Ingredients:

  • 1 lb (450g) extra-firm tofu, pressed and cubed
  • 3 tbsp (24g) cornstarch
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 2 tbsp (30ml) neutral oil
  • 1/2 cup (125g) creamy peanut butter
  • 2 tbsp (30ml) soy sauce
  • 1 tbsp (15ml) maple syrup
  • 1 tbsp (15ml) fresh lime juice
  • 1 tsp (5ml) sriracha
  • 1 tsp (5g) freshly grated ginger
  • 1 clove (3g) garlic, minced
  • 4 tbsp (60ml) warm water
  • 3 cups (560g) cooked brown rice
  • 2 cups (100g) shredded purple cabbage
  • 1 cup (130g) shredded carrots
  • 1 cup (150g) shelled edamame, steamed
  • 1 large (150g) cucumber, sliced
  • 1 medium (150g) avocado, sliced

Instructions:

  1. Press the tofu for 30 minutes to remove excess water, then cut into 1-inch cubes.
  2. Toss the tofu cubes in a medium bowl with cornstarch, salt, and pepper until evenly coated.
  3. Heat neutral oil in a skillet over medium-high heat. Sear tofu in a single layer for 3-4 minutes per side until mahogany-colored and crispy. Transfer to a wire rack.
  4. In a small bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, sriracha, ginger, and minced garlic.
  5. Gradually whisk in warm water until the sauce reaches a velvety, pourable consistency.
  6. Assemble bowls by dividing cooked brown rice among four bowls, then adding shredded cabbage, carrots, edamame, cucumber, and sliced avocado.
  7. Top each bowl with the crispy tofu and drizzle generously with the peanut sauce.