Crispy Tofu Cabbage Bowl with Peanut Sauce
A vibrant, protein-packed Buddha bowl featuring pan-pressed tofu cubes roasted until golden and crispy, served over fresh raw vegetables with a punchy sesame-peanut sauce. The sweet-savory sauce balances heat from Sriracha with sesame and peanut depth, while the red cabbage, bell pepper, and snap peas provide bright color and satisfying crunch. Perfect for meal-prep lunches or quick weeknight dinners. This version uses monk fruit sweetener for lower-calorie appeal and emphasizes the browning technique to achieve crispy tofu edges.
Ingredients
- 14 oz firm or extra firm tofu, drained and pressed
- 1 T sesame oil, for marinade
- 1 T soy sauce, for marinade
- 2 tsp rice vinegar, unseasoned, for marinade
- 2 tsp monk fruit sweetener, for marinadeagave syrup1:1sweetener
works equally well
- ½ tsp ground ginger, jarred
- 2 T natural peanut butter, plain
- 1 T hot water, for sauce
- 2 T rice vinegar, unseasoned, for sauce
- 2 T monk fruit sweetener, for sauceagave syrup1:1sweetener
works equally well
- 2 tsp sesame oil, for sauce
- 1 T soy sauce, for sauce
- 1 tsp Sriracha sauce, adjust to taste
- ½ head red cabbage, thinly sliced and choppednapa cabbage1:1vegetable
milder, more tender
- 1 whole red bell pepper, sliced into short thin strips
- 1 ½ cups sugar snap peas, thinly sliced lengthwise on diagonal
- non-stick cooking spray, for baking sheet
Instructions
- 1
Drain tofu in colander for a few minutes.
- 2
Cut tofu in half crosswise into two flat pieces.
- 3
Layer paper towels on a cutting board, place tofu pieces, top with more paper towels, and weight down with cast iron pan.
- 4
Press tofu at least 15 minutes, replace towels, and press another 15 minutes.
- 5
While pressing, whisk sesame oil, soy sauce, rice vinegar, monk fruit sweetener, and ground ginger into a marinade.
- 6
Spray large baking sheet with non-stick spray and preheat oven.
- 7
Cut pressed tofu into cubes about 3/4 inch square.
- 8
Gently toss tofu with marinade and let sit 15 minutes if time allows.
- 9
Spread tofu on baking sheet in single layer without pieces touching and bake.
- 10
Remove from oven and flip each piece over using fingers or fork.
- 11
Continue baking until golden brown and edges are firm, watching carefully toward end.
- 12
While tofu bakes, thinly slice and chop red cabbage.
- 13
Remove stem and seeds from bell pepper, cut into short thin strips.
- 14
Cut sugar snap peas in half lengthwise on the diagonal.
- 15
Whisk together rice vinegar, monk fruit sweetener, sesame oil, soy sauce, Sriracha, and hot water for peanut sauce.
- 16
Assemble bowls with cabbage base, topped with bell pepper strips, snap pea slivers, and tofu cubes.
- 17
Drizzle generously with peanut sauce and serve immediately.
Tips
Press tofu thoroughly and ensure pieces don't touch on baking sheet to maximize browning and crispiness. Watch carefully in final minutes as they burn quickly once browned.
Make double batch of peanut sauce to store in fridge; it keeps well and works on grain bowls, salads, or as dipping sauce.
Prep vegetables while tofu presses and bakes to streamline assembly. Assemble just before serving for optimal vegetable crunch.
Good to Know
Individual components keep refrigerated for several days. Reheat pressed tofu and sauce gently in microwave before combining with fresh vegetables for best texture.
Prepare tofu, marinade, and vegetables up to 24 hours ahead. Roast tofu up to 8 hours prior and store in airtight container. Make peanut sauce up to 5 days ahead. Assemble bowls just before serving.
Serve immediately after assembly while vegetables are crisp. Warm sauce slightly if preferred. Serves 2-3 as main course depending on appetite.
Common Mistakes
Skip pressing tofu to avoid mushy, watery texture in final dish
Don't crowd tofu on baking sheet to avoid steaming instead of browning
Watch tofu carefully in final minutes to avoid burnt edges
Substitutions
Gluten-Free Swaps
Nut-Free Alternatives
General Alternatives
milder, more tender
FAQ
Can I make this gluten-free?
Yes, substitute tamari for soy sauce to eliminate wheat. Verify all other ingredients, especially Sriracha and monk fruit sweetener, are certified gluten-free as some brands cross-contaminate.
What if I don't have monk fruit sweetener?
Use agave, maple syrup, honey, or regular granulated sugar in equal amounts. Adjust Sriracha and vinegar to taste as sweetness may vary slightly with substitution.
How long does peanut sauce keep?
Peanut sauce keeps refrigerated in airtight container for up to 5 days. Stir before using; separation is normal. Freezes up to 3 months but texture may change slightly upon thawing.