Crispy Tofu & Peanut Rice Bowl
Lunch · Southeast Asian · Ready in 20 min · Serves 1
Golden tofu cubes in a quick peanut-soy dressing over rice with cucumber. A plant-protein lunch bowl with Southeast Asian manners.
Per serving
- Calories
- 560
- Protein
- 27 g
- Carbs
- 56 g
- Fat
- 25 g
- Fibre
- 6 g
Vitamins and minerals, % of a day’s needs
- Iron38%
- Vitamin D0%
- B120%
- Zinc46%
- Magnesium47%
- Omega-330%
- Potassium11%
- Vitamin C9%
- Vitamin A2%
- Riboflavin9%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 200 g Firm tofu
- 2 tbsp Cornflour
- 1.5 tbsp Peanut butter (natural)
- 1 tbsp Soy sauce
- 1 tbsp Lime juice
- 200 g Cooked white rice
- 100 g Cucumber, sliced
- 1.5 tbsp Vegetable oil
- 0.3 tsp Chilli flakes
Method
- 1
Cut 200g firm tofu into 2cm cubes, pat dry, and toss with 2 tbsp cornflour. Fry in 1.5 tbsp vegetable oil over medium-high heat for 8–10 minutes, turning every couple of minutes, until golden and crisp on most sides.
- 2
Whisk 1.5 tbsp peanut butter with 1 tbsp soy sauce, 1 tbsp lime juice, 0.25 tsp chilli flakes and 2 tbsp warm water until pourable.
- 3
Microwave 200g cooked white rice for 2 minutes until piping hot. Top with the crispy tofu and 100g cucumber slices, and pour the peanut dressing over everything.
