Crispy tofu and zingy cucumbers bring life to this simple rice bowl recipe, perfect for lunch or dinner. Created by Elizabeth Mervosh, a seasoned product tester and recipe developer at the Meredith Food Studios, this dish highlights tofu as a delicious, high-protein topping for a vegetarian meal. Achieving crispy tofu is crucial; gently press it with a clean dish towel to remove moisture. For best results, place a heavy skillet on top for up to 30 minutes. Coating with cornstarch and a little oil, then roasting at high heat, ensures maximum crispiness. The savory sauce, made with peanut butter, soy sauce, and fresh ginger, complements the vibrant lime-infused rice. Spicy marinated cucumbers finish off the bowl beautifully.
Ingredients:
– 1 cup uncooked basmati rice
– 1 14-oz. package extra-firm tofu
– 1 tablespoon cornstarch
– 2 teaspoons canola oil
– 1 tablespoon lime zest plus 3 tablespoons fresh juice (from 3 limes)
– 0.5 cup seasoned rice vinegar
– 0.25 teaspoon crushed red pepper
– 1 cup thinly sliced Persian cucumbers (from 2 cucumbers)
– 0.5 cup creamy peanut butter
– 2 tablespoons soy sauce
– 1 tablespoon grated fresh ginger (from a 1 1/2-inch piece)
– 1.5 teaspoons honey or maple syrup
– Thinly sliced scallions and chopped peanuts (optional)
Instructions:
1. Preheat oven to 400°F. Prepare rice according to package instructions. Stir in lime zest and fluff with a fork.
2. Meanwhile, press tofu to eliminate excess moisture. Cut into ¾-inch cubes, coat with cornstarch and oil, and arrange on a baking sheet. Roast until golden, about 25 minutes.
3. Mix vinegar and crushed red pepper; stir in cucumbers.
4. Combine peanut butter, water, soy sauce, ginger, honey, and lime juice into a smooth sauce.
5. Toss tofu with peanut sauce and serve over rice with cucumbers. Add scallions and peanuts if desired. Drizzle remaining peanut sauce as needed.
Nutritional Information (Per Serving): 557 calories; fat 24g; cholesterol 0mg; sodium 1,436mg; carbohydrates 71g; dietary fiber 5g; protein 21g; sugars 15g; saturated fat 4g.
