Crispy tofu and peanut rice bowls

15 INGREDIENTS • 6 STEPS • 30MIN

Crispy tofu and peanut rice bowls

Recipe

5.0

1 rating
With a zingy peanut butter dressing and satisfyingly crisp, golden tofu, these bowls are light yet comforting.
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With a zingy peanut butter dressing and satisfyingly crisp, golden tofu, these bowls are light yet comforting.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

30MIN

Total time

Ingredients

Servings
4
1 pack
(300 g)
M&S Plant Kitchen super firm tofu
6 tbsp
cornflour
160 g
sugar snap peas
2 packs
(500 g)
microwave long grain rice
2
M&S Remarksable Value carrots, grated
1 bunch
M&S Remarksable Value salad onion, sliced
2
red chillies, sliced
70 g
peanuts, chopped
plus extra to garnish
1 handful
mint, torn
plus extra to garnish
4 tbsp
sesame seeds
1
lime
cut into wedges, to serve
For the dressing
5 tbsp
M&S 100% crunchy peanut butter
3 tbsp
soy sauce
1 tbsp
M&S pure honey
or maple syrup
2
limes
juice only

Nutrition per serving

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Calories
870kcal
Fat
32.0 g
Saturates
3.9 g
Sugars
14.0 g
Salt
1154.3 mg
Love This Recipe?
Add to plan
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Crispy tofu and peanut rice bowls
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
First, prepare the crispy tofu. Pat the tofu (1 pack) dry with kitchen paper, squeezing out as much moisture as you can. Cut into cubes and put into a bowl with the cornflour (6 tbsp), stirring to coat evenly.
step 2
Heat a generous splash of vegetable oil in a frying pan over a high heat. Add the coated tofu and fry for around 15 minutes, or until golden and crispy.
step 3
Meanwhile, to make the dressing, whisk together the crunchy peanut butter (5 tbsp), soy sauce (3 tbsp), honey (1 tbsp) and lime juice (2) in a small bowl. Add water to loosen the consistency as needed.
step 4
Steam the sugar snap peas (160 g) for 2 minutes, then rinse under cold running water for a few seconds to refresh. Prepare the rice (2 packs) according to the pack instructions.
step 5
In a large salad bowl, toss together the tofu with the rice, the carrot (2), the salad onions (1 bunch), the sugar snaps, half the chillies (1), the peanuts (70 g) and the mint (1 handful).
step 6
Drizzle over the dressing and mix gently until everything is coated. Divide between serving dishes and sprinkle over the sesame seeds (4 tbsp) along with the remaining chillies (1), peanuts and mint. Squeeze a lime wedge (1) over each dish to serve.
step 6 Drizzle over the dressing and mix gently until everything is coated. Divide between serving dishes and sprinkle over the sesame seeds (4 tbsp) along with the remaining chillies (1), peanuts and mint. Squeeze a lime wedge (1) over each dish to serve.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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