About this recipe
This rice bowl is one of those meals that looks like it took forever but comes together in about 30 minutes. The base is rice with edamame, lime zest and cilantro, which already tastes amazing on its own. Then you top it with crispy air fried tofu coated in Mexican spices and finish it off with a fresh peach pico de gallo that brings everything together.
It is perfect for a quick lunch or a light dinner. You get protein from the tofu and edamame, fiber from the rice and a ton of fresh flavor from the pico. Plus, it is easy to customize with whatever you have on hand.
Ingredients
- Rice and edamame. You can use white or brown rice, depending on your preference. Even store-bought cooked rice in pouches works here. Brown rice adds more fiber and a nuttier flavor, while white rice has a softer texture. Edamame are tender green soybeans that add a good dose of plant protein. You can find them frozen and shelled in most grocery stores. Season this base with lime zest, lime juice, chopped cilantro, and salt.
- Air-fried Mexican-spiced tofu. Firm tofu is ideal because it holds its shape and gets nice and crispy in the air fryer. Make sure to press out the excess water before cooking. A mix of spices like chili powder, cumin, garlic powder, and oregano with corn starch gives it a crispy coating with warmth and depth of flavor.
- Peach pico de gallo. Peach pico de gallo has a sweet and tangy flavor with a refreshing kick. The juicy peaches complement the spicy jalapeños, onion and cilantro, creating a balance of flavors that is hard to beat.
Substitutions
- Rice: swap it for quinoa, farro, or cauliflower rice for a different base.
- Tofu, tempeh, or another protein source works well here.
- Peach: mango, pineapple, or even strawberries can replace peaches when they are not in season.
- Cilantro: if you are not a fan, fresh mint or basil works well.
How to store and meal prep
This bowl is great for meal prep. Store each component in separate containers so everything stays fresh and keeps its texture. The rice and edamame last 4 to 5 days in the fridge. The tofu stays good for 3 to 4 days (reheat in the air fryer or oven to get it crispy again). The peach pico de gallo keeps for 2 to 3 days. Assemble right before eating.
How to cook rice
First, rinse the rice in cold water until the water runs clear. This removes excess starch and prevents the rice from getting too sticky.
For white rice, use 2 cups of water for every 1 cup of rice. In a medium saucepan, combine the rinsed rice and water with a pinch of salt. Bring it to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 18 to 20 minutes. After cooking, remove the saucepan from the heat and let it sit covered for 5 to 10 minutes. This allows the rice to finish steaming and ensures it is fully cooked and fluffy.
Frequently asked questions
Rice Bowl with Mexican Spiced Tofu and Peach Salsa
Equipment
- 1 rice pot
Ingredients
For the Rice and Edamame
- 1 cup of white or brown rice cooked
- 1 cup of shelled edamame cooked
- Zest of 1 lime
- Juice of 1 lime
- 2 tablespoons fresh cilantro chopped
- Salt to taste
For the Air-Fried Mexican-Spiced Tofu
- 1 14 oz block firm tofu, pressed and cubed
- 1 tablespoon Mexican spice blend
- 1 tablespoon Salt to taste
- 1 tablespoon corn starch
- spray oil
Instructions
Prepare the Rice and Edamame:
- In a large bowl, combine the cooked rice and edamame.
- Add the lime zest, lime juice, chopped cilantro, and salt. Mix well and set aside.
Prepare the Air-Fried Mexican-Spiced Tofu:
- Preheat your air fryer to 375°F (190°C).
- In a bowl, mix the spice blend, salt, corn starch and toss the tofu cubes until evenly coated.
- Arrange the tofu cubes in a single layer in the air fryer basket and spray oil until coated. Air fry for 15-20 minutes, shaking the basket halfway through, until the tofu is crispy and golden.
Serve
- Divide the lime-cilantro edamame rice into bowls.
- Top each bowl with the air-fried Mexican-spiced tofu.
- Spoon the peach pico de gallo over the tofu.
Notes
- Store the rice bowl ingredients in separate containers and assemble right before eating.
- Rice and edamame: keeps in the fridge for 4 to 5 days. Reheat in the microwave or on the stovetop.
- Air fried tofu: keeps in the fridge for 3 to 4 days. Reheat in the air fryer or oven to get it crispy again.
- Peach pico de gallo: keeps in the fridge for 2 to 3 days. Stir before serving.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.