Tofu Buddha Bowl with Peanut Sauce Recipe
This Tofu Buddha Bowl with Peanut Sauce Recipe brings together fresh vegetables, protein-rich tofu, and creamy peanut sauce in one colorful bowl.
Equipment
- Large Mixing Bowl
- Non-stick pan or skillet
- Small whisk
- Sharp knife
- Cutting Board
- Measuring cups and spoons
Ingredients
- 1 block firm tofu 14 oz
- 2 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
- 3 tbsp peanut butter
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp honey
- 2 cups cooked quinoa
- 1 cup shredded carrots
- 1 cup cucumber slices
- 1 cup edamame beans
- 2 cups mixed greens
Instructions
- Press tofu to remove excess water completely.
- Cut tofu into small cubes evenly.
- Heat oil in non-stick pan over medium.
- Add tofu cubes to heated pan carefully.
- Cook tofu until golden on all sides.
- Season with garlic powder, salt, and pepper.
- Whisk all peanut sauce ingredients together smoothly.
- Cook quinoa according to package directions properly.
- Wash and chop all vegetables into pieces.
- Arrange quinoa in bowls as base layer.
- Top with tofu and fresh vegetables evenly.
- Drizzle peanut sauce over entire bowl generously.
Notes
- Press tofu for 30 minutes for better texture and flavor absorption.
- Use extra-firm tofu to prevent crumbling during cooking process.
- Make peanut sauce ahead and store in refrigerator for convenience.
- Add lime juice to peanut sauce for extra tangy flavor.
- Toast sesame seeds as garnish for additional crunch and taste.