Tofu Rice Peanut Bowl (Printable)
Crispy tofu and fresh vegetables over jasmine rice drizzled with creamy peanut sauce.
# What You Need:
→ Crispy Tofu
01 - 14 oz firm tofu, drained and pressed
02 - 1 tablespoon cornstarch
03 - 2 tablespoons vegetable oil
04 - Pinch of salt
→ Jasmine Rice
05 - 1 1/4 cups jasmine rice or brown rice
06 - 2 cups water
07 - 1/2 teaspoon salt
→ Fresh 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
17 - 2 teaspoons rice vinegar or lime juice
18 - 1 teaspoon freshly grated 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
# How-To:
01 - Rinse jasmine rice under cold running water until the water runs clear. Combine rice, 2 cups water, and 1/2 teaspoon 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 to 15 minutes until all liquid is absorbed. Remove from heat, fluff with a fork, and keep covered until ready to serve.
02 - Cut drained and pressed tofu into 3/4-inch cubes. Gently toss the cubes with cornstarch and a pinch of salt until evenly coated. Heat vegetable oil in a large non-stick skillet over medium-high heat. Arrange tofu in a single layer and cook for 8 to 10 minutes, turning every couple of minutes, until all sides are golden brown and crispy. 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, pourable consistency.
04 - While the tofu cooks, slice the cucumber, julienne the carrot, thinly slice the red bell pepper, and cut the spring onions. Steam or microwave the shelled edamame if it requires cooking, then set all vegetables aside.
05 - Divide the warm rice among four bowls. Arrange crispy tofu, sliced cucumber, julienned carrot, sliced bell pepper, and edamame over the rice in sections. Drizzle generously with peanut sauce. Finish with a sprinkle of sliced spring onions and toasted sesame seeds.
06 - Serve immediately while the tofu is still warm and crisp. Enjoy right away for the best texture and flavor.
# Expert Tips:
01 -
- The peanut sauce comes together in about ninety seconds and tastes like something you would pay sixteen dollars for at a cafe.
- Everything cooks in one skillet and one pot, which means cleanup is almost nonexistent.
02 -
- If you do not press the tofu long enough, it will steam instead of fry and you will end up with rubbery cubes that make you question the entire recipe.
- Adding too much water to the peanut sauce at once turns it into a thin soup, so go slow and whisk constantly until you see that glossy ribbon consistency.
03 -
- Marinate the tofu cubes in a splash of soy sauce and a few drops of sesame oil for ten minutes before tossing in cornstarch, and you will never go back to plain tofu again.
- Toast the sesame seeds in a dry pan just before serving because the ones sitting in your pantry for months have lost their fragrance entirely.