (190°C). Prepare the tofu according to the directions, then spread it in a single layer in the air-fryer basket, making sure not to overcrowd it; you may need to cook in two batches. Air fry for 8 to 10 minutes, shaking the basket or tossing the tofu halfway through to ensure even browning. The tofu is done when the edges are golden brown and crispy, though if you prefer an extra crunch, you can add 1 to 2 more minutes, just keep a close eye on it during the final moments to prevent burning.
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