Crispy Tofu Buddha Bowl

Golden baked tofu over brown rice with crisp cucumber, edamame, shredded carrot, and a creamy tahini dressing — a satisfying, nourishing bowl.

Ingredients

• •400g firm tofu, pressed and cubed
• •1 cup brown rice (or pre-cooked)
• •1 cup edamame (shelled, thawed if frozen)
• •1 small cucumber, sliced
• •1 large carrot, julienned or grated
• •2 tablespoons soy sauce
• •1 tablespoon sesame oil
• •1 tablespoon cornstarch
• •For the tahini dressing: 3 tbsp tahini, 1 tbsp lemon juice, 1 tsp soy sauce, 1 tsp maple syrup, 2–3 tbsp water to thin
• •Sesame seeds and sliced spring onions to serve

Instructions

1. 1. Cook brown rice according to package directions. While it cooks, preheat oven to 200°C (400°F) and line a baking tray with parchment.
2. 2. Press tofu firmly between paper towels to remove as much moisture as possible. Cut into 2cm cubes.
3. 3. Toss tofu cubes with soy sauce, sesame oil, and cornstarch until evenly coated. Spread on the baking tray in a single layer.
4. 4. Bake for 25–30 minutes, flipping halfway, until golden and crispy on the outside.
5. 5. Make the tahini dressing: whisk together tahini, lemon juice, soy sauce, and maple syrup. Add water one tablespoon at a time until you reach a pourable consistency. Season to taste.
6. 6. Assemble the bowls: divide rice between two bowls, then arrange tofu, edamame, cucumber, and carrot on top.
7. 7. Drizzle generously with tahini dressing and finish with sesame seeds and spring onions.