Crisped Tofu Buddha Bowl with Spicy Peanut Dressing

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

Golden pan-fried tofu paired with fresh veggies and a creamy spicy peanut dressing creates a balanced and satisfying vegan bowl. This Asian Fusion-inspired healthy bowl recipe (vegan, gluten free), ready in about 25 minutes, pairs firm tofu, cornstarch, avocado oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 14 oz block, pressed and cut into 1-inch cubes firm tofu
• 3 tbsp cornstarch
• 2 tbsp avocado oil
• 3 cups mixed greens
• 1/2 medium, sliced thinly cucumber
• 1 medium, shredded carrot
• 1 cup, shredded red cabbage
• 3 tbsp peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sriracha
• 1 tsp maple syrup
• 3 tbsp warm water

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Press a 14 oz block of firm tofu to remove excess water, then cut into 1-inch cubes. Toss the cubes with 3 tbsp cornstarch until evenly coated.
2. Step 2: Heat 2 tbsp avocado oil in a large non-stick skillet over medium-high heat. Add the tofu cubes and fry for 3-4 minutes per side until all sides are golden brown and crisp. Remove from heat and set aside.
3. Step 3: In a small bowl, whisk together 3 tbsp peanut butter, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sriracha, 1 tsp maple syrup, and 3 tbsp warm water until smooth and creamy.
4. Step 4: To assemble the bowl, arrange 3 cups mixed greens, 1/2 thinly sliced cucumber, 1 medium shredded carrot, and 1 cup shredded red cabbage in serving bowls. Top with the crisped tofu cubes and drizzle generously with the spicy peanut dressing before serving.