Megan Hysaw makes Vegan Tofu Bowls with Coconut Rice, Cucumber Salad and Peanut Sauce, as seen on Vegan 101 with Megan Hysaw on Food Network Kitchen.
Recipe courtesy of Megan Hysaw

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

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 2 to 4 servings
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.



  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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. 
  6. 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.