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Ever since creating these Peanut Tofu Buddha Bowls earlier in the year, I’ve fallen hard for the buddha bowl. And really, who wouldn’t? Grain + roasted veggies + perfectly cooked tofu +  in the best sauce. It’s a vegetarian dream come true.
The best part of these Thai Coconut bowls is the sauce. We all know I’m a sucker for sauces and will eat just about anything covered in a creamy, silky sauce. Once you make this bowl, try the sauce drizzled over steamed veggies, soba noodles and more.
This tofu. Please try it. Please try it. I debuted this technique back in January and those who have tried it, can’t stop raving about the crispy, faux-fried texture. It’s foolproof in creating delicious chunks of tofu that aren’t drenched in oil.
Once the tofu is baked until almost dry, marinade in the coconut sauce then lightly saute until hot and crispy. Trust me, it’s difficult to not eat the entire batch straight out of the skillet. The good news is that this way of cooking tofu works with just about any sauce or marinade, making the buddha bowl possibilities almost endless.
To make these bowls come together rather effortlessly, make all of the ingredients and then store them separately for easy assemble come lunch time. I’ve been doing a version of this for the past few weeks and it’s a lifesaver when I realize that it’s suddenly 2PM and I’m starving. Five minutes later, I’m happily chowing down on one of these big bowls.
I used forbidden rice in these bowls because I love the shocking color contrast, but any rice or noodles will do. For a grain-free bowl, try this combo over steamed or raw spinach. Either way, you are going to love these Thai Coconut Buddha Bowls! If you make it, let me know. Tag #delishknowledge on social media so I can see your creations. I love seeing what you come up with!

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