Thai Peanut Tofu Rice Bowl
A fast Thai-inspired single-portion bowl featuring crispy tofu, jasmine rice, and a tangy peanut sauce. Bright lime, sweet chili, and crunchy veggies balance creamy tofu for a satisfying, weeknight meal.
- Prep Time: 10 min
- Cook Time: 15 min
Servings:
2 servings
(originally 1 serving)Ingredients(scaled)
- 1 cup jasmine rice
- 2 cup water
- 500 grams firm tofu, drained and pressed
- 2 tablespoon soy sauce
- 2 tablespoon cornstarch
- 2 tablespoon vegetable oil
- 2 cup shredded carrot
- 1 cup shredded red cabbage
- 2 tablespoon peanut butter
- 2 tablespoon soy sauce
- 2 teaspoon rice vinegar
- 2 teaspoon honey or maple syrup
- 2 teaspoon lime juice
- ½ teaspoon chili flakes
- 4 teaspoons water (to thin sauce)
- Salt to taste
Instructions
- Rinse rice; simmer in 1 cup water until tender, 12-15 minutes, then fluff.
- Cube tofu; toss with 1 tbsp soy sauce and 1 tbsp cornstarch.
- Pan-fry tofu in oil until golden and crisp, 3-4 minutes per side.
- Whisk peanut butter, 1 tbsp soy sauce, rice vinegar, honey, lime juice, chili flakes, and 2 tsp water to a smooth sauce.
- Toss carrot and cabbage with a pinch of salt; warm quickly in the pan.
- Assemble bowl: rice, tofu, veggies, and drizzle with peanut sauce; finish with extra lime.
Chef’s Pro Tips
- Press tofu longer for extra crispness.
- Add crushed peanuts on top for texture.
- Squeeze extra lime over for brightness.
Serving Suggestions
Serve with a side of steamed bok choy or a cucumber salad for freshness.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently and add a splash of water if sauce thickens.
Nutritional Estimates
Per serving · 2 servings total
| calories | 520 |
|---|---|
| protein | 21 |
| carbs | 66 |
| fat | 20 |
| fiber | 6 |
Community Ratings & Comments
Community Rating:★★★★★(5.0)
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