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!
- 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
- 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!