---
title: Tempura Tofu Rice Bowls
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/tempura-tofu-rice-bowls-69388e1a32ed88b9f217cf9c
prep time: 15 minutes
cook time: 15 minutes
time required: 30 minutes
difficulty: medium
allergens:
  - Soy
  - Eggs
  - Wheat
  - Milk
  - Peanuts
tags:
  - Veggie
rating: 4.5
rating_count: 143
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many enjoyed the crispy tempura tofu and flavorful combination of ingredients, especially the sweet chili spicy mayo sauce.
  - theme: Ease of prep
    text: Some found it not too difficult to prepare, though a few mentioned wanting to perfect their frying technique.
nutrition:
  calories: 1230
  protein: 38
  fat: 51
  saturated fat: 11
  carbohydrates: 155
  sugar: 43
  fiber: 16
  cholesterol: 50
  sodium: 2080
  potassium: 1680
  calcium: 420
  iron: 6.1
image: "https://images.recipes.furrysalamander.com/Asian%20Recipes/Bowls/tempura-tofu-rice-bowls.avif"
---

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Trim and thinly slice @scallions{4}, separating whites from greens. Cut @cauliflower{2%unit} into bite-size pieces. Trim, peel, and halve @mini cucumber{2%unit} lengthwise; thinly slice crosswise into half-moons. Open and drain @tofu{2%unit}; press out excess water with paper towels. Cut into 1-inch cubes. Quarter @lime{2%unit}. In a #small pot{}, combine @jasmine rice{1.5%cup}, scallion whites, @water{1¼%cup} (for 4 servings use 2¼ cups), and a pinch of @salt{4%tsp}. Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender ~{15-18%minutes}. Keep covered off heat until ready to serve.

While rice cooks, toss cauliflower on a #baking sheet{} with a drizzle of @cooking oil{1%tsp}, salt, and @black pepper{1%tsp}. Roast on top rack until golden brown and crispy ~{20-25%minutes}.

Meanwhile, in a #small microwave-safe bowl{}, combine @mini cucumber{2%unit}, @white wine vinegar{10%tsp}, @sugar{1%tsp}, and a pinch of salt. Cover with #plastic wrap{} and microwave ~{30-60%seconds}. Stir, then refrigerate until ready to serve.

In a #large bowl{}, combine @tempura batter mix{164%g}, @water{⅓%cup} (for 4 servings use ⅔ cup), and @salt{4%tsp} (we used ½ tsp; 1 tsp for 4). (TIP: If needed, add more water @water{1%tbsp} at a time until mixture reaches a pancake-batter-like consistency.) Stir @tofu{2%unit} into batter until fully coated. Heat a ¼-inch layer of @cooking oil{3%tbsp} in a #large pan{} over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, add coated tofu in a single layer, working in batches if necessary. Cook until golden brown ~{2-3%minutes} per side. Using a slotted spoon, transfer tofu to a #paper-towel-lined plate{}. Immediately season with @salt{4%tsp} and @black pepper{1%tsp}.

Meanwhile, in a second small bowl, whisk together @spicy mayo{16%tbsp}, @sweet Thai chili sauce{4%oz}, and juice from half the lime.

Fluff rice with a fork; stir in @butter{2%tbsp} and season with salt and pepper if desired. Divide rice between bowls. Top with tofu, quick pickles (draining first), and cauliflower. Drizzle tofu and cauliflower with sauce; sprinkle with @scallion greens{4} and @peanuts{1%oz}. Serve with remaining lime wedges on the side.