Rama Tofu Recipe

Rinse rice under cold water until water runs clear. Combine rice, 1.5 cups water and 1/4 tsp salt in a small pot. Bring to a boil, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let stand covered 10 minutes; fluff with fork before serving.

Drain tofu and press for 15–20 minutes to remove excess water (wrap in paper towels and place a heavy pan on top).

Cut pressed tofu into 3/4–1 inch cubes. In a bowl, whisk 2 tbs soy sauce, 1 tbs rice vinegar, 1 tsp salt, 1/2 tsp black pepper and 2 tbs cornstarch until smooth. Gently toss tofu cubes in the mixture until evenly coated.

Heat 2 tbs neutral oil in a large nonstick skillet or wok over medium-high heat. Add tofu in a single layer and cook, undisturbed, 4–5 minutes until golden on one side. Flip and cook remaining sides another 4–5 minutes until crisp and golden. Remove tofu to a plate and set aside.

In the same skillet, add remaining 1 tbs oil and reduce heat to medium. Add sliced onion and sauté 1–2 minutes until slightly softened.

Add minced garlic and ginger and cook 30 seconds until fragrant.

Add carrots and broccoli and cook 3–4 minutes, stirring, until bright and slightly tender. Add red bell pepper and baby corn (or sugar snap peas) and stir-fry 2–3 more minutes until vegetables are crisp-tender but still colorful.

While vegetables cook, combine 1/2 cup peanut butter, 3 tbs coconut milk, 1.5 tbs soy sauce, 1 tsp sriracha, 1 tsp brown sugar, 1 tbs lime juice, 1/2 tsp sesame oil, 1/4 tsp salt and 1/2 cup water in a bowl. Whisk until smooth, adding more water a tablespoon at a time to reach a pourable, creamy consistency (about 1/2 cup total water). Taste and adjust seasoning (more lime for brightness, more sriracha for heat).

Pour the peanut sauce into the skillet with the vegetables and stir to combine. Simmer gently 1–2 minutes until sauce thickens slightly and coats the vegetables.

Return the crispy tofu to the pan and toss gently to coat with sauce and heat through, 1–2 minutes. If sauce is too thick, add 1–2 tablespoons water to loosen.

Divide steamed rice between 2–3 plates. Spoon tofu and peanut-vegetable mixture over rice.

Garnish with chopped roasted peanuts, sliced green onions, cilantro (if using), red pepper flakes, and lime wedges on the side. Serve immediately.