Europe · Americas · plant-based
Tofu Rice Bowl with Beans and Roasted Peppers
Crisp tofu cubes, beans and peppers make a substantial plant-based bowl. The components are cooked separately and assembled over rice, giving each ingredient a distinct texture. A lime dressing keeps the finish bright without requiring a heavy coating of sauce.
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Estimated timing; cooked-rice recipes exclude cooking and chilling the rice beforehand.
Choosing Rice for This Dish
Brown Rice is a whole-grain starting point. ST Tím offers another rice base to evaluate with these vegetables and beans.
Ingredients
- 180 g brown rice or ST Tím, water per pack
- 300 g firm tofu
- 150 g cooked black beans, drained
- 1 bell pepper and 1 onion
- 1 tbsp oil and 1 tbsp soy sauce
- 1 lime and chopped coriander
Method
Cook the chosen rice using its pack or sample instructions. Drain beans, dry tofu and slice the vegetables.
Sear tofu cubes in half the oil until golden on several sides. Remove from the pan.
Sauté onion and pepper with remaining oil. Add beans and soy sauce, heating until the beans are hot throughout.
Divide rice into bowls and add tofu and vegetables. Finish with coriander and lime juice to taste.
Chef’s Notes
Drain beans and dry tofu well before cooking. Keep the bean mixture separate from the rice during portioning to preserve contrast and avoid a wet bowl.
Storage and Cooking Temperatures
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