Crispy Tofu Peanut Rice Bowl (Printable Version)
Crispy tofu over rice with fresh veggies and creamy peanut sauce—nourishing, vegan-friendly, and ready in 40 minutes.
# What You 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 - 8.8 oz jasmine or basmati rice
06 - 2 cups water
07 - ½ 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 - 2.8 oz 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 - ¼ cup warm water, plus more as needed
# How To Make It:
01 - Rinse rice under cold water until the runoff 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 12–15 minutes until grains are tender and water is fully absorbed. 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 to absorb the seasoning. Sprinkle cornstarch over the tofu 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 and cook for 8–10 minutes, turning every couple of minutes, until all sides are deeply golden and crisp. Transfer to a plate lined with paper towels.
04 - In a mixing bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, minced garlic, and grated ginger. Stream in warm water gradually while whisking until the sauce reaches a smooth, drizzleable consistency.
05 - Divide the cooked rice among 4 bowls. Arrange crispy tofu, julienned carrot, sliced red cabbage, bell pepper strips, edamame, and spring onions over each portion of rice.
06 - Drizzle peanut sauce generously over each bowl. Garnish with sesame seeds and fresh cilantro. Serve immediately while the tofu is still warm and crisp.
# Helpful Hints:
01 -
- The peanut sauce alone is worth making this, and it doubles as a dip for anything leftover in your fridge.
- Everything comes together in under forty minutes with ingredients that keep well for weekly meal prep.
02 -
- If your peanut sauce seizes and looks grainy, add warm water one tablespoon at a time and keep whisking until it comes back together.
- Pressing the tofu for at least fifteen minutes, ideally under a heavy skillet lined with paper towels, is what separates soggy cubes from properly crispy ones.
03 -
- Cut all your vegetables before you start cooking because once the tofu hits the pan everything moves quickly.
- Taste the peanut sauce before adding it to the bowl and adjust the lime or soy sauce until it makes you close your eyes on the first lick.