Crispy tofu and zingy cucumbers dress up this easy rice bowl recipe for lunch or dinner.
Tofu is a tasty and high-protein topping for this vegetarian rice bowl.
And the crispier the tofu, the better.
Photo: Caitlin Bensel
The key is to press your tofu gently but confidently with a clean dish towel to remove excess moisture.
Ingredients
1cupuncooked basmati rice
114-oz.
extra-firm tofu
1tablespooncornstarch
2teaspoonscanola oil
1tablespoonlime zest plus 3 Tbsp.
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 34-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.
Toss tofu cubes in 14 cup peanut butter mixture.
Serve over rice with cucumbers and, if using, scallions and peanuts.
Drizzle with desired amount of peanut sauce.
