Crispy Tofu Buddha Bowls with Peanut Sauce and Quick-Pickled Veggies
 
 
Crispy tofu buddha bowls with quick-pickled veggies, zucchini, and the BEST EVER peanut sauce. This is a family friendly, kid-approved meal that is perfect for weeknight dinners.
Yield: 4-6 servings
Ingredients
For the tofu and zucchini
  • 2 (10 oz) blocks extra firm tofu, cut into triangles
  • 100 g (~3/4 cup) all purpose flour
  • 100 g (~1 cup) cornstarch
  • 2.5 tsp kosher salt, plus more to taste
  • canola or vegetable oil, for frying
  • 2 medium zucchini, cut into ¼-inch coins
  • black pepper, to taste
For the quick-pickled veggies
  • 5 oz shredded carrots
  • ½ large seedless cucumber, thinly sliced
  • 1 tbsp lime juice
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
For the peanut sauce
  • 6 tbsp creamy peanut butter
  • 2 tbsp soy sauce
  • 2 tbsp lime juice
  • ½ tsp fresh grated ginger
  • 2 tbsp sesame oil
  • 3 tbsp maple syrup
  • 1 tbsp sweet chili sauce
  • 1 tsp sambal oelek
For the bowls
  • white rice, brown rice, or your favorite whole grain (about ½ cup cooked per serving)
Instructions
For the tofu and zucchini
  1. Pour oil to 1-inch depth into a large heavy-bottomed nonstick skillet or Dutch oven. Heat over high heat.
  2. While the oil is heating, toss the flour, cornstarch, and salt together in a large bowl. Add the tofu triangles to the bowl and toss until coated in the flour mixture. Add the tofu to the oil in a few batches, making sure not to crowd the pan. Fry for 2-3 minutes per side until golden and crispy, then removed to a paper towel-lined plate. Repeat until all of the tofu is fried.
  3. Carefully discard all but about 2 tbsp of hot oil from the pan. Add the zucchini coins and season with a pinch of salt and black pepper. Saute until browned, about 4-5 minutes. Remove from the pan and set aside.
For the quick-pickled veggies
  1. In a medium bowl, toss together the carrots, cucumber, lime juice, soy sauce, and rice vinegar. Set aside to pickle.
For the peanut sauce
  1. In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, ginger, sesame oil, maple syrup, sweet chili sauce, and sambal oelek until well combined.
Notes
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2021/06/crispy-tofu-buddha-bowls-with-peanut-sauce-and-quick-pickled-veggies.html