Tofu Rice Bowl Peanut Sauce (Print Page)
Crispy tofu over rice with colorful vegetables and creamy peanut sauce for a nourishing Asian-inspired bowl.
# What You 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 - 1 ¼ 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 - 3.5 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 grated fresh ginger
22 - ¼ cup warm water, plus more as needed for 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 water is fully absorbed. Fluff with a fork and keep covered until ready to serve.
02 - Pat tofu cubes dry with paper towels. Toss gently with soy sauce in a mixing bowl and let rest for 5 minutes to absorb the seasoning. Sprinkle cornstarch over the tofu and toss until every cube 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 without overcrowding. Cook for 8 to 10 minutes, turning every couple of minutes, until all sides develop a deep golden crust. Transfer to a plate lined with paper towels.
04 - Combine peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, minced garlic, and grated ginger in a bowl. Stream in warm water while whisking vigorously until the mixture becomes smooth, creamy, and pourable. Add more warm water in small increments if a thinner consistency is desired.
05 - Divide the cooked rice among four serving bowls. Arrange crispy tofu, julienned carrot, shredded red cabbage, sliced bell pepper, edamame, and spring onions in neat sections over each bed of rice.
06 - Drizzle peanut sauce generously over each assembled bowl. Garnish with a sprinkle of sesame seeds and torn fresh cilantro leaves. Serve right away while the tofu is still warm and crisp.
# Expert Tips:
01 -
- The peanut sauce alone is worth making this dish, and it doubles as a dip for everything from spring rolls to roasted vegetables.
- Everything comes together in under forty minutes using just a skillet and a saucepan.
- It is endlessly adaptable based on whatever vegetables are wilting in your crisper drawer.
02 -
- Wet tofu in a hot pan will splatter aggressively, so take the time to press it between clean towels for at least fifteen minutes.
- The peanut sauce thickens as it sits, so always make it slightly thinner than you think it should be.
03 -
- Freeze your tofu before pressing and thawing it, because the ice crystals create tiny channels that allow it to soak up marinade and crisp up dramatically better.
- Toast your sesame seeds in a dry pan for sixty seconds until they start to pop, and you will wonder why you ever used them raw.