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Thai-Inspired Peanut Tofu Bowl with Edamame & Brown Rice

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Total Time 25 minutes
Servings: 1
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 150 g firm tofu pressed and cubed
  • 1/2 cup dry brown rice cooked
  • 1/2 cup shelled edamame thawed if frozen
  • 1/4 cup shredded carrot
  • 1 tsp neutral oil for frying
  • Salt and pepper to taste
  • For the peanut sauce: 2 tbsp natural peanut butter 1 tbsp low-sodium soy sauce, 1 tsp rice vinegar, 1 tsp honey, juice of half a lime, 1–2 tbsp warm water to thin
  • Fresh cilantro and sliced green onion to garnish
  • Optional: a pinch of chili flakes and extra lime wedge to serve

Method
 

  1. Cook the brown rice according to package directions and set aside.
  2. Press the tofu: wrap in a clean cloth or paper towels and place a heavy pan on top for at least 10 minutes to remove excess moisture. Cut into 1-inch cubes and season lightly with salt and pepper.
  3. Heat neutral oil in a non-stick skillet over medium-high heat. Add the tofu cubes in a single layer — do not overcrowd. Cook for 3–4 minutes per side without moving until golden and crispy on each face. This requires patience — moving the tofu too early prevents crisping.
  4. While the tofu cooks, make the peanut sauce: whisk together the peanut butter, soy sauce, rice vinegar, honey, and lime juice. Add warm water one tablespoon at a time until the sauce is smooth and pourable.
  5. Once the tofu is golden on all sides, pour half the peanut sauce over it in the pan and toss to coat. Cook for 1 more minute until the sauce caramelises slightly onto the tofu.
  6. Assemble the bowl: brown rice as the base, peanut-glazed tofu on one side, edamame and shredded carrot on the other.
  7. Drizzle the remaining peanut sauce over everything.
  8. Scatter fresh cilantro and sliced green onion over the top.
  9. Add chili flakes and a lime wedge if using. Serve immediately.

Notes

Pressing the tofu until very dry before cooking is the single most important step — moisture in the tofu creates steam in the pan which prevents crisping. The longer you press it, the crispier the result. A block of firm tofu is one of the most affordable protein sources per gram available, and a 300g block bought in a pack of two drops the cost further. Brown rice bought in a large bag is virtually identical in cost to white rice per serving and provides significantly more fibre.