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dinner · asian

Peanut Tofu Rice Bowls with Carrots & Broccoli

Prep: 20 min
Cook: 10 min
Total: 30 min
Yield: 2 servings
Peanut Tofu Rice Bowls with Carrots & Broccoli

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Instructions

1
Rinse the rice in a fine-mesh sieve until the water runs clear, then bring it to a boil in a small pot with the water and a pinch of salt.
2
Cover, turn the heat to its lowest setting, and cook 15 minutes, then let it steam off the heat for 5 minutes.
3
While the rice cooks, wrap the tofu in a clean kitchen towel and press it under a heavy pan for 10 minutes.
4
Meanwhile, thinly slice the green onions, roughly chop the peanuts, and halve the lime, cutting one half into wedges.
5
Grate the peeled ginger and the garlic into a small bowl, then whisk in the peanut butter, soy sauce, maple syrup, most of the water, and the lime juice.
6
Cut the broccoli into bite-size florets and peel and thinly slice the carrots on the diagonal.
7
Cut the pressed tofu into 0.75-inch cubes and toss them in a medium bowl with the cornstarch and remaining salt until evenly coated.
8
Heat most of the oil in a 12-inch nonstick skillet over medium-high for 2 minutes, then fry the tofu 8 to 10 minutes, turning, until crisp and golden on most sides.
9
Move the tofu to a plate, add the remaining oil, vegetables, and water, then cover and cook 3 to 4 minutes until crisp-tender.
10
Uncover, turn the heat to medium-low, pour in the peanut sauce, and simmer 1 minute until glossy, then return the tofu and toss to coat.
11
Fluff the rice, spoon the saucy tofu and vegetables over it, and top with the peanuts, green onions, and lime wedges.
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