This meal is so tasty and healthy, yet so simple to make.
Part of the beauty of this dish is that you can alter the ingredients depending on what you have in your fridge. You can use virtually any raw or cooked veggies that you have on hand. In this one I just used what I have in the fridge. I also love to use steamed broccoli, red cabbage and roasted sweet potato.
You can also use quinoa in place of the rice if you prefer.
This buddha bowl is a great option for your lunches throughout the week. Make the components (rice, tofu, sauce, chopped veg) ahead of time and place in containers in your fridge. When you have all the components pre-prepared it’s so quick and easy to throw together.
The pan-fried tofu is a tasty addition to this meal. It’s really easy to make but it’s so good. It’s only flavoured with soy sauce and you don’t need any oil to make it. You need a good quality non-stick pan to cook the pan fried tofu. See this page to find out what non-stock pan that I use.
- 2 cups (400g) brown jasmine rice
- 4 cups water
- ½ head cauliflower, cut into florets
- 2 large carrots, julienned
- 1 Lebanese cucumber, sliced
- 1 red capsicum (pepper), deseeded and sliced
- 2-3 cups sliced cabbage or lettuce
- Sliced spring onion and sesame seeds, to garnish
- PEANUT SAUCE
- ½ cup (80) dried dates
- 2/3 cup (165ml) hot water
- 4 tablespoons (80g) natural peanut butter
- 2 tablespoons (40g) soy sauce or tamari
- 2.5cm fresh ginger
- 450g firm tofu, cut into 1cm thick slabs
- 2 tablespoons soy sauce or tamari
- 1 tablespoon water
- Place rice in a large saucepan with the 4 cups of water. Bring to the boil, then cover the saucepan and reduce heat to very low. Cook for 30 minutes, or until the water is absorbed and the rice is cooked. Fluff the rice with a fork and stand, covered, until ready to serve.
- Prepare peanut sauce by soaking the dried dates in the hot water for 10 minutes. Place the dates and their soaking water into a blender with the peanut butter, soy sauce and ginger. Blend until completely smooth.
- Steam cauliflower until just cooked (time to finish cooking at about the same time as the rice).
- Prepare all of the raw vegetables (carrot, cucumber, capsicum, cabbage/lettuce, spring onion).
- Heat a large non-stick pan over medium heat. Add the slabs of tofu, soy sauce and 1 tablespoon water. Bring to the boil then reduce heat and simmer for 2 minutes. Flip and cook for another 2 minutes, or until all the liquid has been absorbed. Place the tofu on a chopping board and cool slightly, then cut into cubes.
- To serve, place some rice in each dinner bowl. Divide the vegetables and tofu between the bowls. Drizzle with peanut sauce.