Thai-Inspired Buddha Bowls with Crispy Baked Tofu
Ginger Jasmine Rice & Veggies
Cooking time
25 minutes
Servings
2/4
Calories
980 /serving
Thai this on for size! Each of these bountiful Buddha bowls brings you edible enlightenment with a range of vegetarian items. Delicate grains of jasmine rice, scented with ginger paste, form a fluffy base to build on. Drop in tasty cubes of baked tofu, coated on all sides with an easy peanut butter and lime sauce. Enjoy veggies aplenty in the form of Brussels sprouts and sweet pepper, pulled from the oven once blissfully golden and tender.
We will send you:
- 300g Brussels sprouts
- 15ml Ginger paste
- 1 Lime
- 1 Sweet pepper
- 1 Block of tofu (non-GMO)
- 30g Peanut butter
- 160g Jasmine rice
- 60ml Sweet soy sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Peanuts, Sesame, Soy, Sulphites, Wheat
You will need:
Medium pot
2 Sheet pans
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
33 g
Saturated Fat
5 g
Sodium
1430 mg
Total Carb
132 g
Sugars
37 g
Protein
45 g
Fibre
15 g
Preparation
Cook the rice
Preheat the oven to 450°F. In a medium pot, heat a drizzle of oil on medium. Add ½ the ginger and sauté, 1 to 2 min., until fragrant. Add the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and keep warm.
Roast the vegetables
Meanwhile, core and large-dice the sweet pepper. Halve the Brussels sprouts lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, the spices and S&P. Roast, stirring halfway, 14 to 16 min., until golden brown and tender.
Bake the tofu
Meanwhile, pat the tofu dry with paper towel; cut into large cubes. On a second lined sheet pan, toss with a drizzle of oil and S&P. Bake, 10 to 12 min., until golden brown and crispy. Transfer to a bowl.
Make the sauce
Meanwhile, quarter the lime. In a small bowl, combine the peanut butter, soy sauce, remaining ginger and the juice of 2 lime wedges (double for 4 portions).
Coat the tofu & serve
To the bowl of tofu, add ½ the sauce; toss well. Divide the rice between your bowls. Top with the vegetables and tofu. Drizzle with the remaining sauce. Garnish with the remaining lime wedges. Bon appétit!
