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Thai Tofu Buddha Bowl


20 Mins

Preparation time

10 Mins

Cooking time



Buddha bowls are a great way of mix and matching vegetables and proteins, try with whichever combination you want!


  • Dressing:

  • A handful of toasted Sunflower seeds
  • 1.5 tbsp Thai Taste Palm Sugar
  • 3 tbsp Sesame Oil
  • 1.5 tbsp Soy Sauce
  • 1 pinch Salt
  • 2 tsp Thai Taste Garlic
  • 60ml Vegetable oil
  • 60ml Rice vinegar
  • 1 tbsp Thai Taste Sriracha Hot Chilli Sauce
  • 1 tsp Thai Taste Thai Basil Leaves
  • Salad:

  • 450g Extra Firm Tofu
  • 1 tbsp Vegetable Oil
  • ½ Cucumber, sliced
  • A small bunch Fresh Coriander
  • 2 Carrots, grated
  • 1/2 Red Cabbage, grated
  • 1 Spring Onion, thinly sliced.
  • 200g Sweet Corn
  • Salad leaves

Steps for cooking

  • 1.Chop the firm tofu into bite-sized cubes and add to a hot pan with vegetable oil and fry. When the tofu is golden brown and crispy take off the heat.
  • 2. Make the salad dressing by combining all the dressing ingredients together in a bowl until they are all mixed. Add the tofu and stir together.
  • 3. You can serve the buddha bowl with all the salad ingredients together or plated individually. Drizzle over any leftover dressing and serve!




Gluten Free:





Chef’s Tips

Toast the sunflower seeds in a hot dry pan, until they are a golden brown colour.

Did you know?

Thailand welcomed 16 million international arrivals in 2017, making it the most visited country in the world!

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