This White Bean and Kale Soup is the perfect fall dinner: made in the slow cooker so it’s easy, full of hearty greens, and oh-so-satisfying thanks to the protein-packed beans.
When you think of comfort food, you might think of Creamy Vegan Mac and Cheese or Mashed Potatoes . But in addition to those favourites, I always think of soup! And this white bean and kale soup just screams comfort. It’s made with your typical mirepoix, creamy white beans, tomatoes, kale, and amazing Italian-inspired seasonings. It’s nourishing and so easy too because it’s made in your slow cooker!
Why This Hearty Soup Belongs on Your Weeknight Menu
If you’re looking for a new soup recipe to add to your repertoire, this is it! Here’s why I love it.
- So simple to make . The best thing about this soup is that you just put everything in your slow cooker, stir, and let it cook together. That’s it. Could it be any simpler?!
- Super satisfying . Some soups aren’t very filling, but I add LOTS of white beans to this one, which gives it plenty of staying power. (This Easy Lentil Soup is similarly satisfying!)
- Veggie-packed . Between the mirepoix, the tomatoes, and the kale, there’s no shortage of veggies in this soup recipe. And all those veggies mean lots of flavour!
Notes on Ingredients
The ingredient list for this white bean and kale soup is short and simple! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Red onion – Yellow onion will also work if that’s what you have on hand!
- Celery
- Carrot – Pro-tip: You can just scrub the carrot well instead of peeling it to cut down on your prep time.
- Garlic – FIVE cloves of garlic add so much flavour. I recommend using a garlic press if you have one.
- Diced tomatoes
- Salt and pepper
- Italian seasoning – Or make your own with a teaspoon each of dried oregano, parsley, and basil.
- White beans – If you prefer using dried beans, you will need to cook them first; use 3 cups of cooked beans.
- Vegetable broth – I love using my homemade Vegetable Broth .
- Kale – Both curly kale and Lacinato kale will work in this recipe. (Be sure to try my Kale Soup too!)
- Lime juice – Or lemon juice, if you prefer.
How to Make White Bean and Kale Soup
As mentioned above, this recipe is easy as can be! Here’s what you’ll need to do.
Combine ingredients.
- Combine . Stir together all of the ingredients in your slow cooker except the kale and lime juice.
- Cook . Turn the slow cooker to HIGH and cook for 3 hours or LOW for 6 hours.
- Finish . Stir in the kale and lime juice, then cook 5 minutes more to allow the kale to wilt and the flavours to come together.
Tips and Variations for Perfect Soup
Follow these additional pointers and you can’t go wrong!
- Use the best broth you can . In a soup like this, a high quality veggie broth makes all the difference. If homemade isn’t an option, an all natural veggie broth paste is great alternative!
- Make it on the stovetop . If you don’t have a slow cooker or need dinner a little faster, you can make this recipe on the stovetop easy-peasy. Add a glug of oil to a big pot set over medium heat, add the onion, celery, and carrot and cook until softened, stir in the garlic and cook until fragrant, then add in everything but the lime juice. Bring to a boil, then simmer for 10 minutes. Finish with a squeeze of lime.
- Swap in chard . Slice the stems and cook them with the mirepoix; the rest of the recipe will be exactly the same.
Serving Suggestions
Serve this white bean and kale soup with a side of crusty bread (or this Olive Bread !) and you absolutely can’t go wrong! I also love stirring in a generous spoonful of Basil Pesto .
For a soup-and-salad combo, try this soup with my Easy Vegan Caesar Salad . Prefer a sandwich? My Vegan Chicken Parm Sandwich would be amazing with this recipe!
How to Store and Reheat
- Refrigerator : Transfer leftover white bean and kale soup to an airtight container and refrigerate for up to 4 days.
- Freezer : Freeze this soup in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before serving.
- To reheat : Warm the soup in a pan over medium heat or in the microwave.
More Hearty Vegan Soup Recipes
- Enchilada Soup
- Lasagna Soup
- Taco Soup
- Gnocchi Soup
Ingredients
- 1 medium diced red onion , 188g
- 4 ribs celery , diced
- 1 large diced carrot , 226g, diced
- 5 cloves minced garlic , 12g
- 14 ounce can of diced tomatoes , 400 g
- salt & pepper to taste , I use ¾ teaspoon sea salt and ¼ teaspoon freshly ground black pepper
- 1 tablespoon Italian seasoning or 1 teaspoon dried oregano , 6 g, or use 1 teaspoon dried parsley, 1 teaspoon dried basil
- 2 15-ounce cans of white kidney beans , or cannellini or navy beans, 850 g, drained
- 4 cups vegetable broth , 960 ml
- 2 cups kale , finely chopped, 130 g
- Juice of two limes , about 1-2 tablespoons
Instructions
- Turn your slow cooker on and to warm.
