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Tofu Buddha Bowl with Peanut Sauce

A vibrant, protein-packed bowl with crispy baked tofu, fluffy rice, fresh veggies, and a creamy-spicy peanut sauce. Ready in just 30 minutes.
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Prep Time:15 minutes
Cook Time:25 minutes
Tofu Pressing:30 minutes
Total Time:1 hour 10 minutes
Cuisine: Asian-Inspired, Vegan
Keyword: peanut sauce bowl, tofu buddha bowl, vegan buddha bowl
Servings: 2 Servings

Ingredients

For the Tofu

  • 16 oz 450g extra-firm tofu
  • 1 tbsp soy sauce or tamari for GF
  • 1 tbsp sriracha
  • Freshly cracked black pepper to taste
  • 2 tbsp cornstarch
  • 1 tsp vegetable oil for baking sheet

For the Peanut Sauce

  • ¼ cup creamy peanut butter
  • ¼ cup water
  • 1-2 tsp soy sauce
  • 1 tbsp sriracha
  • 1 tsp toasted sesame oil
  • 2 tsp rice vinegar

For the Bowl

  • 1 cup cooked white rice
  • 1 cup shredded red cabbage
  • ½ cup edamame beans
  • 1 medium carrot julienned
  • 4-5 radishes thinly sliced
  • 1 ripe avocado sliced
  • Black/white sesame seeds optional

Instructions

Press the Tofu

  • Wrap tofu in a kitchen towel, place heavy objects on top for 30 mins–2 hours.

Bake the Tofu

  • Preheat oven to 390°F (200°C).
  • Cube tofu, toss with soy sauce, sriracha, pepper, and cornstarch.
  • Bake on oiled sheet for 20-25 mins, flipping halfway.

Make the Peanut Sauce

  • Whisk all sauce ingredients until smooth. Adjust thickness with water.

Assemble Bowls

  • Layer rice, tofu, veggies, and avocado. Drizzle with sauce and sesame seeds.

Notes

  • Storage: Keep components separate for up to 4 days.
  • Tofu Tip: For crispier tofu, press longer (up to 2 hours).
  • Sauce Hack: Add 1 tsp maple syrup for subtle sweetness.
  • Veggie Swap: Try cucumbers, bell peppers, or roasted sweet potatoes.
  • nutritional info (calories: 676, protein: 37g, fiber: 12g per serving).