Peanut Chipotle Rice is a skillet meal that's perfect for weeknights. Crispy tofu served over rice with a creamy peanut chili sauce is absolutely addictive!
Table of contents
you all love me Peanut Chili Sauce Ramen! So here’s a combination that makes for an incredibly delicious, incredibly easy one-pan rice with peanut chili sauce! You can cook all your rice, veggies, and tofu in one skillet!
This is a meal you can prepare quickly and then all that's left is waiting for the rice to cook. Don’t eat all that delicious tofu while you’re waiting for your rice!
To make the gochujang rice, we start by crisping up the tofu soaked in an amazing marinade. You can fry it in the same skillet as the rice or bake it in the oven. Then, add all the vegetables, rice, and peanut chili sauce mixture. All cooked together in one skillet for easy prep and cleanup! Garnished with some crunch, this is an amazing weeknight dinner that ticks all the boxes!
Why you like chili sauce rice
- Spicy Sweet Cream Sauce with Rice, Tofu, and Vegetables: Peanut butter adds creaminess and a touch of sweet nuttiness, while chili sauce adds that signature combination of heat and sweetness, they’re amazing together!
- One Pot Dinner: Everything cooked in one pot!Wash less dishes
- Make tofu in a skillet or oven: You can also bake tofu to cook in parallel and reduce total cooking time
- Peanut-Free and Nut-Free Options: As with my recipes, I always add options in the recipe description and FAQ section
More skillet meals
Recipe card
Peanut Chili Sauce Rice
Peanut Chipotle Rice is a skillet meal that's perfect for weeknights. Crispy tofu served over rice with a creamy peanut chili sauce is absolutely addictive! gluten free.Nut-free option
Serving size: 4
Calories: Chapter 398kilocalories
raw material
For the chili sauce tofu
- 9 ounce (255.15 G) Firm tofu or extra firm tofu Press for at least 15 minutes, then cut or slice
- 2 teaspoon soy sauce use soy sauce to make it gluten-free
- 2 teaspoon chili sauce
- 1/2 teaspoon garlic powder
- 1 teaspoon sesame oil
- 2 teaspoon corn starch
for vegetables
- 2 teaspoon Oil
- 1/2 cup (80 G) onion
- 2 ounce chopped or thinly sliced mushrooms
- 2 spoon ginger garlic paste or 4 cloves garlic, 1/2 inch minced ginger
- 1 1/2 cup (273 G) frozen vegetables or chopped fresh vegetables such as carrots, peppers, peas, broccoli, etc.
Peanut Chili Sauce
- 3 spoon smooth peanut butter
- 2 spoon chili sauce
- 2 spoon soy sauce
- 1 spoon lime juice
- 1 spoon Maple sugar
for rice
- 1 cup (185 G) white rice Wash well and drain (I used basmati rice)
- 2 cup (0.47 I) water or broth
- 1/2 teaspoon Salt
for decoration
- scallions, chopped roasted peanuts, lime wedges
instruct
Make chili sauce tofu.
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If you haven't already, press the tofu into cubes.
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To make tofu in a skillet, fry the tofu in a teaspoon of oil in the skillet you intend to use for cooking the rice, 4 to 6 minutes. Cook until some of the edges of the tofu are golden brown. In a small bowl, mix together the sauce and cornstarch, then drizzle the mixture over the fried tofu, stirring well to coat and stick to the tofu. Remove tofu from skillet and set aside.
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While the tofu is baking, add the sauce to the bowl with the tofu and mix well. Sprinkle with cornstarch and mix well. Transfer the tofu to a parchment-lined baking sheet and bake at 400° F (205° C) for 15 to 20 minutes, or until the sauce is set on the tofu.
Make rice with peanut chili sauce.
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Heat oil in the same skillet over medium heat. Add onions, mushrooms and a pinch of salt and cook for 3 minutes.
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Add ginger garlic paste and all sauce ingredients. Add 1 or 2 tablespoons broth from 2 cups water or broth to help the peanut butter blend, then add the vegetables and stir well.
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Add water and stir. Add washed and drained rice and salt, mix well. Cover, reduce heat to low, and cook for 15 to 17 minutes, stirring once in between.
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Once the rice is cooked to your liking, turn off the heat and fluff the mixture slightly, taste and adjust salt and taste, add more lime juice and some pepper flakes or black pepper if needed, reheat and then Serve in bowls and top with tofu in peanut chili sauce and some scallions. You can also serve it with some chopped roasted peanuts or sesame seeds and some lime wedges.
notes
Made with precooked or brown rice: To make the sauce, use only 1/4 cup of water instead of 2 cups, mix and bring to a boil, add the cooked rice or grains and stir well. Cover and cook for 4-5 minutes.
