Crispy Tofu Peanut Rice Bowl (Printable Version)
Crispy tofu and fresh vegetables over rice, drizzled with a creamy peanut sauce for a satisfying meal.
# What You Need:
→ Tofu & Marinade
01 - 14 oz firm tofu, pressed and cut into ¾-inch cubes
02 - 2 tablespoons soy sauce
03 - 1 tablespoon cornstarch
04 - 1 tablespoon sesame oil
→ Rice
05 - 1¼ cups jasmine or basmati rice
06 - 2 cups water
07 - ½ teaspoon 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 edamame, cooked and shelled
12 - 2 spring onions, thinly sliced
13 - 1 tablespoon sesame seeds, for garnish
14 - Fresh cilantro sprigs, 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 fresh ginger, grated
22 - ¼ cup warm water, plus more as needed to adjust consistency
# Directions:
01 - Rinse rice under cold running water until it runs clear. Combine rice, 2 cups water, and salt in a medium saucepan and bring to a rolling boil over high heat. Reduce heat to low, cover tightly, and simmer for 12 to 15 minutes until grains are tender and liquid is fully absorbed. Remove from heat, fluff gently with a fork, and set aside covered.
02 - Pat tofu cubes dry with paper towels. Place in a mixing bowl, drizzle with soy sauce, and toss gently to coat. Let rest for 5 minutes to absorb the seasoning. Sprinkle cornstarch over the tofu and toss until every piece has an even, light coating.
03 - Heat sesame oil in a large non-stick skillet over medium heat. Arrange tofu cubes in a single layer, working in batches if necessary. Cook for 8 to 10 minutes total, turning every couple of minutes, until all sides are deeply golden and crisp. 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 vigorously while gradually streaming in warm water until the sauce is silky, creamy, and drizzle-worthy. Add more warm water, a teaspoon at a time, 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 spring onions in neat sections over the rice. Drizzle generously with peanut sauce. Finish with a sprinkle of sesame seeds and fresh cilantro sprigs. Serve immediately.
# Expert Tips:
01 -
- The peanut sauce alone is worth making this recipe, and it doubles as a dip for almost anything.
- Everything comes together in under an hour with ingredients that are easy to keep stocked.
02 -
- Wet tofu in the pan will steam instead of fry, so press it thoroughly or pat the cubes dry with a clean towel.
- The peanut sauce thickens as it sits, so whisk in a splash of warm water right before drizzling.
03 -
- Freeze tofu before pressing for a sponge like texture that absorbs marinade even better.
- A squeeze of sriracha in the peanut sauce turns the whole bowl into something quietly addictive.