Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 cups brown rice + 3 cups water + 1/2 tsp fine salt
- 1 (14 oz) block extra-firm tofu, pressed and cubed
- Tofu seasoning: 1 tbsp low-sodium soy sauce, 1 tbsp neutral oil, 1 tbsp lime juice, 1 tbsp cornstarch, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 tsp fine salt
- Vegetables: 2 cups shredded green cabbage, 1 cup shredded carrots, 1 cup sliced cucumber, 1/2 cup chopped cilantro
- Peanut-lime sauce: 1/3 cup creamy peanut butter, 2 tbsp soy sauce, 2 tbsp lime juice, 1 tbsp rice vinegar, 1 tbsp maple syrup, 1 tsp toasted sesame oil, 1 small garlic clove (minced), 1/4–1/2 cup warm water
- Toppings: 1/4 cup roasted peanuts (crushed), lime wedges (optional)
Do This
- 1. Cook brown rice (1 1/2 cups rice + 3 cups water + 1/2 tsp salt): simmer 35 minutes, rest 10 minutes.
- 2. Press tofu 15 minutes; heat oven to 425°F (220°C) and line a sheet pan.
- 3. Toss tofu with soy sauce, oil, lime juice, spices, and cornstarch; bake 25–30 minutes, flipping halfway.
- 4. Whisk peanut butter, soy sauce, lime juice, vinegar, maple syrup, sesame oil, garlic; thin with warm water.
- 5. Prep cabbage, carrots, cucumber, and cilantro while rice/tofu cook.
- 6. Build bowls: rice + veggies + baked tofu.
- 7. Drizzle sauce; top with crushed peanuts and a squeeze of lime.
Why You’ll Love This Recipe
- Big flavor, simple steps: crispy baked tofu + bright peanut-lime sauce tastes restaurant-level but is very doable at home.
- Great texture in every bite: chewy rice, crunchy vegetables, crisp-edged tofu, and crushed peanuts.
- Flexible and meal-prep friendly: components store well and assemble fast for lunches.
- Balanced and satisfying: plant-based protein, fiber-rich brown rice, and lots of fresh veg.
Grocery List
- Produce: 2 limes, 1/2 small green cabbage (or bagged shredded cabbage), 2 medium carrots (or pre-shredded), 1 English cucumber, 1 bunch cilantro, 1 small garlic clove
- Dairy: None
- Pantry: brown rice, extra-firm tofu, creamy peanut butter, low-sodium soy sauce, neutral oil (avocado/canola/grapeseed), cornstarch, garlic powder, smoked paprika, rice vinegar, maple syrup, toasted sesame oil, roasted peanuts, fine salt
Full Ingredients
Brown Rice
- 1 1/2 cups uncooked brown rice, rinsed
- 3 cups water
- 1/2 teaspoon fine salt
Baked Tofu
- 1 (14 oz / 396 g) block extra-firm tofu, pressed for 15 minutes and cut into 3/4-inch cubes
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon neutral oil (avocado, canola, or grapeseed)
- 1 tablespoon fresh lime juice
- 1 tablespoon cornstarch
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon fine salt
Fresh Veggie Toppings
- 2 cups shredded green cabbage (about 6–7 oz / 170–200 g)
- 1 cup shredded carrots (about 3–4 oz / 85–115 g)
- 1 cup cucumber, thinly sliced into half-moons (about 5–6 oz / 140–170 g)
- 1/2 cup fresh cilantro leaves and tender stems, chopped
Peanut-Lime Sauce
- 1/3 cup creamy peanut butter (natural or regular)
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon toasted sesame oil
- 1 small garlic clove, finely minced (about 1 teaspoon)
- 1/4 cup warm water, plus up to 1/4 cup more as needed to thin
- Optional: 1/4 teaspoon red pepper flakes for gentle heat
For Serving
- 1/4 cup roasted peanuts, crushed
- Optional: extra lime wedges for squeezing
Step-by-Step Instructions
Step 1: Cook the brown rice
Rinse 1 1/2 cups brown rice under cool water in a fine-mesh strainer until the water runs mostly clear.
In a medium saucepan, combine the rinsed rice with 3 cups water and 1/2 teaspoon fine salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 35 minutes.
