Weeknight Vegetarian: Brown Rice Bowl with Crispy Baked Tofu, Edamame, and Peanut Sauce

I adore Thai food.  I love all the spices and freshness and depth of flavor.  I like to say this rice bowl is “Thai-inspired” because I’m sure it’s not authentic by any means, but oh, it is delicious.  I also simplified the already-easy sauce from the original because I was once making this before we were heading out the door and the whole thing (sans tofu, which is virtually effortless, but takes some time to cook) was ready in about 10 (rushed) minutes flat.

Also, I’m generally vehemently opposed to meat substitutes.  Having been a vegetarian my whole life, I feel no need to eat things that are trying to pretend they’re meat when there are so many other vegetarian options where meat isn’t the point (for instance, I’d choose black bean burgers over soy burgers any day).  This is all to say that I don’t generally choose tofu, but it is delicious here.  The texture is just perfect with the grains and veggies and bulks it up a little.

Oh, and edamame!  I’d forgotten how delicious and versatile you are!  Commence slew of recipes that will contain you.

(I realized after making this that Janssen has a similar recipe.  I mean, great minds, and all.)

Brown Rice Bowl with Crispy Baked Tofu, Edamame, and Peanut Sauce
adapted from Channeling Contessa

Note: As written, I’d say this fed all of us for dinner without really having leftovers.  I usually double it if we want leftovers for lunch.  And trust me, you will.

Rice Bowl
1 cup brown rice, uncooked
2 cups water
2 carrots, diced
1 package extra-firm tofu
2 T soy sauce
2 T olive oil
2 bell peppers, sliced
1/2 cup edamame, shelled
1/2 cup cilantro, chopped

Peanut Sauce
1 T peanut butter (I like chunky so there are peanut bits in the dish)
4 T sweet Thai chili sauce
2 T apple cider vinegar
3 T coconut milk (I’ve also used coconut milk powder with success)
1/2 t Sriracha sauce
2 T brown sugar
1/4 t garlic powder
A good splash of lemon juice

1. About 30 minutes before cooking, drain and rinse your tofu.  Press out excess moisture and wrap it in a clean dish towel.  Set it on a plate and weigh it down with something to really press out the moisture.  Let sit until ready to cook.

2. Preheat oven to 350F.  Dice tofu and combine with soy sauce and oil in a roasting pan.  Bake for about 40 minutes, until slightly crispy, turning every 10-15 to cook evenly.

3. While tofu is baking, combine rice, water, and carrots in a pot.  Cook until rice is tender but has a bit of bite, and the carrots are fork-tender.

4. Meanwhile, combine peanut butter and chili sauce in a microwave-safe bowl and heat for about 30 seconds.  Stir to mix and combine rest of ingredients for sauce.

5. Combine rice, sauce, tofu, and veggies.  And cilantro.  Always cilantro.