Name: Vegan Tofu Bowls with Coconut Rice, Cucumber Salad and Peanut Sauce
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 2 to 4 servings
Ingredients: 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

Directions

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17m Easy 99%

CLASS

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.

Cook’s Note

Read the labels on condiments and prepared items to make sure they are vegan. Some can be not-so-obvious sources of animal products.

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

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