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.
Advert
Let’s get cooking.
Cook mode
Scale servings, tick off ingredients, and run step timers without losing your place.
Servings
Originally developed for 4 servings.
Ingredient checklist
Method
- 10:00Press the tofu to remove excess moisture by placing it between paper towels and weighting down for 10 minutes.
- 30:00Cook 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.
- 08:00Prepare 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.
- No timer neededCut 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.
- 10:00Heat 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.
- No timer neededPrepare 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.
- No timer neededTo 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.
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.
Equipment check
- 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
Tags
Behind the dish.
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.
Related recipes
Nasi goreng with a fried egg
◷ 30 mineasy
Chilled rice is fried with shallots, garlic, chilli, shrimp paste and kecap manis until savoury and lightly caramelised, then topped with a crisp-edged fried egg and served with cucumber.
Oct 17
Indonesian Poached Chicken with Tropical Fruit Sambal
◷ 50 minmedium
A vibrant Indonesian dish featuring tender poached chicken served with a fresh sambal made from seasonal tropical fruits, balancing sweet and spicy flavors. Accompanied by steamed jasmine rice and lightly sautéed greens, this recipe highlights traditional techniques and seasonal produce for an easy weeknight meal.
Feb 1
Indonesian Pressure-Cooked Chicken Rendang with Coconut Rice
◷ 60 minmedium
A fragrant and tender pressure-cooked chicken rendang featuring seasonal Indonesian spices and slow-simmered coconut rice. This dish highlights traditional Indonesian flavors using an accessible pressure cooking technique for a weeknight-friendly meal.
Jan 30