Crispy Tofu Peanut Bowl
Crispy pan-fried tofu over rice with quick pickled vegetables, fresh lettuce, and a punchy peanut-chili dipping sauce. Ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 445
- Protein
- 16g
Ingredients
- 14 oz extra-firm tofu
- 2 cups cooked jasmine rice
- 1.5 cups carrot and daikon radish (matchsticks)
- 2 cups shredded lettuce (romaine or butter lettuce)
- 3 tbsp natural peanut butter
- 2 tbsp soy sauce
- 1 whole lime (juiced)
- 1 tbsp Thai chili paste or sriracha
Instructions
- 1
Press tofu between paper towels for 5 minutes to remove moisture, then cut into 0.75-inch cubes.
- 2
Toss carrot and daikon with 1 tbsp white vinegar, 0.5 tsp salt, and 1 tsp sugar. Set aside to quick-pickle.
- 3
Heat 2 tbsp neutral oil in a large skillet over medium-high until it shimmers, about 1 minute.
- 4
Working in batches, sear tofu cubes 2–3 minutes per side until edges are golden and crispy. Don't stir.
- 5
Whisk peanut butter, soy sauce, lime juice, chili paste, and 2 tbsp warm water until smooth.
- 6
Divide rice and lettuce between bowls, top with crispy tofu and pickled vegetables, then drizzle with peanut sauce.
Tools you’ll need
- paper towels
- cutting board and knife
- 12-inch skillet
- small bowl for pickling
- small whisk or spoon
- serving bowls
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