Turn off the heat and let the rice sit, covered, for 10 minutes. Fluff with a fork.
Step 2: Press and season the tofu
While the rice cooks, press the tofu for 15 minutes to remove excess water. (Wrap the block in paper towels or a clean towel, place it on a plate, and set something heavy on top, like a skillet or a few cans.)
Heat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
Cut the tofu into 3/4-inch cubes. In a medium bowl, gently toss the tofu with 1 tablespoon soy sauce, 1 tablespoon neutral oil, and 1 tablespoon lime juice. Sprinkle in 1 tablespoon cornstarch, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, and 1/4 teaspoon salt, then toss again until the cubes look evenly coated.
Step 3: Bake the tofu until crisp
Spread tofu in a single layer on the prepared baking sheet, leaving a little space between pieces so they roast instead of steam.
Bake for 25–30 minutes, flipping the tofu at the 15-minute mark. The tofu is done when the edges are browned and the coating feels dry and lightly crisp.
Step 4: Mix the peanut-lime sauce
In a small bowl (or measuring cup), whisk together 1/3 cup peanut butter, 2 tablespoons soy sauce, 2 tablespoons lime juice, 1 tablespoon rice vinegar, 1 tablespoon maple syrup, 1 teaspoon toasted sesame oil, and the minced garlic. Add optional 1/4 teaspoon red pepper flakes if you want a little heat.
Whisk in 1/4 cup warm water. If the sauce is still too thick to drizzle, add more warm water 1 tablespoon at a time, up to an additional 1/4 cup, until it’s smooth and pourable.
Step 5: Prep the crunchy vegetables
While the tofu finishes baking, prep your toppings: shred the cabbage, shred the carrots, slice the cucumber, and chop the cilantro.
If you want extra crunch and a slightly “pickled” feel, toss the cabbage and carrots with a pinch of salt and 1 teaspoon lime juice and let them sit for 5 minutes (optional, but tasty).
Step 6: Assemble the bowls
Divide the cooked brown rice among 4 bowls (about 3/4 cup cooked rice per bowl).
Arrange shredded cabbage, carrots, cucumber, and cilantro over the rice. Add a generous portion of baked tofu to each bowl.
Step 7: Sauce and finish with peanuts
Drizzle each bowl with peanut-lime sauce (start with 2 tablespoons per bowl, then add more to taste).
Top with crushed roasted peanuts for crunch. Serve with optional lime wedges for squeezing right before eating.
Pro Tips
- Pressing matters: even a quick 15-minute press helps tofu bake up firmer and crispier.
- Cornstarch = crisp edges: don’t skip it; it creates that lightly crunchy coating in the oven.
- Warm water for the sauce: peanut butter tightens up when cold. Warm water makes it instantly silky and drizzle-ready.
- Don’t overcrowd the pan: spread tofu out so it roasts. If it’s packed tightly, it will steam.
- Balance to taste: if the sauce tastes too salty, add 1–2 teaspoons more lime juice; too tangy, add 1–2 teaspoons more maple syrup.
Variations
- Spicy peanut-lime bowl: add 1–2 teaspoons sriracha or chili garlic sauce to the peanut-lime sauce.
- Swap the base: use cooked quinoa or jasmine rice instead of brown rice (adjust cooking times accordingly).
- Extra veggies: add sliced red bell pepper, edamame, or quick-pickled red onion for more color and crunch.
Storage & Make-Ahead
Store components separately for the best texture. Refrigerate in airtight containers for up to 4 days: rice, baked tofu, chopped vegetables, and sauce.
Reheat: warm rice in the microwave with a splash of water (about 30–60 seconds). Re-crisp tofu in a 400°F (205°C) oven or toaster oven for 6–8 minutes (or microwave for convenience, though it will soften). Add sauce after reheating.
Make-ahead tip: the peanut-lime sauce thickens in the fridge; loosen it with 1–2 tablespoons warm water and stir until smooth.
Nutrition (per serving)
Approximate, based on 4 servings and using all sauce and toppings: 610 calories, 26 g protein, 72 g carbohydrates, 27 g fat, 10 g fiber, 850 mg sodium.
