Best 2 Vegan Tofu Bowls With Coconut Rice Cucumber Salad And Peanut Sauce Recipes
Indulge in a symphony of flavors with our delectable vegan tofu bowls, where each bite is a harmonious blend of textures and tastes. These bowls feature fluffy coconut rice, a refreshing cucumber salad, and an irresistibly creamy peanut sauce, all crowned with tender tofu. Dive into a culinary adventure that nourishes your body and soul, while tantalizing your taste buds with every spoonful. Prepare to embark on a journey of flavors with our easy-to-follow recipes, ensuring a satisfying and wholesome meal that will leave you feeling energized and fulfilled.
Check out the recipes below so you can choose the best recipe for yourself!
VEGAN TOFU BOWLS WITH COCONUT RICE, CUCUMBER SALAD AND PEANUT SAUCE
This fragrant rice bowl brings the heat! Crispy tofu and a spicy, fresh cucumber salad combined with flavors found throughout Southeast Asia such as basil, mint, cilantro and chile are served on a bed of sweet and fluffy coconut rice.
Provided by Food Network
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Toss the tofu and cornstarch together in a medium bowl until evenly coated. Arrange the tofu cubes on the prepared baking sheet and bake until golden, about 20 minutes, flipping halfway through.
- Meanwhile, combine the rice, coconut milk, 1 cup water and 1/2 teaspoon salt in a small saucepan and bring to a boil over high heat. Lower the heat to a simmer, cover and cook until the liquid is absorbed and the rice is tender, 15 to 18 minutes. Remove from the heat and let stand, covered, for 5 minutes. Add the agave and fluff with a fork. Set aside.
- Combine the basil, cilantro, mint, cucumber, peanuts, rice vinegar, lime juice and chile in a small bowl. Stir and season with salt to taste. Set aside.
- Heat the oil in a large skillet over medium-high heat. Add the carrots and cook until tender, stirring and flipping occasionally, 6 to 8 minutes.
- Divide the rice evenly among bowls, top with the carrots, red cabbage and tofu. Drizzle with the peanut sauce and add a spoonful of the cucumber salad. Drizzle with sriracha and serve.
STIR-FRIED CUCUMBER WITH TOFU
This vegan take on the cucumber and pork stir-fry offers the perfect level of acid to balance out the spice. Cooked quickly over high heat, cucumbers become juicy, with a lovely silky texture that is still crisp to the bite. Salting the cucumbers before stir-frying is essential, as it draws out moisture and allows for more of the garlicky umami flavors of the sauce to be soaked up. The tofu delivers heartiness, while the hint of Sichuan chile flakes takes this dish to another level.
Provided by Hetty McKinnon
Categories weekday, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place cucumbers in a bowl, add 1 teaspoon salt, and gently massage the pieces. (This helps to release some of the water.) Let stand for 10 to 15 minutes until the cucumbers are slightly wet and pliable to the touch.
- Prepare the sauce: In a small bowl, whisk together all the ingredients with 1 tablespoon water.
- Prepare the stir-fry: Heat a wok or a large skillet over high. When smoking hot, add 2 tablespoons vegetable oil. Add the tofu, season generously with salt and pepper, and stir-fry for 3 to 4 minutes until the tofu is partly golden. Transfer to a bowl and set aside. Wipe the wok or skillet clean, and keep off the heat until the cucumbers are ready.
- Drain the cucumbers and rinse under cold running water. Drain well, then pat dry with a clean kitchen towel.
- Heat the wok or skillet back over high heat. When hot, add the remaining 1 tablespoon vegetable oil. Add the garlic and allow to sizzle for just 10 seconds, then toss in the cucumbers, stir-frying for 2 minutes. Return the tofu to the wok and toss well.
- Add the sauce and cook, stirring, for 30 seconds to 1 minute, until the cucumbers look glossy. Taste and season well with salt and white pepper. Top with scallions and sesame seeds, and serve with rice, if using.
Tips:
- Choose extra-firm tofu. This type of tofu holds its shape better when cooked and won't crumble in the sauce.
- Press the tofu before cooking. This helps to remove excess water from the tofu, resulting in a firmer texture.
- Use a variety of vegetables. The more colorful your bowl, the more nutritious it will be. Some good options include broccoli, carrots, bell peppers, and snap peas.
- Make sure your peanut sauce is creamy and flavorful. Use a good quality peanut butter and add a variety of spices, such as ginger, garlic, and chili powder.
- Don't be afraid to experiment. There are many different ways to make a tofu bowl. Get creative and come up with your own unique combination of flavors and textures.
Conclusion:
Tofu bowls are a delicious, healthy, and versatile meal that can be enjoyed for breakfast, lunch, or dinner. They're easy to make and can be customized to your liking. With a little creativity, you can create a tofu bowl that's both satisfying and nutritious.
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