Cooked - Asian Tofu Buddha Bowl

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Asian Tofu Buddha Bowl

4.0

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)

3 cups cooked brown rice or brown wild rice mix (1 cup uncooked)

2 cups warmed shelled edamame

1 ½ cups carrot (shredded)

1 avocado (sliced)

4 cups chopped kale (stems removed) + juice from half a lemon (massaged together*)

Sesame seeds

Lemon Slice

Chopped cilantro

¼ cup unsweetened almond yogurt

¼ cup tahini

1 tbsp toasted sesame oil

1 tbsp lemon juice

1 tbsp maple syrup

2 tbsp soy sauce

1 tsp ginger paste

½ tsp garlic powder

1-2 tbsp water (add more for desired consistency)

Place tofu cubes in a gallon size bag with cornstarch and garlic powder. Gently shake until coated.
Cook tofu in air fryer at 400F for 5 minutes, shake gently, then air fry for another 5-7 minutes until lightly browned and crispy. *Alternatively bake at 400 F for 25 minutes, flipping halfway through.
Whisk your asian sauce ingredients together until well combined.
In a medium size saucepan over low-medium heat, add in crispy tofu with asian sauce and mix well until tofu is evenly coated.
Sauté for 2-3 minutes until sauce caramelizes on tofu.
Mix creamy sesame ginger dressing ingredients together in a small bowl until well combined.
Arrange buddha bowl with brown rice, massaged lemon kale, shredded carrot, edamame, avocado, and crispy asian tofu.
Drizzle with creamy ginger sauce and sprinkled with sesame seeds, cilantro, and fresh lemon if desired. Enjoy!

Course🍽️Main Course

Diets🌱Vegan...

Category🥣Bowl

CuisineAsian

Occasions📆Everyday🥦Healthy Meal

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 5 weeks ago

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