Thai Style Buddha Bowl

My Thai Style Buddha bowl is a great compromise of healthy veg with the cabbage and carrot, sweetness with the mango and stomach filling fat with the peanut sauce and tofu.

This recipe should make enough for 4 hungry people.


2 cups of brown rice

dash of coconut or sesame oil

400g of tofu, drained

2 tablespoons soy sauce


2 ripe mangoes, cut into cubes

1 large red pepper, chopped into cubes

4 spring onions, finely chopped

juice of 1 lime

1 red chili

pinch of sea salt

large handful of chopped coriander


half a green cabbage, finely chopped

half a red cabbage, finely chopped

1 carrot, grated

Peanut Sauce

8 tablespoons of peanut butter

juice of 1 lime

2 cloves of garlic

3 tablespoons of soy sauce

1 teaspoon of honey

a pinch of chili flakes

1/2 cup of water to thin the sauce


Start by frying the tofu in the oil and soy sauce. Then put the rice on to boil.

While the tofu is frying and rice boiling prepare the salsa ingredients and mix together in a bowl.

Then do the same with the coleslaw ingredients and mix in a separate bowl.

Next prepare the peanut sauce by mixing the ingredients in a cup and stir well.

Once the rice is cooked, drain and add to the serving bowls. Add the coleslaw on top of the rice, followed by the salsa. Finally put the tofu on top with some peanut sauce.

Try eating with chop sticks to slow you down.