Bali Bowls with Peanut Tofu Recipe
Bali Bowl with Peanut Tofu, roasted sweet potatoes, black rice, shredded cabbage, radish and snow peas. Feel free to use almond butter!
How to Make the Best Bali Bowls with Peanut Tofu
Bali Bowls with Peanut Tofu are a vibrant, colorful vegan meal that brings the flavors of Indonesia to your table. These beautiful bowls combine crispy baked peanut tofu with roasted sweet potatoes, creamy avocado, and an abundance of fresh vegetables, all tied together with a rich and creamy peanut sauce. The combination of textures—from the caramelized tofu and tender vegetables to the crisp shredded cabbage—makes every bite satisfying and delicious.
The star of this dish is the homemade peanut sauce, which comes together quickly in a blender using pantry staples like peanut butter, sesame oil, soy sauce, and fresh ginger. The sauce is perfectly balanced with tangy orange juice, a hint of maple syrup, and a kick of cayenne pepper for warmth. You can easily customize the heat level by adjusting the amount of cayenne or sriracha based on your preference.
What makes these Bali bowls so special is their flexibility and nutrient density. Feel free to experiment with different vegetables based on what’s in season or what you have on hand. The black rice provides a nutty base with extra antioxidants, though you can substitute any grain you prefer. Whether you’re meal prepping for the week or looking for an impressive dinner to serve guests, these Bali Bowls with Peanut Tofu are sure to become a favorite in your rotation.
Bali Bowls with Peanut Tofu
Bali Bowl with Peanut Tofu, roasted sweet potatoes, black rice, shredded cabbage, radish and snow peas. Feel free to use almond butter!
Ingredients
Tofu & Vegetables
Black Rice
Peanut Sauce
For Roasting
Instructions
Preparation
- Preheat oven to 425°F.
- Blot dry, then cut the tofu into 2 inch squares or 2-3 inch long strips (that are ¾ inch thick). Place on a parchment-lined sheet pan. Sprinkle lightly with salt.
- Cut the yam into ¾ inch cubes and place on the other side of the sheet pan (or another pan). Drizzle lightly with olive oil and sprinkle with salt. Toss and spread out.
- Prep all your veggies. These are just options for you, feel free to use what you like, adding or subtracting from the list.
Sauce & Baking
- Make the peanut sauce by placing everything in a blender and blend until smooth. Reserve ½ of the peanut sauce for the bowls. Use the remaining to coat the tofu. Pour over tofu and brush tops and sides and lather them up. Leave a very generous amount on the top of each piece.
- Place in the hot oven for 25-30 minutes until tofu is caramelized and sweet potatoes are fork tender.
Finishing
- Cook the rice like you would pasta using the basmati rice method.
- When the tofu is caramelized and the sweet potatoes are fork tender, assemble your bowls.
- Drizzle with the remaining peanut sauce. Or place the peanut sauce in a little dish on each bowl.
