Recipe of the Week: Buddha Bowl

Tofu Buddha Bowl with Pickled Veggies

(or sub your favorite protein)

Servings: 4

Prep Time: 20 minutes (plus 1 hour for pickling)

Cook Time: 30 minutes

Ingredients:

For the Pickled Veggies:

• 2 medium carrots, julienned

• 1 jalapeño, sliced

• 3 radishes, thinly sliced

• 1 cup rice vinegar

• 4 tsp sugar

• 1 tsp salt

• 1 cup water

  
  

For the Bowl:

• 1 cup sushi rice

• 2 cups water

• 4 cups spring mix (or any mixed greens)

• 1 block (14 oz) firm tofu, pressed and cubed

• (or cooked shrimp, chicken, or beef)

• 2 tbsp soy sauce

• 1 tbsp cornstarch

• 1 tbsp sesame oil (or olive oil)

  
  

Toppings:

• Sliced avocado

• Sesame seeds

• Sliced green onions

• Sliced tomatoes

• Drizzle of sriracha or spicy mayo - I like to mix the mayo and sriracha to make a sauce.

  
  

Instructions

1. Pickle the Vegetables:

   • In a small saucepan, heat the rice vinegar, sugar, salt, and water over medium heat until the sugar dissolves (about 2-3 minutes).

   • Remove from heat and pour over the prepared carrots, jalapeño, and radishes in a heat-safe bowl.

   • Let the vegetables pickle for at least 1 hour at room temperature or refrigerate for up to 2 days.

2. Cook the Rice:

   • Rinse the sushi rice in cold water until the water runs clear.

   • In a medium pot, combine the rice with 2 cups of water and bring to a boil.

   • Once boiling, reduce to a simmer, cover, and cook for 18-20 minutes, or until the water is absorbed and the rice is tender. Fluff with a fork.

3. Prepare the Crispy Tofu: (If using cooked chicken, beef, or shrimp skip to step 4)

   • Cut the pressed tofu into 1-inch cubes. Toss the tofu in soy sauce, then coat with cornstarch for extra crispiness.

   • Option 1: bake in the air fryer 15 minutes or until golden and crispy.

   • Option 2: Heat sesame oil in a large pan over medium heat. Add the tofu and cook until all sides are golden and crispy, about 8-10 minutes. Remove from heat.

4. Assemble the Bowls:

   • Divide the sushi rice evenly among 4 bowls.

   • Top each bowl with 1 cup of spring mix.

   • Add crispy tofu (or other protein) on top of the greens.

   • Drain the pickled vegetables and evenly distribute them over the bowls.

5. Add Toppings:

   • Garnish with avocado slices, sesame seeds, tomatoes, green onions, and a drizzle of sriracha or spicy mayo if desired.

   
   

   Enjoy!

   
   
   
   

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