Rainbow Buddha Bowl with Tofu

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Michelle Hanneman avatar
Recipe video made by Michelle Published on 09/05/2019, viewed by 275
yield4 portionstotal time20m

Ginger garlic dressing brings all these textures together in this fresh Asian style rice bowl.

What you will need

CRISPY TOFU

14 ounce Tofu, Extra Firm

4 tbsp Soy Sauce

4 tbsp Toasted Sesame Oil

RAINBOW BUDDHA BOWLS

1 cup Red Cabbage

1 cup Radish

1 cup Edamame

1/2 Red Bell Pepper

16 oz microwavable rice

2 Green onions

SESAME MISO DRESSING

1/2 inch grated fresh ginger

1 small clove fresh garlic

1/2 tbsp soy sauce

1 tbsp lime juice

1 tbsp white miso paste

2 tbsp toasted sesame oil

1 tbsp olive oil

(Nutritional facts 210 calories, 13.16 g fat, 11.61 g carbohydrates, 14.75 g protein, undefined mg cholesterol, 252 mg sodium)

How to cook

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Gather ingredients

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Drain tofu, portion marinade, and wash vegetables.

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Place tofu between two layers of paper towel

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 to make flat rectangular pieces.

Cut the block of tofu in half and then into 4. Cut both sides into 4 pieces to make flat rectangular pieces.

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e marinade doesn't roll off the sides.

Combine sesame oil and soy sauce and put on a baking sheet with edges so the marinade doesn't roll off the sides.

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red.

Coat the tofu slices with the marinade making sure both sides are well covered.

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urning the pieces over after 10 minutes. Remove from oven once the pieces are crispy. If using the airfryer, set it for 400 F and cook for 5-7 min.

Put the marinated tofu in the oven and roast for 20 mins or until crispy, turning the pieces over after 10 minutes. Remove from oven once the pieces are crispy. If using the airfryer, set it for 400 F and cook for 5-7 min.

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ice two times into the cabbage keeping the stem in tact. Cut thin strips of cabbage to achieve this shredded texture.

Cut the cabbage in half and lay the open face flat on the cutting board. Slice two times into the cabbage keeping the stem in tact. Cut thin strips of cabbage to achieve this shredded texture.

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ability when chopping. Make thin slices.

Remove the root and cut the radish in half. Place the flat face down for stability when chopping. Make thin slices.

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reate thin slices across the pepper and cut those slices in half to make nice bite sized pieces.

Cut the pepper in half and remove the seeds by tapping against your hand. Create thin slices across the pepper and cut those slices in half to make nice bite sized pieces.

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place and cut thin rounds.

Remove just the roots from the end of the green onions. Hold the onions in place and cut thin rounds.

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Prepare ingredients for sesame miso dressing.

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me juice.

Grate 1/2 inch of peeled ginger into the bowl to start the dressing. Add lime juice.

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Add soy sauce, miso paste, garlic, water, sesame oil, and olive oil.

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Break up the miso paste and whisk to combine ingredients.

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Portion the rice into 4 bowls and evenly divide the ingredients.

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 each bowl.

Portion out the cabbage, red peppers, edamame, crispy tofu, and radishes to each bowl.

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ately!

Top each bowl with green onions and drizzle with the dressing. Serve immediately!

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