Peanut Tofu Rice Bowl

Ingredients

• 1 cup long-grain white or brown rice
• 14 oz firm tofu, drained
• ⅓ cup peanut butter (creamy or chunky)
• 2 tbsp soy sauce or tamari
• 1 tbsp rice vinegar or lime juice
• 2 cloves garlic cloves, minced
• 1 cup cucumber and/or scallions, chopped
• 2 tbsp neutral oil (vegetable or sesame)

Instructions

1. 1

   Bring 2 cups water to boil. Add rice, stir once, then cover and reduce heat to low.

2. 2

   Pat tofu dry with paper towels. Cut into 1/2-inch cubes or 1/4-inch-thick slabs.

3. 3

   Whisk peanut butter, soy sauce, vinegar, garlic, and 0.25 cup water until smooth.

4. 4

   Heat oil in a large skillet over medium-high until it shimmers, about 90 seconds.

5. 5

   Add tofu in a single layer. Don't stir for 3 minutes until the bottom is golden brown.

6. 6

   Flip tofu pieces and cook 2 more minutes until second side is golden. Transfer to a plate.

7. 7

   Pour peanut sauce into the same skillet over medium heat. Stir constantly for 1 minute until it thickens.

8. 8

   Check rice: fluff with a fork when tender and water has been absorbed, about 15 minutes total.

9. 9

   Divide rice between bowls. Top with crispy tofu, peanut sauce, and fresh cucumber or scallions.

10. 10

    Drizzle any remaining sauce over the top. Serve immediately.

Tools you’ll need

• medium saucepan with lid
• large nonstick or cast-iron skillet
• small bowl or measuring cup
• whisk or fork
• paper towels
• spatula

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