Thai Tofu Buddha Bowl Recipe
One-bowl meal of brown rice, sautéed tofu, black beans, sweet potatoes & sautéed onions, blanched broccoli and pumpkin seeds, with cilantro-peanut-ginger lime sauce.
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Ingredients
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Bowl Ingredients
Method
Preparation Instructions
- 1
Cook the Brown Rice
In a medium saucepan, combine 1 cup of brown rice with 2 cups of water. Bring to a boil, reduce heat to low, cover, and simmer for about 45-50 minutes or until rice is tender and water is absorbed.
- 2
Prepare the Sweet Potato
Peel and dice the sweet potato into small cubes. Boil in salted water for about 10-15 minutes until fork-tender. Drain and set aside.
- 3
Sauté the Tofu
Press the tofu to remove excess moisture, then cut into cubes. Heat a non-stick skillet over medium heat with a little oil. Add the tofu and sauté until golden brown on all sides, about 8-10 minutes.
- 4
- 5
Prepare the Cilantro-Peanut-Ginger-Lime Sauce
In a small bowl, whisk together 1/4 cup chopped cilantro, 2 tbsp peanut butter, 1 tsp grated ginger, juice of 1 lime, and water to thin, if necessary. Season with salt and pepper to taste.
- 6
Assemble the Buddha Bowl
In a large bowl, layer the cooked brown rice, sautéed tofu, black beans, sweet potatoes, sautéed onions, and blanched broccoli. Drizzle with the cilantro-peanut-ginger-lime sauce, and top with pumpkin seeds.
