Crispy Tofu Peanut Sauce Bowl (Print Version)
Crispy tofu and colorful vegetables over jasmine rice drizzled with a creamy, tangy peanut sauce for a satisfying plant-based meal.
# What You'll Need:
→ Tofu and Marinade
01 - 14 oz firm tofu, pressed and cut into 3/4-inch cubes
02 - 2 tablespoons soy sauce
03 - 1 tablespoon cornstarch
04 - 1 tablespoon toasted sesame oil
→ Rice
05 - 1 1/4 cups jasmine or basmati rice
06 - 2 cups water
07 - 1/2 teaspoon kosher salt
→ Vegetables
08 - 1 medium carrot, cut into thin matchsticks
09 - 1 cup red cabbage, thinly sliced
10 - 1 red bell pepper, thinly sliced
11 - 3.5 oz shelled edamame, cooked
12 - 2 scallions, thinly sliced
13 - 1 tablespoon sesame seeds, for garnish
14 - Fresh cilantro sprigs, for garnish
→ Peanut Sauce
15 - 1/3 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 - 1/4 cup warm water, plus more as needed to adjust consistency
# How to Make It:
01 - Rinse rice under cold running water until it runs clear. Bring 2 cups water to a rolling boil in a medium saucepan, then stir in rice and salt. Reduce heat to low, cover tightly, and simmer for 12 to 15 minutes until all liquid is absorbed and grains are tender. Fluff with a fork and keep covered until ready to serve.
02 - Pat the pressed tofu dry with paper towels and cut into uniform 3/4-inch cubes. Place in a mixing bowl, drizzle with soy sauce, and gently toss to coat. Let sit for 5 minutes, 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 tofu cubes in a single layer without crowding the pan. 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 - In a small bowl, combine peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, minced garlic, and grated ginger. Whisk while gradually pouring in warm water until the sauce is silky and pourable. Add more warm water in small increments if a thinner consistency is desired.
05 - Divide the cooked rice among four bowls. Arrange crispy tofu, julienned carrot, sliced red cabbage, bell pepper strips, edamame, and scallions in neat sections over each bed of rice.
06 - Drizzle peanut sauce generously over each assembled bowl. Sprinkle with sesame seeds and top with fresh cilantro sprigs. Serve right away while the tofu is still warm and crisp.
# Expert Advice:
01 -
- The peanut sauce alone is worth making this, and it doubles as a dip for everything else in your fridge.
- Everything cooks in under 40 minutes, and the colors on the plate make it look like you tried much harder than you actually did.
02 -
- If you skip pressing the tofu, it will steam instead of fry and you will end up with soft, pale cubes that no amount of sauce can save.
- The peanut sauce thickens as it sits, so whisk in a splash of warm water right before serving to bring it back to that perfect drizzling consistency.
03 -
- Cut all your vegetables before you start cooking so assembly feels calm and effortless instead of frantic.
- Make double the peanut sauce and store the extra in the fridge for up to a week because you will absolutely want it on noodles, salads, and roasted vegetables by Wednesday.