Crispy Tofu Rice Bowl with Peanut Sauce
Golden, crunchy tofu over fluffy rice, drizzled with rich and creamy peanut sauce.
- Time
- 30 min
- Per serving
- 18g protein
Ingredients
- firm tofu1 block (14 oz)
- cornstarch1/4 cup
- salt1/2 teaspoon
- black pepper1/4 teaspoon
- vegetable oil3 tablespoons
- cooked rice2 cups
- peanut butter1/3 cup
- soy sauce3 tablespoons
- rice vinegar2 tablespoons
- maple syrup1 tablespoon
- garlic2 cloves, minced
- ginger1 teaspoon, grated
- water1/4 cup
- red bell pepper1, sliced
- cucumber1/2, sliced
- green onions2, chopped
Equipment
- ·cutting board
- ·knife
- ·paper towels
- ·shallow bowl
- ·large skillet
- ·small saucepan
- ·whisk
- ·serving bowls
- ·spoon
Steps
1
Press tofu between paper towels with a heavy plate for 10 minutes to remove excess moisture.
2
Cut pressed tofu into 3/4-inch cubes.
3
Mix cornstarch, salt, and black pepper in a shallow bowl.
4
Gently coat tofu cubes in the cornstarch mixture, shaking off excess.
5
Heat vegetable oil in a large skillet over medium-high heat until shimmering.
6
Add coated tofu cubes and cook for 4-5 minutes per side until golden and crispy, working in batches if needed.
7
While tofu cooks, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, garlic, ginger, and water in a small saucepan over low heat until smooth.
8
Divide cooked rice between two serving bowls.
9
Top each bowl with crispy tofu cubes.
10
Arrange bell pepper and cucumber slices around the bowls.
11
Drizzle peanut sauce generously over each bowl.
12
Garnish with green onions and serve immediately.