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These peanut tofu rice bowls do have a lot of components, but you can pick and choose toppings - maybe cut out the carrots and buy kimchi at the store. #peanutsauce #ricebowls #kimchi #quickpickles #panfriedtofu #roastedeggplant

Peanut Tofu Rice Bowls with Sesame Eggplant

Every part of these peanut tofu rice bowls is tasty, from the sesame eggplant to the cucumber kimchi.

Course Main Course
Cuisine Asian, Fusion
Keyword carrots, cucumbers, dairy-free, dinner, egg-free, eggplant, entree, kimchi, lunch, peanut butter, peanut sauce, pickles, rice, rice bowl, tofu, vegetarian
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 3 people
Calories 535 kcal

Ingredients

Carrot Quick Pickles

  • 2 carrots peeled and sliced
  • 2 T white vinegar
  • 2 tsp granulated sugar

Cucumber Kimchi

  • 1 English hothouse cucumber
  • 1 1/2 T chili garlic sauce
  • 1 tsp black sesame seeds
  • 1 T sesame oil

Pan-fried Tofu

  • 8 oz extra firm tofu cubed and well-drained

Peanut Sauce

  • 1 T sesame oil
  • 2 T salted creamy almond cashew or peanut butter
  • 1 T soy sauce
  • 1 T lime juice
  • 1 tsp chili garlic sauce

Sesame Eggplant

  • 1 T sesame oil
  • 2 Japanese eggplants cubed
  • 1 T soy sauce
  • 1 T maple syrup
  • 1 tsp sesame seeds

Assembly

  • 1 1/2 cups cooked rice

Instructions

Carrot Quick Pickles

  1. 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.

Cucumber Kimchi

  1. 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.

Pan-fried Tofu

  1. 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.

Peanut Sauce

  1. Mix the sauce ingredients together in a large bowl. Add the hot tofu and toss until combined.

Sesame Eggplant

  1. 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.

Assembly

  1. 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.

Recipe Notes

Adapted slightly from Minimalist Baker.