Buddha Rice Bowl by Phoebe Canakis
vegan and gluten-free
Yield: 6 servings
The pleasure in this dish is never getting bored with the variations, using what’s in season, adding a lean protein (fish, shrimp or poultry) and substitutions. This dish was always a favorite of my catering clients.
Baked tofu and marinade
16-ounce organic, extra-firm tofu
1/4 cup orange juice
2 teaspoons lime juice
1 teaspoon toasted sesame oil*
1 teaspoon organic raw agave (honey as a non-vegan option)
1 teaspoon gluten-free soy sauce
1/4 teaspoon garlic powder*
1/2 teaspoon ginger powder*
4 cups prepared rice
3 cups thinly sliced napa cabbage
2 tablespoons chopped fresh cilantro, divided
1 teaspoon sesame oil
1 teaspoon finely chopped fresh ginger
1 teaspoon lime juice
2 cups broccoli florets, lightly steamed
1/4 pound asparagus, cut into 1-inch pieces and lightly steamed
1 cup matchstick zucchini
1 cup snow peas, sliced
1 cup grated or matchstick carrots
1 cup sliced red bell pepper
¼ cup chopped peanuts, almonds or cashews
1 lime, sliced into 6 wedges
Peanut Dressing (recipe with Vegetable Spring Rolls)
For the baked tofu
- Remove the tofu from package and drain the liquid. Remove excess liquid by sandwiching the tofu between 2 clean kitchen/paper towels, on a plate, top with a plate and a can of soup. Allow to rest 15 minutes.
- Cube the tofu into 1-inch pieces. Combine the marinade ingredients and tofu in a 1-quart plastic bag and place in the refrigerator for one hour.
- Preheat the oven to 350º F. Spread the cubes on a prepared baking sheet; bake for 30- 40 minutes. Toss the cubes every ten minutes until they are golden. Set aside to cool.
For the rice
- In a small bowl toss the cabbage, 1 tablespoon cilantro, sesame oil, ginger and lime juice; set aside.
- In a large bowl toss the broccoli, asparagus, zucchini, peas, carrots and pepper.
- Fill individual serving bowls with rice. Top with cabbage, vegetable mix and tofu.
- Garnish with nuts. Serve with Peanut Dressing and lime wedges.
*Available at Zest!