Asian Rice Bowl with Tofu, Edamame and Peanut-Lime Dressing

A Asian-inspired rice bowl with crispy tofu, edamame and fresh vegetables. The dressing comes separately in the box so nothing gets soggy.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 150 g Basmati rice
• 200 g Plain tofu
• 2 tbsp Soy sauce
• 1 tbsp Cooking oil
• 150 g Edamame (frozen, shelled)
• 0.5 pc Cucumber
• 1 pc Carrot
• 2 pc Spring onions
• 1 pc Lime
• 1 tbsp Peanut butter
• 1 tsp Maple syrup
• 1 tsp Sesame oil
• 1 tsp Sesame seeds
• 2 tbsp Water
• Salt
• Pepper

Method

1. Cook the rice in salted water according to the package instructions, drain and let it cool.
2. Cook the edamame in boiling water for about 3 minutes and drain.
3. Pat the tofu dry, cut into cubes and fry in 1 tbsp cooking oil over medium-high heat for about 8 minutes until crispy all over. Finally, add 1 tbsp soy sauce and let it caramelize briefly.
4. Cut the cucumber and carrot into fine strips and slice the spring onions into rings.
5. For the dressing, whisk together peanut butter, the juice of the lime, 1 tbsp soy sauce, maple syrup, sesame oil and 2 tbsp water until smooth and season with salt and pepper.
6. Divide the rice between two boxes or jars and arrange the tofu, edamame, cucumber, carrot and spring onions on top.
7. Sprinkle the sesame seeds over it and add the dressing separately in a small container.