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King Oyster Scallop Buddha Bowls

Wow, I can’t believe a week has passed since I posted the last recipe! In my defense, I recently moved from France to the Netherlands to start a vegan food-related project (more about that soon), so that’s quite a big change!

Now that I’m all settled in, I should be able to post more regularly and maybe veganize some Dutch recipes in the future! I’m still waiting for my photography backgrounds to arrive, though, so in the meantime, let’s use window ledges…

This recipe is easy; no food processor or blender is required, but it requires some preparation.

Now let’s talk about food. These bowls have sautéed king oyster mushrooms, spicy peanut tofu, steamed baby bok choy, and soba noodles flavored with a drizzle of sesame oil and chives.

King Oyster Scallop Buddha Bowls

I was pleasantly surprised by the texture of king oysters. It really reminds me of the texture of scallops, with a “meaty” texture. Be aware they take a long time to cook though, something like 8-10 minutes in a skillet. You can usually find king oyster mushrooms at Asian or Oriental supermarkets.

King oysters are first marinated in water flavored with seaweed flakes, soy sauce, and lemon juice to give them a light “sea” flavor. After about 15 minutes, they are sautéed in a skillet until soft and browned on each side. I recommend keeping the marinade and drizzling it on the mushrooms after cooking to add even more taste.

King Oyster Scallop Buddha Bowls

Tofu is also marinated in a mix of soy sauce, sesame oil, maple syrup, and peanut butter. Plus, sriracha to add some heat.

For the greens and grains, I went with baby bok choy and buckwheat noodles. Feel free to use what you have on hand, like spinach or kale, and quinoa or brown rice. It’s up to you. These bowls are super flavorful, and if you have never tried king oysters, I can only suggest you do. You won’t be disappointed!

Let me know in the comments if you try this recipe, and tag #fullofplants if you take a photo!

King Oyster Scallop Buddha Bowls

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King Oyster Scallop Bowls

4.82 from 11 votes
Author: Thomas Pagot
Umami-packed bowls with sautéed vegan scallops, spicy peanut tofu, soba noodles, and steamed greens. Tasty, healthy, and nutritious!
Prep Time : 45 minutes
Cook Time : 15 minutes
Resting Time : 30 minutes
Total Time : 1 hour 30 minutes
Servings 3 servings
Calories 335 kcal


King Oyster Scallops

  • 1 cup water
  • 2 tsp seaweed flakes
  • 1 tsp soy sauce
  • 1 tbsp lemon juice
  • 3 king oyster mushrooms brown tops removed

Spicy Peanut Tofu

  • 7 ounces extra firm tofu
  • 1 tbsp peanut butter
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp sesame oil or other oil
  • 1/2 tsp sriracha


  • 5 ounces soba noodles can be replaced with brown rice, quinoa, etc
  • 2 bunches of baby bok choy or spinach, or kale
  • 1 clove of garlic finely chopped
  • salt pepper to taste
  • chive chopped (optional)


  • The easiest way to have everything ready and still warm when serving is to let the the king oyster mushrooms and tofu marinade while you prepare the greens and grains. Then cook the mushrooms and tofu just before serving.

King Oyster Scallops

  • Combine the water, seaweed flakes and soy sauce in a small saucepan.
  • Heat over medium heat and bring to a boil. As soon as it boils, remove from heat and let cool 10-15 minutes before stirring in the lemon juice. Discard the seaweed and set aside.
  • Rinse the king oyster mushrooms and dry them well with a paper towel. Slice each into 3-4 large pieces, and add them to the saucepan. Let the mushrooms marinate for 20-30 minutes. In the meantime, prepare the tofu marinade.
  • Drain the king oyster but keep the marinade, we will use it later to drizzle the cooked mushrooms for added flavor.
  • Heat a tablespoon of oil in a large skillet over medium heat. Once hot, add the king oyster mushrooms and cook each side for 4-5 minutes, until soft and golden brown. Remove from heat and cover to keep warm.

Peanut Tofu

  • In a large bowl, combine the peanut butter, soy sauce, maple syrup, sesame oil and sriracha.
  • Drain the tofu well. Line a plate with paper towel, place the tofu on top, add another layer of paper towel and place something heavy on top, like an iron skillet for example. Press the tofu for 10-15 minutes. Cut it into cubes and add it to the marinade, stir to coat and let marinade for at least 20-30 minutes.
  • Heat a tablespoon of oil in a large skillet over medium heat. Add the tofu with the marinade and shallow-fry for 3-4 minutes, stirring regularly to make sure the tofu doesn't burn or stick to the skillet.
  • Remove from heat and cover to keep warm.

Greens and Noodles

  • Bring a pot of salted water to a boil and cook noodles according to the package instructions. Drain and drizzle with sesame oil, stir to coat.
  • For the greens, you can either steam them for 5-7 minutes, or sauté with some oil in a large skillet. Once you greens are cooked, stir in the chopped garlic and season with salt and pepper.


  • Divide the noodles into 3 bowls, add the baby bok choy or spinach and top with tofu and king oyster scallops. Top with chopped chives and serve immediately.


