The Spicy Thai Peanut Bowl is a vibrant celebration of flavors and textures, perfect for bringing the family together at the dinner table. Imagine the harmonious blend of spicy marinated tofu, crisp bell peppers, crunchy carrots, and tender snap peas, all generously coated in a luscious, creamy peanut sauce. This dish is not only a feast for the eyes but also a delightful culinary experience encompassing the essence of Thai cuisine. Ideal for a cozy family dinner or a warm gathering with friends, this recipe will undoubtedly become a favorite staple in your household. Let’s embark on this culinary adventure and create something truly special that will have everyone asking for seconds!
Recipe Summary
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
- Skill Level: Beginner
Ingredients
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 2 tbsp vegetable oil, divided
- 1 red bell pepper, sliced
- 1 cup snap peas
- 2 carrots, julienned
- 1/4 cup green onions, chopped
- 1/2 cup roasted peanuts, chopped
- 1/4 cup fresh cilantro, chopped (optional)
- Cooked rice or noodles, for serving
- Chili flakes, for garnish (optional)
For the Peanut Sauce
- 1/2 cup creamy peanut butter
- 2 tbsp soy sauce
- 2 tbsp fresh lime juice
- 1 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1-2 cloves garlic, minced
- 1 tsp ginger, grated
- 1-2 tbsp water, as needed for desired consistency
- 1-2 tsp sriracha or any hot sauce, to taste
Instructions
- Prepare the tofu: Press the tofu to remove excess moisture and cut it into bite-sized cubes.
- Marinate the tofu: In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the tofu cubes and sauté until golden brown and crispy on all sides, about 5-7 minutes. Remove and set aside.
- Sauté the vegetables: In the same skillet, add the remaining tablespoon of oil. Add the red bell pepper, snap peas, and carrots. Cook for 3-4 minutes until tender-crisp.
- Prepare the peanut sauce: Meanwhile, in a bowl, whisk together the peanut butter, soy sauce, lime juice, honey or maple syrup, rice vinegar, garlic, ginger, and sriracha. Add water, a little at a time, to reach your desired consistency.
- Combine everything: Return the tofu to the skillet and pour the peanut sauce over the vegetables and tofu. Toss to coat everything evenly and heat for 1-2 minutes until warmed through.
- Serve: Divide cooked rice or noodles into bowls. Top with the tofu and vegetable mixture. Garnish with chopped green onions, roasted peanuts, fresh cilantro, and a sprinkle of chili flakes if desired. Enjoy!
Helpful Tips
For extra crispy tofu: Toss the tofu cubes in cornstarch before pan-frying.
Variations: Feel free to mix and match your favorite vegetables. Broccoli, zucchini, or mushrooms are great additions.
Make it gluten-free: Use tamari instead of soy sauce.
Storage Instructions: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
Ingredient Substitutions: Use almond butter if you prefer it over peanut butter, and agave syrup as a substitute for honey if desired.
Pairings
Pair this Spicy Thai Peanut Bowl with a refreshing cucumber salad or a bowl of miso soup. For drinks, a chilled glass of coconut water or a Thai iced tea will complement the flavors wonderfully.
At Zynahz, our mission is to bring joy, creativity, and unforgettable memories into your kitchen. We hope this Spicy Thai Peanut Bowl recipe becomes a cherished addition to your family meals. We encourage you to try it out, and don’t forget to share your delicious results with us! Spread the love by sharing this recipe with friends and family, and explore more delightful recipes on Zynahz. Follow us on social media and sign up for our newsletter to stay inspired and connected. Happy cooking!
