Asian Tofu Buddha Bowl

5 from 47 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 tbsp cornstarch
1 tsp garlic powder

Asian Sauce

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

Buddha Bowl

3 cups cooked brown rice or brown wild rice mix (1 cup uncooked)
2 cups warmed shelled edamame
1 1/2 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

1/4 cup unsweetened almond yogurt
1/4 cup tahini
1 tbsp toasted sesame oil
1 tbsp lemon juice
1 tbsp maple syrup
2 tbsp soy sauce
1 tsp ginger paste
1/2 tsp 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 tbsp cornstarch, 1 tsp 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 tbsp hoisin sauce*, 1.5 tbsp soy sauce*, 2 cloves minced garlic, 1 tsp ginger paste*, 2 tsp rice vinegar, 1 tbsp 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.
1/4 cup unsweetened almond yogurt, 1/4 cup tahini, 1 tbsp toasted sesame oil, 1 tbsp lemon juice, 1 tbsp maple syrup, 2 tbsp soy sauce, 1 tsp ginger paste, 1/2 tsp garlic powder, 1-2 tbsp 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 1/2 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 tbsp finely minced ginger for ever 1 tsp 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