Peanut Tofu Buddha Bowl

Put the brown rice, 1 ½ cups water, and a pinch of salt in a medium saucepan. Bring to a boil. Lower to a simmer, cover, and cook — undisturbed — until the rice is tender and the water is absorbed, 25 to 30 minutes. Remove pan from heat and keep covered.

While the rice cooks, drain the tofu and pat dry with a paper towel. Cut tofu into roughly ½-inch cubes. Place a large nonstick skillet over medium heat. Add the sesame oil. Once oil is hot, add the cubed tofu and season with salt. Cook, stirring occasionally, until tofu is browned on all sides, about 5 to 7 minutes.

Rinse and dry the bell pepper and carrot. Core and deseed the bell pepper and cut into strips. Peel and thinly slice the carrot into rounds and mince the garlic. Add the bell pepper, carrot, and garlic to the skillet with the tofu. Season with salt and pepper to taste. Cook, stirring often, until the vegetables begin to soften, about 5 minutes.

Next, make the sauce. Halve the lime. In a medium bowl, combine the peanut butter, red curry paste, 1 cup water, and the juice of 1/2 of the lime. Whisk until relatively smooth. Add the peanut sauce to the skillet. Reduce until thickened, about 3 to 4 minutes.

Rinse and dry the cilantro. Pick the leaves from the stems, discard the stems, and roughly chop the leaves. Rinse and cut cucumber into thin rounds and sprinkle with salt. Cut the remaining half lime into wedges.

When everything’s ready, evenly divide the brown rice between your serving bowls. Ladle the peanut tofu curry on top of the rice. Garnish with the sliced cucumbers, cilantro, and lime wedges. Enjoy!