The shelf does the heavy lifting here: you're building on a ready-made bowl base with crisp vegetables and fresh herbs. Cook the tofu golden while the rice warms, and the sauce ties everything together in under thirty minutes. Serve it family-style and call it dinner.

Serves 2. 25 minutes, 20 at the stove.

About 330 calories a serving, 22 g protein, 8 g carbohydrate, 25 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Open the bowl and separate the components: drain the tofu, keeping the sauce aside. Pat the tofu dry with paper towels, then cut it into 3/4-inch cubes. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering.
2. Add the tofu cubes in a single layer and cook undisturbed for four minutes until golden on the bottom. Shake the pan, then cook another three minutes until the edges are crisp. Season with salt and pepper. While the tofu cooks, prepare a serving bowl and open the rice and sauce from the shelf.7 min
3. Pour the Thai peanut sauce into a small saucepan and heat it over medium heat, stirring occasionally, until it's warm and pourable, about three minutes. Divide the brown rice from the shelf between two bowls.3 min
4. Top each rice bowl with half the crispy tofu cubes and the vegetables from the shelf. Pour half the warm peanut sauce over each bowl. Tear or chop the scallions or cilantro, scatter over the top, and serve right away.

Note Swap firm tofu for fried tofu from the deli case if you want an even quicker supper. Leftovers keep in the refrigerator for two days; reheat the tofu in a pan and warm the sauce separately. Add a squeeze of lime or hot sauce at the table, and pass extra herbs.