Buddha Bowl with Tofu
- 0 - 30 Minutes
- Serves 4
The Buddha Bowl – easy to make, even easier to enjoy. This satisfying dish uses an array of colourful vegetables and some simple pantry goods to serve up a flavourful, hearty dish that only takes a few minutes to prepare. Whether it is your staple mid-week dinner or a weekend lunch, you’ll love making it again and again.
- 400 g extra firm tofu
- 2 teaspoon cornstarch
- 2 tablespoons soy sauce
- 2 tablespoon sriracha
- 1 tablespoon maple syrup
- 1 sweet potato
- 1 tablespoon olive oil
- 1 cup dry TILDA Pure Basmati rice
- 10 radishes, thinly sliced
- 1 cucumber, thinly sliced
- 2 avocados, cubed
- For the Peanut Sauce
- 1/2 cup, smooth unsweetened peanut butter
- 2 tablespoons sriracha
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 2 tablespoons warm water
- To serve (optional)
- 1 teaspoon black sesame seeds
- 2 sheets seaweed, sliced
- Preheat the oven to 180 Cº
- Pat dry the tofu and slice into cubes. Put into a bowl and sprinkle the cornstarch all over. Use your hands to make sure all the cubes are well coated.
- Take a small bowl, and mix the soy sauce, sriracha and maple syrup. Whisk to make a marinade, pour over the tofu and leave to marinade for 20 minutes while you chop your vegetables.
- Cook the rice following the packet instructions and set aside.
- While the tofu is marinating, cut the sweet potato into cubes. Rub the 1 tablespoon olive oil all over them and place on a large baking tray.
- Bake for 10 minutes. After 10 minutes, add the tofu to the same tray and bake for a further 20 minutes. Take the tray out of the oven and set aside.
- Make the sauce by whisking together all the peanut sauce ingredients in a small bowl till smooth and well combined. If it’s a little too thick, add a little more water.
- Now its time to assemble your Buddha bowl.
- Start with the rice as the base. Then add some tofu, sweet potato, cucumber, radish and avocado.
- Pour some sauce over the rice and vegetables. Sprinkle with black sesame seeds, seaweed and lime (optional).