- Add all of the ingredients into the slow cooker except the kale and the lime. Stir to combine.
- Set the slow cooker to high for 3 hours or on low for 6 hours (for high, monitor the last 30 minutes and for low, monitor the last hour). At the end, stir in the kale and the lime juice and let it cook for about 5 more minutes.
- Serve with crusty bread on the side and enjoy!
Notes
- Refrigerator : Transfer leftover white bean and kale soup to an airtight container and refrigerate for up to 4 days.
- Freezer : Freeze this soup in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before serving.
- To reheat : Warm the soup in a pan over medium heat or in the microwave.
This White Bean and Kale Soup is the perfect fall dinner: made in the slow cooker so it’s easy, full of hearty greens, and oh-so-satisfying thanks to the protein-packed beans.
When you think of comfort food, you might think of Creamy Vegan Mac and Cheese or Mashed Potatoes . But in addition to those favourites, I always think of soup! And this white bean and kale soup just screams comfort. It’s made with your typical mirepoix, creamy white beans, tomatoes, kale, and amazing Italian-inspired seasonings. It’s nourishing and so easy too because it’s made in your slow cooker!
Why This Hearty Soup Belongs on Your Weeknight Menu
If you’re looking for a new soup recipe to add to your repertoire, this is it! Here’s why I love it.
- So simple to make . The best thing about this soup is that you just put everything in your slow cooker, stir, and let it cook together. That’s it. Could it be any simpler?!
- Super satisfying . Some soups aren’t very filling, but I add LOTS of white beans to this one, which gives it plenty of staying power. (This Easy Lentil Soup is similarly satisfying!)
- Veggie-packed . Between the mirepoix, the tomatoes, and the kale, there’s no shortage of veggies in this soup recipe. And all those veggies mean lots of flavour!
Notes on Ingredients
The ingredient list for this white bean and kale soup is short and simple! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Red onion – Yellow onion will also work if that’s what you have on hand!
- Celery
- Carrot – Pro-tip: You can just scrub the carrot well instead of peeling it to cut down on your prep time.
- Garlic – FIVE cloves of garlic add so much flavour. I recommend using a garlic press if you have one.
- Diced tomatoes
- Salt and pepper
- Italian seasoning – Or make your own with a teaspoon each of dried oregano, parsley, and basil.
- White beans – If you prefer using dried beans, you will need to cook them first; use 3 cups of cooked beans.
- Vegetable broth – I love using my homemade Vegetable Broth .
- Kale – Both curly kale and Lacinato kale will work in this recipe. (Be sure to try my Kale Soup too!)
- Lime juice – Or lemon juice, if you prefer.
How to Make White Bean and Kale Soup
As mentioned above, this recipe is easy as can be! Here’s what you’ll need to do.
Combine ingredients.
- Combine . Stir together all of the ingredients in your slow cooker except the kale and lime juice.
- Cook . Turn the slow cooker to HIGH and cook for 3 hours or LOW for 6 hours.
- Finish . Stir in the kale and lime juice, then cook 5 minutes more to allow the kale to wilt and the flavours to come together.
Tips and Variations for Perfect Soup
Follow these additional pointers and you can’t go wrong!
- Use the best broth you can . In a soup like this, a high quality veggie broth makes all the difference. If homemade isn’t an option, an all natural veggie broth paste is great alternative!
- Make it on the stovetop . If you don’t have a slow cooker or need dinner a little faster, you can make this recipe on the stovetop easy-peasy. Add a glug of oil to a big pot set over medium heat, add the onion, celery, and carrot and cook until softened, stir in the garlic and cook until fragrant, then add in everything but the lime juice. Bring to a boil, then simmer for 10 minutes. Finish with a squeeze of lime.
- Swap in chard . Slice the stems and cook them with the mirepoix; the rest of the recipe will be exactly the same.
