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+ servings
5 from 2 votes
Tofu buddha bowl with a fork in it.
Lemongrass Tofu Buddha Bowls with Peanut Sauce
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 
Crispy pan-fried tofu is drenched in lemongrass sauce, caramelized and served over rice with veggies and rich peanut sauce to make these flavor-packed Buddha bowls.
Course: Entree
Cuisine: American, Asian-Inspired
Servings: 4
Calories: 631 kcal
Author: Alissa
Ingredients
For the Peanut Sauce
  • cup creamy natural peanut butter
  • 2 tablespoons lime juice
  • 1 ½ tablespoons soy sauce or tamari
  • 1 tablespoon maple syrup
  • About 3 tablespoons coconut milk, from a can
For the Lemongrass Tofu
  • 1 4- inch lemongrass stalk, cut into 3-4 pieces
  • 3 garlic cloves
  • 1- inch piece fresh ginger, peeled
  • 3 tablespoons soy sauce or tamari
  • 2 tablespoons lime juice
  • 2 tablespoons maple syrup
  • 1 teaspoon sambal oelek
  • 2 tablespoons melted coconut oil
  • 1 14 ounce package extra firm tofu, drained, pressed, and cut into 1-inch cubes
For Serving
  • 4 cups cooked rice
  • 1 cucumber, diced
  • 1 red bell pepper, chopped
  • ¼ cup chopped peanuts
  • Chopped scallions
  • Fresh mint leaves
  • Fresh cilantro
  • Fresh basil
  • Red pepper flakes, optional
Instructions
  1. Begin by making the peanut sauce. Whisk all ingredients together in a small bowl, thinning with just as much coconut milk as you need. Taste test and adjust to your liking. Set aside.
  2. To make the tofu, start by placing the lemongrass, garlic, ginger, soy sauce, lime juice, maple syrup, and sambal oelek into a blender. Blend until everything is finely chopped and well mixed. Use a fine mesh strainer to strain the mixture into a bowl, pressing genly with a spoon to draw out as much liquid as possible.
  3. Coat the bottom of a large skillet with coconut oil and place it over medium heat. When the oil is hot, add the tofu. Cook for about 12 minutes, flipping once or twice, until the tofu is browned and crispy on multiple sides. Pour the strained liquid into the skillet over the tofu and allow it to simmer until most of the liquid has cooked off and a thin coating remains on the tofu.
  4. Divide the rice into bowls, top with tofu, cucumber, peppers, peanuts, scallions, mint, cilantro and basil. Drizzle with peanut sauce and serve.
Nutrition Facts
Lemongrass Tofu Buddha Bowls with Peanut Sauce
Amount Per Serving
Calories 631 Calories from Fat 291
% Daily Value*
Fat 32.3g50%
Saturated Fat 12.4g62%
Sodium 1041mg43%
Potassium 661mg19%
Carbohydrates 65.7g22%
Fiber 5.3g21%
Sugar 13.5g15%
Protein 24.3g49%
Calcium 230mg23%
Iron 6.8mg38%
* Percent Daily Values are based on a 2000 calorie diet.