Tempura Tofu Rice Bowls
with Roasted Cauliflower, Quick Pickles & Spicy-Sweet Chili Sauce
- Soy
- Eggs
- Wheat
- Milk
- Peanuts
Crispy tempura tofu and caramelized roasted cauliflower make for a bold, flavor-packed bowl. Quick-pickled cucumber brings a punch of tangy brightness while a spicy-sweet chili sauce drapes everything in just the right amount of heat. Served over fluffy scallion rice and finished with crunchy peanuts, this dish delivers satisfying contrast in every bite.
Ingredients
2 ounce
Sweet Thai Chili Sauce
5 teaspoon
White Wine Vinegar
1 unit
Tofu
(Contains: Soy)
8 tablespoon
Spicy Mayo
(Contains: Eggs, Soy, Wheat)
1 unit
Mini Cucumber
82 g
Tempura Batter Mix
(Contains: Milk, Wheat, Eggs)
1 unit
Multicolored Cauliflower
1 unit
Lime
2 unit
Scallions
¾ cup
Jasmine Rice
½ ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
1.5 tablespoon (tbsp)
Cooking Oil
2 teaspoon (tsp)
Salt
½ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
-
Trim and thinly slice scallions, separating whites from greens. Cut cauliflower into bite-size pieces. Trim, peel, and halve 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 rice, scallion whites, 1¼ cups water (2¼ cups for 4 servings), 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.
-
While rice cooks, toss cauliflower on a baking sheet with a drizzle of oil, salt, and pepper.
-
Roast on top rack until golden brown and crispy, 20-25 minutes.
-
Meanwhile, in a small microwave-safe bowl, combine cucumber, vinegar, ½ tsp sugar (1 tsp for 4 servings), and a pinch of salt.
-
Cover with plastic wrap and microwave for 30-60 seconds. Stir, then refrigerate until ready to serve.
-
In a large bowl, combine tempura batter mix, ⅓ cup cold water (⅔ cup for 4 servings), and salt (we used ½ tsp; 1 tsp for 4). (TIP: If needed, add more water 1 TBSP at a time until mixture reaches a pancake-batter-like consistency.) Stir tofu into batter until fully coated.
-
Heat a ¼-inch layer of oil in a large, heavy-bottomed 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 pepper.
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Meanwhile, in a second small bowl, whisk together spicy mayo, chili sauce, and juice from half the lime.
-
Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) 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.
