Tofu Buddha Bowl with Peanut Sauce

A shimmering bowl filled with vibrant colors and tantalizing aromas awaits you in the kitchen: a Tofu Buddha Bowl with Peanut Sauce. This dish takes about 45 minutes to prepare and is perfect for a nutritious weeknight dinner or a satisfying lunch. The crispy tofu contrasts beautifully with the creamy peanut sauce, providing a delightful texture that keeps you coming back for more.

This recipe is ideal for anyone looking to embrace plant-based meals, whether you are a long-time vegetarian, transitioning to a meatless diet, or simply craving a hearty bowl of wholesome goodness. Consider making it ahead of time, as the flavors meld beautifully when stored in the fridge overnight.

Why You’ll Love This Recipe

• The crispy tofu provides a satisfying crunch in every bite.
• Whipping up the peanut sauce takes mere minutes.
• This bowl is a colorful and healthy option for lunch or dinner.
• It’s fully customizable based on your favorite vegetables.

What You’ll Need

Gather the following ingredients to create this delicious meal:

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 Salad

• 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)

*Make sure to prepare the rice according to package instructions for best results.

It’s great to replace white rice with brown rice or quinoa for added nutrition.

Substitutions & Swaps

• Tamari can replace soy sauce for gluten-free.
• Maple syrup can sweeten the peanut sauce.
• Use any leafy greens instead of red cabbage.
• Coconut aminos work well in place of soy sauce.

How to Make It

Let’s dive into the cooking process.

Press the tofu

Wrap the tofu in a kitchen towel or paper towels and place a few heavy objects on top. Let it press for 30 minutes to 2 hours to remove excess moisture.

Preheat the oven

Set your oven to 390ºF (200ºC).

Prepare the tofu

Cut the pressed tofu into 1-inch cubes and add to a medium bowl. Pour soy sauce, sriracha, and black pepper over the cubes. Toss until coated, then sprinkle with cornstarch, tossing again until evenly dusted.

Bake the tofu

Grease a baking sheet with vegetable oil. Spread the tofu cubes on the sheet, leaving space between each one. Bake for 20-25 minutes, flipping halfway through, until crispy and golden brown.

Make the peanut sauce

In a small bowl, combine peanut butter, soy sauce, sesame oil, rice vinegar, and sriracha. Whisk until smooth and creamy, tasting to adjust the flavors as desired.

Assemble the bowl

In a large bowl, layer your cooked rice on the bottom. Top it with the crispy tofu, sliced vegetables, avocado, and finish with a generous drizzle of peanut sauce. Enjoy immediately!

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, ingredients don’t freeze well together.
Reheat: Microwave for 1-2 minutes or until heated through.

Tips for Best Results

• Ensure the tofu is thoroughly pressed for optimal crispiness.
• Feel free to customize the vegetables based on seasonal ingredients.
• For a richer flavor, let the tofu marinate in the sauce for at least 30 minutes before baking.
• Adjust the spiciness of the peanut sauce by adding more or less sriracha.

Serving Suggestions

• Pair it with a side of spring rolls for a complete meal.
• Serve as a nutritious lunch option for meal prep.
• Enjoy at gatherings as a delightful center dish.