Colorful Buddha Bowl with Tofu
A colourful rice bowl with crisp tofu, edamame, carrot and red cabbage. The ingredients are deliberately kept as distinct components.
Ingredients
- 120 g plain tofu
- 150 g cooked rice
- 60 g carrot
- 50 g shelled edamame
- 50 g red cabbage
- 1 tsp sesame oil
- 1 tbsp soy sauce
- 1 tsp lime juice
- 1 tsp sesame seeds
Nutrition
| per 100 g | per serving | |
|---|---|---|
| Calories | 120.1 kcal | 526 kcal |
| Protein | 7 g | 31 g |
| Carbs | 13.8 g | 60 g |
| Sugars | 1.5 g | 7 g |
| Fiber | 2.1 g | 9 g |
| Fat | 4.5 g | 20 g |
Instructions
- 1
Prepare the components
Pat the tofu dry and dice it. Cut the carrot into fine batons and shred the red cabbage very thinly.
- 2
Cook the tofu
Heat the sesame oil in a non-stick pan over medium-high heat. Cook the tofu for 6–8 minutes until golden on all sides.
- 3
Sauce and edamame
Cook the edamame according to the packet. Mix the soy sauce and lime juice, then pour it over the hot tofu.
- 4
Build the bowl
Add the rice to a bowl. Arrange the carrot, cabbage, edamame and tofu in separate sections and spoon over the pan sauce.
- 5
Finish
Scatter with sesame seeds and serve warm or at room temperature.
Tip
The drier the tofu is before frying, the more evenly it will brown.
Nutritional values are estimates. Recipes are inspiration, not medical or dietary advice — always adjust to your own needs and consult a healthcare professional for personal dietary guidance.
