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Thai Tofu Lunch Bowls

Thai Tofu Lunch Bowls

by Laura Harshbarger
These fun Thai inspired lunch bowls feature lots of fresh veggies, black rice and a peanut dressing!
5 from 4 votes
Prep and Cook Time 35 mins
Course Salad
Servings 4



  • 1 cup black rice
  • 1 (14 ounce) package extra-firm tofu drained and pressed
  • 2 hearts of romaine, washed and chopped
  • 3 carrots, peeled and julienned
  • 2 cups red cabbage, thinly sliced
  • 1 pint cherry tomatoes
  • 1 cup roasted peanuts
  • ½ cup cilantro, chopped
  • 4-6 teaspoons avocado oil
  • Water (for cooking rice)
  • Black pepper to taste


  • cup natural peanut butter (just peanuts and salt)
  • ¼ cup and 1 tablespoon Tamari (or soy sauce)
  • 3 tablespoons lime juice
  • 3 tablespoons rice vinegar
  • 2 ½ tablespoons honey
  • 2 cloves garlic, minced
  • 2 teaspoons fresh ginger, minced or grated
  • ¼ teaspoon dried red pepper (optional)


  • Cook rice per package instructions. I cook it in an instant pot for 22 minutes, high pressure with 1 ½ cups of water and I let it release for 10 minutes. After the rice is done, fluff it with a fork.
  • If you have not drained and pressed tofu yet, drain the water and press gently with a kitchen towel or paper towel. After pressing, set on a fresh dry towel. For best results (crispier tofu), place another towel on top of the tofu. Add a heavy pan on top with a few cans from the pantry. Let sit until you are ready to pan fry. This is a step you can do earlier in the day so that things are ready when you need them. The tofu will still crisp up and will be delicious if you skip this step, but you still must drain the water and press it some with your hands.
  • Chop all your veggies. Next slice tofu in small bite size pieces that are ½ centimeter thick.
  • In a non-stick pan, add 2 teaspoons of oil and turn the heat up to medium. Once the pan is heated, add the sliced tofu to the pan. Make sure they are separated and not touching. Add black pepper and cook until both sides are slightly browned and crisp. Add oil as needed to cook the rest of the tofu.
  • As the tofu is cooking, add the dressing ingredients to a mini food processor or blender and blend thoroughly. Taste the dressing and adjust accordingly. You may like it spicy or more tart.
  • Grab 4 four cup containers and evenly divide your ingredients between the bowls. Evenly divide the dressing between four small containers. When ready to eat, top with dressing and enjoy. Store in the fridge in covered containers for up to 5 days.
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