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vegan crispy tofu rice bowl

Vegan Crispy Tofu Rice Bowl

A delicious vegan bowl with crispy golden tofu, fluffy rice, fresh vegetables, and creamy peanut sauce. Quick, healthy, and perfect for lunch, dinner, or meal prep.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 3 people
Course: Main Course
Cuisine: vegan
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Tofu:
  • 1 block firm tofu
  • 2 tablespoons cornstarch
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • Salt and pepper to taste
For the Rice:
  • 1 cup jasmine or basmati rice
  • 2 cups water
  • For the Veggies:
  • 1 cup broccoli florets
  • 1 medium carrot julienned
  • ½ red bell pepper sliced
  • 2 green onions chopped
For the Peanut Sauce:
  • 3 tablespoons peanut butter
  • 1 tablespoon soy sauce
  • 1 teaspoon maple syrup or honey substitute
  • 1 teaspoon rice vinegar
  • 1 teaspoon sriracha optional for heat
  • Water to thin as needed
  • Optional toppings: sesame seeds crushed peanuts, lime wedge

Method
 

  1. Press the tofu: Wrap the tofu block in a clean towel and press it for 20 minutes to remove excess water.
  2. Cut and coat: Slice tofu into cubes. Toss with cornstarch, salt, and pepper until lightly coated.
  3. Cook tofu: Heat sesame oil in a skillet over medium heat. Fry tofu cubes for 3–4 minutes on each side until golden brown.
  4. Cook rice: Combine rice and water in a pot. Bring to boil, cover, and simmer 15 minutes (brown rice takes longer). Fluff with a fork.
  5. Prepare veggies: Lightly steam broccoli, or sauté all vegetables for 3–4 minutes until tender but crisp.
  6. Make peanut sauce: Mix peanut butter, soy sauce, maple syrup, rice vinegar, and sriracha in a bowl. Add water gradually to get a smooth, pourable sauce.
  7. Assemble the bowl: Start with rice as the base, layer crispy tofu on top, add vegetables, and drizzle peanut sauce. Sprinkle green onions, sesame seeds, or crushed peanuts. Serve warm.

Notes

  • For extra crispiness, bake tofu at 400°F for 25–30 minutes instead of frying.
  • Keep peanut sauce separate if storing for meal prep.
  • Customize vegetables based on what you have. Snap peas, cabbage, or zucchini work well.
  • Use tamari for a gluten-free version.