Asian Buddha Bowl with Lemon-Tahini Dressing
Ingredients
- Tofu Marinade:
- 2 tablespoons NAKANO Seasoned Rice Vinegar or NAKANO Roasted Garlic Rice Vinegar
- 1/4 cup tamari Japanese soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons chili paste
- 2 garlic cloves diced
- 2 blocks extra-firm tofu pressed and cut into 1-inch cubes
- nonstick cooking spray
- wooden skewers soaked in water
- Buddha Bowl:
- 2 cups fresh shredded carrot
- 2 cups broccoli cooked and cut into small florets
- 3 cups brown rice cooked
- 2 teaspoons sesame seeds toasted
- Lemon-Tahini Dressing:
- 1 tablespoon NAKANO Natural Rice Vinegar or NAKANO Organic Natural Rice Vinegar
- 2 tablespoons tahini sesame seed paste
- 3 tablespoons sesame oil
- 1 tablespoon tamari Japanese soy sauce
- 1 tablespoon maple syrup
- 1 garlic clove grated
- 1 teaspoon grated ginger
- 2 tablespoons lemon juice
Instructions
- To make Tofu Marinade: In small bowl, whisk rice vinegar, tamari, sesame oil, chili paste and diced garlic. Add tofu to bowl and place in refrigerator 10-20 minutes to allow tofu to marinate.
- Before lighting grill, spray with nonstick cooking spray then heat grill to medium-high heat. Remove tofu from marinade and thread on skewers. Grill each skewer 10 minutes, turning midway, or to desired doneness.
- To make Buddha Bowl: In six bowls, evenly combine carrots, broccoli, baked tofu, brown rice and sesame seeds.
- To make Lemon-Tahini Dressing: In medium bowl, whisk rice vinegar, tahini, sesame oil, tamari, maple syrup, garlic, ginger and lemon juice until combined. Top each bowl with dressing, as desired.
Notes
Substitutions: Tofu can be substituted with 1 1/2 pounds boneless, skinless chicken or top sirloin steak.