Asian Buddha Bowl

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Servings: bowls

Nourishing Asian Buddha Bowl made with quinoa, tofu, and colorful veggies. High in plant protein, fiber, and Mediterranean style goodness.

1 cup (170 grams) Uncooked quinoa (Two cups cooked)
2 cups (473 ⅙ milliliters) broth or water I use chicken broth. You can use vegetable to keep it vegetarian/vegan
1 block (1 block) firm tofu baked (Use 85 grams/3 ounces per bowl)
2 cups (178 grams) shredded red cabbage
2 cups (140 grams) green shredded cabbage
2 cups (296 grams) shelled edamame
1 (1) yellow bell pepper
1 (1) red bell pepper
1 cup (128 grams) shredded carrots or carrots cut into matchsticks
2 (2) green onions finely sliced
2 tablespoons (30 milliliters) sesame seeds

1 tablespoons (15 milliliters) Extra Virgin Olive Oil
1 tablespoon (15 milliliters) toasted sesame oil
2 Tablespoons (16 ¼ grams) cornstarch
3 tablespoons (48 ⅔ grams) peanut butter
1 tablespoon (15 milliliters) rice vinegar
1 tablespoon (15 milliliters) reduced sodium soy sauce
½ teaspoon (1 grams) dried ginger
¼ cup (59 ⅐ milliliters) fat free milk I use soy
Chili Crisp to taste Optional. Add a teaspoon at a time until it’s the right flavor for you. I use 1 tablespoon.

Heat oven to 375 degrees Fahrenheit on bake or 350 degrees Fahrenheit on convection if you have that option.
Cut a block of tofu in half and then slice it the opposite way into ¼ inch thick rectangles.
Place the tofu pieces onto 1-2 dish towels folded in half. Cover with an additional 1-2 dish towels.
Place a cutting board or heavy pan on top.
Let rest for 20 minutes.
Place tofu in a single layer on a parchment lined baking sheet.
Cook for 20 minutes. It’s best to flip the pieces half way through cooking, but not required.

Place all ingredients into a small food processor and combine until well mixed. Alternatively, place the ingredients into a bowl and whisk.
I like to store this into a sauce bottle for easy drizzling.

Author: Anna Schraff