Tofu Rice Peanut Bowl (Print View)
Crispy tofu over jasmine rice with fresh veggies and creamy peanut sauce. A quick, satisfying Asian-inspired bowl.
# 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 - 1¼ cups jasmine rice or brown rice
06 - 2 cups water
07 - ½ 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 - 2–4 tablespoons warm water, to thin sauce as needed
21 - 1 teaspoon sriracha or chili sauce, optional
# How-To Steps:
01 - Rinse rice under cold water until it runs clear. Combine rice, water, and salt in a saucepan and bring to a rolling boil. Cover tightly, reduce heat to low, and simmer for 12–15 minutes until all liquid is absorbed. Fluff with a fork and keep covered to stay warm.
02 - Cut the pressed tofu into ¾-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 the tofu cubes in a single layer and cook, turning every 2–3 minutes, until golden and crispy on all sides, about 8–10 minutes total. Transfer to a paper towel–lined plate.
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, drizzleable consistency.
04 - While the tofu cooks, slice the cucumber, julienne the carrot, thinly slice the bell pepper, and cut the spring onions. Steam or microwave the edamame if frozen or uncooked, then set all vegetables aside.
05 - Divide the warm rice among four bowls. Arrange crispy tofu, sliced cucumber, julienned carrot, bell pepper strips, and edamame over the rice in sections. Drizzle generously with peanut sauce. Finish with sliced spring onions and a sprinkle of toasted sesame seeds.
06 - Serve immediately while the tofu is still warm and crisp. Offer extra peanut sauce on the side for dipping.
# Expert Hints:
01 -
- The peanut sauce alone is worth making and works on everything from noodles to roasted broccoli.
- Everything cooks in under 40 minutes using just a skillet and one pot for rice.
- It is endlessly adaptable based on whatever vegetables are hanging out in your crisper drawer.
02 -
- Underpressed tofu will steam instead of fry so give it at least 15 minutes under a weighted plate wrapped in paper towels.
- Adding the peanut sauce too far in advance will soften the tofu crust so drizzle it right before eating for maximum crunch.
03 -
- Toast sesame seeds in a dry pan over low heat, shaking constantly, until they turn fragrant and just start to darken, about 90 seconds.
- Whisk the peanut sauce with water that is warm, not hot, because boiling water can cause the peanut butter to seize and separate.