5.0 from 3 votes
Tofu Buddha Bowl w/ Peanut Sauce
Crispy tofu, savoury peanut sauce, grains, and fresh vegetables make this tofu buddha bowl unforgettable!
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 4 Servings
Calories: 210 kcal
Course:
Main Course
Cuisine:
Asian
Ingredients
For the crispy tofu
- 350 grams (12 ounce) block extra firm tofu cut into half-inch cubes (use GMO free if possible)
- 2 tablespoons low sodium soy sauce or Tamari for gluten-free
- 2 tablespoons arrowroot powder or cornstarch
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
For the peanut sauce
- ⅓ cup smooth peanut butter the natural kind without added oil or sugar
- 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 fresh grated ginger
- 1-2 tablespoons filtered water to thin
For serving (optional)
- brown rice, noodles, or quinoa
- veggies like shredded purple cabbage, carrots, red bell pepper strips, halved grape tomatoes, sliced 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.
Cup of Yum
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
Calories
210cal
(11%)
Carbohydrates
13g
(4%)
Protein
13g
(26%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
Monounsaturated Fat
6g
Sodium
940mg
(39%)
Potassium
333mg
(10%)
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
% 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.