Now that we have some warmer weather upon us lighter meals full of fresh spring veggies have been calling my name, and this ginger miso tofu buddha bowl has been one of my recent favourite meals. It’s full of both flavour and textures, can be prepped in advance and makes the perfect lunch or dinner!
Ingredients List
- 1.5 cups brown rice
- 500g firm tofu
- 1/4 cup rice wine vinegar
- 2tbs sesame oil
- 2tbs miso paste
- 2tbs water
- 2tbs tahini
- 1tbs honey
- 1tbs fresh grated ginger
- 1 clove minced garlic
- 1/2tbs soy sauce
- 1/3 cup cornstarch
- 2 medium carrots
- Small bunch of radishes
- 2 bunches of asparagus
- Rocket
- Sprouts
Steps
- Cook brown rice and set aside
- Cube the tofu and place between clean tea towels (or paper towels) and cover with a heavy chopping board to press the tofu
- Meanwhile, combine the vinegar through to the soy sauce and whisk well to combine
- Toss the tofu in the cornstarch and heat some oil in a fry pan then cook the tofu in batches until golden and crispy
- Remove the tofu from the heat and toss in the dressing
- Thinly slice the carrot and radishes (I used my spiralizer on the carrots) and set aside
- Grill the asparagus until slightly charred then set aside
- Make your buddha bowl by combining some of each ingredient and drizzle with any remaining dressing and enjoy!
Obviously you can mix and match your veggies to make this buddha bowl suit your personal tastes, but I definitely recommend having plenty of crunch and texture involved (which is why I love the fresh radish!). The ginger miso tofu really is the star of the show however, so make sure to pour out every last drop of the delicious dressing into your bowls!
It’s hard to beat a lunch that’s this colourful and I always get pretty excited when lunch time rolls around and I can sit down and enjoy a ginger miso tofu buddha bowl – I get some pretty jealous comments from my colleagues as well!
What’s on the table at your place today? Fancy a ginger miso tofu buddha bowl?
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!
merilyn
October 31, 2016 at 6:58 am (8 years ago)wonderfully healthy thanks liz!
I must get some tofu!
i’m going to sprout some chick peas and some beans!
now inspired!
love m:)X
I Spy Plum Pie (admin)
November 1, 2016 at 4:14 pm (8 years ago)Ooh let me know how you go with sprouting your own chickpeas!
Cindy
October 31, 2016 at 10:00 am (8 years ago)Now that is *exactly* what I want for lunch today.
I Spy Plum Pie (admin)
November 1, 2016 at 4:15 pm (8 years ago)Thanks Cindy!
Vicki @ Boiled Eggs & Soldiers
November 5, 2016 at 4:10 pm (8 years ago)I love how you manage to make tofu look so good. This bowl just looks so nourishing. Thanks for sharing with YWF.
Vicki @ Boiled Eggs & Soldiers recently posted…Your Weekly Feed # 75
I Spy Plum Pie (admin)
November 6, 2016 at 11:54 am (8 years ago)I was a somewhat reluctant tofu eater when I was younger too so I’m glad to be helping turn people’s views around, it’s such a versatile ingredient!
Jayne
November 7, 2016 at 8:19 am (8 years ago)Loving the flavour for the tofu! And love anything that can be eaten from a bowl
Jayne recently posted…TUNA TARTARE EGGPLANT SALAD
I Spy Plum Pie (admin)
January 3, 2017 at 9:03 am (8 years ago)Thanks Jayne, I love eating everything from bowls too!
Kim @zonktdesigns
November 9, 2016 at 8:47 am (8 years ago)Well, I’m not going to lie, you had me at Miso as I am pretty obsessed with Miso.
It’s like heaven in a bowl. I had it to my meatballs it’s so freakin delicious.
So this also looks like a bowl of heaven to me. YUMMO!
Kim @zonktdesigns recently posted…Your Weekly Feed #75 – Link up
I Spy Plum Pie (admin)
January 3, 2017 at 9:04 am (8 years ago)I love all things miso as well! So good!