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tofu rice bowl with bok choy, sliced scalions, and crushed peanuts in a bowl with chopsticks

Spicy Peanut Tofu Bowl with Bok Choy

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Tofu has never tasted better! This Spicy Peanut Tofu Bowl is piled high with fluffy white rice, sautéed bok choy, crispy tofu, and a to-die-for spicy peanut sauce!



For the peanut tofu bowls:

  • 14 ounces extra-firm tofu, pressed, and cut into 1-inch cubes
  • 2 tablespoons sesame oil, divided
  • 1 tablespoon soy sauce
  • 1 tablespoon corn starch
  • 3 bunches baby bok choy, ends trimmed
  • 1 tablespoon water
  • Rice, for serving (about 4 cups cooked)
  • Optional garnishes: sliced scallions, crushed peanuts

For the spicy peanut sauce:

  • 1/3 cup creamy, unsalted peanut butter
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons maple syrup
  • 1 garlic clove, minced
  • 1/2 tablespoon chili sauce or Sambal Oelek
  • 1 tablespoon sesame oil


For the peanut tofu bowls:

  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, toss tofu with soy sauce, 1 tablespoon sesame oil, and cornstarch until evenly coated.
  3. Spread tofu out onto baking sheet so there is space in-between cubes. Bake at 400 degrees F until edges are golden-brown, about 25-30 minutes, flipping over halfway through.
  4. Heat remaining tablespoon sesame oil in a large nonstick pan or wok over medium-high heat. Add bok choy, cover, and sauté until slightly wilted, about 2 minutes. Remove cover and add 1 tablespoon water, cover, and sauté until wilted, about 2 minutes. Remove cover, add half of peanut sauce, and stir to coat. Remove bok choy from pan.
  5. Add tofu to hot pan and pour half of remaining sauce to tofu (or all of the sauce if you don’t want any left over to drizzle over bowls). Toss tofu with sauce and let cook for another 1-2 minutes.
  6. Divide rice, tofu, and bok choy evenly between bowls.
  7. Optional: drizzle with remaining peanut sauce and garnish with scallions and crushed peanuts.

For the spicy peanut sauce:

  1. In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, garlic, chili sauce, and sesame oil until smooth.


  1. To press tofu, place your block of tofu in between a few layers of paper towels or clean dish towels and then set something heavy on top of the tofu to weigh it down like a cast iron pan, a cookbook, or a large can. If you make enough tofu at home, you may want to purchase a tofu press (this is the one I have). Press your tofu for at least 20 minutes.
  2. Sambal oelek is an Indonesian chili paste/hot sauce. It’s basically crushed red chiles, vinegar and salt. If you don’t have a chili garlic sauce or sambal oelek on hand, then use sriracha instead!
  3. I like cooking with baby bok choy over regular (mature) bok choy because the stems are easier to cook with the greens, whereas I usually separate the leaves and stems in cooking if I’m working with regular bok choy.
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Bowl
  • Method: Bake
  • Cuisine: Asian

Keywords: peanut tofu bowl, spicy peanut tofu, tofu rice bowl with bok choy, peanut tofu with bok choy