Peanut Tofu Bowl



  • ½ cup brown rice, cooked
  • 3 oz. firm tofu, pressed and cubed
  • ½ cup shelled edamame
  • ½ red bell pepper, thinly sliced
  • ¼ cup shredded carrot
  • ¼ cup shredded red cabbage
  • Fresh cilantro and green onion to taste
  • ½ tsp sesame seeds
  • 2 tsp soybean oil (also known as vegetable oil)


  • 1 tbsp peanut butter
  • 1 tsp soy sauce
  • 1 tsp honey
  • 1 tsp soybean oil (also known as vegetable oil)
  • Pinch of red pepper
  • Water to thin as needed


  1. Cook rice according to package instructions and transfer to a serving bowl.

    Warm oil in a medium skillet over medium-high heat and add tofu. Cook tofu until brown and slightly crisp, about 2-3 minutes on each side. Transfer to the serving bowl with remaining bowl ingredients.

    In a medium mixing bowl, whisk together sauce ingredients until uniform and drizzle over salad.