Tempura Tofu Rice Bowls

🥘 Ingredients

• black pepper
  ¼ tsp
• butter
  1 tbsp
• cooking oil
  2 tbsp, ½ cup
• jasmine rice
  ¾ cup
• lime
  1 unit
• mini cucumber (sliced)
  1 unit
• peanuts
  2 tbsp
• salt
  ¼ tsp, ¼ tsp
• scallions (sliced)
  2 stalks
• specialty cauliflower
  1 unit
• spicy mayo
  2 tbsp
• sugar
  ½ tsp
• sweet thai chili sauce
  2 tbsp
• tempura batter mix
  ½ cup
• tofu (cubed)
  1 unit
• water
  ⅓ cup
• white wine vinegar
  2 tbsp

🍳 Cookware

• baking sheet
• small bowl
• large bowl
• small bowl
• large pan

1. 

   1

   Adjust oven rack to the top position and preheat oven to 425°F. Wash and dry produce.
2. 

   2

   Cook jasmine rice according to package directions.

   jasmine rice: ¾ cup
3. 

   3

   Toss specialty cauliflower on a baking sheet with cooking oil , salt , and black pepper . Roast until caramelized and tender ⏱️ 20 minutes .

   specialty cauliflower: 1 unit, cooking oil: 2 tbsp, salt: ¼ tsp, black pepper: ¼ tsp
4. 

   4

   Meanwhile, in a small bowl , combine mini cucumber , white wine vinegar , sugar , and a pinch of salt. Set aside to pickle.

   mini cucumber: 1 unit (sliced), white wine vinegar: 2 tbsp, sugar: ½ tsp
5. 

   5

   In a large bowl , whisk together tempura batter mix , water , and salt . Stir tofu into batter until fully coated.

   tempura batter mix: ½ cup, water: ⅓ cup, salt: ¼ tsp, tofu: 1 unit (cubed)
6. 

   6

   In a second small bowl , whisk together spicy mayo , sweet thai chili sauce , and juice from half the lime .

   spicy mayo: 2 tbsp, sweet thai chili sauce: 2 tbsp, lime: 1 unit
7. 7

   Heat remaining cooking oil in a large pan over medium-high heat. Carefully add tofu pieces and fry until crispy and golden brown ⏱️ 3 minutes per side. Drain on paper towels.

   cooking oil: ½ cup
8. 8

   Fluff rice with a fork; stir in butter and season with additional salt and pepper if desired.

   butter: 1 tbsp
9. 9

   Divide rice between bowls. Top with roasted cauliflower, quick pickles, crispy tofu, and peanuts . Drizzle generously with spicy-sweet chili sauce and garnish with scallions . Serve with remaining lime wedges.

   peanuts: 2 tbsp, scallions: 2 stalks (sliced)