Tofu Buddha Bowl

 

Ingredients

 

• Organic Firm Tofu (1 packet, 350g)

• 4 (cooked) cups of mixed rice*

• Cooking oil

• Selection of steamed and/or fresh vegetables. We’ve used:

  • 1 sliced or grated carrot

  • 1 sliced red capsicum

  • 4 large lettuce leaves

  • 1 ½ cups bean sprouts

  • 1 bunch enoki mushroom

  • 1/3 cup roasted pepita seeds

• Dry spice mix:

  • 1tsp cumin powder

  • 1tsp garlic powder

  • 1tsp ground coriander seeds

  • 1tsp chilli flakes

  • ½ tsp vegetable stock

  • 1tsp coarse black pepper

• Mayonnaise dressing:

  • ½ cup mayonnaise (Kewpie or whole egg works best)

  • 2tbs lemon juice

  • 1tbs honey

  • 1tsp mustard

 

Method

 

• Put all dry spice ingredients in a clean freezer bag or snap lock bag and shake to combine.

• Cook rice and prepare all vegetables.

• Roast pepita seeds in a dry frying pan over low heat, constantly tossing until golden. Set aside.

• Spoon cooked rice into 4 bowls.

• Arrange vegetables in segments on top of the rice, leaving a space on one side or in the middle for the tofu.

• Set bowls aside

• Pat the tofu dry and cut into 2 x 2 cm cubes.

• Place cubes into bag of dry spices and shake gently to coat the tofu.

• Heat a lightly oiled frying pan over medium heat.

• Once oil is hot, shake any extra flour off the tofu and place in the pan leaving space in between each cube.

• Turn or gently toss tofu cubes until all sides are crunchy and golden.

• Spoon tofu cubes into the prepared bowls.

• Serve with mayonnaise

• Sprinkle with pepita seeds

 

Try using vermicelli, noodles or fresh salad leaves for some variety!