Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Difficulty: Easy
Servings: 4
Cuisine: Asian-Inspired
Course: Main Course
Ingredients
For the Rice Bowl
- 2 cups cooked jasmine or brown rice
- 14 ounces (400 g) extra-firm tofu, pressed and cubed
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 cup shredded carrots
- 1 cucumber, sliced
- 1 cup shredded purple cabbage
- 1 cup shelled edamame, cooked
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- Fresh cilantro (optional)
- Lime wedges for serving
For the Peanut Sauce
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup or honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
- 2 to 4 tablespoons warm water
- 1 teaspoon sriracha (optional)
Instructions
Step 1: Prepare the Tofu
Remove the tofu from its package and press it for about 10 minutes using paper towels or a tofu press. Removing excess moisture helps the tofu become crisp during cooking. Cut the tofu into bite-sized cubes and gently toss them with cornstarch until evenly coated.
Step 2: Cook the Tofu
Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu cubes in a single layer without overcrowding the pan. Cook for 4 to 5 minutes on each side until golden brown and crispy. Transfer the cooked tofu to a plate lined with paper towels.
Step 3: Prepare the Peanut Sauce
In a medium bowl, whisk together the peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, ginger, garlic, and sriracha if using. Gradually whisk in warm water until the sauce reaches a smooth, pourable consistency. Taste and adjust sweetness or saltiness if desired.
Step 4: Prepare the Vegetables
While the tofu cooks, prepare the vegetables. Slice the cucumber, shred the carrots and cabbage, cook the edamame if necessary, and slice the green onions. Keeping the vegetables fresh and crisp adds wonderful texture to the finished bowl.
Step 5: Assemble the Rice Bowls
Divide the warm cooked rice evenly among four serving bowls. Arrange the crispy tofu, carrots, cabbage, cucumber, and edamame over the rice. Drizzle generously with the peanut sauce.
Step 6: Garnish and Serve
Top each bowl with sliced green onions, sesame seeds, fresh cilantro if desired, and a squeeze of fresh lime juice. Serve immediately while the tofu is warm and crispy.
Recipe Tips
- Pressing the tofu helps achieve a crisp texture.
- Brown rice adds extra fiber, while jasmine rice provides a softer texture.
- Add avocado for extra creaminess.
- Include steamed broccoli, snap peas, spinach, or bell peppers for additional vegetables.
- Adjust the thickness of the peanut sauce by adding more or less warm water.
- For extra crunch, sprinkle chopped roasted peanuts on top.
Variations
This recipe is highly customizable. Try quinoa instead of rice for added protein, or use cauliflower rice for a lower-carbohydrate option. Tempeh, grilled chicken, shrimp, or roasted chickpeas also work well if you want a different protein.
For a spicy version, increase the amount of sriracha or add crushed red pepper flakes. You can also stir a teaspoon of chili garlic sauce into the peanut dressing for extra heat.
Storage
Store the rice, tofu, vegetables, and peanut sauce separately in airtight containers in the refrigerator for up to 4 days. Keeping the sauce separate prevents the vegetables from becoming soggy.
Reheat the rice and tofu in the microwave or skillet before assembling. Add fresh vegetables and drizzle with the peanut sauce just before serving.
The peanut sauce can be refrigerated for up to one week. If it thickens, simply whisk in a little warm water before using.
Why You’ll Love This Recipe
- Ready in only 35 minutes.
- Rich in plant-based protein.
- Great for meal prep.
- Easily customizable with your favorite vegetables.
- Naturally vegetarian and easily made vegan.
- Family-friendly and budget-conscious.
- Packed with fresh flavors and satisfying textures.
Nutrition Information (Per Serving)
- Calories: 485
- Protein: 22 g
- Carbohydrates: 42 g
- Fat: 24 g
- Saturated Fat: 4 g
- Fiber: 7 g
- Sugar: 7 g
- Sodium: 620 mg
- Cholesterol: 0 mg
- Potassium: 610 mg
- Calcium: 180 mg
- Iron: 4 mg