Peanut-Sesame Tofu Bowl
By Joe Gitter & Claudia CatalanoPublished on August 18, 2026
Time
45 minutes
Yield
Serves 2
Ingredients
Quick-Pickled Carrot Ribbons (optional)
3 carrots, peeled and shaved into ribbons with vegetable peeler½ cup white wine vinegar ½ cup water 2 tablespoons sugar 2 tablespoons table saltFor Grain Bowls
½ cup long-grain brown rice ⅛ teaspoon table salt, plus salt for cooking rice14 ounces firm or extra-firm tofu Canola oil spray ¼ teaspoon pepper 3 tablespoons boiling water, plus extra as needed2 tablespoons creamy natural peanut butter 1 tablespoon toasted sesame seeds 2 teaspoons unseasoned rice vinegar 2 teaspoons packed brown sugar 1 teaspoon soy sauce, plus extra for seasoning1 teaspoon grated fresh ginger 1 small garlic clove, minced¾ teaspoon sriracha, plus extra for serving 3 cups shredded cabbage 3 radishes, trimmed and sliced thin½ cup thawed frozen edamame 1 scallion, sliced thinBefore You Begin
You can substitute other whole grains (pearl barley, bulgur, quinoa) for the brown rice; adjust cooking time as needed. You can customize your bowl with other toppings like peanuts, scallion, pork, or shrimp. For an accurate measurement of boiling water, bring a kettle of water to a boil and then measure out the desired amount. This recipe can be easily doubled.
Instructions
- Microwave carrot ribbons of 3 peeled carrots, ½ cup white wine vinegar, ½ cup water, 2 tablespoons sugar, and 2 tablespoons table salt in bowl until sugar has dissolved and mixture is steaming, about 5 minutes, stirring halfway through microwaving. Let sit, stirring occasionally, for 45 minutes. (Pickles can be refrigerated for up to 1 week.)
- Bring 2 quarts water to boil in large saucepan. Stir in ½ cup long-grain brown rice and 1½ teaspoons table salt and cook, stirring occasionally, until tender, 25 to 45 minutes. Drain rice, then spread over rimmed baking sheet and let cool completely. (Rice can be refrigerated for up to 4 days.)
- Whisk 3 tablespoons boiling water, 2 tablespoons peanut butter, 1 tablespoon toasted sesame seeds, 2 teaspoons rice vinegar, 2 teaspoons packed brown sugar, 1 teaspoon soy sauce, 1 teaspoon grated ginger, 1 minced garlic clove, and ¾ teaspoon sriracha in bowl until smooth. Thin with extra water, adding 1 tablespoon at a time, to desired consistency. Season with extra soy sauce to taste. (Sauce can be refrigerated for up to 3 days. Add warm water as needed to loosen sauce and stir to recombine before serving.)
- Slice 14 ounces tofu crosswise into 8 planks, about ½ inch thick. Pat tofu dry with paper towels. Spray with canola oil spray on all sides, then sprinkle with ⅛ teaspoon salt and ¼ teaspoon pepper. Arrange tofu in 12-inch nonstick skillet. Place skillet over medium-high heat and cook until golden brown and crisp on first side, 9 to 12 minutes. Flip tofu and continue to cook until golden brown and crisp on second side, about 5 minutes. (Tofu can be refrigerated for up to 4 days.)
- Divide rice, tofu, 3 cups shredded cabbage, 3 trimmed and thinly sliced radishes, ½ cup thawed edamame, and carrot ribbons among serving bowls. Drizzle each bowl with 2 tablespoons sauce and sprinkle with 1 thinly sliced scallion. Serve with extra sriracha, passing remaining sauce separately.
for the quick-pickled carrot ribbons
for the grain bowls
Time
45 minutesYield
Serves 2Ingredients
Ingredients
Ingredients
Why This Recipe Works
A great way to ensure that healthy grain bowls join your regular mealtime rotation is to make some (or all) of the components ahead of time, according to your schedule. Here we rely on brown rice that can be made ahead as the fiber-ful base along with pan-seared tofu for added protein. The peanut sauce comes together easily and adds well-balanced sweet-salty-spicy flavors. Shelled frozen edamame needed only to be thawed before use, bringing bright-green veggies (and more fiber and protein) to this spicy, hearty bowl. Shredded cabbage and sliced radishes add crunch.
3 Comments