VEGAN TOFU BOWLS WITH COCONUT RICE, CUCUMBER SALAD AND PEANUT SAUCE

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Vegan Tofu Bowls with Coconut Rice, Cucumber Salad and Peanut Sauce image

This fragrant rice bowl brings the heat! Crispy tofu and a spicy, fresh cucumber salad combined with flavors found throughout Southeast Asia such as basil, mint, cilantro and chile are served on a bed of sweet and fluffy coconut rice.

Provided by Food Network

Categories     main-dish

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 19

One 14-ounce package firm tofu, drained, patted dry and cut into small cubes
3 tablespoons cornstarch
1 cup jasmine rice
1 cup unsweetened coconut milk
1 tablespoon agave nectar
1 tablespoon Thai basil, roughly chopped
1 tablespoon cilantro, roughly chopped
1 tablespoon mint, roughly chopped
1 medium Persian cucumber, thinly sliced
1/4 cups roasted unsalted peanuts, finely chopped
1 tablespoon rice vinegar
Juice of 1 lime
1 Thai chile or 1/2 habanero chile, seeded and minced
Pink Himalayan salt or kosher salt
1 tablespoon vegetable oil
1 medium carrot, thinly sliced on a bias
1/2 head red cabbage, thinly sliced
Store-bought vegan peanut sauce, for drizzling
Sriracha, for drizzling

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  • Toss the tofu and cornstarch together in a medium bowl until evenly coated. Arrange the tofu cubes on the prepared baking sheet and bake until golden, about 20 minutes, flipping halfway through.
  • Meanwhile, combine the rice, coconut milk, 1 cup water and 1/2 teaspoon salt in a small saucepan and bring to a boil over high heat. Lower the heat to a simmer, cover and cook until the liquid is absorbed and the rice is tender, 15 to 18 minutes. Remove from the heat and let stand, covered, for 5 minutes. Add the agave and fluff with a fork. Set aside.
  • Combine the basil, cilantro, mint, cucumber, peanuts, rice vinegar, lime juice and chile in a small bowl. Stir and season with salt to taste. Set aside.
  • Heat the oil in a large skillet over medium-high heat. Add the carrots and cook until tender, stirring and flipping occasionally, 6 to 8 minutes.
  • Divide the rice evenly among bowls, top with the carrots, red cabbage and tofu. Drizzle with the peanut sauce and add a spoonful of the cucumber salad. Drizzle with sriracha and serve.

Some Lovely expernsos
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This tofu bowl was so easy to make and it tasted amazing! I loved the combination of flavors and textures. I will definitely be making this again.


Wagwan Comedy's
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This tofu bowl was delicious and satisfying! The peanut sauce was amazing and the cucumber salad was a great addition. I will definitely be making this again.


Ochayi Moses
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I loved this tofu bowl! The flavors were amazing and the tofu was cooked perfectly. I will definitely be making this again.


Md Doktor
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This tofu bowl was a great way to use up some leftover tofu. It was easy to make and it tasted great. I will definitely be making this again.


Gustavo Rockie
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I'm new to vegan cooking and this recipe was perfect for me. It was easy to follow and the end result was delicious! I will definitely be making this again.


Chelsea Raudales
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This tofu bowl was so easy to make and it tasted amazing! I loved the combination of flavors and textures. I will definitely be making this again.


Michael Mckelvey
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I made this recipe for a dinner party and it was a huge hit! Everyone loved the flavors and textures. I will definitely be making this again.


Schroue
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This tofu bowl was delicious and satisfying! The peanut sauce was amazing, and the cucumber salad was a great addition. I will definitely be making this again.


Guadalupe Sotelo
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I love this recipe! It's so versatile and easy to customize. I've made it with different kinds of tofu, vegetables, and sauces, and it's always delicious. It's a great way to get a healthy and satisfying meal on the table quickly.


Ghulam sidiq Junejo
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This tofu bowl was a hit with my whole family! Even my picky kids loved it. The flavors were amazing and the dish was so easy to make. I will definitely be making this again soon.


Douglas Welcome
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I've tried many vegan tofu bowls before, but this one is by far the best. The coconut rice was so creamy and flavorful, and the peanut sauce was the perfect balance of sweet and savory. The tofu was also cooked perfectly, and the cucumber salad was a


dipset _21
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This recipe was easy to follow and the end result was amazing! The tofu was perfectly cooked and the sauce was flavorful and creamy. I especially loved the addition of the cucumber salad, which added a nice freshness to the dish. I would highly recom


Lindi Gatchell
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I'm not a vegan, but I'm always looking for new and healthy recipes to try. This tofu bowl did not disappoint! The combination of flavors and textures was spot-on, and I felt satisfied and energized after eating it. I'll definitely be adding this rec


Mr Alpha
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This tofu bowl was a delightful explosion of flavors! The coconut rice was creamy and fragrant, the cucumber salad was refreshing and tangy, and the peanut sauce tied everything together perfectly. The tofu was crispy on the outside and tender on the