Tofu Rice Bowl With Peanut Sauce (Printer-friendly)
Crispy tofu over jasmine rice with fresh veggies and creamy peanut sauce. Ready in 40 minutes.
# 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
# How to Make It:
01 - Rinse rice under cold water until water runs clear. Combine rice, water, and salt in a saucepan and bring to a boil. Cover, reduce heat to low, and simmer for 12 to 15 minutes until tender. Fluff with a fork and keep warm.
02 - Cut 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 cubes and cook, turning occasionally, until golden and crisp on all sides, about 8 to 10 minutes. 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 until the sauce reaches a smooth, drizzleable consistency.
04 - While the tofu cooks, prepare all vegetables. Slice the cucumber, julienne or shred the carrot, thinly slice the bell pepper, and slice the spring onions. Steam or microwave the edamame if frozen or if additional tenderness is desired.
05 - Divide the warm rice among four bowls. Arrange crispy tofu, sliced cucumber, julienned carrot, sliced bell pepper, and edamame over the rice. Drizzle generously with peanut sauce. Garnish with sliced spring onions and toasted sesame seeds.
06 - Serve immediately while the tofu is still warm and crisp. Enjoy.
# Expert Tips:
01 -
- The peanut sauce alone is worth making this, and you will want to put it on everything from noodles to roasted broccoli.
- It comes together in forty minutes with zero fancy techniques, which means even your most exhausted self can pull it off.
02 -
- Pressing the tofu for at least fifteen minutes is essential, because wet tofu will steam instead of fry and you will end up with a rubbery disappointment.
- Do not move the tofu cubes around constantly in the pan, as patience and leaving them alone is what builds that golden crust.
03 -
- Marinating the tofu cubes in a splash of soy sauce and a few drops of sesame oil before tossing them in cornstarch adds a layer of flavor that penetrates all the way through.
- Warm the peanut butter for ten seconds in the microwave before whisking the sauce, because it blends much more smoothly when it is not stone cold from the jar.