Serving: 1 serving | Calories: 335 kcal | Carbohydrates: 49.6 g | Protein: 15.4 g | Fat: 10.5 g | Fiber: 2 g | Sugar: 5.4 g
Course : Entree, Main Course
Cuisine : Asian
Did you make this recipe? Tag @fullofplants on Instagram and hashtag it #fullofplants
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About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

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5 stars
Terrific recipe. My wife and I have been vegan for about 5 years, but pan seared scallops were one of our favorite dishes, in fact scallops were the last actual meat dish my wife ever had. This dish is absolutely marvelous, I cooked it for our anniversary dinner last night. We liked it so much, I cooked it again tonight, but I tried a modification, which I humbly suggest may make it even better.

I took the left over marinade and put it in a small saucepan and let it simmer to reduce while the mushrooms were searing in the pan. As the juice dried out around the mushrooms, I would add a little of the reducing marinade to the pan and repeated until all the marinade was used up. Close to the end of cooking, I added a little crushed garlic and right at the end, a knob of Miyoko’s vegan butter: fabulous.

I’m not vegan, but these recipes are delicious, period. Scallops are too expensive, and this ‘mock scallop’ recipe is an excellent replacement. Using seaweed-based marinade really improves mushrooms, and not just for this recipe.

5 stars
Wow, Thomas! I just made this recipe again (added some fresh grated ginger to the tofu mix.) My husband and I agree that this is one of our most favorite recipes!

Thank you for sharing your genius with the world!

5 stars
This was a great deal of fun! We had our Christmas eve dinner with your faux foie gras and these scallops. Not having seaweed flakes, I mush admit that I resorted to using two sheets of nori instead (and I realize now that I forgot to add the lemon juice after brining the marinade to boiling). But will definitely make this again! Perhaps the full meal/bowl!
Have a lovely Christmas!

The king oyster scallops worked really well but the tofu is the star 🙂 excellent marinade

I couldn’t find King Oyster Mushrooms, but I was able to find King Trumpet Mushrooms. They look pretty similar, except the ones I have look a little bit smaller than the ones you have pictured here.
I’m going to make them tomorrow evening, so I’ll let you know how it goes.
If you have any pointers about the difference though, I’d gladly accept them!
Thanks for the awesome recipe!

5 stars
Wow!!! I am in love with this dish. Can’t wait to make it again. Thanks for sharing!

Great recipe. No need to waist paper towel and pat dry mushrooms. You are going to put it in marinade. Worried about diluting marinade with those extra 5 drops of water? Take tbsp out of a cup! Also don’t discard tops of the mushrooms! Cook them too!

5 stars
Delicious! Very satisfying meal! I love the use of the mushrooms to replace scallops! 🙂
Oh, and the spicy peanut sauce is AH-mazing!

3 stars
I have tried other recipes for King mushrooms that were so much better. It is difficult to make these taste badly, but this recipe doesn’t do much for the taste at all. Three stars for the great mushrooms, no stars for the ingredients.

Delicious. Thank you for sharing with us!

5 stars
Making these mushrooms tonight. Thanks for all the good info. This was a lovely post to read…I’ll be back soon to spend time here.

[…] Related to the oyster mushroom described above, and grown in many places around the world, the large firm king oyster mushroom is an excellent source of nutrients, B vitamins, iron, magnesium, and more. As with other mushrooms, the potential health benefits of king oysters are said to be anti-inflammatory, cholesterol-lowering, and anti-cancer. They are very versatile in cooking. You’ll find tasty vegan recipes that use the shredded stem to replace pulled pork and other recipes where the tops are a stand-in for scallops. […]

5 stars
Thank you so much for sharing this awesome menu, we really enjoyed it!!

Hi, what kind of seaweed flakes do you recommend? I have kelp flakes and laver which I could make into flakes. Thank you for sharing this delightful-looking recipe. I will make it.

5 stars
Thanks! I made this with the kelp flakes and it was wonderful. Next time I’ll try dulse! Loved this whole bowl. Added grated ginger to the peanut sauce as suggested by another commenter. Five stars! Thanks!

5 stars
This was a great recipe! I didn’t know what to do with my king oyster mushrooms and happened upon your website.

Thanks so much for providing a wonderful meal for the family. I used Pad Thai noodles rather than Soba because that’s what was available. Just, just awesome…

My king oysters are really large (only 2, but sliced into 16 pieces apprx 2-3cm). Perhaps an idea of weight might help the recipe. I’m making it right now, but think I’ll have to alter the recipe a little. Can’t wait to see how it turns out!

5 stars
Wow!! What a feast – glorious & elegant recipe, Thomas. Lots of steps & pans but a joy to make with my mom during quarantine. Added more time to marinade both tofu & mushrooms plus air fried the tofu to watch one less pan. Braised bok choy in a miso base too. Restaurant quality dinner, even carnivore dad loved it! Can’t wait to make these “scallops” again & see them in more recipes. Hint hint!

This is on my list to try, but can’t eat soy
Any replacement suggestions?