Crispy Peanut Tofu Bowl

Ingredients

• Tofu

  1 block (400g)

  $1.90

• Cornstarch / Cornflour

  1 tbsp

  $0.07

• Vegetable oil

  2 tbsp

  $0.09

• Smooth Peanut Butter

  3 tbsp

  $0.29

• Soy sauce

  2 tbsp

  $0.13

• Dark Brown Sugar

  1 tbsp

  $0.04

• Garlic

  1 clove

  $0.04

• Lime

  1 tbsp

  $0.40

• Jasmine Rice

  200 g

  $0.36

• Spring onions

  2 stalks

  $0.18

Prices are estimates from our ingredient database and vary by market.

Hard to find?

• Swap Tofu for Black beans (1:1) — Both give a soft protein that soaks up the sauce

Preparation

1. 1

   Rinse and cook the jasmine rice in 350ml water according to instructions; keep warm.

2. 2

   Press the tofu with paper towels to extract excess moisture, then cut into 2cm cubes and toss with cornstarch to coat lightly.

3. 3

   Heat vegetable oil in a wide frying pan over medium-high heat and fry tofu cubes for 6 to 8 minutes, turning until golden and crispy on all sides.

4. 4

   In a bowl, whisk together peanut butter, soy sauce, brown sugar, minced garlic, lime juice, and 3 tablespoons of warm water until smooth and pourable.

5. 5

   Lower pan heat to low, pour the peanut sauce over the crispy tofu, and toss gently for 1 minute until sauce thickens and glazes each cube.

6. 6

   Spoon steamed jasmine rice into shallow bowls and arrange saucy peanut tofu over the top.

7. 7

   Garnish with finely sliced spring onions and serve while warm and crisp.