Tofu Buddha Bowl with Peanut Sauce

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

5 from 3 votes

Tofu Buddha Bowl with Peanut Sauce

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.

Prep Time15

Cook Time25

Pressing tofu30

Total Time1 10

Course: Main Course

Cuisine: American, Hawaiian-Inspired, Korean-Inspired

Servings:

Calories: 676kcal

Author: Petra

Ingredients

Tofu

16 oz (450g for two servings) extra-firm tofu
1 tablespoon soy sauce or tamari for a gluten-free option
1 tablespoon sriracha
Freshly cracked black pepper, to taste
2 tablespoon cornstarch
1 teaspoon vegetable oil for greasing the baking sheet

Peanut sauce

¼ cup smooth peanut butter
¼ cup water
1-2 teaspoon soy sauce or tamari for a gluten-free option
1 tablespoon sriracha
1 teaspoon sesame oil
2 teaspoon rice vinegar

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.

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