Nutty Tofu Bowls 

Crispy tofu and zingy cucumbers dress up this easy rice bowl recipe for lunch or dinner. 

Nutty Tofu Bowls
Photo: Caitlin Bensel
Hands On Time:
25 mins
Total Time:
35 mins

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.


  • 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)


  1. Preheat oven to 400°F. Cook rice according to package directions. Add lime zest and fluff rice with a fork.

  2. 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.

  3. Whisk vinegar and crushed red pepper in a small bowl. Add cucumber and stir.

  4. Whisk peanut butter, 5 tablespoons water, soy sauce, ginger, honey, and lime juice in a small bowl until smooth.

  5. 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.

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