From above, each bowl shows a white rice center surrounded by neat arcs of golden tofu, purple cabbage, orange carrot, green edamame, and cucumber ribbons. Creamy peanut sauce forms a glossy drizzle across the top, with raspberry-jam dots, chopped peanuts, black sesame, scallions, cilantro, and lime wedges adding vivid contrast.

Empire State PB&J Peanut Satay Bowls

Name: Empire State PB&J Peanut Satay Bowls
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup dry-roasted unsalted peanuts Divide: set aside 3/4 cup for the sauce and roughly chop 1/4 cup for garnish; 14 ounces extra-firm tofu Press dry and cut into 1-inch cubes; 1 1/2 cups dry jasmine rice Rinse; 1 cup fresh or frozen raspberries; 2 cups red or purple cabbage Finely shred; 2 medium carrots Julienne; 1 English cucumber Shave into ribbons or thinly slice; 1 cup shelled edamame Thaw if frozen; 3 scallions Thinly slice; 1/2 cup leaves fresh cilantro Loosely tear; 2 limes Zest and juice; cut one into wedges; 1 small clove garlic Peel; 1 tablespoon fresh ginger Finely grate; 3 tablespoons gluten-free tamari Divide as directed; 1 tablespoon rice vinegar; 2 tablespoons pure maple syrup Divide as directed; 1 teaspoon sriracha; 1 teaspoon toasted sesame oil; 1 tablespoon chia seeds; 2 tablespoons cornstarch; 1 tablespoon black sesame seeds; 2 3/4 cups total, plus extra as needed water; 1 tablespoon vegetable oil; 1/2 teaspoon, plus more to taste kosher salt

Crispy tofu, peanut satay, and berry-jam color in every bowl.

Category Main Course

Prep 25 minutes

Cook 30 minutes

Style American

Technique Simmering

Diet Friendly Vegan

Daily recipe · September 13, 2026

A little about this dish

Celebrate National Peanut Day with an NYC-named bowl that fuses the American peanut butter-and-jelly classic with bright, satay-inspired flavors. Roasted peanuts become a creamy lime-peanut sauce, while raspberry-chia jam supplies a jewel-red jelly accent. Crispy tofu, purple cabbage, cucumber ribbons, edamame, and herbs create a colorful, plant-based bowl worthy of a skyline photo.

Ingredients (for 4)

Dry-roasted unsalted peanuts — 1 cup — Divide: set aside 3/4 cup for the sauce and roughly chop 1/4 cup for garnish
Extra-firm tofu — 14 ounces — Press dry and cut into 1-inch cubes
Jasmine rice — 1 1/2 cups dry — Rinse
Fresh or frozen raspberries — 1 cup
Red or purple cabbage — 2 cups — Finely shred
Carrots — 2 medium — Julienne
English cucumber — 1 — Shave into ribbons or thinly slice
Shelled edamame — 1 cup — Thaw if frozen
Scallions — 3 — Thinly slice
Fresh cilantro — 1/2 cup leaves — Loosely tear
Limes — 2 — Zest and juice; cut one into wedges
Garlic — 1 small clove — Peel
Fresh ginger — 1 tablespoon — Finely grate
Gluten-free tamari — 3 tablespoons — Divide as directed
Rice vinegar — 1 tablespoon
Pure maple syrup — 2 tablespoons — Divide as directed
Sriracha — 1 teaspoon
Toasted sesame oil — 1 teaspoon
Chia seeds — 1 tablespoon
Cornstarch — 2 tablespoons
Black sesame seeds — 1 tablespoon
Water — 2 3/4 cups total, plus extra as needed
Vegetable oil — 1 tablespoon
Kosher salt — 1/2 teaspoon, plus more to taste

Preparation

Step 1 — 🔥📄

Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
Step 2 — 🍚💧⏲️

Combine the rinsed jasmine rice, 2 1/4 cups water, and 1/4 teaspoon kosher salt in a saucepan. Bring to a boil, cover, reduce the heat to low, and simmer for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes. Fluff with a fork.
Step 3 — 🍓🥄✨

Simmer the raspberries, 1 tablespoon maple syrup, chia seeds, 1 teaspoon lime zest, and 1 teaspoon lime juice in a small saucepan for 5 to 6 minutes. Stir and lightly mash until thickened, then set aside to cool.
Step 4 — 🥜🌀🌶️

Blend 3/4 cup peanuts, 1/2 cup hot water, 2 tablespoons tamari, rice vinegar, the remaining 1 tablespoon maple syrup, sriracha, toasted sesame oil, garlic, ginger, and 1 1/2 tablespoons lime juice until creamy. Add extra water 1 tablespoon at a time if needed.
Step 5 — 🧊🌽🫗

Pat the tofu very dry. Toss it with the remaining 1 tablespoon tamari, cornstarch, vegetable oil, and the remaining 1/4 teaspoon kosher salt until evenly coated.
Step 6 — 🍢⏳🥢

Spread the tofu cubes on the prepared baking sheet. Bake for 22 to 25 minutes, turning once halfway through, until deeply golden and crisp.
Step 7 — 🥬🥕🥒

While the tofu cooks, arrange the shredded cabbage, julienned carrots, cucumber ribbons, thawed edamame, sliced scallions, and torn cilantro for assembly.
Step 8 — 🍲🌈🥗

Divide the cooked rice among four wide bowls. Arrange the crisp tofu, cabbage, carrots, cucumber, edamame, scallions, and cilantro in contrasting sections around the rice.
Step 9 — 🌰⚫🍋

Drizzle each bowl with peanut sauce and add small spoonfuls of raspberry jam. Finish with the remaining chopped peanuts, black sesame seeds, scallions, cilantro, any remaining lime zest or juice, and lime wedges. Serve immediately.

A final fox tip

National Peanut Day is observed on September 13, making this a playful celebration of peanuts in both savory and sweet forms. The full recipe contains approximately 3,180 calories, or about 795 calories per serving. Swap raspberries for strawberries or blackberries, use tempeh instead of tofu, or let children help arrange the colorful toppings and add the peanut garnish. Use certified gluten-free tamari if needed.