Tofu Rice Peanut Bowl (Printer-Friendly)
Crispy tofu and fresh vegetables over rice, drizzled with a creamy, savory peanut sauce.
# What You'll Need:
→ Tofu
01 - 14 oz firm tofu, drained and pressed
02 - 1 tbsp cornstarch
03 - 2 tbsp vegetable oil
04 - Pinch of salt
→ Rice
05 - 1 1/4 cups jasmine rice or brown rice
06 - 2 cups water
07 - 1/2 tsp salt
→ Vegetables
08 - 1 small cucumber, sliced
09 - 1 carrot, julienned or shredded
10 - 1 red bell pepper, thinly sliced
11 - 3.5 oz shelled edamame
12 - 2 spring onions, sliced
13 - 2 tbsp toasted sesame seeds
→ Peanut Sauce
14 - 3 tbsp creamy peanut butter
15 - 2 tbsp soy sauce
16 - 1 tbsp maple syrup or honey
17 - 2 tsp rice vinegar or lime juice
18 - 1 tsp grated fresh ginger
19 - 1 garlic clove, minced
20 - 2-4 tbsp warm water, to thin sauce as needed
21 - 1 tsp sriracha or chili sauce, optional
# How to Make It:
01 - Rinse rice under cold water until it runs clear. Combine rice, water, and salt in a saucepan. Bring to a rolling boil, then cover and reduce heat to low. Simmer for 12 to 15 minutes until all liquid is absorbed. Fluff with a fork and keep covered to stay warm.
02 - Cut the pressed tofu into 3/4-inch cubes. Gently toss with cornstarch and a pinch of salt until evenly coated. Heat vegetable oil in a large non-stick skillet over medium-high heat. Add tofu cubes and cook, turning every couple of minutes, until golden and crispy on all sides, about 8 to 10 minutes. Transfer to a plate lined with paper towels to drain.
03 - In a mixing bowl, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, grated ginger, minced garlic, and sriracha if using. Gradually add warm water one tablespoon at a time, whisking continuously, until the sauce reaches a smooth, drizzleable consistency.
04 - While the tofu cooks, slice the cucumber, julienne or shred the carrot, thinly slice the red bell pepper, and slice the spring onions. Steam or microwave the edamame if not already fully thawed and tender.
05 - Divide the warm rice among four bowls. Arrange crispy tofu, sliced cucumber, julienned carrot, sliced bell pepper, and edamame over the rice in sections. Drizzle generously with peanut sauce. Garnish with sliced spring onions and toasted sesame seeds.
06 - Serve immediately while the tofu is still warm and crisp. Offer extra peanut sauce on the side if desired.
# Expert Advice:
01 -
- The peanut sauce tastes like something from a restaurant but comes together in about two minutes with pantry staples.
- Everything cooks in under forty minutes, and most of that is hands off while the rice simmers.
02 -
- Wet tofu in a hot pan causes aggressive splattering so press it firmly between clean towels for at least ten minutes beforehand.
- The peanut sauce thickens as it sits so loosen it with another splash of warm water right before serving.
03 -
- Toss the cubed tofu in the cornstarch inside a zip top bag and shake vigorously for even coating with zero mess.
- Taste the peanut sauce before adding any water and adjust soy sauce or maple syrup to match your preference for salty versus sweet.