Easy Buddha Bowl. It has literally everything. Drizzle over the tofu, toss to coat and leave to marinate for at least 30 minutes. Place peanut butter in a medium bowl and microwave for about 20 seconds (optional, but this will make it easier to stir). The sauce I used for this recipe is a combo of a classic peanut sauce and a coconut curry sauce. While tofu is cooking, mix together sauce with peanut butter, soy sauce, honey, rice vinegar, chili sauce, sesame oil, garlic powder, black pepper. These Vegetarian Buddha Bowls with Spicy Peanut sauce make a great Winter salad – for those days when you fancy something a bit lighter for dinner. Step 2: Put half of the peanut sauce in the pan with the tofu so that it can marinate and keep cooking on medium heat. Serve with peanut sauce. It's best to start this the day before. This recipe features brown rice, fresh mango, tofu and peanut sauce. Add the peanut sauce to the skillet. In a bowl stir together the peanut butter, sriracha, soy sauce, grated ginger, brown sugar, and enough hot water to create a smooth sauce (3-4 Tbsp). Toss the broccoli with 1 teaspoon sesame or olive oil and a pinch of salt and pepper. 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 1 tsp maple syrup about 6 tbsp water to thin; Instructions. Lastly, make the sauce. While the sweet potatoes and tofu cook, make the peanut sauce: In a medium bowl, whisk together the peanut butter, … While the tofu is marinating and the rice is cooking prepare the spicy peanut sauce. It's sooo quick and easy to make in just 25 minutes. 3. For the Sauce: 2 tablespoons of Tamari (Soy Sauce or Coconut Liquid Aminos can be substituted) 1/2 teaspoon of Sriracha Sauce (Optional) 1/2 teaspoon of Toasted Sesame Oil. Reduce until thickened, about 3 to 4 minutes. The big deal with the Buddha bowl is the sauce. Lightly steam broccolini for 2-3 minutes. When the world seems topsy turvy, it’s even more important to make time for self care. In a medium bowl, combine the peanut butter, red curry paste, 1 cup water, and the juice of 1/2 of the lime. In a bowl, combine all the sauce ingredients and stir with a fork/whisk until smooth. Place the peanut sauce ingredients in a pan and simmer for a few minutes until thickened. To eat leftovers, gently reheat the stir fry over the stove or in the microwave. Thai Noodle Bowl. Add almond milk, soy sauce, maple syrup, ginger, and red pepper flakes and whisk until smooth. It is peanut sauce all the way for me and my Buddha bowl. 4.5 from 2 votes Rate this Recipe Print Recipe Pin Recipe On a lightly greased baking sheet, spread out the marinated tofu and sweet potato. Perfect for a packed lunch or an easy detox day. It’s freshly steamed organic broccoli florets, cabbage and carrots over a bed of brown rice with your choice of tofu or chicken. Tofu in a rich and spicy peanut sauce. 1/2 teaspoon of Dijon Mustard (or spicy mustard) 1/2 tablespoon of Pure Maple Grade A Syrup (Honey or Agave Nectar and be substituted) 1/2 tablespoon of Tahini The peanut sauce version in this recipe is creamy with a pop of sesame flavor and a fresh zing from the lime juice. Set the sauce aside. Set aside. This umami-rich thai peanut sauce is seriously #SauceGoals. 5. Mar 30, 2016 - This Buddha Bowl is a hearty bowl of fresh veggie goodness, including a helping of rice and baked tofu marinated in a Thai Peanut Sauce. (But you can substitute any sauce you like) Simple, easy, nourishing, and delicious. I created a few recipes off the cuff, like quinoa buddha bowls and roasted sweet potato salad, but this Asian quinoa bowl was by far my favorite. Bake for 20 minutes, until sweet potatoes and tofu begin to brown. This quick, vegan main comes together in well under an hour and is loaded with both flavour and nutrition. I go with the ‘fu of course. A buddha bowl (AKA nourishing bowl, power bowl, hippie bowl, macro bowl, poke bowl) is basically a full lunch or dinner that’s served in a bowl and consists of all the food groups like: an animal or plant based protein, raw and cooked veggies, a starch (rice, potatoes or grains), salad greens, nuts or seeds and topped with a dressing or sauce. I love to throw this sauce over fresh greens in a salad or noodle bowls, as well.. Combine all peanut sauce ingredients in a large blender or food processor and blend until well combined. The crispy Thai tofu is really simple to make and it's a great protein to add to this vegan noodle bowl. 2. If your kids don’t eat tofu, have they met crispy tofu tossed with peanut sauce–in a meal they get to assemble themselves? Fry until lightly browned, gently turning over the tofu so that it doesn’t break up. Gratitude in a bowl.. It pairs so well with the vegetables and crispy tofu. Recipe yields 4 bowls. Colorful, and with a lovely range of textures, the coconut peanut sauce really finishes it off for a … The Buddha bowl is quite simple. If you haven’t worked with tofu before, make sure to follow the instructions for draining and pressing the tofu. Divide rice, tofu, and bok choy evenly between bowls. Mix coconut milk, thai curry paste, maple syrup, soy sauce, garlic and salt in a bowl. This simple and delicious tofu recipe will please the whole family. Remove any excess water from vegetables and add to tofu mixture. Fry tofu for 4-5 minutes or until golden brown and crispy. I mean it really should be on the drink menu with the rising star juice and blueberry smoothie. The perfect meal after a long day at work. Toss tofu with sauce and let cook for another 1-2 minutes. Then add in all the spices, and the soy sauce, hoisin sauce and maple syrup and fry with the tofu until the sauce becomes sticky on the tofu. Drain the tofu … You will have time to prepare the produce while the tofu and rice cook, so get started on those elements first. Whisk until relatively smooth. Remove from the heat and set aside. Baked Tofu Green Onions Avocado. Then gradually add 4 to 6 tablespoons of water, and stir until creamy and pourable. Bring to a boil, then let simmer for 18 minutes. Mar 10, 2016 - This Buddha Bowl is a hearty bowl of fresh veggie goodness, including a helping of rice and baked tofu marinated in a Thai Peanut Sauce. And a Thai Peanut Sauce from my Easy Peanut Noodle Recipe. In other words, it’s drinkably good. Next, make the sauce. Cut the tofu into 1.5 inch pieces and place in a large bowl. Heat peanut oil in a non-stick frying pan or wok over medium-high heat. Buddha Bowls: A buddha bowl is nothing without a killer sauce to go with it! Assemble the Tofu with Peanut Sauce by dividing the rice evenly between 4 plates. I love this peanut sauce in my Thai noodle salad or a slight variation for my spicy peanut butter noodles. This Thai Noodle Bowl with Tofu and Peanut Sauce is my latest iteration of this idea and it’s all about the sauce! The rice noodles are tossed with thinly sliced vegetables, then they're all tossed in a simple flavourful peanut sauce. 4. Sweet Potato Pad Thai Bowl Recipe Type: Dinner, Veggies Cuisine: Gluten-Free, Vegan Author: Healthy Gluten-Free Family Prep time: 20 mins Cook time: 25 mins Total time: 45 mins Serves: 2 servings Gluten-Free and Vegan, this fresh, easy dish is packed with vegetables and topped with the yummiest sweet-savory peanut sauce. Turn off the heat, and fluff with a fork. Heat the olive oil in a frying pan and when it’s hot, add the tofu cubes. Thai Peanut Sauce. In a small pan heat ½ cup of Soy Sauce (use the low sodium variety) and ½ of water. 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