# Components:
→ Tofu
01 - 400 g (14 oz) extra-firm tofu
02 - 1 tbsp soy sauce
03 - 1 tbsp olive oil
04 - 2 tbsp cornstarch
→ Rice
05 - 200 g (1 cup) brown rice
06 - 500 ml (2 cups) water
07 - ½ tsp salt
→ Peanut Sauce
08 - 4 tbsp creamy peanut butter
09 - 2 tbsp soy sauce
10 - 1 tbsp maple syrup or honey (use maple syrup for vegan)
11 - 1 tbsp rice vinegar
12 - 1 tsp sesame oil
13 - 1 clove garlic, minced
14 - 2–4 tbsp warm water (to thin)
→ Bowl Toppings
15 - 1 carrot, julienned
16 - 1 small cucumber, sliced
17 - 1 red bell pepper, sliced
18 - 2 spring onions, thinly sliced
19 - Fresh cilantro or mint leaves
20 - 1 tbsp toasted sesame seeds
21 - Lime wedges (optional)
# Directions:
01 - Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper.
02 - Drain the tofu and press it for 10–15 minutes to remove excess moisture. Cut into 2 cm (¾ inch) cubes.
03 - In a bowl, toss tofu cubes with soy sauce and olive oil. Sprinkle with cornstarch and toss to coat evenly.
04 - Arrange tofu on the prepared baking sheet in a single layer. Bake for 25–30 minutes, flipping halfway, until golden and crispy.
05 - While tofu bakes, rinse the brown rice and combine with water and salt in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 30–35 minutes, or until tender. Fluff with a fork.
06 - For the peanut sauce, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, and garlic. Add warm water, 1 tablespoon at a time, until desired consistency is reached.
07 - Prepare bowl toppings: julienne carrot, slice cucumber and bell pepper, and chop spring onions and herbs.
08 - To assemble, divide brown rice among four bowls. Top with crispy tofu, vegetables, and herbs. Drizzle generously with peanut sauce and sprinkle with sesame seeds. Serve with lime wedges if desired.
