Dinner
Crispy Miso Tofu Buddha Bowl
Recipe by What Luce Eats
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A meal packed with a gorgeous crunch from the raw veggies, and umami flavours from the tofu. A great meal prep recipe that can be eaten cold too.
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For the tofu
- 300g extra-firm smoked tofu (cut into small chunks)
- 1 ½ tbsp extra-virgin olive oil
- 1 ½ tbsp soy sauce
- 1 ½ tbsp corn starch
- 1 tsp sesame seeds
For the miso glaze
- 1 tbsp miso paste
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- ½ tsp garlic granules
- 1 tbsp water
For the rest
- 1 sweet red pepper (thinly sliced)
- 250g cooked coconut rice (I used a pouch)
- ½ cucumber (thinly sliced)
- 100g red cabbage (thinly sliced)
- 4 tbsp edamame beans
- 2 spring onions (thinly sliced)
- 2 lime wedges
Utensils
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Step 1
Begin by preheating the oven to 180c and lining a baking tray with parchment paper. In a bowl combine the olive oil and soy sauce before adding the tofu chunks.
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Step 2
Combine well, add the corn starch and combine again until all the corn starch has dissolved. Empty the tofu onto the baking tray and spread it out. Bake in the oven for 25 minutes.
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Step 3
Meanwhile prepare the glaze by adding all the ingredients to the ninja and blending until well combined.
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Step 4
Once the 25 minutes is up, remove the tofu from the oven and pour the glaze on top. Use a spoon to coat the tofu pieces and then place the tray back in the oven for 5 minutes.
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Step 5
Meanwhile heat up the rice and split it between two plates, add the sliced pepper, cucumber, red cabbage and edamame beans.
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Step 6
Top with the cooked tofu and edamame beans. Add the sesame seeds and spring onions and finish with a squeeze of lime.
