Crispy Tofu Rice Bowl (Printable)
Crispy tofu over jasmine rice with colorful vegetables and a rich, tangy peanut sauce drizzle.
# What You’ll Need:
→ Tofu & Marinade
01 - 14 oz firm tofu, pressed and cubed
02 - 2 tbsp soy sauce
03 - 1 tbsp cornstarch
04 - 1 tbsp sesame oil
→ Rice
05 - 1 ¼ cups jasmine or basmati rice
06 - 2 cups water
07 - ½ tsp 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 tbsp sesame seeds, for garnish
14 - Fresh cilantro, for garnish
→ Peanut Sauce
15 - ⅓ cup creamy peanut butter
16 - 2 tbsp soy sauce
17 - 1 tbsp rice vinegar
18 - 1 tbsp fresh lime juice
19 - 2 tsp maple syrup
20 - 1 garlic clove, minced
21 - 1 tsp grated fresh ginger
22 - ¼ cup warm water, plus more as needed for desired consistency
# How-To Steps:
01 - Rinse rice under cold running water until the runoff runs clear. Combine rice, water, and salt in a medium saucepan and bring to a rolling boil. Reduce heat to low, cover tightly, and simmer for 12 to 15 minutes until the grains are tender and all liquid is absorbed. Fluff with a fork and keep warm.
02 - Pat tofu cubes dry with a clean kitchen towel. Transfer to a mixing bowl and drizzle with soy sauce, tossing gently to coat. Let rest for 5 minutes, then sprinkle cornstarch over the cubes and toss until each piece is evenly dusted.
03 - Heat sesame oil in a large non-stick skillet over medium heat. Arrange tofu cubes in a single layer without overcrowding the pan. Cook for 8 to 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, 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 is smooth, creamy, and pourable. Adjust thickness with additional water as needed.
05 - Divide the cooked rice among four bowls. Arrange crispy tofu, julienned carrot, sliced red cabbage, bell pepper strips, edamame, and spring onions in neat sections over each bed of rice.
06 - Drizzle peanut sauce generously over each assembled bowl. Sprinkle with sesame seeds and scatter fresh cilantro leaves on top. Serve immediately while the tofu is still warm and crisp.
# Expert Tips:
01 -
- The peanut sauce is the kind of condiment you will start putting on everything from noodles to roasted vegetables once you taste it.
- Everything comes together in forty minutes with ingredients that keep well, making it ideal for using up whatever produce needs rescuing from your crisper drawer.
02 -
- Moving the tofu too early in the pan tears off the crust before it has a chance to form, so wait until it releases naturally from the surface.
- Warm water in the peanut sauce matters because cold water makes peanut butter seize into stubborn lumps that no amount of whisking can fix.
03 -
- Tossing the tofu in cornstarch with your fingers instead of a spoon gives a more even, thorough coating that browns uniformly.
- Letting the assembled bowls sit for two minutes before eating allows the peanut sauce to seep into the rice, which is the closest thing to comfort I know in a weeknight meal.