Crispy Tofu Peanut Bowl (Printable)
Crispy tofu and fresh vegetables over jasmine rice, topped with a creamy tangy peanut sauce.
# What You'll Need:
→ Tofu & Marinade
01 - 14 oz firm tofu, pressed and cubed
02 - 2 tablespoons soy sauce
03 - 1 tablespoon cornstarch
04 - 1 tablespoon sesame oil
→ Rice
05 - 1 1/4 cups jasmine or basmati rice
06 - 2 cups water
07 - 1/2 teaspoon salt
→ Vegetables
08 - 1 medium carrot, julienned
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, sliced
13 - 1 tablespoon sesame seeds, for garnish
14 - Fresh cilantro, for garnish
→ Peanut Sauce
15 - 1/3 cup creamy peanut butter
16 - 2 tablespoons soy sauce
17 - 1 tablespoon rice vinegar
18 - 1 tablespoon lime juice
19 - 2 teaspoons maple syrup
20 - 1 garlic clove, minced
21 - 1 teaspoon grated fresh ginger
22 - 1/4 cup warm water, plus more as needed for consistency
# Directions:
01 - Rinse rice under cold water until it runs clear. Bring 2 cups water to a boil in a medium saucepan, add rice and salt, then reduce heat to low. Cover and simmer for 12 to 15 minutes until tender. Fluff with a fork and set aside.
02 - Place cubed tofu in a mixing bowl and drizzle with soy sauce, tossing gently to coat. Let rest for 5 minutes, then sprinkle cornstarch over the tofu and toss until evenly coated on all sides.
03 - Heat sesame oil in a large non-stick skillet over medium heat. Arrange tofu cubes in a single layer and cook for 8 to 10 minutes, turning every couple of minutes, until all sides are deeply golden and crisp. Transfer to a plate and set aside.
04 - In a mixing bowl, combine peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, minced garlic, and grated ginger. Gradually whisk in warm water until the sauce is smooth, creamy, and drizzleable. Adjust with additional water if needed.
05 - Divide the cooked rice among four bowls. Arrange crispy tofu, julienned carrot, sliced red cabbage, bell pepper, edamame, and spring onions over the rice in sections.
06 - Drizzle peanut sauce generously over each bowl. Sprinkle with sesame seeds and top with fresh cilantro. Serve immediately.
# Expert Hints:
01 -
- The peanut sauce is the kind of thing you will want to put on every single thing you eat for the rest of the week.
- It comes together in forty minutes with everyday ingredients and zero fuss.
- Every component can be prepped ahead, making weeknight dinners feel almost effortless.
02 -
- Do not skip pressing the tofu because wet tofu steams instead of crisps and you will end up with rubbery disappointment.
- The peanut sauce thickens as it sits, so whisk in a splash of warm water to bring it back to a drizzly consistency.
- Cornstarch coating can burn quickly, so keep the heat at medium and resist the urge to crank it up.
03 -
- Let the tofu sit undisturbed in the pan for at least three minutes before flipping because patience is what creates that irresistible crust.
- Taste the peanut sauce before adding the full amount of water because different peanut butters have different moisture levels.