Tofu Rice Bowl Peanut Sauce (Printable)
Crispy tofu and fresh vegetables over rice, drizzled with a creamy, savory peanut sauce.
# What You'll Need:
→ Tofu
01 - 14 oz firm tofu, drained and pressed
02 - 1 tbsp cornstarch
03 - 2 tbsp vegetable oil
04 - Pinch of salt
→ Rice
05 - 1 1/4 cups jasmine rice or brown rice
06 - 2 cups water
07 - 1/2 tsp salt
→ Vegetables
08 - 1 small cucumber, sliced
09 - 1 carrot, julienned or shredded
10 - 1 red bell pepper, thinly sliced
11 - 3.5 oz shelled edamame
12 - 2 spring onions, sliced
13 - 2 tbsp toasted sesame seeds
→ Peanut Sauce
14 - 3 tbsp creamy peanut butter
15 - 2 tbsp soy sauce
16 - 1 tbsp maple syrup or honey
17 - 2 tsp rice vinegar or lime juice
18 - 1 tsp grated fresh ginger
19 - 1 garlic clove, minced
20 - 2–4 tbsp warm water, to adjust consistency
21 - 1 tsp sriracha or chili sauce (optional)
# Directions:
01 - Rinse jasmine rice under cold running water until the water runs clear. Combine rice, water, and salt in a saucepan. Bring to a rolling boil, then cover tightly and reduce heat to low. Simmer for 12–15 minutes until liquid is fully absorbed. Fluff gently with a fork and keep covered to retain warmth.
02 - Cut drained and pressed tofu into 3/4-inch cubes. Transfer to a bowl and toss evenly with cornstarch and a pinch of salt. Heat vegetable oil in a large non-stick skillet over medium-high heat. Arrange tofu in a single layer and cook for 8–10 minutes, turning every couple of minutes, until all sides are deeply golden and crisp. Transfer to a plate lined with paper towels.
03 - In a mixing bowl, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, grated ginger, minced garlic, and sriracha if using. Gradually stir in warm water, one tablespoon at a time, until the sauce reaches a smooth, drizzleable consistency.
04 - While the tofu cooks, slice the cucumber into thin rounds, julienne or shred the carrot, thinly slice the red bell pepper, and halve the spring onions. Steam or microwave the shelled edamame briefly if using frozen.
05 - Divide the warm rice evenly among four bowls. Arrange crispy tofu, sliced cucumber, shredded carrot, bell pepper strips, and edamame over each portion of rice. Drizzle generously with peanut sauce. Finish with sliced spring onions and a sprinkle of toasted sesame seeds.
# Expert Tips:
01 -
- The peanut sauce alone is worth making because it doubles as a dip for everything from carrot sticks to spring rolls.
- Crispy tofu cubes coated in cornstarch get that golden crust without deep frying.
- It comes together in about 40 minutes using mostly pantry staples.
02 -
- Skipping the pressing step on your tofu will leave you with soggy cubes that steam instead of fry.
- The peanut sauce thickens as it sits so whisk in a splash of warm water right before serving if it has been resting.
03 -
- Let the tofu sit undisturbed in the pan for the first three minutes before you try to flip it because premature flipping causes sticking and tears the crust.
- Taste the peanut sauce before adding water because the saltiness of your soy sauce and the sweetness of your peanut butter vary by brand.