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Crispy Baked Tofu Buddha Bowl Recipe with Easy Peanut Ginger Dressing

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A quick and easy plant-based Buddha bowl featuring crispy baked tofu, fresh veggies, and a flavorful peanut ginger dressing. Perfect for a healthy, satisfying meal that’s ready in about 30 minutes.

Ingredients

Scale
  • 14 oz (400g) firm or extra-firm tofu, pressed and cubed
  • 2 tbsp soy sauce or tamari
  • 1 tbsp toasted sesame oil
  • 1 tbsp cornstarch or arrowroot powder
  • 1 tsp garlic powder
  • 1 tsp ground ginger
  • 1 cup cooked brown rice or quinoa (about 185g cooked)
  • 1 cup shredded red cabbage
  • 1 medium carrot, julienned or shredded
  • 1 cup steamed broccoli florets
  • 1/2 avocado, sliced
  • 2 tbsp chopped fresh cilantro (optional)
  • 1 tbsp toasted sesame seeds
  • 3 tbsp peanut butter (creamy or chunky)
  • 2 tbsp soy sauce or tamari
  • 1 tbsp rice vinegar
  • 1 tsp freshly grated ginger
  • 1 garlic clove, minced
  • 1 tbsp maple syrup or honey
  • 2–3 tbsp warm water
  • Optional: 1 tsp sriracha or chili flakes

Instructions

  1. Press and cube the tofu: Wrap tofu in towels and place a heavy pan or tofu press on top for 10 minutes to remove excess moisture. Cut into 1-inch cubes.
  2. Marinate the tofu: In a bowl, whisk 2 tbsp soy sauce, 1 tbsp toasted sesame oil, garlic powder, and ground ginger. Toss tofu cubes in marinade and let sit for 5-10 minutes.
  3. Prepare the peanut ginger dressing: Combine peanut butter, soy sauce, rice vinegar, grated ginger, minced garlic, and maple syrup in a small bowl. Whisk, adding warm water a tablespoon at a time until smooth and pourable. Add sriracha or chili flakes if desired.
  4. Coat tofu and bake: Preheat oven to 400°F (200°C). Sprinkle cornstarch over marinated tofu and toss to coat. Arrange tofu on a lined baking sheet in a single layer. Bake 25-30 minutes, flipping halfway, until golden and crispy.
  5. Cook grains and steam veggies: Cook brown rice or quinoa according to package instructions. Steam broccoli until tender-crisp (4-5 minutes). Prepare carrots and cabbage by shredding or slicing thinly.
  6. Assemble the bowl: Start with cooked grains, then top with crispy tofu, steamed broccoli, shredded cabbage, carrot ribbons, and sliced avocado. Drizzle with peanut ginger dressing, sprinkle sesame seeds, and garnish with cilantro if using.
  7. Serve warm or at room temperature. Toss gently or leave arranged for presentation.

Notes

Press tofu thoroughly to remove excess moisture for best crispiness. Toss tofu gently with cornstarch to avoid clumps. Marinate tofu for at least 5-10 minutes but no longer than a couple hours to avoid mushiness. Flip tofu halfway through baking for even crispiness. Prepare dressing last to keep fresh flavor. Store tofu separately from dressing and veggies to maintain crispness. Reheat tofu in oven or air fryer, avoid microwaving.

Nutrition

Keywords: tofu, baked tofu, Buddha bowl, peanut ginger dressing, vegan, plant-based, healthy, quick dinner, crispy tofu

Find it online: https://magnetmeal.com/crispy-baked-tofu-buddha-bowl-recipe-with-easy-peanut-ginger-dressing/