The delicious aroma of roasted tofu mingles with the rich scent of peanut sauce, creating a comforting and satisfying meal. This Tofu Buddha Bowl with Peanut Sauce is not only quick to prepare but also features a delightful combination of flavors and textures that just works. In about 45 minutes, you can whip up a wholesome dish bursting with freshness and nutrition.
This recipe is perfect for anyone looking for a nutritious vegetarian meal that’s great for lunch or dinner. It’s also an excellent option for meal prepping, as leftovers can be stored and enjoyed the next day.
Why You’ll Love This Recipe
- Crispy tofu adds a satisfying crunch that contrasts perfectly with creamy peanut sauce.
- Packed with colorful veggies, making each bite visually appealing and nutritious.
- Quick to prepare, perfect for busy weeknights or leisurely weekends.
- Versatile enough to customize with your favorite toppings and ingredients.
What You’ll Need
Gather the following ingredients to create this delicious Buddha bowl.
For the Tofu
- 16 oz (450g) extra-firm tofu
- 1 tbsp soy sauce (or tamari for a gluten-free option)
- 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 a gluten-free option)
- 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)
*Cooking note: For 1 cup of cooked rice, you’ll need to use 1/2 cup of uncooked rice.
It’s important to press the tofu to remove excess moisture for a better texture.
Substitutions & Swaps
- Replace peanut butter with almond or cashew butter.
- Use quinoa instead of rice for a protein boost.
- Switch the veggies based on seasonal availability.
- Opt for a different sauce, like tahini, for variety.
How to Make It
Let’s get cooking!
1. Cook Rice
Prepare your rice according to the package instructions. This usually takes about 15-20 minutes depending on the type of rice.
2. Press Tofu
Press the tofu using a tofu press or wrap it in a kitchen towel. Place something heavy on top for 30 minutes to 2 hours to draw out moisture.
3. Preheat Oven
Preheat your oven to 390ºF (200ºC) to get it ready for the tofu.
4. Season Tofu
Cut the pressed tofu into 1-inch cubes and place them in a medium bowl. Add soy sauce, sriracha, and black pepper, tossing well until fully coated.
5. Add Cornstarch
Sprinkle cornstarch over the marinated tofu cubes. Toss again until all sides are coated for extra crispiness.
6. Bake Tofu
Prepare a baking sheet by brushing it lightly with vegetable oil. Arrange the tofu cubes on the sheet, leaving space between each piece. Bake for 20-25 minutes, flipping halfway through, until crispy and golden brown.
7. Whisk Peanut Sauce
In a small bowl, combine peanut butter, soy sauce, sesame oil, rice vinegar, and sriracha. Whisk until the mixture is smooth and creamy. Adjust flavors as desired.
8. Assemble Bowl
In a large bowl, layer the cooked rice at the bottom, followed by the crispy tofu, sliced veggies, avocado, and finish with a generous drizzle of peanut sauce. Enjoy your Buddha bowl right away!
How to Store It
Fridge: 3-4 days in an airtight container
Freezer: No, tofu loses texture
Reheat: Microwave for 1-2 minutes until warm
Tips for Best Results
- Ensure your oven is fully preheated for optimal tofu crispiness.
- For extra flavor, marinate the tofu longer, if time allows.
- Serve the peanut sauce on the side for a customizable experience.
- Garnish with fresh herbs or greens for added freshness.
Serving Suggestions
- Pair with a refreshing cucumber salad for a light meal.
- Serve alongside grilled vegetables for a hearty dinner.
- Make it a lunch box option for a nutritious on-the-go meal.
