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Tofu rice bowls with kale, mushrooms, cucumbers, and peanut sauce.

Tofu Rice Bowl with Peanut Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 3 reviews
  • Author: Alexandra Shytsman
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Cuisine: American
  • Diet: Vegan


A savory tofu rice bowl with mushrooms, kale, cucumbers, and peanut sauce – i.e. the lunch of my dreams.



For the Tofu

  • One 14-ounce block extra-firm tofu
  • 1 tablespoon avocado, organic canola, or another neutral-tasting oil
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon pure maple syrup or honey
  • ¼ teaspoon freshly ground black pepper

For the Bowls

  • 1 cup brown rice* (see note below)
  • 1 tablespoon olive or neutral-tasting oil
  • 10 ounces cremini mushrooms, stemmed and sliced
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon soy sauce or tamari
  • 4 cups finely chopped curly kale*
  • 1 English cucumber, sliced*

For the Sauce

  • 1/2 cup natural peanut butter
  • 2 tablespoons fresh lime or lemon juice
  • 1 tablespoon seasoned rice vinegar* (see note below)
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon toasted sesame oil
  • 1-inch piece fresh ginger, peeled and grated or minced
  • 1 small garlic clove, crushed, grated or minced
  • 1/3 cup water


  1. Press the tofu. Drain tofu and place on a plate, then top with another plate or cutting board and weigh it down with something heavy (like a couple of cans), to squeeze out as much water as possible. Let stand for about 15 minutes, periodically draining off the excess water. (Or use a tofu press.)
  2. Meanwhile, heat the oven to 425ºF.
  3. Cook the rice. Bring 2 cups water to a boil in a small pot. Add 1 cup rice and 1/4 teaspoon salt, cover tightly with a lid, and simmer gently over low heat [with zero stirring] until all the water is absorbed, about 25 minutes. Then turn off the heat and let stand covered for another 10 minutes to steam.
  4. Marinate the tofu. After the tofu is pressed, in a medium bowl, whisk together 1 tablespoon each oil and soy sauce, 1 teaspoon each garlic powder, smoked paprika, and maple syrup, and 1/4 teaspoon black pepper. Cut tofu into 1-inch cubes and add to the bowl. Gently toss to coat and let stand for at least 10 minutes.
  5. Bake the tofu. Arrange tofu in a single layer on a parchment-lined baking sheet, spacing the cubes about 1 inch apart. Bake until golden brown, about 25 minutes.
  6. Cook the mushrooms. Heat 1 tablespoon oil in a large skillet over medium heat. Add the mushrooms and cook until golden brown, stirring occasionally, 8 to 10 minutes. At the end, add 2 teaspoons balsamic vinegar and 1 teaspoon soy sauce. Stir to glaze the mushrooms and turn the heat off.
  7. Make the sauce. In a medium bowl, combine all the ingredients from peanut butter through garlic. The sauce will seem lumpy at first, but keep stirring and it’ll eventually come together into a thick paste. Add about 3 tablespoons of the water and whisk until incorporated. Gradually add more water as needed, until your desired consistency is reached.
  8. Assemble. Divide the rice, tofu, mushrooms, kale, and cucumbers among bowls. Serve with peanut sauce.


  • You can sub brown rice with wild rice, quinoa, or barley.
  • If you don’t like kale, sub with romaine or mesclun greens.
  • Feel free to toss in other crunchy veg, like carrots, radishes, or bell peppers.
  • Seasoned rice vinegar has some salt and sugar added to it. If you don’t have any, skip it and compensate with extra citrus juice plus a tiny splash (~1/2 teaspoon) of maple syrup/honey.


  • Serving Size: 1/4 of the recipe
  • Calories: 525