Delicious tofu buddha bowl

Tofu buddha bowl filled with tofu, rice and vegetables

5 from 2 votes

Healthy and delicious buddha bowl with sweet chili sauce. Great meal to make ahead and take with you for an on-the-go lunch

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: Asian

Servings:

Calories: 581kcal

Author: Maria

Ingredients

Sesame ginger baked tofu

1 package of extra firm tofu drained and pressed for 30 minutes
4 tablespoon soy sauce
2 tablespoon toasted sesame oil
2 tablespoon rice vinegar
2 tablespoon maple syrup
1 tablespoon minced garlic
1 tablespoon minced ginger
3 tablespoon corn starch

Buddha bowl ingredients

2 cups dry brown rice
2 cups steamed baby bok choy
1 cup shredded red cabbage
1 large sweet potato cut into rounds or diced
1 tablespoon olive oil
Sweet chili sauce
Sesame ginger baked tofu
Toasted sesame seeds optional garnish

US Customary - Metric

Instructions

Press the tofu

Take your tofu out of the package and drain it.
Either press the tofu in a tofu press for 30 minutes, or wrap tofu in paper towel or towel and place a heavy pan or object over the tofu. Press for 30 minutes
Cut tofu in cubes
In a mug or bowl, mix together soy sauce, sesame oil, vinegar, maple syrup, ginger and garlic.
4 tablespoon soy sauce, 2 tablespoon toasted sesame oil, 2 tablespoon rice vinegar, 2 tablespoon maple syrup, 1 tablespoon minced garlic, 1 tablespoon minced ginger

Marinate the tofu

Place the tofu in a storage container with a lid and pour the marinade over.
Put the lid on the container and gently turn container upside down, to make sure tofu marinade gets on all sides.
Place tofu in the fridge, upside down and let it marinate for at least 15 minutes. 1-8 hours is best, but sometimes we don't have the time
Pour corn starch over tofu and gently mix until you don't see the corn starch
3 tablespoon corn starch
Pre-heat oven to 400 degrees
Take tofu out of the marinade and place on an oiled, or lined baking sheet

Sweet potatoes

Once you have your tofu ready to bake, wash sweet potatoes and dice, or cut into rounds.
1 large sweet potato
In a bowl, pour over 1 tablespoon of olive oil and stir it around
1 tablespoon olive oil
Add a pinch of salt and stir

Bake tofu and sweet potatoes

Place sweet potatoes on a lined baking sheet and place in the oven at the same time as tofu.
Bake them both for 25 minutes, then flip the tofu, and stir the sweet potatoes around. Bake for another 20 minutes.
Take out once the sweet potatoes and tofu look golden brown, about 40 minutes.
Take out of oven and off of baking sheet and let it cool for 5 minutes to let it firm up

Cook the rice

While tofu is baking, bet your rice started. Cook your brown rice in a rice cooker, or on the stove according to the directions on its package. 2 cups of dry brown rice usually takes 4 cups of water. Usually takes 30-40 minutes to cook brown rice. While the rice is cooking, prepare the other ingredients.
2 cups dry brown rice

Prepare vegetables

Once the sweet potatoes have have about 10 minutes left, shred the red cabbage.
1 cup shredded red cabbage
Steam your baby bok choy for 5 minutes.
2 cups steamed baby bok choy

Assemble the bowl

Assemble everything in your bowl. Start with a base of brown rice. Then place the tofu in one corner, bok choy in another corner, sweet potatoes in another corner and sesame ginger tofu in the other corner.
Top with sweet chili sauce or hot sauce or choice

Video

Notes

This is a great meal to meal prep at the beginning of the week. Great, easy dinner or lunch idea. It's also easy to pack up and take with you on the road.

Nutrition