INGREDIENTS
400g firm tofu
200g brown rice
½ cucumber, julienned
¼ small red cabbage, sliced
1 carrot, julienned
100g radishes, sliced
1 avocado, sliced
Juice of 1 lime (about 25ml)
1 tbs water
18g mayo
2tbs vegetable oil
Black sesame seeds to garnish (optional)
TOFU MARINADE
40g Jimmys sate sauce
60g light soy sauce*
40g hoisin sauce*
30g golden syrup or honey
20g sesame oil*
15g white rice vinegar*
6g onion powder
6g ground ginger
2 garlic cloves, crushed
*We recommend using Amoy sauces
METHOD
STEP 1
Cut tofu horizontally into two equal slices as it will be too thick, then cut into 2 cm cubes and put into a mixing bowl.
STEP 2
Mix all the ingredients for marinade and whisk well. Pour over half of the marinade on the tofu pieces. For best results, marinade overnight.
STEP 3
Reserve half of the marinade and add lime juice, water and mayo. Whisk well and this will be your dressing.
STEP 4
Cook rice according to package instructions and leave to cool. Transfer to the fridge if not using it immediately.
STEP 5
Cut all the vegetables as instructed in the ingredient list.
STEP 6
Heat pan with vegetable oil and pan fry the tofu pieces on medium heat till crispy and brown on all sides.
STEP 7
Divide rice, vegetables and tofu equally into 4 bowls. Drizzle over marinade.
STEP 8
Mix well before eating
TIPS
Everything can be made in advance and can keep in the fridge for 1 - 2 days. Cut the avocado nearer to the time you want to assemble your buddha bowl to avoid it going black.