No peanutsuse almond butter or cashew butter.
Nut free Use sunflower seed butter.
chili sauce There's often soy, so use 2 teaspoons each of gochugaru pepper flakes, chickpea miso, and coconut aminos. 1 teaspoon maple syrup to make your own soy-free, gluten-free chili sauce. Soy free: Use chickpea tofu or pumpkin seed tofu or cooked chickpeas instead of tofu and use Soyfree Gochujang
Nutrition
nutrient content
Peanut Chili Sauce Rice
Amount per serving
Calories Chapter 398
99 calories from fat
% Daily Value*
fat 11 grams17%
Saturated fat 1g6%
sodium 702 mg31%
Potassium 448 mg13%
carbohydrate 63 gramstwenty one%
fiber optic 5gtwenty one%
7 grams of sugar8%
protein 16 grams32%
Vitamin A 3489IU70%
Vitamin C 12 mg15%
calcium 134 mg13%
iron 2 mg11%
*Percent Daily Values based on a 2,000 calorie diet.
Ingredients and Substitutions
- Tofu – This is your protein. You can cook it in a frying pan or in the oven. Use chickpea tofu or pumpkin seed tofu to make it soy-free.
- Soy Sauce – Seasons tofu and rice.Use soy sauce to go gluten-free
- gochujang – flavoring tofu and rice.
- Garlic powder – to flavor tofu.
- Sesame Oil – Seasons the tofu and helps it crisp up.
- Cornstarch – Makes tofu crispier!
- Vegetables – Onions, mushrooms, and other fresh or frozen veggies of your choice give this dish amazing texture and flavor.
- Ginger Garlic Paste – Season vegetables and rice.
- Smooth Peanut Butter – Thickens and makes the chili rice sauce creamy. You can substitute almond butter, cashew butter, or sunflower seed butter if desired.
- Lime juice – adds flavor to the sauce. You can also garnish this dish with lime wedges.
- Maple Syrup – A subtle sweetness brings out the flavor of the hot sauce.
- White Rice – Make sure to rinse and drain the rice for the fluffiest results.
- Water or broth – for cooking.
- Garnish – Garnish your chili sauce rice with scallions, peanuts and lime wedges.
tip
- To make a skillet meal, follow the instructions for pan-frying tofu.
- When adding the peanut butter, adding a little liquid to the pan will help it dissolve.
- Rinsing and draining the rice will help it cook evenly and become fluffy!
- Don’t forget to stir the rice halfway through cooking so it cooks evenly and doesn’t stick to the pan.
How to Make Chili Sauce Rice
If you haven't already, press the tofu into cubes.
To make tofu in a skillet, fry the tofu in a teaspoon of oil in the skillet you intend to use for cooking the rice, 4 to 6 minutes. Cook until some of the edges of the tofu are golden brown.
In a small bowl, combine the sauce and cornstarch, then drizzle the mixture over the fried tofu and stir to combine. Remove tofu from skillet and set aside.
While the tofu is baking, combine the sauce and cornstarch in a bowl, mix and add the tofu, stirring to combine. Bake at 400° F (205° C) for 15 to 20 minutes, or until sauce is set on tofu.
Now, you are ready to make chili sauce rice.
Heat oil in the same skillet over medium heat. Add onions, mushrooms and a pinch of salt and cook for 3 minutes.
Add ginger garlic paste and all sauce ingredients. Add 1 or 2 tablespoons broth from 2 cups water or broth to help the peanut butter blend, then add the vegetables and stir well.
Add water and stir in. Add the rice and salt and stir in. Cover, reduce heat to low and cook for 15-17 minutes. Stir once in between.
Once the rice is cooked to your liking, turn off the heat and fluff the mixture slightly, taste and adjust salt and taste, add more lime juice and some pepper flakes or black pepper if needed, reheat and then Serve in bowls and top with tofu in peanut chili sauce and some scallions. You can also serve it with some chopped roasted peanuts or sesame seeds and some lime wedges.
frequently asked questions
Making this gluten-free or soy-free is difficult because the chili sauce contains both ingredients and is one of the main ingredients in this recipe. Use 2 tsp each of gochugaru pepper flakes, chickpea miso, and coconut aminos. 1 teaspoon maple syrup to make your own soy-free, gluten-free chili sauce.Use chickpea tofu or pumpkin seed tofu or chickpeas instead of tofu
To make it peanut-free, use almond butter or cashew butter. You can use sunflower seed butter to make it nut-free.
Store the rice and tofu in an airtight container in the refrigerator for up to 3 days.
