Description
At its core, this dish is a brilliantly balanced, single-serving style meal that focuses on clean, whole-food nutrition. It centers around extra-firm soy curd that has been pressed, seasoned, and cooked until it develops a beautifully crackly exterior layer. This crunchy protein source is nestled on a generous bed of warm, pillowy grain and surrounded by an array of crisp, raw vegetables.
Ingredients
Scale
For the Crispy Tofu
- 14 oz (400g) firm tofu, pressed and cubed
- 2 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp oil
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
For the Peanut Sauce
- 1/4 cup peanut butter
- 2 tbsp soy sauce
- 1 tbsp maple syrup or honey
- 1 tbsp lime juice
- 1 tsp sesame oil
- 2–3 tbsp warm water (to thin)
- 1 tsp sriracha (optional)
For the Bowls
- 3 cups cooked rice
- 1 cup shredded carrots
- 1 cucumber, sliced
- 1 cup edamame
- 1 avocado, sliced
- Green onions and sesame seeds for garnish
Instructions
1. Prepare the Tofu
- Pat tofu dry and toss with soy sauce, cornstarch, garlic powder, and pepper.
- Heat oil in a pan over medium-high heat.
- Cook tofu for 8–10 minutes, turning occasionally, until golden and crispy.
2. Make the Peanut Sauce
- Whisk peanut butter, soy sauce, maple syrup, lime juice, sesame oil, and sriracha together.
- Add warm water gradually until smooth and pourable.
3. Assemble the Bowls
- Divide rice among bowls.
- Top with crispy tofu, carrots, cucumber, edamame, and avocado.
- Drizzle generously with peanut sauce.
- Garnish with green onions and sesame seeds.
Notes
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 430 kcal
Keywords: crunchy tofu peanut bowls, crispy tofu rice bowls with peanut sauce, vegan peanut tofu bowls