The best part of a rice bowl is the mix of temperatures and textures: warm rice, crisp vegetables, and tofu with browned edges. This version keeps the prep simple and lets a quick peanut-lime sauce do the work of tying the bowl together.
Prep the Bowl Components
Cook 1 cup rice according to its package directions. Pat a 14-ounce block of firm tofu dry and cut it into bite-size cubes, then slice half a cucumber and shred 1 carrot. For the sauce, whisk together 2 tablespoons peanut butter, the juice of 1 lime, 1 tablespoon soy sauce, 1 teaspoon maple syrup, and 2 to 3 tablespoons warm water.
Brown the Tofu in a Skillet
Toss the tofu cubes with 1 tablespoon cornstarch and a pinch of salt. Heat 1 tablespoon neutral oil in a large skillet over medium-high heat, add the tofu in a single layer, and cook for 10 to 12 minutes, turning the cubes as they brown. Give them room in the pan; if they’re crowded, cook in two batches so the edges crisp instead of steam.
Build a Colorful Bowl
Divide the rice between bowls and add the cucumber, carrot, and warm tofu in separate little sections. Spoon the sauce over the top, thinning it with another splash of warm water if it has thickened. A handful of chopped cilantro or sliced scallions makes a fresh finish, but the bowl is just as good without them.