A Tofu Buddha Bowl is a quick, healthy, and flavorful meal perfect for lunch or dinner! Ready in about 30 minutes, it combines crispy tofu, rice, a variety of fresh vegetables, and a spicy, nutty peanut butter sauce.
INGREDIENTS
Tofu:
- 16 oz (450g, serves 2) extra-firm tofu
- 1 tablespoon soy sauce (or tamari for a gluten-free option)
- 1 tablespoon sriracha
- Freshly cracked black pepper, to taste
- 2 tablespoons cornstarch
- 1 teaspoon vegetable oil (for greasing the baking sheet)
Peanut Sauce:
- ¼ cup smooth peanut butter
- ¼ cup water
- 1-2 teaspoons soy sauce (or tamari for a gluten-free option)
- 1 tablespoon sriracha
- 1 teaspoon sesame oil
- 2 teaspoons rice vinegar
Buddha Bowl:
- 1 cup cooked white rice*
- 1 cup thinly sliced red cabbage
- ½ cup blanched edamame beans
- 1 medium carrot, julienned
- 4-5 radishes, thinly sliced
- 1 medium ripe avocado, sliced
- Black and white sesame seeds (optional, for topping)
INSTRUCTIONS
Step 1: Cook the Rice
Prepare your rice according to package instructions. For 1 cup of cooked rice, use ½ cup of uncooked rice.
Step 2: Prepare the Tofu
- Press the tofu to remove excess moisture using a tofu press or by wrapping it in a kitchen towel or paper towels and placing a heavy object (e.g., a Dutch oven) on top. Let it press for 30 minutes to 2 hours.
- Preheat the oven to 390°F (200°C).
- Cut the tofu into 1-inch cubes and place them in a medium bowl. Add soy sauce, sriracha, and black pepper, tossing until evenly coated. Sprinkle cornstarch and toss again to ensure all sides are lightly dusted.
- Lightly grease a baking sheet with vegetable oil or use a cooking spray. Arrange the tofu cubes on the sheet, leaving space between each piece for even crisping.
- Bake for 20-25 minutes, flipping halfway, until the tofu is crispy and golden.
Step 3: Make the Peanut Sauce
In a small bowl, whisk together peanut butter, water, soy sauce, sesame oil, rice vinegar, and sriracha until smooth. Adjust the flavor as needed, adding more soy sauce or sriracha. For added sweetness, drizzle in some maple syrup.
Step 4: Assemble the Bowl
In a large bowl, layer the cooked rice at the bottom. Top with crispy tofu, red cabbage, edamame, carrots, radishes, and avocado slices. Finish with a generous drizzle of peanut sauce. Garnish with sesame seeds if desired.
NOTES
- Rice Options: Any type of rice works for this recipe. Short-grain white rice, sushi rice, basmati, or brown rice are great alternatives.
- Storage: Store leftovers in separate airtight containers for up to 3-4 days. Keep the sauce in a small jar and slice the avocado just before serving to prevent browning. This recipe is not freezer-friendly.
- Reheating: Warm the tofu in the oven for 10 minutes or on the stovetop for 5 minutes. Reheat the rice in the microwave for 2-3 minutes.
Enjoy your fresh and flavorful Tofu Buddha Bowl!
