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Thai Peanut Tofu Buddha Bowls - My Fresh Perspective

Thai Peanut Tofu Buddha Bowl


  • Author: Angela Simpson
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 2 servings 1x

Description

Tofu is anything but boring in this delicious, flavour-packed Thai Peanut Tofu Buddha Bowl. It’s dairy-free, gluten-free, vegan and loaded with fresh vegetables for a healthy, satiating lunch or dinner.


Scale

Ingredients

  • 300g firm tofu, well-drained and patted dry
  • 1/2 cup uncooked brown rice
  • roughly 2 tbsp fresh herbs such as cilantro, basil and mint, minced
  • 6 baby bok choy, halved
  • 1 medium carrot, julienne cut or spiralized
  • sliced avocado
  • 1 green onion, thinly sliced, white and light green parts
  • 1 tbsp black and white sesame seeds, to garnish
  • peanuts, to garnish

Peanut Marinade/Dressing:

  • 3 tbsp natural peanut butter
  • 2 tbsp lime juice
  • 1 tbsp each sriracha sauce and tamari
  • 2 cloves garlic
  • 1/2″ knob peeled fresh ginger
  • pinch of stevia or about 1 tsp maple syrup
  • about 6 tbsp water to thin

Instructions

  • As early as possible (the day before is perfect), drain the tofu and press as much water out of it as possible. My go-to strategy for doing this is to wrap it in a dish cloth, then set it in the fridge with a heavy plate on top.
  • Cut the tofu into bite-sized cubes.
  • In a blender or food processor, whirl together all the ingredients for the marinade/dressing. Pour it into a jar or other container.
  • Put the tofu cubes in a bowl or resealable bag along with about half of the peanut sauce. Marinate for 30 mins, or overnight for best results.
  • Preheat the oven to 400F and line a baking sheet with parchment paper.
  • Scatter the marinated tofu pieces out onto the parchment in a single layer. Bake for 30 mins or until crispy and golden, flipping after about 15 minutes.
  • Meanwhile cook the rice according to package directions. Lightly steam the bok choy for 2-3 minutes or until bright green and chop all other ingredients as indicated above.
  • When the rice is ready, mix in the fresh herbs and divide it between 2 bowls. Followed with the steamed bok choy, carrots and sliced avocado.
  • Distribute the tofu between the two bowls and top with green onion, sesame seeds and crushed peanuts. Drizzle additional peanut sauce on top and serve.

  • Category: dinner
  • Method: bake
  • Cuisine: Asian