Crispy Tofu Buddha Bowl with Peanut Sauce
Roasted tofu and butternut squash over basmati rice with fresh vegetables, creamy peanut dressing, and sesame-seaweed garnish. This vibrant bowl combines tender marinated tofu coated in corn flour for crispness, caramelized squash, crisp cucumber and radish, and buttery avocado. A smooth peanut-sriracha sauce ties everything together with nutty, spicy-sweet notes.
Ingredients
- 2 pouches Tilda Ready to Heat Pure Basmati Rice
- 1 ¾ cup extra firm tofu, pat dried and cubedpressed extra firm tofu1:1protein
increases crispness
- 2 tsp corn flour
- 2 Tbsp soy sauce
- 2 Tbsp sriracha
- 1 Tbsp maple syrup
- 1 butternut squash, cubed
- 1 Tbsp olive oil
- 1 tsp salt
- 10 radishes, thinly sliced
- 1 cucumber, thinly sliced
- 2 avocados, cubed
- ½ cup smooth unsweetened peanut butter
- 1 Tbsp soy sauce
- 1 Tbsp honey
- 2 Tbsp water, warm
- 1 lime, cut into wedges
- 1 tsp black sesame seeds
- 2 sheets seaweed, sliced
Instructions
- 1
Preheat oven to 355°F.
- 2
Pat tofu dry, cube, and coat all over with corn flour in a bowl.
- 3
Whisk together soy sauce, sriracha, and maple syrup. Pour over tofu and let marinate for 20 minutes.
- 4
Prepare rice according to package directions.
- 5
Coat butternut squash cubes with olive oil and spread on a large baking tray.
- 6
Bake squash for 10 minutes. Add marinated tofu to the tray and bake for an additional 20 minutes.
- 7
While tofu and squash roast, make dressing by whisking together peanut butter, soy sauce, honey, and warm water until smooth. Add more water if too thick.
- 8
Assemble bowls with rice as base. Top with tofu, butternut squash, cucumber, radish, and avocado.
- 9
Drizzle sauce over bowl. Garnish with black sesame seeds, seaweed, and lime wedges.
Tips
Pat tofu thoroughly dry before coating for maximum crispness.
Do not skip marinating tofu; this allows flavors to penetrate and creates depth.
If peanut sauce is too thick, whisk in water one tablespoon at a time.
Assemble bowls just before eating to prevent vegetables from becoming soggy.
Good to Know
Dressing keeps refrigerated up to 5 days. Assemble bowls fresh; store components separately.
Prepare and marinate tofu up to 4 hours ahead. Roast vegetables and cook rice up to 1 day ahead. Assemble just before serving.
Serve at room temperature or chilled.
Common Mistakes
Do not skip patting tofu dry to avoid watery, steamed tofu instead of crispy.
Do not marinate tofu longer than stated time to avoid oversalted, mushy texture.
Do not assemble bowls more than 30 minutes before eating to avoid soggy vegetables and rice.
Substitutions
Nut-Free Alternatives
General Alternatives
increases crispness