Tofu Buddha Bowl w/ Peanut Sauce
User Reviews
5
2 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
25 mins
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Total Time
40 mins
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Servings
4 Servings
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Calories
210 kcal
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Course
Main Course
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Cuisine
Asian
Tofu Buddha Bowl w/ Peanut Sauce
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Crispy tofu, savoury peanut sauce, grains, and fresh vegetables make this tofu buddha bowl unforgettable!
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Ingredients
For the crispy tofu
- 350 grams tofu cut into half-inch cubes (use GMO free if possible, extra firm, 12 ounce block
- 2 tablespoons soy sauce or Tamari for gluten-free, low sodium
- 2 tablespoons arrowroot powder or cornstarch
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
For the peanut sauce
- ⅓ cup peanut butter the natural kind without added oil or sugar, smooth
- 2 tablespoons rice vinegar
- 2 tablespoons lime juice approx. 1 lime
- 2 tablespoons soy sauce or Tamari for gluten-free
- 1-2 cloves garlic minced
- ½ tablespoon ginger fresh grated
- 1-2 tablespoons water to thin, filtered
For serving (optional)
- brown rice
- noodles
- quinoa
- purple cabbage shredded purple cabbage; strips red bell pepper; halved grape tomatoes; sliced cucumber
- carrot
- red bell pepper
- grape tomato
- cucumber
- avocado
- green onion
Instructions
- Preheat the oven to 425℉/218℃ and line a baking sheet with parchment paper.
- Place the tofu cubes in a medium bowl and add the soy sauce. Gently mix to coat the pieces. Then add the arrowroot and spices and stir until evenly coated.
- Arrange the seasoned cubes in a single layer on your parchment-lined tray. Then bake for 15 minutes, flip the cubes, and bake for an additional 8-10 minutes, or until desired crispiness is reached.
- While the tofu is baking, add all the peanut sauce ingredients to a small bowl and mix until combined, adding 1-2 tablespoons of water to thin to your preferred consistency.
- Serve with fresh veggies of your choice, grain of choice, and drizzle each bowl with the peanut sauce, or serve it on the side for dipping.
Notes
- Leftovers keep refrigerated for 3-4 days.
- No need to press the tofu if you're using extra firm for this one. I've tried it both ways, and the difference was very minimal. That said, you may press it first if you'd like.
- Do your best to cut the tofu cubes the same size for even cooking.
- Make sure to arrange the cubes in a single layer with plenty of space in between so they crisp up nicely.
Nutrition Information
Show Details
Calories
210cal
(11%)
Carbohydrates
13g
(4%)
Protein
13g
(26%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
6g
(30%)
Sodium
940mg
(39%)
Potassium
333mg
(7%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
4IU
(0%)
Vitamin C
3mg
(3%)
Calcium
49mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Calories | 210cal | 11% |
| Carbohydrates | 13g | 4% |
| Protein | 13g | 26% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 940mg | 39% |
| Potassium | 333mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 4IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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