Tempura Tofu Rice Bowls

🥘 Ingredients

• black pepper
  2 tsp
• butter
  2 tbsp
• cauliflower
  2 unit
• cooking oil
  10 tsp
• jasmine rice
  1.5 c
• lime
  2 unit
• mini cucumber
  4 unit
• peanuts
  1 oz
• salt
  12 tsp
• scallion greens
  4
• scallions
  4
• spicy mayo
  1 c
• sugar
  1 tsp
• sweet Thai chili sauce
  4 oz
• tempura batter mix
  164 g
• tofu
  4 unit
• water
  1 tbsp, 1¼ cup, ⅓ cup
• white wine vinegar
  3.333 tbsp

🍳 Cookware

• small pot
• baking sheet
• small microwave-safe bowl
• plastic wrap
• large bowl
• large pan
• paper-towel-lined plate

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Trim and thinly slice scallions , separating whites from greens. Cut cauliflower into bite-size pieces. Trim, peel, and halve mini cucumber lengthwise; thinly slice crosswise into half-moons. Open and drain tofu ; press out excess water with paper towels. Cut into 1-inch cubes. Quarter lime . In a small pot , combine jasmine rice , scallion whites, water (for 4 servings use 2¼ cups), and a pinch of salt . Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15-18 minutes . Keep covered off heat until ready to serve.

   scallions: 4, cauliflower: 2 unit, mini cucumber: 2 unit, tofu: 2 unit, lime: 2 unit, jasmine rice: 1.5 c, water: 1¼ cup, salt: 4 tsp
2. 

   2

   While rice cooks, toss cauliflower on a baking sheet with a drizzle of cooking oil , salt, and black pepper . Roast on top rack until golden brown and crispy ⏱️ 20-25 minutes .

   cooking oil: 1 tsp, black pepper: 1 tsp
3. 

   3

   Meanwhile, in a small microwave-safe bowl , combine mini cucumber , white wine vinegar , sugar , and a pinch of salt. Cover with plastic wrap and microwave ⏱️ 30-60 seconds . Stir, then refrigerate until ready to serve.

   mini cucumber: 2 unit, white wine vinegar: 3.333 tbsp, sugar: 1 tsp
4. 

   4

   In a large bowl , combine tempura batter mix , water (for 4 servings use ⅔ cup), and salt (we used ½ tsp; 1 tsp for 4). (TIP: If needed, add more water water at a time until mixture reaches a pancake-batter-like consistency.) Stir tofu into batter until fully coated. Heat a ¼-inch layer of cooking oil in a large pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, add coated tofu in a single layer, working in batches if necessary. Cook until golden brown ⏱️ 2-3 minutes per side. Using a slotted spoon, transfer tofu to a paper-towel-lined plate . Immediately season with salt and black pepper .

   tempura batter mix: 164 g, water: ⅓ cup, salt: 4 tsp, water: 1 tbsp, tofu: 2 unit, cooking oil: 3 tbsp, salt: 4 tsp, black pepper: 1 tsp
5. 

   5

   Meanwhile, in a second small bowl, whisk together spicy mayo , sweet Thai chili sauce , and juice from half the lime.

   spicy mayo: 1 c, sweet Thai chili sauce: 4 oz
6. 

   6

   Fluff rice with a fork; stir in butter and season with salt and pepper if desired. Divide rice between bowls. Top with tofu, quick pickles (draining first), and cauliflower. Drizzle tofu and cauliflower with sauce; sprinkle with scallion greens and peanuts . Serve with remaining lime wedges on the side.

   butter: 2 tbsp, scallion greens: 4, peanuts: 1 oz