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tofu buddha bowl

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 4 people

Ingredients

base ingredients

  • 1 package (300g) extra firm tofu plus 2 tbsp of high heat oil to cook tofu in
  • 3 cups broccoli steamed
  • 1 cup carrots raw and shredded
  • 1 cup kale finely chopped/ option to add 1 tsp of oil to kale to massage it
  • 250 g rice noodles thick in width

peanut butter satay sauce

  • 1/2 cup smooth organic peanut butter
  • 2 tsp brown rice miso paste
  • 3/4 tsp sriracha to taste
  • 1/2 cup tamari
  • 1/2 lime juiced
  • 8 tbsp water
  • 4 tbsp maple syrup
  • 2 tbsp seasme oil
  • 2 garlic cloves
  • salt and pepper to taste

Instructions

  • Heat a large saucepan with 2 tablespoons of oil in it over medium heat. Cut the tofu into 1-inch pieces. Once the oil is hot enough in the pan, add all the tofu cubes. Watch closely flipping the tofu until all sides are browned. Each side takes approximately 3-5 minutes to brown.
  • While the tofu is browning, begin to prepare your vegetables. Prepare your steamer and when ready, add the broccoli to it (and other desired veggies). Shred your carrots (about 2 large carrots) and finely chop your kale (option to massage the kale with 1 teaspoon of oil).
  • Prepare your sauce. Add all ingredients to a blender and blend until smooth. Test the sauce and if you want it spicier add more sriracha. You want it to be smooth and somewhat liquidy. There should be a lot of sauce, but this is a good thing and I bet you will use it all!
  • Bring a large pot of water to a boil. Once boiling add your rice noodles. Rice noodles don't typically take too long to cook (~4-5 minutes) so watch them closely. Once cooked perfectly, drain the water and set the noodles aside.
  • Your tofu should be done at this point, and now it's time to assemble your bowl! Add noodles, tofu, and veggies to a large saucepan, heat can be on low. Then add the sauce to the mixture and toss evenly. time to fill your belly!