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Tofu Buddha Bowl with Peanut Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 42 reviews
  • Author: Mariam
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 2 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: Fusion / Plant-Based
  • Diet: Vegan

Description

This vibrant Tofu Buddha Bowl with Peanut Sauce is a nutritious and flavorful meal combining crispy pan-fried tofu, fluffy quinoa, fresh vegetables, and a creamy, tangy peanut sauce. Perfect for a wholesome lunch or dinner, this plant-based bowl offers a balance of textures and tastes, featuring steamed broccoli, julienned carrots, avocado slices, shredded cabbage, and toasted sesame seeds, all drizzled with a rich homemade peanut dressing.

Ingredients

Scale

Main Ingredients

  • 1 block firm tofu
  • 1 tablespoon olive oil
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon garlic powder
  • 1 cup cooked quinoa
  • 1 cup steamed broccoli
  • 1 medium carrot
  • 1 avocado
  • 1/4 cup shredded cabbage
  • 1/4 cup chopped cilantro
  • 1 tablespoon sesame seeds

Peanut Sauce

  • 3 tablespoons peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon maple syrup
  • 1 tablespoon lime juice
  • 1 teaspoon grated ginger
  • 1/4 cup water

Instructions

  1. Drain and Press Tofu: Start by draining the block of firm tofu and pressing it to remove excess moisture, which helps achieve a crispier texture when cooked.
  2. Cube the Tofu: Cut the tofu into approximately 1-inch cubes for even cooking.
  3. Heat Olive Oil: In a large pan over medium heat, heat the olive oil to prepare for frying the tofu.
  4. Cook Tofu: Add the tofu cubes to the pan and cook for 5-7 minutes, stirring occasionally, until all sides become golden and crispy.
  5. Season Tofu: Add soy sauce, sesame oil, and garlic powder to the tofu, stirring to coat every piece evenly.
  6. Finish Cooking Tofu: Continue cooking the tofu with the seasonings for another 1-2 minutes to absorb the flavors, then remove the pan from heat and set the tofu aside.
  7. Cook Quinoa: In a separate pot, cook the quinoa according to package instructions until fluffy and tender.
  8. Fluff Quinoa: Once cooked, fluff the quinoa with a fork and set aside to cool slightly.
  9. Steam Broccoli: Steam the broccoli florets until tender, around 4-5 minutes, then set aside.
  10. Prepare Carrot: Peel and julienne the carrot into thin strips for fresh texture and color.
  11. Slice Avocado: Cut the avocado in half, remove the pit, and slice it into thin wedges for creaminess.
  12. Prepare Cabbage: Place shredded cabbage into a small bowl and set aside for assembly.
  13. Chop Cilantro: Finely chop the cilantro and set aside as a garnish.
  14. Toast Sesame Seeds: In a dry pan over medium heat, toast the sesame seeds for 2-3 minutes, stirring constantly until lightly golden and fragrant.
  15. Make Peanut Sauce: Whisk together peanut butter, soy sauce, maple syrup, lime juice, grated ginger, and water in a small bowl until smooth and creamy.
  16. Adjust Sauce Seasoning: Taste the peanut sauce and modify the flavor by adding more soy sauce, lime juice, or water as needed to reach your preferred consistency and balance.
  17. Assemble Bowl: Start by placing a serving of cooked quinoa at the base of each bowl.
  18. Add Vegetables and Tofu: Top the quinoa with steamed broccoli, julienned carrots, avocado slices, shredded cabbage, and the cooked tofu cubes.
  19. Drizzle Peanut Sauce: Generously drizzle the peanut sauce over all the assembled ingredients in the bowl.
  20. Garnish: Sprinkle chopped cilantro and toasted sesame seeds on top for added flavor and crunch.
  21. Serve: Serve immediately to enjoy the fresh flavors and textures of this wholesome Tofu Buddha Bowl with Peanut Sauce.

Notes

  • Pressing the tofu is important to remove excess water and achieve crispy tofu.
  • You can substitute quinoa with brown rice or another grain of your choice.
  • Adjust peanut sauce thickness by adding more or less water as needed.
  • For added heat, consider sprinkling red pepper flakes or adding a dash of sriracha to the peanut sauce.
  • This recipe is vegan and gluten-free if using gluten-free soy sauce.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but avocado should be added fresh to prevent browning.

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Find it online: https://quickcookingmagic.com/tofu-buddha-bowl-with-peanut-sauce-recipe/