Tofu Power Bowls

Submitted by Kendra Johnson - added 8/21/26

I have made this almost every week since Nadia Tagaloa (former D1 member) showed me this recipe. I always do brown rice, tofu, and peanut sauce and then throw whatever vegetables I have to the bowl (usually broccoli and edamame). The sauce is amazing! This made me a tofu lover! (Originally shared in the Durham 1st Ward Cookbook.)

Ingredients

• 1 cup brown rice
• 1 (16 oz.) package extra firm tofu
• 2 1/2 Tbsp. cornstarch
• 1 1/2 tsp. chili powder
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. garlic powder
• 1 Tbsp. plus 2 tsp. olive oil, divided
• 2 cups shredded kale
• 1 1/2 cups shelled cooked edamame
• 2 carrots, peeled and grated
• 3/4 cup packed fresh cilantro leaves
• 1 lime, cut into wedges
• Creamy Peanut Sauce:
• 1/4 cup creamy peanut butter
• 1 Tbsp. reduced sodium soy sauce
• 1 Tbsp. freshly squeezed lime juice
• 2 tsp. dark brown sugar
• 1 tsp. sambal oelek (I use red pepper flakes)
• 1 tsp. freshly grated ginger (or ground ginger

Instructions

1. Cook brown rice or whatever base you want for your power bowl. Preheat oven to 400º. Line a baking sheet with parchment paper. Place tofu on a paper-towel lined plate; press a paper towel and heavy skillet over top of tofu to absorb excess water. Let stand 15 minutes before dicing into bite-size cubes.
2. In a large bowl, combine tofu, cornstarch, chili powder, salt, pepper and garlic powder. Stir in 1 tablespoon olive oil until well combined. Place tofu in a single layer onto the prepared baking sheet. Place into oven and bake for 30 minutes, until golden brown and crisp, flipping halfway.
3. To make the creamy peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, sambal oelek/red pepper flakes, ginger and 2-3 tablespoons water (add however much water to get consistency you want) in a small bowl; set aside.
4. In a small bowl, add kale and drizzle with remaining 2 teaspoons olive oil; season with salt and pepper to taste. Massage until the kale starts to soften and wilt, about 1-2 minutes.
5. Divide rice into bowls. Top with tofu, kale, edamame, carrots and cilantro. Serve with creamy peanut sauce, garnished with lime, if desired.