40mCrispy Tofu Pikliz Rice Bowls
Crispy skillet tofu sits over jasmine rice with a tangy, crunchy cabbage-carrot-habanero pickle inspired by Haitian pikliz. This high-texture vegan bowl is bold, bright, and dinner-ready.
- Energy
- 504 calories per serving
- Protein
- 17.4 g per serving
- Carbs
- 73.8 g per serving
- Fat
- 15.8 g per serving
- Sodium
- 1139 mg per serving
Shopping options
Cook this recipe
- extra-firm tofu-14 oz
- green cabbage-4 cups
- water-2 cups
- jasmine rice-1.5 cups
- carrots-1 cup
- white vinegar-0.5 cups
- habanero pepper-1 small
- cornstarch-3 tbsp
- neutral oil-3 tbsp
- soy sauce-2 tbsp
- granulated sugar-2 tsp
- kosher salt-1.25 tsp
Complete the prep: drain and cube the tofu, rinse the rice, thinly slice the cabbage, grate the carrots, and seed and mince the habanero. Pat the tofu very dry with paper towels so it crisps instead of steaming.
Wear gloves when handling the habanero pepper, and avoid touching your eyes.
Keep fingers clear of the knife blade and box grater while slicing and grating.
In the saucepan, combine jasmine rice, water, and 1/2 tsp kosher salt. Bring to a boil, then cover, reduce heat to low, and cook for 12 minutes; turn off the heat and let it steam, covered, for 5 minutes.
Open the saucepan lid away from your face to avoid steam burns.
In the mixing bowl, toss green cabbage, carrots, habanero, white vinegar, sugar, and 1/2 tsp kosher salt. Massage for 30 seconds until slightly glossy, then let stand for 15 minutes for a tangy, crunchy pikliz-inspired bite.
Toss the tofu with soy sauce until coated, then sprinkle with cornstarch and the remaining 1/4 tsp kosher salt. Toss until the cubes look dry and lightly coated.
Heat the neutral oil in the large skillet over medium-high heat. Add the tofu in a single layer and cook for 10 to 12 minutes, turning every few minutes, until deeply golden and crisp on several sides.
Keep the tofu dry before frying to reduce oil splatter.
Use medium-high heat carefully and turn tofu with tongs to avoid burns.
Fluff the rice and divide it among bowls. Top with crispy tofu and a generous pile of cabbage-carrot-habanero crunch, spooning a little vinegar brine over each bowl for extra tang.
How did it turn out?
Rating and review tools are unavailable right now.