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Spicy Peanut Tofu Buddha Bowl

Makes enough for about 4 people


  • Any rice or rice blend (I used a jasmine rice/quinoa blend. Grab microwave packets to save time)

  • 1 package of firm tofu

  • Any chopped greens (I used kale)

  • A few handfuls of red cabbage, chopped

  • 1-2 avocados

  • olive oil

  • *optional cilantro for garnish

  • optional sesame seeds for garnish

For the sauce:

  • 3 tbsp of natural smooth peanut butter

  • 1/4 cup of pure maple syrup

  • 1/2 cup of soy sauce

  • 1/4 cup of coconut milk

  • siracha to taste


If you don't have quick cooking rice start cooking your rice first following box instructions,

Heat up 4-5 glugs of oil (you want a good layer of oil) on a frying pan over medium heat. Take tofu out of package and gently press on it with a paper towel to get excess water out. Cut tofu into small cubes (about half a thumb length) and place on frying pan in oil, cooking about 7 min a side (you want them to be brown and crispy on each side).

Add all sauce ingredients to a small saucepan over low heat, stirring until peanut butter has thinned out, about 5 minutes. Pour a little sauce in the pan with the cooked tofu (heat off), stirring until tofu is lightly coated.

Place cooked rice, chopped greens, and cabbage in a bowl as your base. Add sauce-covered tofu and some sliced avocado. Drizzle with remaining sauce and optional garnish of sesame seeds and cilantro.


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