Tofu Buddha Bowl
This bright & flavorful tofu Buddha bowl is made with a variety of fresh vegetables, nourishing brown rice, and crispy tofu coated in a homemade sauce.
Servings: 2
Calories: 657kcal
Cost: $10
Ingredients
Tofu
- 1 package extra firm tofu pressed
- 1 teaspoon cornstarch
- ½ tbsp olive oil
Sesame Peanut Sauce
- ¼ cup soy sauce low sodium
- 2 tablespoon water
- 1 tablespoon peanut butter
- ½ tablespoon brown sugar
- 1 tsp sesame oil
- ½ teaspoon garlic powder
- ½ teaspoon cornstarch
Buddha Bowl
- 1 cup brown rice
- 2 cups cabbage shredded
- ½ cup carrots shredded
- ½ cup cucumbers halved
- ½ cup cilantro
- ½ cup green onions chopped
- ¼ cup shaved almonds
Instructions
- Start by making the brown rice according to package instructions.
- Drain the tofu and press it for at least 15 minutes to remove any extra moisture.
- Prep all vegetables according to the ingredient list.
- Cut the tofu into bite-sized pieces about half an inch thick then gently toss in the cornstarch and olive oil until lightly coated.
- Heat the olive oil in a nonstick pan over medium-low heat and add the tofu once it is warm. Cook the tofu for 3-4 minutes on each side until golden brown or until cooked to your preference.
- Mix the sauce together in a jar until well combined and set it aside. Once the tofu is cooked, pour the sauce into the pan and allow it to thicken for about 30 seconds then gently toss the tofu until well coated in the sauce.
- Combine all ingredients in 2 bowls and serve right away. There will be extra sauce leftover to drizzle over the bowl.
Notes
These Buddha bowls can be stored in the fridge in a covered container for up to three days. I recommend storing the cold vs. the warm ingredients separately to make reheating easier.
Nutrition
Calories: 657kcal | Carbohydrates: 96.7g | Protein: 18.9g | Fat: 23.6g | Cholesterol: 0mg | Sodium: 1169mg | Potassium: 884mg | Fiber: 9.2g | Sugar: 11.6g | Calcium: 153mg | Iron: 5mg