Asian 30 min

Crispy Tofu Buddha Bowls

Name: Crispy Tofu Buddha Bowls
Total time: 30 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 2 blocks (14 oz each) extra-firm tofu, pressed and cubed; 2 cups cooked brown rice; 2 cups shredded red cabbage; 2 avocados, sliced; 1 cup shredded carrots; 1 cup edamame; 3 tablespoons cornstarch; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 2 tablespoons vegetable oil; For miso dressing: 2 tablespoons white miso, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 tablespoon honey, 1 tablespoon water; Sesame seeds for garnish

vegangluten-freehealthydairy-free

Ingredientsfor 2

480

Cal

22g

Protein

52g

Carbs

24g

Fat

12 blocks (14 oz each) extra-firm tofu, pressed and cubed
22 cups cooked brown rice
32 cups shredded red cabbage
42 avocados, sliced
51 cup shredded carrots
61 cup edamame
73 tablespoons cornstarch
82 tablespoons soy sauce
91 tablespoon sesame oil
102 tablespoons vegetable oil
11For miso dressing: 2 tablespoons white miso, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 tablespoon honey, 1 tablespoon water
12Sesame seeds for garnish

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Instructions

1
Press tofu between kitchen towels with something heavy on top for 20 minutes, changing towels halfway. Cut into 1-inch cubes. Toss with soy sauce and sesame oil, then dust with cornstarch and toss to coat evenly — the cornstarch creates the crispy exterior.
2
Heat vegetable oil in a large skillet over medium-high heat. Add tofu cubes in a single layer and cook undisturbed for 4 minutes until deeply golden. Turn and cook 3–4 minutes more on each side until crispy on all sides. The tofu should have a distinct crunch when tapped with a spoon.
3
Whisk together miso dressing ingredients until smooth. The miso will dissolve into a sweet-savory, nutty dressing.
4
Assemble bowls: rice as the base, then arrange red cabbage, carrots, avocado, and edamame in sections around the bowl. Place crispy tofu in the center. Drizzle generously with miso dressing and sprinkle sesame seeds over everything.