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Thai Peanut Pineapple Buddha Bowl

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Thai Peanut Pineapple Buddha Bowl
  • 1 Servings
  • mins Prep Time
  • mins Total Time


For the bowl:
1 package Nasoya Pasta Zero Spaghetti
Sesame Ginger Baked Tofu – cubed
Nasoya Mild Kimchi
Red bell peppers, cubed
Carrots, julienned
Pineapple, cubed
Broccoli florets
Red cabbage, shredded
Crushed peanuts for garnish

For the dressing:
2 tablespoons smooth natural peanut butter
2 tablespoons lime juice
1 tablespoon soy sauce
1 tsp siracha
1 clove garlic, minced
½ tsp sesame oil
½ tsp fresh ginger, minced


  1. Make pasta zero according to instructions on package
  2. Arrange bowl with toppings
  3. Drizzle sauce

Nasoya products used in this recipe:


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    Did You Know?

    Cornstarch holds the key to crispiness! Tossing tofu in cornstarch and giving it a light coating helps it take on a truly crispy crust when pan-searing or frying.

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