Peanut Tofu & Blanched Greens Rice Bowls

Name: Peanut Tofu & Blanched Greens Rice Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Indonesian
Ingredients: 14 ounce extra-firm tofu (pressed and cubed); 1 cup jasmine rice (instant); 5 ounce fresh spinach; 0.5 English cucumber (thinly sliced); 0.25 cup creamy peanut butter; 2 tablespoon sweet soy sauce; 1 tablespoon rice vinegar; 1 tablespoon lime juice; 1 teaspoon fresh ginger (grated); 1 clove garlic (minced); 0.5 teaspoon red pepper flakes; 2 tablespoon vegetable oil (divided)

Crispy pan-fried tofu, fresh blanched greens, and crunchy cucumber over a bed of warm rice, all drizzled with a rich and creamy homemade peanut sauce for a satisfying and quick Indonesian-inspired bowl.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 2
Cuisine: Indonesian
Difficulty: Easy
Cost: $3.54/serving

Dietary

Vegetarian
Vegan
Dairy-Free
Egg-Free
Pescatarian
High-Fiber

Ingredients

14 ounce extra-firm tofu (pressed and cubed)
1 cup jasmine rice (instant)
5 ounce fresh spinach
0.5 English cucumber (thinly sliced)
0.25 cup creamy peanut butter
2 tablespoon sweet soy sauce
1 tablespoon rice vinegar
1 tablespoon lime juice
1 teaspoon fresh ginger (grated)
1 clove garlic (minced)
0.5 teaspoon red pepper flakes
2 tablespoon vegetable oil (divided)

Instructions

Cook the instant jasmine rice according to package directions, which typically takes about 10-15 minutes. While rice cooks, prepare the rest of the meal.
To make the peanut sauce, combine peanut butter, sweet soy sauce, rice vinegar, lime juice, grated fresh ginger, minced garlic, red pepper flakes, and 2 tablespoons of water in a small bowl. Whisk until smooth. Add more water, 1 teaspoon at a time, if a thinner consistency is desired.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Add the cubed extra-firm tofu in a single layer and pan-fry until golden brown and crispy on all sides, about 8-10 minutes, flipping occasionally. Remove from skillet and set aside.
Briefly blanch the fresh spinach: place spinach in a colander and pour boiling water over it, or add to a pot of boiling water for 30 seconds. Immediately drain and rinse with cold water to stop cooking. Squeeze out excess water.
Divide the cooked jasmine rice into two bowls. Top with the crispy tofu, blanched spinach, and thinly sliced English cucumber. Drizzle generously with the peanut sauce and serve immediately.

Notes

Pressing tofu removes excess water, which helps it get crispier when pan-fried. For a richer peanut sauce, you can use warm water or a touch of coconut milk.

Nutrition (per serving)

Calories: 856
Protein: 23.7 g
Carbohydrates: 121.8 g
Fat: 30.8 g
Fiber: 12.2 g
Sodium: 965 mg
Saturated Fat: 5.5 g
Sugar: 14.4 g