Tofu Rice Bowl Peanut Sauce (Printable)
Crispy tofu and fresh vegetables over rice, drizzled with a creamy, tangy peanut sauce.
# 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 - 1 ¼ cups 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 - ⅓ 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 grated fresh ginger
22 - ¼ cup warm water, plus more as needed for consistency
# How to Make It:
01 - Rinse rice under cold running water until it runs clear. Bring 2 cups of water to a boil in a medium saucepan, stir in the rice and salt, then reduce heat to low. Cover tightly and simmer for 12 to 15 minutes until the liquid is absorbed and grains are tender. Fluff with a fork and keep warm.
02 - Pat the pressed tofu dry and cut into even cubes. Toss with soy sauce in a mixing bowl and let absorb for 5 minutes. Sprinkle cornstarch over the tofu and toss until each piece is evenly coated with a light, dry layer.
03 - Heat sesame oil in a large non-stick skillet over medium heat. Arrange tofu cubes in a single layer and cook undisturbed for 2 to 3 minutes per side until all faces are golden brown and crispy, about 8 to 10 minutes total. Transfer to a plate lined with paper towels.
04 - Combine peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, minced garlic, and grated ginger in a bowl. Whisk while gradually streaming in warm water until the sauce reaches a smooth, pourable consistency.
05 - Divide the cooked rice among four serving bowls. Arrange crispy tofu, julienned carrot, sliced red cabbage, bell pepper strips, edamame, and spring onions in sections over the rice. Drizzle generously with peanut sauce and finish with sesame seeds and fresh cilantro.
06 - Serve immediately while the tofu is still warm and crisp. Offer extra peanut sauce on the side.
# Expert Suggestions:
01 -
- The peanut sauce alone is worth making this, and it doubles as a dip for everything else in your fridge.
- It turns whatever vegetables you have lying around into something that feels intentional and vibrant.
02 -
- Skipping the press on your tofu means it will steam instead of fry, and you will end up with rubbery cubes that no sauce can save.
- Adding the water to the peanut sauce all at once can cause it to seize, so pour it slowly while whisking and trust the process.
03 -
- Freeze your tofu before pressing and thawing it because the ice crystals create tiny pockets that soak up marinade and crisp up like nothing else.
- Make a double batch of the peanut sauce because it disappears faster than you expect and you will be grateful for the leftover.