Foolproof Crispy Tofu Rice Bowl With Pickled Cucumber Recipe: A Meal-Prep-Friendly Dinner with Simple Ingredients

A reliable crispy tofu rice bowl like this one belongs in every home cook’s collection.

Ingredients

• 300 g rice, uncooked
• 400 g firm tofu, cubed
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 2 bell peppers, sliced
• 1 tbsp oil
• 1 cucumber, thinly sliced
• 2 tbsp rice vinegar
• 1 tsp sugar

Instructions

1. Cook the rice according to the package directions.
2. Toss the tofu with the cornstarch and fry in the oil until crisp. Add the peppers and soy sauce and cook for 3 minutes.
3. Toss the cucumber with the vinegar and sugar and let it sit for 10 minutes.
4. Spoon the rice into bowls and top with everything, finishing with pickled cucumber.

Tips

• Use the freshest ingredients you can find for the best flavor.
• Prep all your ingredients before you start so the cooking goes smoothly.

Storage

Refrigerate leftovers in an airtight container for up to 3 days and reheat until steaming hot.

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