This baked peanut tofu buddha bowl is the ultimate weeknight dinner.
For the Bowl:
- Noodles of choice (I used rice noodles)
- 1 avocado
- 2 large carrots, shredded or julienned
- 1 cup shredded cabbage
- 1 cucumber, chopped
- 4 green onions, chopped
- Optional: chopped peanuts for garnish
For the tofu/marinade:
- 1 block extra firm tofu
- 1 tbsp tamari or soy sauce
- 1 tsp toasted sesame oil
- 1 tbsp maple syrup or honey
- 1/3 cup arrowroot starch
For the peanut sauce:
- Remove the tofu from the package and drain out the excess liquid. If you’re using extra firm tofu, you shouldn’t need to press it, but you are more than welcome to.
- Chop the tofu into small cubes, about 1/2 to 1 inch.
- Add to a bowl with the marinade (1 tbsp tamari, 1 tsp sesame oil, and 1 tbsp maple syrup).
- Let marinate for about 20 minutes.
- Preheat the oven to 350 Fahrenheit.
- Once done, drain out the excess liquid from the bowl and toss with the arrowroot starch and add to a baking sheet lined with parchment paper or a silicone baking mat.
- Bake for 30-35 minutes or until golden brown and crispy.
- While baking, cook your noodles of choice according to package instructions, and chop or shred your veggies.
- Whisk all the ingredients for the sauce together in a small bowl. Taste and adjust seasonings as desired.
- When the tofu is done, remove from the oven and toss with 1/2 of the peanut sauce.
- Assemble your bowls starting with the noodles, add the veggies, avocado, scallions and tofu and drizzle with the remaining sauce.
After you toss the tofu with the peanut sauce, you can pop it back in the oven to make it extra crispy, or enjoy as is.
Keywords: peanut tofu, baked tofu, baked tofu recipes, easy tofu recipes, tofu buddha bowl