Asian Tofu Buddha Bowl
A vibrant and nutritious bowl combining crispy tofu, fresh vegetables, and flavorful sauces for a satisfying meal.
Ingredients
Tofu
- 1 block extra firm tofu (drained and pressed, cut into 1 inch cubes)
- 2 tbsp cornstarch
- 1 tsp garlic powder
- 2 tbsp hoisin sauce (*)
- 1.5 tbsp soy sauce (*)
- 2 cloves minced garlic
- 1 tsp ginger paste (*)
- 2 tsp rice vinegar
- 1 tbsp water (to thin)
Grains and Vegetables
- 3 cups cooked brown rice or brown wild rice mix (1 cup uncooked)
- 2 cups warmed shelled edamame
- 1.5 cups carrot (shredded)
- 1 avocado avocado (sliced)
- 4 cups chopped kale (stems removed + juice from half a lemon (massaged together*))
- to taste lemon juice
- as needed sesame seeds
- 1 slice lemon slice
- a handful chopped cilantro
Dressing
- 1/4 cup unsweetened almond yogurt
- 1/4 cup tahini
- 1 tbsp toasted sesame oil
- 1 tbsp lemon juice
- 1 tbsp maple syrup
- 2 tbsp soy sauce
- 1 tsp ginger paste
- 1/2 tsp garlic powder
- 1-2 tbsp water (add more for desired consistency)
Instructions
- Preheat oven and toss tofu cubes with cornstarch, garlic powder, and a splash of water. Bake until crispy, about 20 minutes.
- Cook brown rice according to package instructions. Prepare vegetables and massage kale with lemon juice.
- Mix dressing ingredients: almond yogurt, tahini, sesame oil, lemon juice, maple syrup, soy sauce, ginger paste, garlic powder, and water until smooth.
- Assemble bowls with rice, edamame, shredded carrots, sliced avocado, kale, and roasted tofu. Drizzle with dressing and garnish with sesame seeds, cilantro, and lemon slice.
Notes
For extra flavor, marinate tofu in soy sauce before baking.