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Restaurants›Flying Star Cafe›Buddha Bowl (veggie Or Tofu) Recipe

Buddha Bowl (veggie Or Tofu) Recipe

Inspired by Flying Star Cafe

Time50m

Serves2

Flash sautéed veggies, ginger & lemongrass sauce, warm organic brown or Jasmine rice. Vegetarian when ordered with Tofu or just vegetables. Fresh Veggies 15.50; Organic Tofu 18.00. Make it Gluten Not by choosing the Chicken or Veggie version & order without wontons or teriyaki sauce. Make it Vegan by choosing the Veggie or organic Tofu version.

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Ingredients

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Grain

1 cups organic brown rice or jasmine rice (uncooked)

2 cups water

1/2 tsp Celtic sea salt

Protein (choose one)

14 oz organic extra-firm tofu, pressed and cubed

1 cups or assorted roasted chickpeas (if vegan, alternative)

Vegetables (flash-sauté)

1 cups broccoli florets

1/2 cups carrot, julienned or thinly sliced

1/2 cups red bell pepper, thinly sliced

1/2 cups snap peas or sugar snap peas

1/2 cups shiitake or cremini mushrooms, sliced

1 cups baby spinach or mixed greens

2 tbsp Green onions, sliced

Ginger & Lemongrass Sauce

1 tbs Fresh ginger, grated

1 tbs lemongrass stalk, white inner portion finely minced (or 1 tsp lemongrass paste)

2 tbs low-sodium soy sauce or tamari

1 tbs Rice vinegar

1 tsp Toasted sesame oil

1 tsp honey or maple syrup

2 tbs water (to thin)

1/2 tsp cornstarch (optional, for slight glaze)

Tofu seasoning & sauté oil

2 tbs neutral oil (canola, avocado) for sauté

1/4 tsp salt (for tofu)

1/8 tsp black pepper (for tofu)

Finish & Garnish

1 tsp toasted sesame seeds

2 tbsp fresh cilantro leaves (optional)

2 wedges Lime wedges

1/4 cups crispy wontons or crunchy shallots (optional; omit to keep gluten-free)

Method

Grain

Rinse 1 cup rice under cold water until water runs clear. Combine rinsed rice, 2 cups water and 1/2 tsp salt in a saucepan with a tight-fitting lid.

Bring to a boil over medium-high heat, reduce to low, cover and simmer: 18–20 minutes for jasmine (or 40–45 minutes for brown) until water is absorbed and rice is tender. Remove from heat and let rest, covered, 10 minutes. Fluff with fork before serving.

Protein (tofu)

Press and cube tofu

Drain tofu and press between plates with a weight (or use a tofu press) for 15–30 minutes to remove excess moisture. Cut into 1/2–3/4-inch cubes.

Season and pan-fry tofu

Heat 1 tablespoon neutral oil in a nonstick or well-seasoned skillet over medium-high heat. Toss tofu cubes with 1/4 tsp salt and 1/8 tsp pepper. Add tofu in a single layer and cook without moving 3–4 minutes until golden, then flip and brown the other sides 3–4 minutes. Remove and set aside.

Vegetables (flash-sauté)

Prep all vegetables so they are ready to cook (cut broccoli into small florets, julienne carrots, thinly slice peppers and mushrooms, trim snap peas).

Heat remaining 1 tablespoon neutral oil in a large skillet or wok over high heat until shimmering. Add harder vegetables first: broccoli and carrots. Stir-fry 2 minutes.

Add bell pepper, snap peas and mushrooms and continue stir-frying 1–2 minutes until vegetables are crisp-tender. Add spinach and green onions and toss just until spinach wilts, about 30 seconds. Remove vegetables from pan and keep warm.

Ginger & Lemongrass Sauce

In a small bowl, whisk together 1 tbsp grated ginger, 1 tbsp minced lemongrass (or paste), 2 tbsp soy sauce/tamari, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp honey or maple syrup and 2 tbsp water.

If you prefer a slightly thicker glaze, dissolve 1/2 tsp cornstarch in 1 tbsp cold water and whisk into the sauce.

Bring the skillet back to medium heat, pour the sauce into the skillet and heat 30–60 seconds until fragrant and slightly thickened. Taste and adjust: add more vinegar for brightness, more maple/honey for sweetness, or a splash more soy for salt.

Combine & finish

Return tofu (or roasted chickpeas) and vegetables to the skillet with the sauce. Toss gently to coat everything evenly and heat through, 1–2 minutes. If using cornstarch, the sauce will cling and become glossy.

Divide warm rice among bowls (about 1 cup cooked rice per serving). Arrange the sautéed vegetables and tofu on top of the rice.

Garnish with toasted sesame seeds, cilantro, green onions, and a lime wedge. Add crispy wontons or crunchy shallots on the side if desired (omit to keep gluten-free). Serve immediately.