Crispy Tofu Peanut Rice Bowl (Print Page)
Crispy tofu over jasmine rice with fresh veggies and creamy peanut sauce. A quick, nourishing vegan bowl.
# What You Need:
→ Tofu
01 - 14 oz firm tofu, drained and pressed
02 - 1 tablespoon cornstarch
03 - 2 tablespoons vegetable oil
04 - Pinch of salt
→ Rice
05 - 1 1/4 cups jasmine rice or brown rice
06 - 2 cups water
07 - 1/2 teaspoon 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 tablespoons toasted sesame seeds
→ Peanut Sauce
14 - 3 tablespoons creamy peanut butter
15 - 2 tablespoons soy sauce
16 - 1 tablespoon maple syrup or honey
17 - 2 teaspoons rice vinegar or lime juice
18 - 1 teaspoon grated fresh ginger
19 - 1 garlic clove, minced
20 - 2 to 4 tablespoons warm water, to thin sauce as needed
21 - 1 teaspoon sriracha or chili sauce, optional
# Directions:
01 - Rinse rice under cold water until the runoff runs clear. Combine rice, water, and salt in a saucepan. Bring to a rolling boil, then cover tightly and reduce heat to low. Simmer for 12 to 15 minutes until all liquid is absorbed. Remove from heat, 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 in a single layer and cook for 8 to 10 minutes, turning occasionally, until golden brown and crispy on all sides. Transfer to a paper towel-lined plate 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 bell pepper, and prepare the spring onions. Steam or microwave the edamame if it requires cooking, and set all vegetables aside.
05 - Divide the warm rice among four bowls. Arrange the crispy tofu, sliced cucumber, shredded carrot, bell pepper, and edamame over the rice in sections. Drizzle generously with peanut sauce. Finish with sliced spring onions and a sprinkle of toasted sesame seeds. Serve immediately.
# Expert Tips:
01 -
- The peanut sauce comes together in about two minutes with just a bowl and a whisk, and it tastes like something you would pay good money for at a restaurant.
- Crispy tofu cubes coated in cornstarch get that golden crust without any deep frying or complicated technique.
- The whole bowl is endlessly flexible, so you can use whatever vegetables are wilting in your crisper drawer and it will still turn out beautiful.
02 -
- Do not skip pressing the tofu for at least 15 minutes, because wet tofu will steam instead of crisp and you will end up with rubbery cubes that slide around the pan.
- Adding the water to the peanut sauce gradually is critical, since too much at once turns a luscious sauce into a thin, watery puddle that slides right off the tofu.
03 -
- Let the tofu sit undisturbed in the pan for at least three minutes before you try to flip it, because patience is what gives you that shatteringly crisp crust instead of a torn, sticky mess.
- Making the peanut sauce with warm water instead of cold prevents the peanut butter from seizing and turning grainy, which is a small detail that makes a surprisingly big difference.