Crispy Tofu Rice Bowl (Printable)
Crispy tofu over rice with fresh veggies and creamy peanut sauce for a nourishing meal.
# What You'll Need:
→ Tofu & Marinade
01 - 14 oz firm tofu, pressed and cut into 3/4-inch cubes
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 fresh lime juice
19 - 2 teaspoons maple syrup
20 - 1 garlic clove, minced
21 - 1 teaspoon freshly grated ginger
22 - 1/4 cup warm water, plus more as needed for desired consistency
# Directions:
01 - Rinse rice under cold running water until it runs clear. Combine rice, 2 cups water, and salt in a medium saucepan. Bring to a rolling boil over high heat, then reduce to low, cover tightly, and simmer for 12 to 15 minutes until the liquid is absorbed and grains are tender. Remove from heat, fluff gently with a fork, and keep covered until ready to serve.
02 - Place cubed tofu in a mixing bowl and drizzle with soy sauce. Toss gently and let rest for 5 minutes to absorb the seasoning. Sprinkle cornstarch evenly over the tofu and toss until each piece is thoroughly coated with a light, even layer.
03 - Heat sesame oil in a large non-stick skillet over medium heat. Arrange tofu cubes in a single layer, working in batches if needed. Cook for 8 to 10 minutes total, turning every couple of minutes, until all sides develop a deep golden crust. Transfer to a plate lined with paper towels.
04 - In a mixing 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 reaches a smooth, pourable consistency. Adjust thickness with additional water if needed.
05 - Divide the cooked rice evenly among 4 serving bowls. Arrange crispy tofu, julienned carrot, sliced red cabbage, bell pepper strips, edamame, and spring onions in sections over each bed of rice.
06 - Drizzle peanut sauce generously over each assembled bowl. Sprinkle with sesame seeds and top with fresh cilantro leaves. Serve immediately while the tofu is still warm and crisp.
# Expert Advice:
01 -
- The peanut sauce alone is worth making this dish, and you will find yourself drizzling it over everything from noodles to roasted vegetables by the end of the week.
- Everything comes together in about forty minutes with no fancy techniques, making it the kind of meal that feels intentional without demanding your entire evening.
02 -
- Skipping the tofu pressing step will leave you with soggy cubes that steam instead of crisp, so take the extra five minutes to press out as much liquid as possible.
- Adding the warm water to the peanut sauce gradually rather than all at once prevents the sauce from becoming too thin and watery.
03 -
- Tamari works as a seamless gluten free substitute for soy sauce in both the marinade and the peanut sauce without sacrificing any depth of flavor.
- A few drops of sriracha or a pinch of chili flakes stirred into the peanut sauce elevates the entire bowl with a gentle heat that makes each bite more addictive.