Crispy Fried Tofu Bowl Recipe
Doused in a delicious peanut butter sauce, these crispy fried tofu bowls are served on a bed of rice with some quick pickled vegetables on the side.
Equipment
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Ingredients
- 400 g extra-firm tofu
- ½ tsp ground sea salt
- 2 Tbsp vegetable oil
- 1 Tbsp tamari soy sauce
PICKLED VEGETABLES:
- 1 medium carrot (peeled and cut into matchsticks)
- 3 radishes (sliced)
- ¼ cucumber (peeled into ribbons)
- 120 ml apple cider vinegar or unseasoned rice vinegar
- 120 ml water
- 50 g granulated sugar
- 2 tsp ground sea salt
PEANUT BUTTER SAUCE:
- 3 Tbsp peanut butter
- 2 to 3 Tbsp tamari soy sauce
- 2 Tbsp lime juice
- 1 Tbsp rice vinegar
- 1 Tbsp maple syrup
- 1 Tbsp grated ginger
- 2 garlic cloves (grated)
TO SERVE:
- 400 g cooked rice
- 3 spring onions (sliced)
- black and white sesame seeds
- 1 red chilli (sliced)
Instructions
- Make the pickled vegetables: Cut and slice the carrot, radishes, and cucumber. Place them in a 350ml (12-ounce) heatproof jar.1 medium carrot, 3 radishes, ¼ cucumber
- Heat the vinegar, water, sugar, and salt in a medium saucepan over medium-high heat.120 ml apple cider vinegar or unseasoned rice vinegar, 120 ml water, 50 g granulated sugar, 2 tsp ground sea salt
- Stir until the sugar dissolves and bring to a boil. Remove from the heat and pour into the jar to cover the vegetables. Set aside for at least 30 minutes.
- In the meantime, prepare the tofu: Cut the tofu into dice. Place in a bowl. Sprinkle ½ tsp of salt on top of the tofu and cover with boiling water. Set aside for 15 minutes.400 g extra-firm tofu, ½ tsp ground sea salt
- When done, drain the tofu and pat dry.
- Toss the tofu in 2 tablespoons oil and 1 tablespoon tamari.2 Tbsp vegetable oil, 1 Tbsp tamari soy sauce
- Fry the tofu in a frying pan over medium-high heat until until golden and crispy. (alternatively, you can air fry it at 200°C / 400°F for 10 to 15 minutes)
- In the meantime, make the peanut butter sauce: Stir all the sauce ingredients together and set aside.3 Tbsp peanut butter, 2 to 3 Tbsp tamari soy sauce, 2 Tbsp lime juice, 1 Tbsp rice vinegar, 1 Tbsp maple syrup, 1 Tbsp grated ginger, 2 garlic cloves
- Share the rice between two plates. Add the tofu and drained pickled vegetables.400 g cooked rice
- Drizzle some of the peanut butter sauce on top.
- Serve with spring onion, sesame seeds and chilli.3 spring onions, black and white sesame seeds, 1 red chilli
Nutrition
Serving: 1gCalories: 713kcalCarbohydrates: 110gProtein: 30gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gSodium: 4749mgPotassium: 971mgFiber: 5gSugar: 40gVitamin A: 5524IUVitamin C: 45mgCalcium: 160mgIron: 5mg