Serving Suggestions
Serve this white bean and kale soup with a side of crusty bread (or this Olive Bread !) and you absolutely can’t go wrong! I also love stirring in a generous spoonful of Basil Pesto .
For a soup-and-salad combo, try this soup with my Easy Vegan Caesar Salad . Prefer a sandwich? My Vegan Chicken Parm Sandwich would be amazing with this recipe!
How to Store and Reheat
- Refrigerator : Transfer leftover white bean and kale soup to an airtight container and refrigerate for up to 4 days.
- Freezer : Freeze this soup in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before serving.
- To reheat : Warm the soup in a pan over medium heat or in the microwave.
More Hearty Vegan Soup Recipes
- Enchilada Soup
- Lasagna Soup
- Taco Soup
- Gnocchi Soup
Ingredients
- 1 medium diced red onion , 188g
- 4 ribs celery , diced
- 1 large diced carrot , 226g, diced
- 5 cloves minced garlic , 12g
- 14 ounce can of diced tomatoes , 400 g
- salt & pepper to taste , I use ¾ teaspoon sea salt and ¼ teaspoon freshly ground black pepper
- 1 tablespoon Italian seasoning or 1 teaspoon dried oregano , 6 g, or use 1 teaspoon dried parsley, 1 teaspoon dried basil
- 2 15-ounce cans of white kidney beans , or cannellini or navy beans, 850 g, drained
- 4 cups vegetable broth , 960 ml
- 2 cups kale , finely chopped, 130 g
- Juice of two limes , about 1-2 tablespoons
Instructions
- Turn your slow cooker on and to warm.
- Add all of the ingredients into the slow cooker except the kale and the lime. Stir to combine.
- Set the slow cooker to high for 3 hours or on low for 6 hours (for high, monitor the last 30 minutes and for low, monitor the last hour). At the end, stir in the kale and the lime juice and let it cook for about 5 more minutes.
- Serve with crusty bread on the side and enjoy!
Notes
- Refrigerator : Transfer leftover white bean and kale soup to an airtight container and refrigerate for up to 4 days.
- Freezer : Freeze this soup in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before serving.
- To reheat : Warm the soup in a pan over medium heat or in the microwave.
This White Bean and Kale Soup is the perfect fall dinner: made in the slow cooker so it’s easy, full of hearty greens, and oh-so-satisfying thanks to the protein-packed beans.
When you think of comfort food, you might think of Creamy Vegan Mac and Cheese or Mashed Potatoes . But in addition to those favourites, I always think of soup! And this white bean and kale soup just screams comfort. It’s made with your typical mirepoix, creamy white beans, tomatoes, kale, and amazing Italian-inspired seasonings. It’s nourishing and so easy too because it’s made in your slow cooker!
Why This Hearty Soup Belongs on Your Weeknight Menu
If you’re looking for a new soup recipe to add to your repertoire, this is it! Here’s why I love it.
- So simple to make . The best thing about this soup is that you just put everything in your slow cooker, stir, and let it cook together. That’s it. Could it be any simpler?!
- Super satisfying . Some soups aren’t very filling, but I add LOTS of white beans to this one, which gives it plenty of staying power. (This Easy Lentil Soup is similarly satisfying!)
- Veggie-packed . Between the mirepoix, the tomatoes, and the kale, there’s no shortage of veggies in this soup recipe. And all those veggies mean lots of flavour!
Notes on Ingredients
The ingredient list for this white bean and kale soup is short and simple! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Red onion – Yellow onion will also work if that’s what you have on hand!
- Celery
- Carrot – Pro-tip: You can just scrub the carrot well instead of peeling it to cut down on your prep time.
- Garlic – FIVE cloves of garlic add so much flavour. I recommend using a garlic press if you have one.
- Diced tomatoes
- Salt and pepper
- Italian seasoning – Or make your own with a teaspoon each of dried oregano, parsley, and basil.
- White beans – If you prefer using dried beans, you will need to cook them first; use 3 cups of cooked beans.
- Vegetable broth – I love using my homemade Vegetable Broth .
- Kale – Both curly kale and Lacinato kale will work in this recipe. (Be sure to try my Kale Soup too!)
- Lime juice – Or lemon juice, if you prefer.
How to Make White Bean and Kale Soup
As mentioned above, this recipe is easy as can be! Here’s what you’ll need to do.
Combine ingredients.
