This post is in conjunction with my Chili + Garlic Grilled Tofu recipe from the other day. I split it into two separate posts because the tofu is SO good on its own. If you don’t want to use it in a grain bowl, use it in a stir fry, or serve it alongside fried rice! But these Thai Tofu Grain Bowls with Peanut Dressing is my personal favorite way to use it.
These grain bowls have it all. Crunchy veggies, flavorful tofu, fluffy quinoa and a creamy dressing. They are great hot or cold and with whatever veggies are your favorite. The peanut dressing is incredibly flavorful and ties everything together nicely.
I knew I wanted to eat my bowls cold, so I chose my favorite veggies to eat raw. I chose snap peas and bell pepper and added some purple cabbage slaw because its good on everything. And because I have a lot of cabbage in my house right now. We’re in the midst of the COVID-19 pandemic here in Boston. So, I stocked up on items that last for a while. And cabbage lasts for a WHILE. Its a great veggie to keep around anyway because it can be used in so many ways.
If you want to eat your bowls hot, lightly steam whatever veggies you want to put in your bowls. I would probably choose broccoli and carrot slices. But, I still recommend adding the purple cabbage slaw to your Thai Tofu Grain Bowls. It lends a delightful tang and crunch to the bowl, tying everything together.
Speaking of the cabbage slaw, its important to really massage the cabbage with your hands. Don’t just stir it together. Its important to manually break down some of the fiber to make it easier to chew and digest. Its takes a few minutes, but you will know when its ready when the cabbage changes color a little bit and no longer looks dry.
The peanut dressing is incredibly flavorful and comes together just by shaking a jar! Its mostly pantry ingredients and is good on SO many things. Its a great stir fry sauce, dipping sauce for spring rolls or dumplings, and obviously as a grain bowl dressing. But, be sure to use a natural creamy peanut butter. If you are in the Boston area, my favorite brand is Teddie. And if you are outside the Boston area, I like Smuckers peanut butter!
If you are still working during this weird and unsettling time, make these Thai Tofu Grain Bowls with Peanut Dressing your quick and easy meal prep work lunches. But, if you are at home, this makes a great lunch for 3 or 4 but is easily doubled. Stay safe and healthy, everyone!
Thai Tofu Bowls with Peanut Dressing
- 1 Recipe Chili + Garlic Grilled Tofu linked below and above!
- 1 Cup Quinoa, Rinsed
- 2 Cups Water
For the Cabbage Slaw
- 4 Cups Purple Cabbage, Thinly Sliced
- 2 Tbsp Rice Vinegar
- Pinch of Salt and Black Pepper
- 1/4 Cup Creamy Natural Peanut Butter
- 2 tsp White Miso Paste
- 2 Tbsp Rice Vinegar
- 4 tsp Low Sodium Soy Sauce
- 2 tsp Chili Paste– Like Sambal
- 3-4 Tbsp Water
- 1 1/2 Cups Snap Peas, sliced in half lengthwise
- 1/2 Medium Red Bell Pepper, Sliced
- 3 Green onions, Sliced
- Combine quinoa and water in a medium pot over high heat. Bring to a boil, cover, reduce heat to low and simmer for 15 minutes or until quinoa is cooked.
- Meanwhile, combine cabbage, vinegar, salt and pepper in a bowl. Massage the cabbage with your hands for about 5 minutes. Set aside.
- Meanwhile, combine all dressing ingredients except for the water in a small jar. Stir well to combine. Add 2 tablespoons of the water. Place the lid on the jar and shake to combine. Remove lid and add the remaining 2 tablespoons of water depending on how thick you want the dressing to be.
- When the quinoa is done, divide it onto 3 or 4 plates (or into containers if you are meal prepping) and top with some tofu, slaw, peas and bell pepper. Then top everything with some sliced green onion.
- Pour dressing on top right before you are ready to eat and enjoy!
Let me know how you liked this recipe and if there is anything you’d like to see me make next!