these peanut tofu rice bowls have plenty of crunchy pickles and tender, sesame-glazed eggplant to go with the addictive peanut sauced tofu and chewy rice.
idk what to say besides that i've been living off of a steady diet of work hard, potato hard. the digital marketing world is a little bit nuts during q4, plus i'm getting added to a few new projects (one of them exciting, one of them less so lol). but did i mention that i got to see kelly clarkson on friday, or that i work from home once a week now and roll out of bed onto the couch and don't change all day? so there's balance. somewhere.
i've been trying to prep lunches for the week on sundays, and these peanut tofu rice bowls were on call for a recent week (even if i was dreaming of this bowl with broccoli slaw and quick pickles). they've got crispy pan-fried tofu coated in garlicky peanut sauce, crunchy tangy carrot quick pickles, spicy cucumbers, silky soy-glazed tofu and chewy rice to mellow everything out. you better bet i'm the person who needs to have something to look forward to eating at lunch, and this is it.
1 year ago: pumpkin cranberry raspberry oatmeal
2 years ago: waffles with spiced pumpkin butter and brown sugar walnut crumble
Every part of these peanut tofu rice bowls is tasty, from the sesame eggplant to the cucumber kimchi.
- 2 carrots peeled and sliced
- 2 T white vinegar
- 2 teaspoon granulated sugar
- 1 English hothouse cucumber
- 1 ½ T chili garlic sauce
- 1 teaspoon black sesame seeds
- 1 T sesame oil
- 8 oz extra firm tofu cubed and well-drained
- 1 T sesame oil
- 2 T salted creamy almond cashew or peanut butter
- 1 T soy sauce
- 1 T lime juice
- 1 teaspoon chili garlic sauce
- 1 T sesame oil
- 2 Japanese eggplants cubed
- 1 T soy sauce
- 1 T maple syrup
- 1 teaspoon sesame seeds
- 1 ½ cups cooked rice
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Combine everything in a small bowl. Stir occasionally to make sure that the carrots get evenly pickled. Let sit at room temperature until you're ready to assemble the bowls.
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Combine everything in a small bowl. Stir occasionally to make sure that the cucumbers get evenly pickled. Let sit at room temperature until you're ready to assemble the bowls.
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Heat some oil in a large skillet over medium-high heat. Salt the tofu, then add the tofu in a single layer to the skillet. Cook, flipping the tofu until all sides are golden brown and crispy.
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Mix the sauce ingredients together in a large bowl. Add the hot tofu and toss until combined.
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To the still hot pan, over medium-high heat, add more oil. Add the eggplant and saute until browned on the first side, 5-10 minutes. Drizzle with the soy sauce, maple syrup and sesame seeds; sauté, stirring frequently, until browned on all sides.
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Divide the rice between serving bowls and top with the tofu and other desired toppings, such as fresh vegetables, pickles, kimchi, and/or chili garlic sauce.
Adapted slightly from Minimalist Baker.
Leanne | Crumb Top Baking says
That's pretty cool that you got to see Kelly Clarkson, but even cooler that you can roll out of bed and work from home once a week! This recipe looks perfect for meal prep! Happy Monday Heather!
Heather says
ahh yes kelly clarkson is good live every time i see her (she was one of the few artists who sang live for the macy's thanksgiving day parade, and even in all that cold early in the morning, she sounded so good).
Laura says
Pickles, kimchi, peanut sauce - all of my favorites in here, Heather! I love this type of bowl. I could eat it every day, too!
Heather says
i'm convinced that pickles and kimchi make everything better! (:
Maria | kitchenathoskins says
So healthy and so dang flavorful!! Such an amazing meal prep bowl. Having a peanut free household, I love the option of subbing other nut butters.. so helpful for people like us 🙂
Heather says
oh yes i bet cashew or almond butter would be so tasty! or even sunflower seed butter could work (:
The-FoodTrotter says
This tofu bowl looks luscious! I'm so hungry right that I'd eat it right away 🙂
Heather says
thanks! the sesame eggplant is downright luscious (:
Kim Lange says
Sounds wonderful!! So much yumminess!