Recipes
Crispy Tofu Buddha Bowl with Peanut Sauce
Golden baked tofu, rainbow vegetables and a silky peanut-lime sauce you’ll want to drink with a spoon. A protein-rich bowl that’s pure joy to eat.
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Eat the rainbow, love
I love a bowl that looks like a celebration. Purple cabbage, bright carrots, creamy avocado, those little green edamame jewels… and crispy golden tofu on top. When my plate is this colorful, I slow down without even trying. I want to look at it first.
This is one of my favorite meal-prep bowls. Bake the tofu, make the sauce, chop the vegetables, and you have a few days of nourishment waiting for you.
A truly protein-rich plate
Between the tofu, edamame and peanut sauce, this bowl brings a generous amount of plant protein. Tofu set with calcium sulfate can also contribute calcium, check the label. Brown rice adds fiber and slow-burning energy.
The secret to crispy tofu
Press it. Wrap the tofu in a clean towel and set something heavy on top for 15–20 minutes. Less water means more crunch. Then a light coat of cornstarch and a hot oven do the rest.
Krystal x
The recipe
Crispy Tofu Buddha Bowl with Peanut Sauce
- Serves
- 2
- Prep
- 20 minutes
- Cook
- 30 minutes
Ingredients
- 400 g (14 oz) extra-firm tofu, pressed for 15–20 minutes and cut into 2 cm cubes
- 1 tablespoon soy sauce or tamari
- 1 tablespoon neutral oil
- 1 tablespoon cornstarch
- 2 cups cooked brown rice
- 1 cup (150 g) shelled edamame, cooked
- 1 cup shredded purple cabbage
- 1 large carrot, grated or julienned
- 1 ripe avocado, sliced
- Sesame seeds, to serve
- Peanut sauce: 3 tablespoons smooth peanut butter
- 1 tablespoon soy sauce or tamari
- 1 tablespoon fresh lime juice
- 1 teaspoon maple syrup
- 1 teaspoon finely grated fresh ginger
- 2–4 tablespoons warm water
Method
- Heat the oven to 200°C (400°F) and line a baking sheet with parchment.
- Toss the tofu cubes with the soy sauce and oil, then sprinkle with cornstarch and toss again until evenly coated.
- Spread the tofu in a single layer and bake for 25–30 minutes, flipping halfway, until golden and crisp.
- Whisk the peanut butter, soy sauce, lime juice, maple syrup and ginger. Add warm water a tablespoon at a time until pourable.
- Divide the rice between two bowls. Arrange the edamame, cabbage, carrot, avocado and tofu on top. Drizzle with peanut sauce and finish with sesame seeds.
Notes & storage
Contains soy, peanuts and sesame. Use tamari for gluten-free.
Store components separately in the refrigerator for up to 3 days; slice avocado just before serving.
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