Thai Peanut Chicken Quinoa Bowl
A vegan Thai peanut quinoa bowl with crispy tofu “chicken,” crunchy vegetables, and rich peanut sauce—sweet, spicy, and full of irresistible flavor.
Ingredients
For the Bowl:
- 200 g extra-firm tofu pressed and cubed
- 1 tablespoon sesame oil
- 1 cup cooked quinoa
- ½ cup shredded carrots
- ½ cup red cabbage thinly sliced
- ¼ cup chopped cucumber
- 2 tablespoons crushed peanuts
- 1 tablespoon green onions for garnish
For the Peanut Sauce:
- 2 tablespoons peanut butter creamy or crunchy
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon maple syrup
- 1 garlic clove minced
- ½ teaspoon chili flakes optional, for spice
- 2 tablespoons warm water to thin
Instructions
- Press tofu for 10 minutes to remove moisture.
- Heat sesame oil in a skillet over medium heat.
- Add tofu cubes and cook until golden and crisp, about 8 minutes.
- In a small bowl, whisk peanut butter, soy sauce, lime juice, maple syrup, garlic, chili flakes, and water until smooth.
- Toss tofu in the peanut sauce until fully coated and glossy.
- In a serving bowl, layer quinoa, cabbage, carrots, and cucumber.
- Top with the saucy tofu and drizzle extra peanut sauce over it.
- Sprinkle crushed peanuts and green onions for crunch and flair.
- Serve warm or cold—either way, it slaps.
Notes
Nutritional Values (Per Serving)
- Calories: 420
- Total Fat: 17 g
- Saturated Fat: 3 g
- Carbohydrates: 39 g
- Fiber: 5 g
- Protein: 23 g
Vitamins and Minerals (Per Serving)
- Iron: 15%
- Vitamin C: 18%
- Calcium: 11%
- Magnesium: 10%
- Vitamin A: 12%
Additional Notes / Tips
- Swap tofu for tempeh if you crave extra bite.
- Add edamame for protein overload.
- Use sriracha for a spicier kick.
- Double the peanut sauce—trust me, you’ll want more.
- Eat straight from the bowl. It’s self-care, not laziness.