Food Recipes Nutty Tofu Bowls Be the first to rate & review! Crispy tofu and zingy cucumbers dress up this easy rice bowl recipe for lunch or dinner. By Liz Mervosh Liz Mervosh Elizabeth Mervosh is a product tester and recipe developer for the Meredith Food Studios in Birmingham, Alabama. Highlights: * Went to work at Meredith Food Studios in 2017 * It houses test kitchens for Southern Living, Real Simple, Food & Wine, People, and Health * Went to culinary school at The Culinary Institute of America * Got her start working in restaurants Real Simple's Editorial Guidelines Published on January 5, 2022 Print Rate It Share Share Tweet Pin Email Photo: Caitlin Bensel Hands On Time: 25 mins Total Time: 35 mins Servings: 4 Tofu is a tasty and high-protein topping for this vegetarian rice bowl. And the crispier the tofu, the better. The key is to press your tofu gently but confidently with a clean dish towel to remove excess moisture. If you have time, place a heavy skillet on top of the towel-wrapped tofu block for up to 30 minutes to squeeze out even more water. Then, a coating of cornstarch and a drizzle of oil before roasting the tofu at a high temperature ensures maximum crispiness. After roasting, coat your crispy tofu in a quick but rich sauce made with peanut butter, soy sauce, and a touch of fiery fresh ginger. Everything gets piled onto bright and fluffy lime-spiked rice with a finishing touch of spicy marinated cucumbers that make each bowl sing. Ingredients 1 cup uncooked basmati rice 1 14-oz. pkg. extra-firm tofu 1 tablespoon cornstarch 2 teaspoons canola oil 1 tablespoon lime zest plus 3 Tbsp. fresh juice (from 3 limes) ½ cup seasoned rice vinegar ¼ teaspoon crushed red pepper 1 cup thinly sliced Persian cucumbers (from 2 cucumbers) ½ cup creamy peanut butter 2 tablespoon soy sauce 1 tablespoon grated fresh ginger (from a 1 1/2-in. piece) 1 ½ teaspoons honey or maple syrup Thinly sliced scallions and chopped peanuts, for serving (optional) Directions Preheat oven to 400°F. Cook rice according to package directions. Add lime zest and fluff rice with a fork. Meanwhile, press tofu in a towel to remove excess moisture. Cut into ¾-inch cubes and place in a medium bowl. Toss with cornstarch and oil. Arrange tofu in a single layer on a parchment-lined baking sheet. Bake until golden and edges are crispy, about 25 minutes. Whisk vinegar and crushed red pepper in a small bowl. Add cucumber and stir. Whisk peanut butter, 5 tablespoons water, soy sauce, ginger, honey, and lime juice in a small bowl until smooth. Toss tofu cubes in ¼ cup peanut butter mixture. Serve over rice with cucumbers and, if using, scallions and peanuts. Drizzle with desired amount of peanut sauce. Nutrition Facts Per Serving: 557 calories; fat 24g; cholesterol 0mg; sodium 1,436mg; carbohydrates 71g; dietary fiber 5g; protein 21g; sugars 15g; saturated fat 4g. Rate it Print