- Combine . Stir together all of the ingredients in your slow cooker except the kale and lime juice.
- Cook . Turn the slow cooker to HIGH and cook for 3 hours or LOW for 6 hours.
- Finish . Stir in the kale and lime juice, then cook 5 minutes more to allow the kale to wilt and the flavours to come together.
Tips and Variations for Perfect Soup
Follow these additional pointers and you can’t go wrong!
- Use the best broth you can . In a soup like this, a high quality veggie broth makes all the difference. If homemade isn’t an option, an all natural veggie broth paste is great alternative!
- Make it on the stovetop . If you don’t have a slow cooker or need dinner a little faster, you can make this recipe on the stovetop easy-peasy. Add a glug of oil to a big pot set over medium heat, add the onion, celery, and carrot and cook until softened, stir in the garlic and cook until fragrant, then add in everything but the lime juice. Bring to a boil, then simmer for 10 minutes. Finish with a squeeze of lime.
- Swap in chard . Slice the stems and cook them with the mirepoix; the rest of the recipe will be exactly the same.
Serving Suggestions
Serve this white bean and kale soup with a side of crusty bread (or this Olive Bread !) and you absolutely can’t go wrong! I also love stirring in a generous spoonful of Basil Pesto .
For a soup-and-salad combo, try this soup with my Easy Vegan Caesar Salad . Prefer a sandwich? My Vegan Chicken Parm Sandwich would be amazing with this recipe!
How to Store and Reheat
- Refrigerator : Transfer leftover white bean and kale soup to an airtight container and refrigerate for up to 4 days.
- Freezer : Freeze this soup in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before serving.
- To reheat : Warm the soup in a pan over medium heat or in the microwave.
More Hearty Vegan Soup Recipes
- Enchilada Soup
- Lasagna Soup
- Taco Soup
- Gnocchi Soup
Ingredients
- 1 medium diced red onion , 188g
- 4 ribs celery , diced
- 1 large diced carrot , 226g, diced
- 5 cloves minced garlic , 12g
- 14 ounce can of diced tomatoes , 400 g
- salt & pepper to taste , I use ¾ teaspoon sea salt and ¼ teaspoon freshly ground black pepper
- 1 tablespoon Italian seasoning or 1 teaspoon dried oregano , 6 g, or use 1 teaspoon dried parsley, 1 teaspoon dried basil
- 2 15-ounce cans of white kidney beans , or cannellini or navy beans, 850 g, drained
- 4 cups vegetable broth , 960 ml
- 2 cups kale , finely chopped, 130 g
- Juice of two limes , about 1-2 tablespoons
Instructions
- Turn your slow cooker on and to warm.
- Add all of the ingredients into the slow cooker except the kale and the lime. Stir to combine.
- Set the slow cooker to high for 3 hours or on low for 6 hours (for high, monitor the last 30 minutes and for low, monitor the last hour). At the end, stir in the kale and the lime juice and let it cook for about 5 more minutes.
- Serve with crusty bread on the side and enjoy!
Notes
- Refrigerator : Transfer leftover white bean and kale soup to an airtight container and refrigerate for up to 4 days.
- Freezer : Freeze this soup in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before serving.
- To reheat : Warm the soup in a pan over medium heat or in the microwave.
White Bean and Kale Soup
Ingredients
- 1 medium diced red onion 188g
- 4 ribs celery diced
- 1 large diced carrot 226g, diced
- 5 cloves minced garlic 12g
- 14 ounce can of diced tomatoes 400 g
- salt & pepper to taste I use ¾ teaspoon sea salt and ¼ teaspoon freshly ground black pepper
- 1 tablespoon Italian seasoning or 1 teaspoon dried oregano 6 g, or use 1 teaspoon dried parsley, 1 teaspoon dried basil
- 2 15-ounce cans of white kidney beans or cannellini or navy beans, 850 g, drained
- 4 cups vegetable broth 960 ml
- 2 cups kale finely chopped, 130 g
- Juice of two limes about 1-2 tablespoons
Instructions
- Turn your slow cooker on and to warm.
- Add all of the ingredients into the slow cooker except the kale and the lime. Stir to combine.
- Set the slow cooker to high for 3 hours or on low for 6 hours (for high, monitor the last 30 minutes and for low, monitor the last hour). At the end, stir in the kale and the lime juice and let it cook for about 5 more minutes.
