Thai Peanut Tofu Buddha Bowl Recipe | Yummly
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Thai Peanut Tofu Buddha Bowl

MY FRESH PERSPECTIVE(2)
Kao G.: "I cooked some garlic and broccoli then steamed th…" Read More
16Ingredients
50Minutes
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Ingredients

US|METRIC
2 SERVINGS
  • 300 grams firm tofu (well-drained and patted dry)
  • 1/2 cup brown rice (uncooked)
  • 2 tablespoons fresh herbs (such as cilantro, basil and mint, minced)
  • 6 baby bok choy (halved)
  • 1 medium carrot (julienne cut or spiralized)
  • avocado (sliced)
  • 1 green onion (thinly sliced, white and light green parts)
  • 1 tablespoon white sesame seeds (black and, to garnish, optional)
  • peanuts (to garnish, optional)
  • 3 tablespoons natural peanut butter
  • 2 tablespoons lime juice
  • 1 tablespoon Sriracha sauce (each, and tamari)
  • 2 cloves garlic
  • 1/2 peeled fresh ginger (″ knob)
  • 1 pinch stevia (or about 1 tsp maple syrup)
  • 6 tablespoons water (to thin)
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    Reviews(2)

    Kao G. 3 years ago
    I cooked some garlic and broccoli then steamed those with the choy and drizzled with sesame oil. I added a spiralized zucchini. I also added a squeeze of soy glaze to the sauce. So many great substitutions can be made!
    Nichole Kennelly 3 years ago
    Super delicious recipe! I licked the sauce right out of the bowl. Not sure I made the tofu right, the outside had an interesting texture after baking. I also decided to give bok choy a try and it was YUM. New favorite vegetable and recipe.

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