Tofu Rice Bowl With Satay Dressing Recipe
Table of Contents
Tofu Rice Bowl with Satay Dressing is a hearty, nutrient-packed dish that brings together protein-rich tofu, vibrant vegetables, and aromatic peanut-based satay sauce. It’s perfect for a weeknight dinner, meal prep, or a wholesome plant-based lunch. This recipe is not only simple but customizable to suit different dietary preferences.
Tofu Rice Bowl with Satay Dressing Recipe Ingredients
- 1 cup uncooked jasmine or brown rice
- 1 block (14 oz) firm or extra-firm tofu, pressed and cubed
- 1 tbsp cornstarch (for crisping tofu)
- 2 tbsp neutral oil (avocado, canola)
- 1 medium carrot, julienned or shredded
- 1 cucumber, thinly sliced
- 1 cup red cabbage, shredded
- 1/2 red bell pepper, sliced
- 2 green onions, sliced
- 1 tbsp sesame seeds (optional, for garnish)
- Fresh cilantro (optional)
Satay Dressing
- 1/3 cup creamy peanut butter
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp lime juice
- 1 tsp maple syrup or honey
- 1 tsp toasted sesame oil
- 1 garlic clove, minced
- 1/2 tsp grated fresh ginger
- 2–4 tbsp warm water (to thin to desired consistency)
How to Make a Tofu Rice Bowl With Satay Dressing
- Rinse the rice until the water runs clear. Cook using the rice cooker or over the stove.
- Press the tofu for at least 15 minutes to remove excess moisture. Next, cut into 1-inch cubes and toss with 1 tbsp cornstarch for crispiness.
- Heat 2 tbsp of oil in a skillet over medium-high heat. Add tofu and cook for 8–10 minutes, flipping to brown all sides.
- Once golden and crispy, remove from heat.
- In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, sesame oil, garlic, and ginger. Gradually whisk in warm water until smooth and pourable.
- Assemble the bowl by starting with a bed of rice.
- Arrange tofu, carrots, cucumber, cabbage, and bell pepper in sections.
- Drizzle generously with satay dressing.
- Top with green onions, sesame seeds, and cilantro if desired.
- Serve.
Recipe Tips
- Pressing tofu is essential to remove water, allowing it to crisp up when pan-fried or baked.
- Feel free to substitute or add other vegetables like edamame, snap peas, avocado, or sautéed mushrooms.
- The tofu, rice, and dressing can be stored separately for up to 4 days in the fridge. Assemble fresh for each meal to maintain texture.
- Add a pinch of red pepper flakes or a dash of sriracha to the dressing if you prefer heat.
Final Note
The Tofu Rice Bowl with Satay Dressing is more than just a pretty plate; it’s a balance of flavor, texture, and nutrition. Whether you’re plant-based or simply looking for a meatless meal that satisfies you, this recipe delivers on all fronts. It’s easy, wholesome, and delicious.
Feel free to browse through our collection of recipes for more delicious rice dishes to make at home.
