Crispy Tofu Buddha Bowl

with peanut sauce

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Wheat, Peanuts, Soy

A note about serious food allergies

It's not often a bowl of rice and vegetables can bring you to a place of cool meditative spirit, but we think we've hit the sweet spot here. Crunch snap peas and fresh broccoli are adorned by perfectly fried (by you!) tofu. Add in peanuts in droves (sauce and nuts), and a fresh citrus burst brought to you by lime, and we've got peaceful contemplation in a bowl. Nameste.

In Your Box (serves 2)

  • 6 oz. Broccoli Florets
  • Info
    3 fl. oz. Peanut Sauce
  • ¾ cup Jasmine Rice
  • 1 Lime
  • Info
    1 oz. Honey Roasted Peanuts
  • 2 Green Onions
  • 3 oz. Matchstick Carrots
  • 3 oz. Snap Peas
  • 3 Tbsp. Cornstarch
  • Info
    12 oz. Extra Firm Tofu
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Large Non-Stick Pan
  • 2 Mixing Bowls

Before You Cook

  • Step 1 - Prepare Tofu and Cook Rice

    Prepare Tofu and Cook Rice

    Line a plate with a paper towel. Cut tofu into ½" dice. Place on towel-lined plate and top with more paper towels and a second plate. Press at least 10 minutes. While tofu presses, bring a small pot with rice, 1½ cup water, and ¼ tsp. salt to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. Remove from burner and fluff rice. Cover again and set aside. While rice cooks, prepare ingredients.

  • Step 2 - Prepare the Ingredients

    Prepare the Ingredients

    Trim and thinly slice green onions on an angle, keeping white and green portions separate. Remove strings from sugar snap peas, if necessary. Cut broccoli into large bite-sized pieces, if necessary. Halve lime and juice. Coarsely chop peanuts.

  • Step 3 - Cook the Vegetables

    Cook the Vegetables

    Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add broccoli florets, matchstick carrots, sugar snap peas, and white portions of green onions to hot pan. Stir occasionally until tender, 3-5 minutes. Season with ¼ tsp. salt and a pinch of pepper. Transfer to a plate and cover with plastic wrap. Reserve pan; no need to wipe clean.

  • Step 4 - Cook the Tofu

    Cook the Tofu

    Return pan used to cook vegetables to medium-high heat and add 3 Tbsp. olive oil. Line a plate with a paper towel. In a mixing bowl, toss tofu with cornstarch. Add tofu to hot pan and stir occasionally until browned, 5-7 minutes. Remove from burner and place tofu on towel-lined plate. Season with a pinch of pepper.

  • Step 5 - Make Peanut Sauce and Finish Dish

    Make Peanut Sauce and Finish Dish

    In another mixing bowl, combine 2 tsp. lime juice with peanut sauce. Plate dish as pictured on front of card, topping rice with tofu and vegetables. Drizzle peanut sauce over tofu. Garnish with green portions of green onions and peanuts. Bon appétit!