Crispy Tofu Peanut Rice Bowl (Printable version)
Crispy tofu and fresh vegetables over rice, drizzled with creamy homemade peanut sauce. Vegan-friendly and ready in 40 minutes.
# What You'll Need:
→ Tofu & Marinade
01 - 14 oz firm tofu, pressed and cut into cubes
02 - 2 tablespoons soy sauce
03 - 1 tablespoon cornstarch
04 - 1 tablespoon sesame oil
→ Rice
05 - 1 ¼ cups jasmine or basmati rice
06 - 2 cups water
07 - ½ teaspoon salt
→ Vegetables
08 - 1 medium carrot, cut into thin matchsticks
09 - 1 cup red cabbage, thinly shredded
10 - 1 red bell pepper, thinly sliced
11 - 3.5 oz edamame, cooked and shelled
12 - 2 spring onions, thinly sliced
13 - 1 tablespoon sesame seeds, for garnish
14 - Fresh cilantro, for garnish
→ Peanut Sauce
15 - ⅓ cup creamy peanut butter
16 - 2 tablespoons soy sauce
17 - 1 tablespoon rice vinegar
18 - 1 tablespoon fresh lime juice
19 - 2 teaspoons maple syrup or honey
20 - 1 garlic clove, minced
21 - 1 teaspoon fresh ginger, grated
22 - ¼ cup warm water, plus more as needed to adjust consistency
# Directions:
01 - Rinse rice under cold running water until it runs clear. Combine with 2 cups water and salt in a medium saucepan, bring to a rolling boil, then reduce heat to low. Cover tightly and simmer for 12 to 15 minutes until grains are tender and liquid is fully absorbed. Fluff with a fork and keep covered until ready to serve.
02 - Place cubed tofu in a mixing bowl, drizzle with soy sauce, and gently toss to coat. Allow to sit for 5 minutes. Sprinkle cornstarch over the tofu and toss until every piece is evenly coated with a light, powdery layer.
03 - Heat sesame oil in a large non-stick skillet over medium heat. Arrange tofu cubes in a single layer and cook for 8 to 10 minutes, turning every couple of minutes, until all sides develop a deep golden-brown crust. Transfer to a plate lined with paper towels.
04 - In a mixing bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, minced garlic, and grated ginger. Gradually stream in warm water while whisking until the sauce reaches a smooth, pourable consistency.
05 - Divide the cooked rice evenly among 4 bowls. Arrange crispy tofu, julienned carrot, shredded red cabbage, sliced bell pepper, shelled edamame, and spring onions in sections over the rice bed.
06 - Drizzle peanut sauce generously over each assembled bowl. Sprinkle with sesame seeds and scatter fresh cilantro leaves on top. Serve immediately while the tofu is still warm and crisp.
# Expert advice:
01 -
- The peanut sauce alone is worth making this recipe, and you will want to put it on everything from noodles to roasted vegetables.
- It comes together in forty minutes with mostly pantry staples, which means less shopping and more eating.
- The combination of crispy tofu against cool, crunchy vegetables is genuinely addictive in a way that surprises even devoted meat eaters.
02 -
- Wet tofu in a hot pan will spit and splatter fiercely, so pat those cubes thoroughly dry after pressing before you add the cornstarch.
- The peanut sauce thickens as it sits, so if you make it ahead, stir in a spoonful of warm water to bring it back to a drizzleable consistency.
03 -
- Crowding the pan is the fastest way to steam tofu instead of frying it, so cook in two batches if your skillet is not large enough to give every cube breathing room.
- Taste the peanut sauce before you drizzle it and adjust salt, lime, or sweetness to your liking because peanut butter brands vary wildly in salt content.