Buddha Recipe
Organic sesame glazed tofu, rice and quinoa, spicy roasted broccoli, carrot, citrus cabbage slaw, peanut, cilantro, peanut mango sauce
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Ingredients
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Tofu and Glaze
Grains
Vegetables
Peanut Mango Sauce
Garnish
Method
Prepare Tofu and Glaze
- 1
Press the Tofu
Wrap the tofu in a clean kitchen towel and place a heavy object on top to press out excess moisture for about 15 minutes.
- 2
Make the Glaze
In a small bowl, whisk together sesame oil, soy sauce, maple syrup, and sesame seeds.
- 3
Cook the Tofu
Cut the pressed tofu into cubes. Heat a non-stick skillet over medium heat, add a splash of sesame oil, and cook the tofu until golden brown on all sides, about 10-12 minutes. Pour the glaze over the tofu and cook for an additional 2-3 minutes until the tofu is well coated.
Cook Grains
- 4
Roast Vegetables
- 5
Prepare Broccoli and Carrots
Preheat the oven to 425°F (220°C). Toss the broccoli florets and sliced carrots with olive oil, salt, and pepper on a baking sheet.
- 6
Roast Vegetables
Roast in the preheated oven for about 20 minutes, until they are slightly charred and tender.
Make Citrus Cabbage Slaw
- 7
Combine Ingredients
In a large bowl, mix the shredded cabbage with lime juice, salt, and chopped cilantro. Toss well and let it sit for at least 10 minutes to allow flavors to meld.
Prepare Peanut Mango Sauce
- 8
Blend the Sauce
In a blender, combine peanut butter, diced mango, lime juice, water, minced garlic, and salt. Blend until smooth. Adjust the consistency with more water if necessary.
Assemble the Buddha Bowl
- 9
Combine and Serve
In a bowl, layer the cooked rice and quinoa, top with glazed tofu, roasted vegetables, and citrus slaw. Drizzle with peanut mango sauce and sprinkle with crushed peanuts. Serve immediately.
