Crispy Tofu Buddha Bowls

Dressings are a crucial component in elevating the flavors of Buddha bowls. A well-crafted dressing not only adds moisture and richness but also ties all the ingredients together, enhancing each bite. One of the most popular choices for Buddha bowls is a creamy peanut dressing, which brings a delightful contrast to the fresh and vibrant ingredients.

Discover the delicious and nutritious world of Crispy Tofu Buddha Bowls! Perfect for anyone seeking a plant-based meal, these bowls combine protein-rich crispy tofu, vibrant vegetables, and hearty grains into a stunning dish that’s as satisfying as it is visually appealing. With options for customization based on your favorite ingredients, you're sure to create a colorful and nutritious meal. Enjoy a unique blend of flavors and textures while supporting your health and the environment!

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Ingredients

For the Crispy Tofu:

14 oz (400g) firm tofu, pressed and cubed

1 tablespoon cornstarch

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon rice vinegar

1 teaspoon garlic powder

1 teaspoon ground ginger

Salt and pepper to taste

Oil for frying (vegetable or canola)

For the Bowl:

2 cups cooked brown rice or quinoa

1 cup shredded carrots

1 cup baby spinach or kale

1 cup cucumber, thinly sliced

1/2 avocado, sliced

1/4 cup pickled red cabbage (optional)

2 green onions, chopped

Sesame seeds for garnish

For the Peanut Dressing:

3 tablespoons peanut butter

1 tablespoon soy sauce

1 tablespoon maple syrup or honey

1 tablespoon lime juice

1 teaspoon sriracha (optional for heat)

Water to thin (as needed)

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Instructions

Prepare the Tofu:

- Begin by pressing the tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel and place a heavy object on top for at least 20 minutes. After pressing, cut the tofu into bite-sized cubes.

- In a medium mixing bowl, combine the cubed tofu with soy sauce, sesame oil, rice vinegar, garlic powder, ground ginger, cornstarch, salt, and pepper. Toss gently until all the tofu is evenly coated with the mixture.

Fry the Tofu:

- Heat a generous amount of oil in a large skillet over medium-high heat.

- When the oil is hot and shimmering, carefully add the tofu cubes in a single layer, avoiding overcrowding the pan.

- Fry the tofu for about 5-7 minutes, turning occasionally, until they become golden brown and crispy on all sides. Once done, transfer the tofu to a paper towel-lined plate to absorb any excess oil.

Make the Peanut Dressing:

- In a small bowl, whisk together the peanut butter, soy sauce, maple syrup (or honey), lime juice, and sriracha (if using).

- Gradually add water, a little at a time, whisking until you achieve a smooth and pourable consistency.

Assemble the Buddha Bowls:

- Start by placing a generous scoop of cooked brown rice or quinoa at the base of each bowl.

- Neatly arrange the crispy tofu, shredded carrots, baby spinach or kale, cucumber slices, avocado, and pickled red cabbage (if using) over the rice.

- Drizzle the prepared peanut dressing over the top of each bowl and finish with a sprinkle of chopped green onions and sesame seeds for an added crunch.

Serve:

- Enjoy your colorful and nutritious Buddha bowls immediately while the tofu is crispy. Alternatively, store any leftovers in the refrigerator for a healthy meal prep option throughout the week, adding fresh ingredients right before serving to maintain crispness.

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Prep Time: 30 mins | Total Time: 50 mins | Servings: 2-3