Thai Peanut Tofu Buddha Bowl

Thai Peanut Tofu Buddha Bowl

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.

Thai Peanut Tofu Buddha Bowl



  • 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


  1. 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.
  2. Cut the tofu into bite-sized cubes.
  3. In a blender or food processor, whirl together all the ingredients for the marinade/dressing. Pour it into a jar or other container.
  4. Get Full Recipe =>

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