🥘 Ingredients
- Tofu Chunks 1
- Kosher
- cornstarch don’t substitute with arrowroot powder or potato starch 2 tbsp
- extra virgin olive oil 2 tbsp
- roasted and salted peanuts ½ cup
- small serrano 1
- medium lime 1
- roasted sesame seeds 2 tbsp
- agave nectar 0.5-1 tsp
- Persian cucumbers or small English cucumber 1 oz
- medium red onions diced or thinly sliced 2 ½ oz
- shredded carrots OR medium carrots 2 cup
- A few drizzles of extra virgin olive oil
- Cooked Rice 3 ¾ cup
- Cilantro-Date Chutney ½ cup
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If using Fresno or serrano pepper, use 1 tsp agave nectar to balance the heat; if omitting the pepper, use just 1/2 tsp agave. Storage: Store all components separately in the fridge. The Cucumber Salad is good for up to 2 days, and the tofu and Peanut Crunchies for 4 to 5 days. For the best texture, reheat the tofu in a nonstick pan over medium heat with a touch of oil for a few minutes until warmed through and a bit crispy again. Reheat the rice as listed in step 6, and assemble your bowl as listed in the last step right before serving. Nutrition boost: Add a layer of mixed greens to your bowl. For more protein, double the Crispy Pan-Fried Tofu. To make this bowl more filling, top with diced or sliced avocado.
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1For the crispy pan-fried tofu: Tofu Chunks , Kosher salt and freshly cracked black pepper, cornstarch don’t substitute with arrowroot powder or potato starch , extra virgin olive oil . For the peanut crunchies: roasted and salted peanuts , small serrano , medium lime , roasted sesame seeds , agave nectar . For the cucumber salad: Persian cucumbers or small English cucumber , medium red onions diced or thinly sliced , shredded carrots OR medium carrots , A few drizzles of extra virgin olive oil . For the for finishing: Cooked Rice , Cilantro-Date Chutney .
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2Prep the tofu. Pat dry any residual moisture on the Tofu Chunks. In a small bowl, stir together 1 tsp kosher salt, several cracks of black pepper, and the cornstarch. Add the tofu to a medium bowl, and sprinkle on the cornstarch seasoning, using a silicone spatula to gently coat the tofu.
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3Cook the tofu. Heat a 12-inch (30 cm) nonstick frying pan over medium-high heat with the oil. Once hot, add the tofu in a single layer and pan-fry for 5-6 minutes until golden brown and crispy, then flip and cook for another 4 to 5 minutes until golden brown on the other side. If needed, transfer tofu to a paper towel-lined surface to absorb excess oil.
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4While the tofu cooks, start on the Peanut Crunchies and Cucumber Salad.
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5Peanut Crunchies: Roughly chop the peanuts. Finely dice the chile pepper, if using. Add both to a bowl. Zest the lime into the bowl. Add 2 tsp lime juice, the sesame seeds, agave (see Note), and a pinch of salt. Taste, adding more lime juice or salt as desired.
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6Cucumber Salad: Dice or julienne the cucumbers. Dice or thinly slice the red onion. Using a box grater or julienne peeler, grate the carrots (if you didn’t buy pre-shredded). Add the vegetables to a bowl and add several squeezes of lime juice, a drizzle or two of olive oil if desired, and a few pinches of salt. Taste, adding more lime juice or salt as desired.
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7Prepare your side salad (if you're making one) and reheat the rice. To reheat rice, add it to a microwave-safe bowl, toss in a couple ice cubes, cover the bowl, and microwave until heated through. (The ice keeps the rice tender.)
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8Assemble. Divide the Cooked Rice among serving bowls. Top with Crispy Pan-Fried Tofu and Cucumber Salad. Sprinkle the Peanut Crunchies on top. Dollop each bowl with the Cilantro-Date Chutney (if it’s too thick, thin it out with a splash of water first). Serve with your side salad, if you made one.