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A tofu buddha bowl topped with peanut sauce and sprinkled with black and white sesame seeds.

Tofu Buddha Bowl with Peanut Sauce

Petranka
Tofu Buddha Bowl is a fresh, healthy, and delicious lunch or dinner you can make in around 30 minutes! It features crispy tofu, rice, an abundance of vegetables a spicy and nutty peanut butter sauce.
5 from 3 votes
Prep Time 15 minutes
Cook Time 25 minutes
Pressing tofu 30 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American, Hawaiian-Inspired, Korean-Inspired
Servings 2
Calories 676 kcal

Ingredients
  

Tofu

Peanut sauce

Buddha bowl

  • 1 cup cooked white rice*
  • 1 cup red cabbage, thinly sliced
  • ½ 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
 

  • If you haven't done this already, cook your rice. For 1 cup of cooked rice, you'll need to use ½ cup of uncooked rice. Make sure to follow the directions on the packaging for the best result.
  • Tofu: Either use a tofu press or wrap your block of tofu in a kitchen towel or a few paper towels. Place a few heavy objects on top of it (I like to use my Dutch oven). Let it press for 30 minutes and to 2 hours to get rid of excess moisture.
  • Preheat oven to 390ºF (200ºC). Cut tofu into 1-inch cubes and add to a medium bowl. Add soy sauce, sriracha, and black pepper. Toss until well coated. Add the cornstarch and toss again, until all sides are dusted in cornstarch.
  • Take a baking sheet and apply a small amount of vegetable oil or olive oil all over using a pastry brush. You can also use a cooking spray if you don't want to use oil. Add the cubed tofu, leaving enough space in between each piece so steam can escape.
  • Bake for 20-25 minutes, flipping halfway through, or until the tofu is crispy and golden brown.
  • Peanut sauce: In a small bowl, add peanut butter, soy sauce, sesame oil, rice vinegar, and sriracha. Using a whisk or a fork, mix until smooth and creamy. Taste and adjust the flavor if needed, adding more soy sauce or sriracha to taste. If you want to add some sweetness, you can add a drizzle of maple syrup as well.
  • Assemble: Add your cooked rice at bottom of a large bowl and top with your crispy tofu, vegetables, avocado, and last, but not least, a generous drizzle of peanut sauce. Enjoy your tofu Buddha bowl right away!

Notes

*You can use any type of rice that you like. I use short-grain white rice, but sushi rice, basmati rice, or brown rice will also work. 
Storage
Store leftovers in separate airtight containers for 3-4 days. Slice open the avocado before serving to avoid it going brown.
To keep the ingredients fresh for longer, store your sauce in a small mason jar and pour it right before serving.
This recipe is not freezer-friendly.
 
Reheating
Reheat the tofu in the oven for 10 minutes, or on the stovetop for 5 minutes, until warmed through. You can reheat the rice in the microwave for 2-3 minutes.

Nutrition

Serving: 1gCalories: 676kcalCarbohydrates: 57gProtein: 37gFat: 37.8gSaturated Fat: 6.2gPolyunsaturated Fat: 12.6gMonounsaturated Fat: 15.8gSodium: 1269.2mgPotassium: 1294mgFiber: 11.9gSugar: 11.3gVitamin A: 294.1IUVitamin C: 43mgCalcium: 738.3mgIron: 8.2mg
Keyword buddha bowl recipe, tofu buddha bowl, vegan budda bowl
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