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
- 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.
- 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.
- 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.
- 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.
- 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.