- Serve with crusty bread on the side and enjoy!
Notes
- Refrigerator : Transfer leftover white bean and kale soup to an airtight container and refrigerate for up to 4 days.
- Freezer : Freeze this soup in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before serving.
- To reheat : Warm the soup in a pan over medium heat or in the microwave.
Nutrition
White Bean and Kale Soup https://jessicainthekitchen.com/white-bean-and-kale-soup-vegan-slow-cooker/ August 25, 2025
With crispy tofu, creamy peanut sauce, veggies, and rice, these Peanut Tofu Bowls have everything you need for a satisfying and delicious meal. They’re perfect for meal prep and the air fryer makes cooking the tofu a breeze!
You know how mastering one recipe can unlock a whole bunch of meal possibilities? That’s how I feel about my Crispy Air Fryer Tofu . You can eat it as-is, you can layer it into a Tofu Banh Mi, and you can also add it to meal bowls—and these peanut tofu bowls are my current favourite. They’ve got it ALL, my friends: an amazing mix of textures, protein from the tofu, veggies galore, and rice to help soak up all the fabulous sauce. This is a meal bowl that’s an absolute feast for your eyes and, even more importantly, your taste buds!
Why These Peanut Tofu Bowls Are a Must-Make
This recipe is on frequent repeat in my home and I know you are going to love it too! Here’s what makes it so good.
- Quick and easy . The air fryer cooks the tofu in just 10 minutes and a few other tricks (which I’ll get to soon!) make this recipe a breeze!
- Peanut sauce! I don’t know about you, but I could put Peanut Sauce on EVERYthing. It’s the perfect balance of sweet, savoury, tangy, and umami.
- Great for meal prep . You can easily prepare these bowls in advance and have your work lunches lined up for the next few days.
Notes on Ingredients
Here’s what you’ll need to make these peanut tofu bowls. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Air Fryer Tofu:
- Extra-firm tofu – Press the tofu for 30 minutes before starting the recipe. Learn more: How To Cook Tofu + Best Tips on Making the Most Delicious Tofu
- Seasonings – Garlic powder, onion powder, paprika, sea salt, and black pepper.
- Cornstarch – This helps the tofu get super crispy.
- Light soy sauce – Or liquid aminos if you prefer.
- Sesame oil – Or any neutral oil.
For the Peanut Sauce:
- Natural peanut butter – I like using natural peanut butter that only has peanuts on the list of ingredients. It has a more robust flavour and it keeps the peanut sauce from being overly sweet.
- Ground ginger – Or freshly grated ginger, which will give the sauce a little more warmth and zing.
- Maple syrup
- Low-sodium soy sauce
- Rice vinegar – Fresh lime juice also works for a slightly different flavour.
- Sesame seeds
- Hot water
- Crushed red pepper flakes – Optional, for a kick!
Bowl Assembly (Suggestions):
- Steamed white or brown rice – If I’m in a hurry, I use pouches of microwaveable rice. They only take a minute or so to warm up!
- Shelled edamame – You can sometimes find this in the produce section of the grocery store, otherwise grab a bag of frozen edamame. You can thaw in the fridge or just run the edamame under hot water.
- Sliced cucumbers
- Sesame seeds
How to Make Peanut Tofu Bowls
I can’t wait for you to try this recipe! Here’s what you’ll need to do.
Season the tofu.
- Season the tofu . Toss the tofu with the soy sauce, seasonings, cornstarch, oil, and pepper.
- Air fry . Arrange the tofu in a single layer in the air fryer basket and cook at 400ºF for 10 minutes, shaking the basket after 5 minutes.
Make the peanut sauce.
- Make the peanut sauce . Mix together all the ingredients except the hot water. Then, whisk in 2 tablespoons of water. Add more if needed to reach a pourable consistency.
- Assemble . Add the rice, edamame, and cucumber to the bowls, then layer on the tofu, peanut sauce, and any garnishes you like.
Tips for Success
This recipe is easy, but I’ve got some additional tips to help you make sure your crispy air fryer tofu turns out perfect.
- Use refrigerated tofu . Not the silken kind sold in cartons! It doesn’t crisp up the same way and, in my experience, it doesn’t work well for air frying.
- Give the tofu space . If you need to cook it in batches, do that! It’s better to cook in batches than crowd the tofu in the air fryer, which will result in tofu that’s not as crispy.
