Crispy Tofu Bowls with Peanut-Lime Sauce

Dinner · Lunch

Crispy Tofu Bowls with Peanut-Lime Sauce

Crisp-edged tofu, tangy cucumbers and a generous peanut sauce turn a bowl of rice into dinner. Start the rice and tofu first, then use their cooking time to mix the pickles and sauce.
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Total
35 minutes
Serves
4 servings

Bring it to the table

About this recipe.

Oven-crisped tofu over lime-scented rice with quick cucumber pickles and a ginger-peanut sauce.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

Rice and tofu

  • 1 cup uncooked basmati rice
  • 1 14-oz package extra-firm tofu (drained)
  • 1 tablespoon cornstarch
  • 2 teaspoons canola oil
  • 1 tablespoon finely grated lime zest

Quick cucumber pickles

  • 1/2 cup seasoned rice vinegar
  • 1/4 teaspoon crushed red pepper
  • 1 cup thinly sliced Persian cucumbers (about 2 cucumbers)

Peanut sauce

  • 1/2 cup creamy peanut butter
  • 5 tablespoons water
  • 2 tablespoons soy sauce
  • 1 tablespoon grated fresh ginger
  • 1 1/2 teaspoons honey or maple syrup
  • 3 tablespoons fresh lime juice

To serve

  • sliced scallions and chopped peanuts (optional, for serving)

Build each bowl in layers

Keep the pickles, rice and tofu separate until serving. The cucumber brings acidity, the lime zest perfumes the rice and the sauce ties everything together without soaking away all the tofu’s crisp edges.

At the table

Put the extra sauce on the table so everyone can add their own finishing drizzle.

The cooking plan

How to make Crispy Tofu Bowls with Peanut-Lime Sauce.

  1. Heat the oven to 400°F and line a baking sheet with parchment rated for that temperature. Cook the rice according to its package directions, then fluff with a fork and fold in the lime zest.

  2. Wrap the drained tofu in a clean towel and gently press out excess water. Cut into 3/4-inch cubes. Toss with the cornstarch and oil, spread in one layer on the prepared sheet and bake for about 25 minutes, until golden with crisp edges.

  3. Stir the seasoned vinegar and crushed red pepper together in a small bowl. Add the cucumber slices and leave them to pickle while the tofu cooks.

  4. Whisk the peanut butter, water, soy sauce, ginger, sweetener and lime juice until smooth. Toss the hot tofu with 1/4 cup of this sauce.

  5. Divide the rice among bowls. Add tofu and the cucumber pickles, lifting them out of their liquid. Finish with more peanut sauce and the optional scallions and peanuts.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Crispy Tofu Bowls with Peanut-Lime Sauce

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Oven-crisped tofu over lime-scented rice with quick cucumber pickles and a ginger-peanut sauce.
Print Recipe
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Asian-inspired
Ingredients Instructions Notes

Ingredients
  

Rice and tofu
  •  
    1 cup uncooked basmati rice
  •  
    1 14-oz package extra-firm tofu drained
  • 1 tablespoon cornstarch
  • 2 teaspoons canola oil
  •  
    1 tablespoon finely grated lime zest
Quick cucumber pickles
  •  
    ½ cup seasoned rice vinegar
  •  
    ¼ teaspoon crushed red pepper
  •  
    1 cup thinly sliced Persian cucumbers about 2 cucumbers
Peanut sauce
  •  
    ½ cup creamy peanut butter
  • 5 tablespoons water
  • 2 tablespoons soy sauce
  •  
    1 tablespoon grated fresh ginger
  •  
    1 ½ teaspoons honey or maple syrup
  •  
    3 tablespoons fresh lime juice
To serve
  •  
    sliced scallions and chopped peanuts optional, for serving

Instructions
 

  1. Heat the oven to 400°F and line a baking sheet with parchment rated for that temperature. Cook the rice according to its package directions, then fluff with a fork and fold in the lime zest.
  2. Wrap the drained tofu in a clean towel and gently press out excess water. Cut into 3/4-inch cubes. Toss with the cornstarch and oil, spread in one layer on the prepared sheet and bake for about 25 minutes, until golden with crisp edges.
  3. Stir the seasoned vinegar and crushed red pepper together in a small bowl. Add the cucumber slices and leave them to pickle while the tofu cooks.
  4. Whisk the peanut butter, water, soy sauce, ginger, sweetener and lime juice until smooth. Toss the hot tofu with 1/4 cup of this sauce.
  5. Divide the rice among bowls. Add tofu and the cucumber pickles, lifting them out of their liquid. Finish with more peanut sauce and the optional scallions and peanuts.

Notes

Seasoned rice vinegar already contains sugar and salt; it is different from plain rice vinegar.
Choose maple syrup rather than honey if you want a plant-based version. Check the soy sauce label if avoiding gluten.

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A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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