Indonesian Spiced Tofu Grain Bowl with Steamed Vegetables
A vibrant Indonesian-inspired grain bowl featuring turmeric-seasoned tofu stir-fried to golden perfection, paired with steamed seasonal vegetables and nutty brown rice, topped with a fragrant peanut sauce for a nutritious and balanced weeknight meal.
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Overview
This Indonesian Spiced Tofu Grain Bowl combines turmeric-seasoned tofu stir-fried until golden and crispy with steamed seasonal vegetables and nutty brown rice. The dish is finished with a fragrant, creamy peanut sauce for a delicious and balanced vegetarian meal perfect for busy weeknights.
Why you’ll love it
- Packed with plant-based protein from tofu and fiber from brown rice and vegetables.
- Turmeric adds a warm, earthy flavor and vibrant color to the tofu.
- The peanut sauce brings a luscious, mildly spicy, and aromatic finish.
- Easy to prepare with simple cooking techniques: stir-frying and steaming.
- Customizable with your choice of seasonal vegetables.
Ingredient notes
- Firm tofu: Use extra-firm tofu for best texture. Press well to remove excess moisture to achieve a crispy exterior.
- Turmeric powder: Fresh turmeric powder adds earthy warmth and vibrant yellow color.
- Brown rice: Provides nuttiness and whole grain benefits; cooking time can vary based on brand.
- Seasonal vegetables: Choose a mix like broccoli, carrots, green beans, or snap peas for steaming.
- Peanut sauce: Made with natural peanut butter, soy sauce, lime juice, and chili for balanced creaminess and zest.
Serving & storage
Serve the grain bowl warm, drizzle with peanut sauce just before eating. Leftover components can be stored separately in airtight containers in the refrigerator for up to 3 days. Reheat tofu and vegetables gently in a skillet or microwave, and stir the sauce before serving.
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Chef tips
- Press tofu thoroughly before marinating to ensure it crisps up nicely during frying.
- Adjust chili level in peanut sauce to your spice preference.
- Use a steamer basket or a heatproof colander placed over simmering water to steam vegetables efficiently.
- Leftover peanut sauce can be refrigerated up to 5 days in an airtight container.
Ingredients
- 200 g (7 oz) extra-firm tofupressed and cut into 2 cm cubes
- 1 tsp turmeric powderfor seasoning tofu
- 1 tbsp soy saucefor marinating tofu
- 1 tbsp vegetable oilfor frying tofu
- 200 g (1 cup) brown riceuncooked
- 400 ml (1 2/3 cups) waterfor cooking rice
- 300 g (about 3 cups) mixed seasonal vegetablessuch as broccoli florets, carrot slices, and snap peas
- 1 tbsp sesame oilfor drizzling steamed vegetables
- 60 g (4 tbsp) natural peanut butterfor the peanut sauce
- 2 tbsp soy saucefor the peanut sauce
- 1 tbsp lime juicefreshly squeezed, for the peanut sauce
- 1 tsp honey or maple syrupfor the peanut sauce
- 1 small garlic clove, mincedfor the peanut sauce
- 1/2 tsp chili flakes or sambal oelekadjust to taste, for the peanut sauce
- 2 tbsp warm waterto thin peanut sauce as needed
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Equipment
- large frying pan or wok
- medium saucepan with lid
- steaming basket or steamer insert
- mixing bowl
- knife
- cutting board
- measuring spoons
- spoon or whisk
Nutrition per serving
- Calories450
- Protein20 g
- Carbs55 g
- Fat15 g
Step-by-step
Step 1
Press the tofu to remove excess moisture by placing it between paper towels and weighting down for 10 minutes.Step 2
Cook the brown rice: rinse rice under cold water. In a medium saucepan, combine rice and 400 ml water. Bring to a boil, reduce heat to low, cover, and simmer gently for 25 minutes until water is absorbed and rice is tender. Remove from heat and let sit covered for 5 minutes.Step 3
Prepare and wash the seasonal vegetables. Set up a steamer basket over boiling water and steam the vegetables for about 6-8 minutes until crisp-tender. Drizzle steamed vegetables with sesame oil and set aside.Step 4
Cut the pressed tofu into 2 cm cubes. In a bowl, gently toss the tofu cubes with turmeric powder and 1 tablespoon soy sauce until evenly coated.Step 5
Heat the vegetable oil in a large frying pan or wok over medium-high heat. Add the turmeric-seasoned tofu cubes in a single layer and fry, turning occasionally, until all sides are golden and crisp, about 8-10 minutes. Remove from heat.Step 6
Prepare the peanut sauce: In a small mixing bowl, whisk together peanut butter, 2 tablespoons soy sauce, lime juice, honey (or maple syrup), minced garlic, and chili flakes. Add warm water 1 tablespoon at a time to reach desired sauce consistency. Adjust seasoning to taste.Step 7
To serve, portion brown rice into bowls. Arrange steamed vegetables and turmeric tofu on top. Drizzle generously with peanut sauce and garnish with fresh herbs or chopped peanuts if desired.
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