Peanut Tofu Bowl with Cucumber, Carrot and Avocado

A filling bowl with crispy pan-fried tofu, rice and fresh vegetables, finished with a creamy peanut-lime sauce, making it a quick weeknight dinner. It only needs one pan, one pot and one bowl.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 150 g Basmati rice
• 200 g Plain firm tofu
• 1 EL Cooking oil
• 2 EL Soy sauce
• 2 Stück Carrots
• 0.5 Stück Cucumber
• 1 Stück Avocado
• 2 Stück Spring onions
• 2 EL Peanut butter
• 1 Stück Lime
• 1 TL Honey
• 1 TL Sesame seeds
• 3 EL Warm water
• Salt
• Pepper

Method

1. Bring the rice to a boil in a pot with twice the amount of water and a pinch of salt, then cover and simmer over low heat for about 12 minutes, and let it rest for 5 minutes afterwards.
2. Pat the tofu dry and cut it into cubes. Heat the cooking oil in a pan and fry the tofu over medium heat until golden brown on all sides, about 8 minutes.
3. Pour the soy sauce over the tofu, let it reduce briefly and remove the pan from the heat.
4. Peel the carrots and cut them into thin sticks or slices. Halve the cucumber, remove the seeds and cut into half-moons. Slice the spring onions into fine rings.
5. Halve the avocado, remove the pit, peel and slice. Squeeze the lime.
6. For the sauce, stir together the peanut butter, lime juice, honey and warm water in a bowl until a creamy sauce forms. Season with salt and pepper.
7. Divide the rice between two bowls and arrange the tofu, carrots, cucumber and avocado on top. Sprinkle with spring onions and sesame seeds and drizzle the peanut-lime sauce over everything.