Tofu Rice Bowl With Peanut Sauce (Print Version)
Crispy tofu and fresh veggies over rice, drizzled with a creamy, savory peanut sauce. Vegan and ready in 40 minutes.
# What You'll Need:
→ Tofu
01 - 400 g (14 oz) firm tofu, drained and pressed
02 - 1 tbsp cornstarch
03 - 2 tbsp vegetable oil
04 - Pinch of salt
→ Rice
05 - 250 g (1 1/4 cups) jasmine rice or brown rice
06 - 500 ml (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 - 100 g (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 freshly grated 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 jasmine rice under cold running water until it runs clear. Combine rice, 2 cups water, and 1/2 tsp salt in a saucepan. Bring to a rolling boil over medium-high heat, then cover with a tight-fitting lid and reduce heat to low. Simmer for 12–15 minutes until all liquid is absorbed. Remove from heat, fluff gently with a fork, and keep covered until ready to serve.
02 - Cut the drained and pressed tofu into 3/4-inch (2 cm) cubes. Place cubes in a bowl and toss gently 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 in a single layer and cook for 8–10 minutes, turning every 2–3 minutes, until all sides are golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
03 - In a mixing bowl, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, grated ginger, minced garlic, and sriracha until smooth. Gradually add warm water, 1 tablespoon at a time, whisking continuously until the sauce reaches a pourable, drizzle-friendly consistency.
04 - While the tofu cooks, slice the cucumber into thin rounds, julienne or shred the carrot, thinly slice the red bell pepper, and slice the spring onions. If using frozen edamame, steam or microwave until heated through.
05 - Divide the cooked rice evenly among four bowls. Arrange crispy tofu, sliced cucumber, shredded carrot, bell pepper strips, and edamame over the rice in sections. Drizzle generously with peanut sauce. Garnish with sliced spring onions and toasted sesame seeds. Serve immediately.
# Expert Advice:
01 -
- The peanut sauce is the kind of thing you will want to put on everything from noodles to roasted broccoli to a plain spoon.
- It comes together in forty minutes flat, and most of that is the rice cooking while you handle everything else.
02 -
- Do not skip pressing the tofu, even a quick ten minute press between two plates with a heavy book on top transforms the texture from spongy to satisfyingly crisp.
- The peanut sauce thickens as it sits, so if you are making it ahead, whisk in a splash of warm water right before serving to bring it back to a pourable consistency.
03 -
- For deeply flavorful tofu, marinate the pressed cubes in a splash of soy sauce and a few drops of sesame oil for fifteen minutes before tossing them in cornstarch, the coating will still crisp beautifully but the inside will be seasoned through.
- Toast your sesame seeds in a dry pan right before serving, watching them constantly because they go from golden to burnt in seconds, and that fresh toast aroma is worth the attention.