Tofu Rice Bowl With Peanut Sauce (Printer-Friendly)
Crispy tofu over rice with colorful vegetables and a creamy, tangy peanut sauce drizzle.
# What You'll Need:
→ Tofu & Marinade
01 - 14 oz firm tofu, pressed and cubed
02 - 2 tablespoons soy sauce
03 - 1 tablespoon cornstarch
04 - 1 tablespoon sesame oil
→ Rice
05 - 1¼ cups jasmine or basmati rice
06 - 2 cups water
07 - ½ teaspoon salt
→ Vegetables
08 - 1 medium carrot, julienned
09 - 1 cup red cabbage, thinly sliced
10 - 1 red bell pepper, thinly sliced
11 - 3½ oz edamame, cooked and shelled
12 - 2 spring onions, 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
20 - 1 garlic clove, minced
21 - 1 teaspoon freshly grated ginger
22 - ¼ cup warm water, plus more as needed for consistency
# How to Make It:
01 - Rinse rice under cold running water until it runs clear. Bring 2 cups of water to a boil in a medium saucepan, add the rice and salt, then reduce heat to low. Cover tightly and simmer for 12–15 minutes until the grains are tender and have absorbed all the liquid. Fluff with a fork and keep warm.
02 - Pat the pressed tofu dry and cut into uniform cubes. Place in a mixing bowl, drizzle with soy sauce, and gently toss to coat. Let sit for 5 minutes to absorb the seasoning, then sprinkle cornstarch over the cubes and toss until each piece is evenly coated.
03 - Heat sesame oil in a large non-stick skillet over medium heat. Arrange the tofu cubes in a single layer without crowding the pan. Cook for 8–10 minutes, turning every couple of minutes, until all sides develop a deep golden crust. Transfer to a plate lined with paper towels.
04 - In a mixing bowl, combine peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, minced garlic, and grated ginger. Whisk while gradually streaming in warm water until the sauce becomes smooth, creamy, and pourable. Adjust thickness with additional water if needed.
05 - Divide the cooked rice evenly among 4 bowls. Arrange the crispy tofu, julienned carrot, sliced red cabbage, bell pepper strips, edamame, and spring onions in sections over each bed of rice.
06 - Drizzle the peanut sauce generously over each assembled bowl. Sprinkle with sesame seeds and top with fresh cilantro. Serve immediately while the tofu is still warm and crisp.
# Expert Advice:
01 -
- The peanut sauce alone will make you want to drizzle it on everything from noodles to roasted broccoli, and it comes together in about two minutes with just a whisk.
- Everything cooks in one pan and one pot, which means cleanup is almost nothing and you get maximum flavor for minimal effort.
02 -
- If you skip pressing the tofu you will end up with rubbery cubes that never get crispy no matter how long you cook them, and you will be disappointed.
- Adding the cornstarch in a separate step after the soy sauce, rather than mixing them together, creates a much better crust because the starch coats the damp surface directly.
03 -
- Cook the tofu in batches if your pan is crowded, because steaming is the enemy of crispiness and patience here pays off enormously.
- Make double the peanut sauce and keep the extra in a jar in the fridge for up to a week, because it turns plain noodles, roasted sweet potatoes, and even morning eggs into something special.