Buddha Bowl (VIDEO)
This Buddha Bowl is a deliciously colorful, healthy bowl with crispy tofu, fresh vegetables, and a delicious miso ginger dressing that is sweet and tangy!
Servings: 4
Ingredients
- 1 cup brown rice
- 1 cup edamame
Crispy Tofu
- 1 block firm tofu cut into 1 inch cubes
- ¼ cup neutral oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Miso Ginger Dressing
- 1 tablespoon white miso paste
- 1 inch piece of fresh ginger grated
- 1 teaspoon sugar
- 2 tablespoons rice vinegar
- ½ tablespoon avocado oil
Toppings and Vegetables
- 2 cups red cabbage shredded
- 2 large avocados sliced
- 1 red bell pepper cubed
- 1 yellow bell pepper cubed
- 2 medium carrots shredded or peeled into ribbons
- 1 large cucumber sliced into 1/8th inch slices
Instructions
- Rinse the brown rice and cook in a pot or rice cooker according to package directions.
- Heat a small pot of water to a boil. Add the edamame and boil for 1-2 minutes until tender. Strain then rinse with cold water to stop the cooking process. Set aside.
- Cut the block of firm tofu into 1 inch cubes, then pat dry with a paper towel so that all the excess moisture is removed from the tofu.
- In a small bowl, combine the white miso paste, grated ginger, sugar, rice vinegar, and avocado oil. Whisk until smooth and combined and set aside.
- Line a bowl with a paper towel. Heat the neutral oil in a nonstick pan over medium high heat until 350F and add the tofu to the oil. Fry for 4-6 minutes, flipping every few minutes so that the tofu cubes become golden brown on all sides. Remove from the oil to the paper towel lined bowl. Season with salt and pepper.
- In a bowl, add the cooked brown rice and top with the shredded cabbage, avocado, bell peppers, carrots, drained edamame, and crispy tofu. Top with the miso ginger dressing and enjoy!
Notes
- Pat dry the tofu as much as possible before frying it - any excess moisture will result in the tofu being "steamed" in the pan instead of "fried" and the tofu will not become crispy!
- Use the recipe as a guide, not as law - use the ingredients you like! For example, you can use white rice or quinoa rather than brown rice. Substitute with the vegetables of your choice - other great ideas are broccoli or cauliflower, different kinds of beans (like lentils, black beans, red kidney beans, or garbanzo beans), sweet potatoes, and microgreens.
- Store any leftover Buddha Bowl in an airtight container in the refrigerator for up to 2-3 days. The vegetables will continue to release moisture and you may notice the bowl is a bit soggy - it's still edible but I don't prefer this.
- Store any leftover components (not mixed together) separately so they can maintain freshness - keep in airtight containers for up to 3-4 days in the refrigerator. I prefer to do this and assemble a bowl when I'm ready to eat.
- Store any leftover Miso Ginger Dressing in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
Calories: 276kcal | Carbohydrates: 50g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 465mg | Potassium: 539mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1492IU | Vitamin C: 118mg | Calcium: 75mg | Iron: 3mg