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Tofu Buddha Bowl with Peanut Sauce Recipe

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4.1 from 31 reviews

This Tofu Buddha Bowl with Peanut Sauce is a vibrant, nutritious, and flavorful plant-based meal featuring crispy baked tofu, fresh vegetables, and a creamy peanut sauce. It’s perfect for a wholesome lunch or dinner, balancing protein, healthy fats, and crunchy textures in a single bowl.

  • Total Time: 1 hour 5 minutes
  • Yield: 2 servings

Ingredients

For the Tofu:

  • 16 oz (450g) extra-firm tofu
  • 1 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp sriracha
  • Freshly cracked black pepper, to taste
  • 2 tbsp cornstarch
  • 1 tsp vegetable oil (for greasing the baking sheet)

For the Peanut Sauce:

  • 1/4 cup smooth peanut butter
  • 1/4 cup water
  • 1-2 tsp soy sauce (or tamari for gluten-free)
  • 1 tbsp sriracha
  • 1 tsp sesame oil
  • 2 tsp rice vinegar

For the Bowl:

  • 1 cup cooked white rice
  • 1 cup red cabbage, thinly sliced
  • 1/2 cup edamame beans, blanched
  • 1 medium carrot, julienned
  • 4-5 radishes, thinly sliced
  • 1 medium ripe avocado, sliced
  • Black and white sesame seeds, for topping (optional)

Instructions

  1. Cook the Rice: Prepare 1 cup of cooked white rice by following the package instructions, using 1/2 cup of uncooked rice. Set aside once done.
  2. Press the Tofu: Use a tofu press or wrap the tofu block in a kitchen towel or paper towels and place a heavy object on top for 30 minutes to 2 hours to remove excess moisture for crispier tofu.
  3. Preheat Oven and Prepare Tofu: Preheat your oven to 390ºF (200ºC). Cut the tofu into 1-inch cubes and place them in a bowl. Add 1 tbsp soy sauce, 1 tbsp sriracha, and freshly cracked black pepper; toss to coat evenly.
  4. Coat with Cornstarch: Sprinkle 2 tbsp of cornstarch over the tofu cubes and toss again until each piece is lightly dusted, ensuring crispiness after baking.
  5. Prepare Baking Sheet: Lightly grease a baking sheet with 1 tsp vegetable oil using a pastry brush or use a cooking spray. Arrange the tofu cubes spaced apart to allow steam to escape.
  6. Bake the Tofu: Bake for 20-25 minutes, flipping the tofu halfway through, until golden brown and crispy on the outside.
  7. Make the Peanut Sauce: In a small bowl, whisk together 1/4 cup smooth peanut butter, 1/4 cup water, 1-2 tsp soy sauce, 1 tbsp sriracha, 1 tsp sesame oil, and 2 tsp rice vinegar until smooth. Adjust seasoning to taste, adding more soy sauce, sriracha, or a drizzle of maple syrup if desired.
  8. Assemble the Bowl: In large serving bowls, layer the cooked white rice at the bottom. Top with crispy tofu, thinly sliced red cabbage, blanched edamame beans, julienned carrot, radish slices, and sliced avocado.
  9. Finish and Serve: Drizzle the prepared peanut sauce generously over the bowl and sprinkle with black and white sesame seeds if using. Serve immediately and enjoy your balanced tofu Buddha bowl!

Notes

  • Pressing the tofu is essential for achieving a crispy texture when baked.
  • You can substitute white rice with brown rice or quinoa for added fiber.
  • Adjust sriracha quantities based on your preferred spice level.
  • Use tamari instead of soy sauce to make the recipe gluten-free.
  • Peanut sauce can be made ahead and stored in the refrigerator for up to 3 days.
  • Add a drizzle of maple syrup to the peanut sauce for a touch of sweetness if desired.
  • Ensure tofu pieces are spaced out on the baking sheet to prevent steaming and to maximize crispiness.
  • Author: ELLA
  • Prep Time: 40 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Asian Fusion
  • Diet: Vegan

Find it online: https://ellarecipe.com/tofu-buddha-bowl-with-peanut-sauce-recipe/