Tofu Rice Bowl Peanut Sauce (Printable)
Crispy tofu and fresh vegetables over jasmine rice drizzled with a creamy, tangy peanut sauce.
# What You'll Need:
→ Tofu & Marinade
01 - 14 oz firm tofu, pressed and cut into 1/2-inch cubes
02 - 2 tablespoons soy sauce
03 - 1 tablespoon cornstarch
04 - 1 tablespoon toasted sesame oil
→ Rice
05 - 1 1/4 cups jasmine or basmati rice
06 - 2 cups water
07 - 1/2 teaspoon kosher salt
→ Vegetables
08 - 1 medium carrot, cut into thin matchsticks
09 - 1 cup red cabbage, thinly sliced
10 - 1 red bell pepper, thinly sliced
11 - 3.5 oz edamame, shelled and blanched
12 - 2 scallions, thinly sliced on the bias
13 - 1 tablespoon sesame seeds, for garnish
14 - Fresh cilantro leaves, 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 pure maple syrup
20 - 1 garlic clove, minced
21 - 1 teaspoon fresh ginger, grated
22 - 1/4 cup warm water, plus more as needed to adjust consistency
# Directions:
01 - Rinse rice under cold running water until the runoff 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 grains are tender and all liquid is absorbed. Fluff gently with a fork, cover, and hold warm.
02 - Pat the tofu cubes dry with paper towels. Transfer to a mixing bowl, drizzle with soy sauce, and toss gently to coat. Let rest 5 minutes to absorb the seasoning, then sprinkle cornstarch over the tofu and toss until every 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 crowding. Cook for 8 to 10 minutes total, turning every couple of minutes, until all sides are deeply golden and crisp. Transfer to a plate lined with paper towels.
04 - In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, minced garlic, and grated ginger until a thick paste forms. Stream in warm water gradually, whisking continuously, until the sauce reaches a smooth, pourable consistency.
05 - Divide the warm rice among four serving bowls. Arrange crispy tofu, julienned carrot, sliced red cabbage, bell pepper, and edamame in neat sections over each bed of rice. Scatter scallions across the top.
06 - Drizzle the peanut sauce generously over each bowl. Sprinkle with sesame seeds and scatter fresh cilantro leaves. Serve promptly while the tofu remains crisp.
# Expert Tips:
01 -
- The peanut sauce alone is worth making this, and it doubles as a dip for everything else in your fridge.
- Everything cooks in under half an hour, which means weeknight dinner stress basically vanishes.
02 -
- Wet tofu in a hot pan will splatter oil everywhere and never get crispy, so press it between clean towels for at least fifteen minutes under something heavy.
- The peanut sauce thickens as it sits, so if you are making it ahead, stir in a splash of warm water right before serving to bring it back to life.
03 -
- Toss the tofu in cornstarch using a large zip bag for more even coating and fewer messy hands.
- Letting the tofu sit undisturbed in the pan for three full minutes before flipping is the single best thing you can do for crispiness.