- Adjust the crispiness to your preferences . You can tear the tofu with your hands instead of cubing it to get more crispiness. Or, if you prefer your tofu less crispy, you can omit the cornstarch.
Some More Bowl Ingredient Ideas
These peanut tofu bowls give you endless serving options, so they never get old! Here are some more garnish and ingredient ideas:
- Shredded cabbage
- Sliced radishes
- Cubed mango
- Sliced or cubed avocado
- Peanuts or cashews
- Cooked quinoa or cauliflower rice
- Pickled ginger
- Fresh greens
Storage + Meal Prep
- For meal prep : For best textures and flavours, I recommend keeping the warm and cold components separate and packing the sauce in a small container. A meal prep container with compartments is nice! Then when you’re ready to eat, reheat the tofu and rice, add the cold components, and drizzle on the sauce. This will last up to 4 days in the refrigerator.
- To store leftovers : Store assembled bowls in the refrigerator for 3 to 4 days. Reheat in the microwave; if you’d like, you can scoop out the cucumbers before heating to keep them crisp.
More Meal Bowls to Try
- Nourishing Vegan Buddha Bowl
- Loaded Taco Salad Bowl with Lime Crema
- Vegan Burrito Bowls
- Vegan Poke Bowls
Ingredients
For the Crispy Tofu:
- 1 pound extra-firm tofu , pressed for 30 minutes and cut into 1” cubes, 450 g
- 1 teaspoon garlic powder , 5 g
- ½ teaspoon onion powder , 2.5 g
- 1 teaspoon paprika , 2.3 g
- ½ teaspoon sea salt , 3 g
- 2 teaspoon cornstarch , 5 g
- ½ tablespoon light soy sauce or liquid aminos , 7.5 mL
- ½ teaspoon sesame oil , or any neutral oil, 2.5 mL
- ¼ teaspoon ground black pepper , 1 g
For the Peanut Sauce:
- ⅓ cup natural peanut butter , microwave for 15 seconds if thick, 80 g
- ¼ teaspoon ground ginger , 0.5 g, or ½ teaspoon freshly grated ginger
- 1 tablespoon maple syrup , 15 mL
- 2 tablespoons low sodium soy sauce , 30 mL
- 1 teaspoon rice vinegar , 5 mL
- ½ teaspoon sesame seeds , 2 g
- 2 tablespoons to ¼ cup hot water , 30 – 60 mL
- ¼ teaspoon crushed red pepper flakes , optional, 0.5 g
Bowl Assembly (Suggestions):
- Steamed white or brown rice
- Shelled edamame
- Sliced cucumbers
- Extra sesame seeds for garnish
Instructions
To Prepare the Tofu:
- In a medium bowl, add tofu cubes and soy sauce (or liquid aminos). Toss to coat.
- Add garlic powder, onion powder, paprika, sea salt, cornstarch, sesame oil, and black pepper. Toss gently to coat each piece evenly.
- Place tofu in a single layer in your air fryer basket, ensuring space between each piece.
- Air fry at 400°F for 10 minutes, shaking the basket halfway through (after 5 minutes), then continue cooking until golden and crispy.
- Remove from the air fryer and let cool slightly.
To Make the Peanut Sauce:
- In a bowl, jar, or small blender , combine peanut butter, ginger, maple syrup, soy sauce,
- rice vinegar, sesame seeds, and crushed red pepper flakes (if using).
- Add 2 tablespoons of hot water and whisk or blend until smooth.
- Gradually add more water until desired consistency is reached (thicker for dip, thinner for drizzle).
- Taste and adjust as needed — more ginger, more soy sauce, or more sweetness based on your preference.
To Assemble the Bowls:
- In each bowl, layer rice, edamame, and cucumber slices.
- Top with crispy tofu and generously drizzle with the peanut sauce.
- Garnish with extra sesame seeds if desired.
- Serve and enjoy!
Notes
- For meal prep : For best textures and flavours, I recommend keeping the warm and cold components separate and packing the sauce in a small container. A container with compartments is nice! Then when you’re ready to eat, reheat the tofu and rice, then add the cold components and drizzle on the sauce. This will last up to 4 days in the refrigerator.
- To store leftovers : Store assembled bowls in the refrigerator for 3 to 4 days. Reheat in the microwave; if you’d like, you can scoop out the cucumbers before heating to keep them crisp.
