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–+ servings
Easy Tofu Rice Bowl with Peanut Sauce served in a bowl, colorful, comforting, and filling.

Easy Tofu Rice Bowl with Peanut Sauce (Sheet-Pan Dinner)

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Author: Nico Pallotta

  • 15 ounces (450 g) firm tofu or extra firm
  • 2 medium carrots sliced into thin rounds
  • 1 large onion sliced
  • 3 tablespoons olive oil
  • 2 tablespoons soy sauce reduced-sodium
  • 2 teaspoons paprika sweet or smoked
  • 1½ teaspoons garlic powder
  • 3 cups broccoli florets fresh or frozen

For the Sauce

  • ½ cup peanut butter creamy
  • 3 tablespoons soy sauce reduced-sodium
  • 3 tablespoons lime juice or lemon juice or vinegar
  • 2 tablespoons maple syrup or honey

For Serving

  • 2 cups (300 g) cooked rice jasmine, basmati or brown
  • 1 chopped scallion or crushed peanuts - you can add diced mango or pineapple for freshness (optional)

  • Preheat the oven to 430°F (220°C). Cook the rice if needed. We boil it in lightly salted water until tender, then drain.
    Pat 15 ounces firm tofu dry with kitchen paper. Break it into bite-size chunks and add to a large baking sheet.
    Add 2 medium carrots, 1 large onion, 3 tablespoons olive oil, 2 tablespoons soy sauce, 2 teaspoons paprika, 1½ teaspoons garlic powder, and a pinch of salt. Toss well. Spread on a single layer and bake for 25-30 minutes.
    Step 1 Roasted tofu, onion, and carrots on a sheet pan.
  • While the tofu roasts, add ½ cup peanut butter, 3 tablespoons soy sauce, 3 tablespoons lime juice, and 2 tablespoons maple syrup to a bowl. Whisk until smooth. Add a little water until the sauce is easy to drizzle.
    Tip: If you’re using crunchy peanut butter, it’s best to blend the sauce until smooth.
    Step 2 Creamy peanut sauce in a small bowl.
  • Put 3 cups broccoli florets in a bowl, add 2 tablespoons of water, cover, microwave on high for about 3–4 minutes or until crisp-tender. Drain excess water. Season with a pinch of salt.
    Step 3 Microwaved broccoli florets in a white bowl.
  • Remove the baking sheet from the oven. Add 2 cups cooked rice and broccoli directly to the pan. Toss gently so everything is evenly mixed.
    Step 4 Rice and broccoli florets tossed with the roasted tofu and veggies.
  • Spoon into bowls. Drizzle with peanut sauce and a squeeze of lime. Add scallions, peanuts, or diced mango if you like.
    Step 5 Tofu rice bowl with broccoli and peanut butter sauce served with spoon.
Substitutions
  • Firm or extra-firm tofu → Drained canned chickpeas, white beans, or thick-sliced mushrooms
  • Broccoli florets → Sliced cabbage, cauliflower, edamame, avocado, green beans, or snap peas
  • Carrots → Sweet potatoes, butternut squash, bell pepper, or frozen carrot slices
  • Onion → Red onion, shallots, bell pepper
  • Olive oil → Avocado oil, sunflower oil, or any neutral cooking oil
  • Reduced-sodium soy sauce → Substitute salt, tamari or coconut aminos
  • Paprika → Smoked paprika, chili powder, or a pinch of cumin
  • Garlic powder → Onion powder or a small grated garlic clove
  • Peanut butter → Almond butter, cashew butter, or sunflower seed butter
  • Lime juice, lemon juice, or vinegar → Rice vinegar or white wine vinegar
  • Maple syrup or honey → Brown sugar or agave syrup
  • Cooked rice → Brown rice, basmati, jasmine, or cooked quinoa
  • Scallions or crushed peanuts → Sesame seeds, chopped cilantro, or diced mango or pineapple
 
Tips
  • Tear the tofu for better browning and flavor
  • Slice carrots thin so everything cooks evenly
  • Use a large pan to avoid steaming
  • Choose reduced-sodium soy sauce for balance
  • Thin the sauce so it coats, not clumps
  • Mix the rice on the pan so it picks up flavor
  • Store leftovers airtight in the fridge for up to 3 days
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