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buddah bowl 2

Tofu Buddha Bowl with Thai Peanut Sauce

  • Author: Chuck Underwood
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 big bowls 1x
  • Category: Main
  • Cuisine: Asian


This Buddha Bowl is a hearty bowl of fresh veggie goodness, including a helping of rice and some baked tofu marinated in a Thai Peanut Sauce. Healthy and nutritious.


  • Cooked Rice
  • 1 pkg Extra Firm Tofu
  • 2-3 Carrots ((shredded))
  • 1 handful Baby Spinach
  • 1 bunch Green Onions
  • 1 pkg Frozen Broccoli Cauliflower Mix

Thai Peanut Sauce

  • 1/2 cup Low Sodium Soy Sauce ( )
  • 1/2 cup Hot Water
  • 2 cloves Garlic ((minced))
  • 1 Tbs Rice Vinegar
  • 1 Tbs Hoisin Sauce
  • 1 tsp Sriracha
  • 1/2 tsp Chili Garlic Paste ((optional))
  • 1/4 tsp Ground Ginger
  • 1/3 cup Peanut Butter


  1. Preheat oven to 400 degrees F.
  2. Drain Tofu and press between paper towels to remove as much moisture as possible. I used a cutting board and a cast iron skillet on top. Let press for 15 minutes.
  3. Dice tofu into cubes and bake for 25 min.
  4. After baking, place Tofu in small bowl and add a little Peanut Sauce (when finished) to marinade.
  5. Prepare sauce by heating all ingredients in small pan until thickened.
  6. Prepare Buddha Bowls by lining a large bowl with fresh spinach - just enough to over bottom.
  7. Add rice - as much as you want - probably about halfway depending on size of bowl.
  8. Top with steamed veggies, shredded carrot, Tofu, green onions, avocado or other fresh veggies
  9. Drizzle with Peanut Sauce and enjoy!