Buddha Bowl

Author: Recipes_kw
4 from 1 vote
Prep Time 1 hr
Total Time 1 hr
Course Bowls, Main Course
Cuisine Thai
Servings 4 Servings


  • Stove


  • 1 1/2 cup brown rice uncooked, long grained
  • 2 1/4 cup water
  • 1/4 cup almond milk unflavored, unsweetened
  • 1 tsp salt
  • 1 tbsp olive oil extra virgin
  • 14 oz tofu extra-firm
  • 2 tbsp cornstarch
  • 1 cup carrot matchsticks sliced
  • 2 cups red cabbage shredded
  • 20 cherry tomatoes halved
  • 1 cup cucumber sliced
  • 1/2 cup mango pitted, diced
  • 2 tbsp cilantro chopped, divided
  • 2 tbsp peanuts chopped, divided


  • Put the rice in a small bowl and cover with water. Gently swirl your fingers through to rinse off some of the starch. Drain and repeat 2 times.
  • Cook the rice as directed on the package in a medium sized pot. Once cooked; fluff rice with a fork then pour the almond milk into the pan and mix well. Recover the pot with a lid and set to the side while you prepare the veggies.
  • Heat a large skillet heated with the olive oil over medium-high heat. Drain the tofu and place in a piece of cheese cloth; squeeze to help remove any excess water. Slice into cubes and put them in a large container with a lid along with the cornstarch. Close the container and shake to coat the tofu with the cornstarch. Fry in the olive oil, until the tofu is golden brown on all sides and crispy, about 5 minutes. Transfer to a paper towel-lined plate.
  • Divide the rice among 4 bowls and top with the carrot, cabbage, tomatoes, cucumber, mango, and tofu. Top with cilantro and chopped peanuts. Serve with our Spicy Peanut Sauce. Enjoy!

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