page-template-default,page,page-id-3064,cookies-not-set,ajax_fade,page_not_loaded,,qode_grid_1300,footer_responsive_adv,hide_top_bar_on_mobile_header,qode-content-sidebar-responsive,qode-theme-ver-11.1,qode-theme-bridge,wpb-js-composer js-comp-ver-6.4.2,vc_responsive,elementor-default,elementor-kit-4403






Vegan Thai Buddha Bowl 

Serve: 1-2

Ingredients for tofu element:

240 gram                                Firm tofu-cut in cubes

1-2 tablespoon                      Sugar

1-2 tablespoon                      Light soy sauce

1 tablespoon                          Peanut butter

1 tablespoon                          Tamarind paste

1/4 teaspoon                         Garlic powder

1 pinch                                    Ground black pepper

Ingredients for baked chickpea element:

120 gram                                Chickpea-drain all the water

1 tablespoon                          Rapeseed oil

1/4 teaspoon                         Paprika powder

1/4 tablespoon                      Curry powder

1/4 tablespoon                      Garlic powder

1/4 teaspoon                          Salt

Ingredients for Stir-fried element:

85 gram                                    Mix stir-fried vegetable

85 gram                                    Courgette-thinly sliced

50 gram                                    Mung bean/glass noodles

1 tablespoon                            Light soy sauce

1 tablespoon                            Sugar

1 tablespoon                            Mushroom sauce

1 pinch                                      Ground black pepper


120 gram                                  Cooked Thai Jasmine rice

25 gram                                     Red pepper pickled or any of your choice.

3 tablespoon                           Vegetable oil

1 tablespoon                            Fried chopped garlic (Optional)






-Prepare the glass noodles according to the instruction on the package. I soak it in the water for approx 30 minutes. Then drain all the water off. 

-Preheat an oven at 200 Celsius.

-Mix the chickpea, rapeseed oil, paprika powder, garlic powder, curry powder and salt in a small mixing bowl bake for 20 minutes.

-Mix the sugar, light soy sauce, mushroom sauce and a pinch of ground black pepper into the small bowl, set aside. This is your stir-fried sauce.

-Add a half tablespoon of rapeseed oil, rice vermicelli with 1 tablespoon of the stir-fried sauce. Mix well then add a pinch of salt and black pepper set aside.

-Put a half tablespoon of rapeseed oil, courgette with1 tablespoon of the stir-fried sauce. Mix well then add a pinch of black pepper set aside.

-Repeat the same process with mix vegetable stir-fried.

-In the different frying pan, put about 3 tablespoons of vegetable oil. Wait until the oil turns to medium heat then carefully fry the tofu until it turns golden in colour. Put the tofu cubes on kitchen towel to drain all the excess oil. Remove all the oil off the pan.

-Pour the rest of the tofu marinated sauce into the pan, add a tablespoon of water and heat the sauce until it turns slightly thicken. By this time chickpea in the oven should be ready.

-Assemble all the elements together in the large bowl start from rice, red pepper pickled, tofu, mixed veg, courgette and glass noodles stir-fried and pour the marinated sauce and fried garlic on the top…. Voila, guilt-free buddha bowl.


– Choose the gluten-free soy sauce and mushroom sauce if you would prefer.

-Want a little easier and less element? Check the Salt and Pepper Vegan Tofu Stir-fried recipe for a quicker version. Happy Cooking!





[do_widget id=a2a_share_save_widget-2]