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Spicy Peanut Tofu Rice Bowls

Prep Time 15 minutes
Cook Time 10 minutes
Servings 4

Ingredients

  • 2 cups jasmine rice  (or other grain)*
  • 1 14 oz pack extra firm tofu, drained**
  • 1 tbsp cornstarch***
  • ½ tsp kosher salt
  • 2 tbsp olive oil
  • 4 cups chopped veg (broccoli, cabbage, mushrooms, bell pepper, carrot, and/or kale)
  • 1 cucumber, peeled and chopped (optional)****
  • Chopped toasted peanuts or almonds
  • Chopped cilantro or scallions
  • Lime wedges
  • *You could use any grain as a base for this bowl or even rice, soba, or wheat noodles!
  • **Easily sub this with 1-1.5 lbs of cubed chicken.
  • ***Cornstarch helps the tofu get crispy/browned and thickens the sauce a bit, but you could totally skip it!
  • ****The cucumber adds a cold crunch that I love but you could skip this or use any other raw crunchy veggie.

For the peanut sauce:

  • ½ cup water
  • ¼ cup natural peanut butter
  • ¼ cup soy sauce or tamari
  • 2 tbsp sriracha
  • 2 tbsp lime juice or rice vinegar
  • 2 tsp toasted sesame oil
  • 1-2 cloves garlic, grated or chopped

Items you can prep ahead (optional)

  • Cook 2 cups jasmine or short grain white rice
  • Chop 4 cups veg (broccoli, cabbage, mushrooms, bell pepper, carrot, and/or kale)
  • Whisk together peanut soy sauce
  • Peel and chop 1 cucumber (optional)
  • Toast and chop peanuts or almonds, for topping
  • Chop cilantro or scallions, for topping

Instructions

  • Cook your rice (instructions here).
  • Tear the tofu into bite-sized pieces and place on top of a kitchen towel. Fold the towel over (or use another towel) to press the water out of the tofu.
  • Transfer to a cutting board or bowl and toss with the cornstarch and salt to coat.
  • In a small bowl, whisk together the water, peanut butter, soy sauce, sriracha, lime or vinegar, sesame oil, and garlic until combined.
  • In a large 12-inch skillet over medium-high heat, warm the oil. Once the oil is hot, swirl it around to coat the pan, add the tofu and spread into an even layer. Cook, undisturbed, for 5 minutes, or until the tofu is nice and browned. Give them a stir, using a spatula to release them from the pan.
  • Stir in the veggies and cook, stirring often, for 2 minutes or until the veggies are softened.
  • Turn the heat down to low and pour in the peanut sauce. Stir to coat and gently simmer the sauce for 1 minute or until it has thickened but is still saucy. You can always add a splash of water to thin it out.
  • Serve the tofu/veg over rice topped with cucumber (if using), herbs, nuts, and a squeeze of lime.

Notes

Substitutions:

  • To make nut-free, use tahini in place of peanut butter.
  • If you don’t want it spicy, skip or reduce the sriracha.
  • Easily sub tofu with 1-1.5 lbs of cubed chicken.
  • Serve with wheat or rice noodles instead of rice.

Storage:

  • Store leftovers in an airtight container in the fridge or freezer:
    • Tofu/veggies: up to 6 days in the fridge or 2 months in the freezer
    • Rice: up to 5 days in the fridge or 2 months in the freezer

Leftovers + Repurposing:

  • Warm up leftover rice and tofu/veggies separately until warm. If the sauce has thickened a lot or been absorbed, stir in a splash of water to thin it out. Serve topped with nuts, herbs, and a squeeze of lime.
  • You could also serve leftover tofu/veg over noodles! Add water to thin out the sauce. 
  • Put a fried egg on top.