This Asian Buddha bowl is a super quick 10-minute recipe! It makes 1 bowl using classic Asian food ingredients like soba noodles, red cabbage, tofu and tasty nut butter dressing sauce!
If you want to make more Asian Buddha bowls just multiply the measurements per number of servings, making it perfect even for meal prep!
Recipe for Asian Buddha Bowl
This Asian Buddha bowl recipe is easy & super delicious! Plus, it’s a great meal prep option as you can make a big batch of the ingredients and store them in the fridge for easy assembly later on. This will take only about 7-10 minutes to make and it’s packed with flavour, high in protein and so delicious!
The combination of soba noodles, the tofu, edamame and veggies plus the creamy nut butter sauce make this super filling and delicious. The veggies also add a level of freshness and a nice crunchy texture to this Buddha bowl. Boiling the soba noodles and the cooking tofu is the most you’ll have to do. You can even prep all the ingredients ahead of time to speed things up.
This recipe is vegan, dairy-free and can be made gluten-free.
Ingredients
- Soba Noodles (or any other noodles)
- Red Cabbage
- Bell Pepper
- Carrot
- Cucumber
- Edamame
- Cashews (or other nuts)
- Cilantro
- Tofu
- Oil
- Soy Sauce
- Rice Vinegar
- Maple syrup (or agave nectar)
- Dressing (I used my Almond Butter Dressing Recipe)
This recipe is vegan, dairy-free, and could be made peanut-free, soy-free and gluten-free.
How To Make A Buddha Bowl (Asian)
Prepare your Asian Buddha bowl by bringing a pot of water to boil and adding soba noodles and cook for about 5 minutes or as per package instructions.
Once cooked, drain and rinse the noodles in cold water. Set them aside.
To prepare the tofu, cut in cubes then heat a bit of oil in a pan over medium-high heat.
Add the cubed tofu to the pan and cook until golden brown, flipping frequently for about 4-5 minutes.
In a small bowl, combine soy sauce, maple syrup or agave nectar, and vinegar to make a quick sauce.
Turn the heat to low and pour the sauce over the tofu and toss frequently for an additional minute, allowing the sauce to coat the tofu.
Now use a dressing that you like or make my Almond Butter dressing recipe using almond butter, vinegar, maple syrup (or agave nectar), soy sauce, garlic powder and ground ginger.
Taste the peanut sauce and adjust the amount of soy sauce or sweetener according to your preference. Add small splashes of water to thin out the sauce to your liking.
Now to assemble our bowl, place the cooked soba noodles first. Add some peanut sauce to the noodles.
Add sliced bell pepper, cucumber, red cabbage, carrot, edamame beans, and cashews. Lastly, add the cooked tofu.
Drizzle the desired amount of dressing over the prepared Asian Buddha bowl.
Garnish with freshly chopped cilantro (optional) and a sprinkle of sesame seeds.
Asian Buddha Bowl
Equipment
- Pot for boiling noodles
- Knife & Cutting Board
- Pan
- Spatula
- Measuring Spoons
- Measuring cups
Ingredients
- 1 serving soba noodles or any other grain or noodle such as rice/barley/quinoa/pasta/rice noodles etc
- 1/3 cup red cabbage (sliced thinly)
- 1/4 bell pepper (sliced thinly)
- 1/3 cup carrot (julienned)
- 1/3 cup cucumber (sliced thinly)
- 1/3 cup edamame
- 2 tbsp cashews or other nuts
- 1/4 cup cilantro (chopped finely)
- 1 tsp sesame seeds (optional)
- 1/4 block firm tofu (cut into cubes)
- 1 teaspoon oil
- 1/2 tablespoon soy sauce
- 1/2 tablespoon rice vinegar
- 1/2 tablespoon maple syrup or agave nectar
- 1 serving Dressing
Instructions
- Prepare your Asian Buddha bowl by bringing a pot of water to boil and adding soba noodles and cook for about 5 minutes or as per package instructions.
- Once cooked, drain and rinse the noodles in cold water. Set them aside.
- To prepare the tofu, cut in cubes then heat a bit of oil in a pan over medium-high heat.
- Add the cubed tofu to the pan and cook until golden brown, flipping frequently for about 4-5 minutes.
- In a small bowl, combine soy sauce, maple syrup or agave nectar, and vinegar to make a quick sauce.
- Turn the heat to low and pour the sauce over the tofu and toss frequently for an additional minute, allowing the sauce to coat the tofu.
- Now use a dressing that you like or make my Almond Butter dressing recipe using almond butter, vinegar, maple syrup (or agave nectar), soy sauce, garlic powder and ground ginger.
- Taste the peanut sauce and adjust the amount of soy sauce or sweetener according to your preference. Add small splashes of water to thin out the sauce to your liking.
- Now to assemble our bowl, place the cooked soba noodles first. Add some peanut sauce to the noodles.
- Add sliced bell pepper, cucumber, red cabbage, carrot, edamame beans, and cashews. Lastly, add the cooked tofu.
- Drizzle the desired amount of dressing over the prepared Asian Buddha bowl.
- Garnish with freshly chopped cilantro (optional) and a sprinkle of sesame seeds.
Nutrition
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