Description
A fresh and satisfying bowl with crispy tofu, fluffy jasmine rice, crunchy vegetables, herbs, and a savory sesame ginger dressing.
Ingredients
Scale
- 14 ounces extra-firm tofu, pressed and cut into cubes
- 1 cup jasmine rice, uncooked
- 2 cups water
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons neutral oil
- 1 tablespoon sesame oil
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 1 tablespoon lime juice
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, grated
- 1 teaspoon sriracha
- 1 cup red cabbage, shredded
- 1 cup carrots, shredded
- 1 cup cucumber, thinly sliced
- 1/2 cup shelled edamame, cooked
- 2 green onions, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons roasted peanuts, chopped
Instructions
- Rinse the jasmine rice under cool water until the water runs mostly clear. Add the rice and 2 cups water to a medium saucepan, bring to a boil, then cover, reduce the heat to low, and cook for 15 minutes. Turn off the heat and let it sit covered for 10 minutes.
- Press the tofu to remove excess moisture, then toss the cubes with 1 tablespoon soy sauce and 1 tablespoon cornstarch until lightly coated.
- In a small bowl, whisk together the sesame oil, 3 tablespoons soy sauce, rice vinegar, maple syrup, lime juice, grated ginger, grated garlic, and sriracha.
- Heat the neutral oil in a large skillet over medium-high heat. Add the tofu in a single layer and cook for 8 to 10 minutes, turning occasionally, until golden and crisp.
- In a large bowl, combine the cabbage, carrots, cucumber, edamame, green onions, and cilantro. Fluff the rice and let it cool slightly, then add it to the vegetables.
- Pour about two thirds of the dressing over the rice and vegetables and toss gently to combine. Fold in the crispy tofu just before serving.
- Divide into bowls, drizzle with the remaining dressing, and finish with chopped roasted peanuts before serving.
Notes
- Pressing the tofu well helps it crisp up better in the pan.
- Let the rice cool slightly before mixing so the vegetables stay crisp.
- For meal prep, store the dressing separately and add it just before serving.
- Cashews or sunflower seeds can be used instead of peanuts.
