Delicious tofu buddha bowl
A vibrant and nutritious bowl featuring crispy baked tofu, hearty brown rice, and fresh vegetables, drizzled with flavorful sauces.
Ingredients
Protein
- 1 package extra firm tofu (drained and pressed for 30 minutes)
- 4 tbsp soy sauce
- 2 tbsp toasted sesame oil
- 2 tbsp rice vinegar
- 2 tbsp maple syrup
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 3 tbsp corn starch
Grains
- 2 cups dry brown rice
Vegetables
- 2 cups steamed baby bok choy
- 1 cup shredded red cabbage
- 1 large sweet potato (cut into rounds or diced)
- 1 tbsp olive oil
Sauces & Garnishes
- Sweet chili sauce
- Sesame ginger baked tofu
- Toasted sesame seeds (optional garnish)
Instructions
- Marinate tofu in soy sauce, sesame oil, rice vinegar, maple syrup, garlic, and ginger for 10 minutes.
- Coat tofu with corn starch and bake at 400°F (200°C) for 25-30 minutes until crispy.
- Cook brown rice according to package instructions.
- Roast sweet potato with olive oil at 400°F (200°C) for 20 minutes until tender.
- Assemble bowls with rice, roasted sweet potato, vegetables, baked tofu, and drizzle with sweet chili sauce. Garnish with sesame seeds if desired.
Notes
For extra flavor, marinate tofu longer or add your favorite toppings.