Asian Tofu Buddha Bowl

5 from 45 votes

This easy asian tofu buddha is packed with flavor from the crispy asian tofu marinade and creamy sesame ginger dressing.

Prep Time15

Cook Time15

Total Time30

Course: Dinner, Lunch

Cuisine: Japanese

Diet: Vegan

Servings: servings

Calories: 625kcal

Author: Allie Petersen

Equipment

1 Air Fryer optional
1 Large skillet

Ingredients

Crispy Asian Tofu

1 block extra firm tofu drained and pressed, cut into 1 inch cubes
2 tablespoon cornstarch
1 teaspoon garlic powder

Asian Sauce

2 tablespoon hoisin sauce*
1.5 tablespoon soy sauce*
2 cloves minced garlic
1 teaspoon ginger paste*
2 teaspoon rice vinegar
1 tablespoon water to thin

Buddha Bowl

3 cups cooked brown rice or brown wild rice mix (1 cup uncooked)
2 cups warmed shelled edamame
1 ½ cups carrot shredded
1 avocado sliced
4 cups chopped kale (stems removed) + juice from half a lemon massaged together*

Optional toppings

Sesame seeds
Lemon Slice
Chopped cilantro

Creamy Sesame Ginger Dressing

¼ cup unsweetened almond yogurt
¼ cup tahini
1 tablespoon toasted sesame oil
1 tablespoon lemon juice
1 tbsp maple syrup
2 tablespoon soy sauce
1 teaspoon ginger paste
½ teaspoon garlic powder
1-2 tbsp water add more for desired consistency

US Customary - Metric

Instructions

Prep Tofu

Place tofu cubes in a gallon size bag with cornstarch and garlic powder. Gently shake until coated.
1 block extra firm tofu, 2 tablespoon cornstarch, 1 teaspoon garlic powder
Cook tofu in air fryer at 400F for 5 minutes, shake gently, then air fry for another 5-7 minutes until lightly browned and crispy.
*Alternatively bake at 400 F for 25 minutes, flipping halfway through.

Whisk Asian Sauce + Combine

Whisk your asian sauce ingredients together until well combined.
2 tablespoon hoisin sauce*, 1.5 tablespoon soy sauce*, 2 cloves minced garlic, 1 teaspoon ginger paste*, 2 teaspoon rice vinegar, 1 tablespoon water
In a medium size saucepan over low-medium heat, add in crispy tofu with asian sauce and mix well until tofu is evenly coated.
Sauté for 2-3 minutes until sauce caramelizes on tofu.

Creamy Sesame Ginger Sauce

Mix creamy sesame ginger dressing ingredients together in a small bowl until well combined.
¼ cup unsweetened almond yogurt, ¼ cup tahini, 1 tablespoon toasted sesame oil, 1 tablespoon lemon juice, 1 tablespoon maple syrup, 2 tablespoon soy sauce, 1 teaspoon ginger paste, ½ teaspoon garlic powder, 1-2 tablespoon water

Arrange Buddha Bowl

Arrange buddha bowl with brown rice, massaged lemon kale, shredded carrot, edamame, avocado, and crispy asian tofu.
3 cups cooked brown rice or brown wild rice mix, 2 cups warmed shelled edamame, 1 ½ cups carrot, 1 avocado, 4 cups chopped kale (stems removed) + juice from half a lemon
Drizzle with creamy ginger sauce and sprinkled with sesame seeds, cilantro, and fresh lemon if desired. Enjoy!

Notes

⭐️Make this bowl gluten-free: Swap the soy sauce for tamari and use a Tamari Hoisin Sauce for a gluten-free version.

⭐️Ginger paste is blended ginger you can find at the grocery store in a squeeze tube bottle. If you don't have paste, you can use 1 tablespoon finely minced ginger for ever 1 teaspoon of ginger paste.

Other tips:

You can easily double this recipe to have more leftovers for the week. This is a great meal prep recipe!
If you don't have unsweetened almond milk yogurt, you can try out a different kind like soy or coconut. Alternatively, you can use vegan mayo.

Nutrition