Peanut Buddha Bowl

⏱ 45 min · 🍽 2 Servings · 🧂 12 Ingredients

Ingredients

  • 150 g jasmine rice
  • 200 g firm tofu
  • 15 g cornstarch
  • 300 g broccoli
  • 2 piece carrots
  • 100 g shelled edamame (frozen)
  • 20 ml canola oil
  • 60 g peanut butter
  • 30 ml soy sauce
  • 15 ml maple syrup
  • 1 piece lime
  • 10 g toasted sesame seeds

Instructions

  1. Rinse the jasmine rice until the water runs clear, then simmer it in 1.5 times its volume of salted water until tender; let it steam, covered, off the heat.
  2. Heat the oven to 200°C fan. Cut the broccoli into florets and the carrots into batons, toss with half the oil and a little salt, and roast on a tray until the edges are lightly browned.
  3. Pat the tofu dry, cut it into 2 cm cubes, and toss in the cornstarch. Fry in the remaining oil over medium-high heat until golden and crispy on all sides. Briefly cook the edamame in boiling water.
  4. For the sauce, whisk the peanut butter with the soy sauce, maple syrup, lime juice, and 60 ml of warm water until smooth, creamy, and pourable.
  5. Divide the rice between two bowls, arrange the roasted vegetables, tofu, and edamame on top, drizzle generously with the peanut sauce, and finish with sesame seeds.
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Peanut Buddha Bowl
📖 Culinse
bowlveganmeal-prepasian

Peanut Buddha Bowl

Fluffy jasmine rice topped with crispy pan-fried tofu, roasted vegetables, and edamame, all tied together by a creamy peanut sauce. A satisfying vegan bowl that's perfect for meal prep..

⏱

Cook time

45 min

🍽

Servings

2

🧂

Ingredients

12

View Original ↗

Nutrition

per serving

790 kcal

Calories

36 g

Protein

36 g

Fat

80 g

Carbs

Ingredients

For 2 servings

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Instructions

  1. 1

    Rinse the jasmine rice until the water runs clear, then simmer it in 1.5 times its volume of salted water until tender; let it steam, covered, off the heat.

  2. 2

    Heat the oven to 200°C fan. Cut the broccoli into florets and the carrots into batons, toss with half the oil and a little salt, and roast on a tray until the edges are lightly browned.

  3. 3

    Pat the tofu dry, cut it into 2 cm cubes, and toss in the cornstarch. Fry in the remaining oil over medium-high heat until golden and crispy on all sides. Briefly cook the edamame in boiling water.

  4. 4

    For the sauce, whisk the peanut butter with the soy sauce, maple syrup, lime juice, and 60 ml of warm water until smooth, creamy, and pourable.

  5. 5

    Divide the rice between two bowls, arrange the roasted vegetables, tofu, and edamame on top, drizzle generously with the peanut sauce, and finish with sesame seeds.

Peanut Buddha Bowl Recipe | Culinse