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Buddha Bowls with Crispy Miso Peanut Glazed Tofu Recipe

Wholesome, flavorful, and packed with crispy miso peanut glazed tofu, these Buddha bowls are a perfect balance of textures and nutrition!
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Prep Time 20 minutes
Total Time 20 minutes
Course Salad
Cuisine Japanese, Other, Thai
Servings 2 servings

Equipment

  • Vegetable Peeler for the carrots
  • Non-Stick Skillet
  • Spatula
  • Fine Hole Grater
  • Cookie Dough Scooper
  • Whisk
  • 2 Shallow Bowls for the salad

Ingredients
  

For the Salad

  • 1 cup chickpeas canned or cooked at home
  • ½ medium avocado
  • ½ cup purple cabbage shredded
  • 2 small red radishes sliced into circles
  • 1 medium carrots peeled into strips and rolled up
  • ½ medium cucumber sliced into circles
  • ½ medium firm mango sliced
  • 2 cups cooked choice of grain quinoa, rice, couscous or even a base of greens like lettuce

For the Tofu

  • 2 tbsp avocado oil
  • 1 block extra-firm tofu cut into 1/2-inch thick squares
  • 1 tbsp white miso paste
  • 1 tbsp creamy peanut butter
  • 1 tbsp tamari
  • 1 tbsp sesame oil
  • ½ tsp fresh ginger finely grated

For the Topping

  • fresh cilantro chopped
  • 2 tsp black sesame seeds
  • 1 medium lime halved

Instructions
 

  • Whisk together the ingredients for the peanut sauce (everything listed after the tofu) in a small bowl and set aside.
  • Cut all the vegetables for the salad individually and set aside (do not mix in one bowl).
  • Place a skillet over medium heat. Once heated, add in the avocado oil.
  • Evenly spread the tofu cubes on the skillet. Let the tofu cook for ~4 minutes per side, then flip the pieces over and repeat. Add some more oil if needed to help the tofu cook (it should not stick to the bottom of the skillet - if it is, move it around while it cooks and add a splash more oil).
  • Once the tofu pieces are cooked, pour the sauce over top. Stir the tofu, letting it cook for 1-2 minutes, until the sauce has thickened.
  • Remove from the heat and set aside.
  • In two shallow bowls, start by adding the grain base. Evenly split the grain base and all the ingredients to have enough for each bowl.
  • Carefully place each of the other fruits and vegetables in a circular way around the bowl.
  • Note: For the avocado, use a cookie dough scooper. For the carrots, roll up the strips to place them in the bowl (as shown in the top view image of the bowl).
  • Place the tofu in one part of the bowl last.
  • Sprinkle with sesame seeds and fresh cilantro. Place a lime half in each bowl, to squeeze over the salad. Enjoy fresh!

Notes