Peanut Butter Tofu Buddha Bowl

The star of this bowl is definitely the tofu. This tofu is baked until golden brown and crispy, then smothered with a not too spicy not too sweet peanut butter sauce that will bring a smile to everyone’s face.

The secret to getting the tofu a crispy golden brown is to coat it in cornstarch before baking. I was a vegetarian for over 8 years and I didn’t know how to cook tofu properly until a few years ago. I was always so discouraged when it came to tofu dishes, wishing that I knew the secret to getting tofu as crispy and brown as it was in restaurant dishes.

I was so excited when I FINALLY stumbled upon the secret of using cornstarch! It amazes me that something so simple can change the way something cooks so much!

What’s Inside?

• Tofu– Baked crispy & golden brown
• Rice– I used white basmati rice, but any type of rice can be used
• Carrots– I diced mine, but they can be cut any way
• Broccoli– Stems removed
• Bok Choy– roughly chopped
• Red Bell Pepper– Julienne
• Peanut Butter
• Maple Syrup
• Sriracha
• Garlic
• Ginger
• Cornstarch
• Rice Vinegar
• Lime Juice
• Sesame Oil
• Sesame Seeds
• Tamari– This is traditionally brewed soy sauce- gluten free!
• Salt
• Water

How to Make Peanut Butter Tofu Buddha Bowl:

For the Tofu-

1. Drain and press the tofu for roughly 20 minutes
2. Cut the tofu into evenly sized squares
3. Pour the tamari, sesame seed oil, and rice vinegar and let marinade for 20 minutes
4. Preheat oven to 400 degrees F
5. Toss to evenly coat with cornstarch
6. Bake for 15 minutes, turn tofu cubes to other side, bake for another 15 minutes
7. Take out of oven when golden brown and crispy, set aside

For the Peanut Butter Sauce-

1. Whisk the peanut butter, maple syrup, sriracha, garlic, ginger, rice vinegar, lime juice, sesame oil and tamari together until smooth.
2. Pour over the baked tofu and stir until coated.

Veggies-

1. Dice the carrots, cut the stems off the broccoli, cut the peppers into thin slices and roughly chop the bok choy.
2. Sautee the carrots, broccoli, and peppers for roughly 3-5 minutes.
3. Pour 1/2 cup of water into the skillet, cover, and let steam until tender, about 5 minutes.
4. Uncover, place bok choy inside skillet, cover and steam until bok choy has wilted, 2-4 minutes.

Assembly-

1. In a medium sized bowl place the rice
2. Place the veggies on top of the rice
3. Place the tofu on veggies
4. Top with extra sauce
5. Sprinkle sesame seeds on top

Enjoy!

Equipment Used (affiliate links):

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