Crispy Tofu Buddha Bowl
Ingredients
- 1 pack @cauldronfoods tofu
- 2 pak choy
- 6-7 broccoli florets
- 6-7 mushrooms
- 1/4 red cabbage
- 1-2 sprigs of spring onion
- 1 red chilli
- 1 tsp sesame seeds
- 1 tbsp sesame oil
- 2 tsps tamari
Miso glaze
- 2 heaping tsp white miso paste
- 1 tsp rice wine vinegar
- 1 tsp maple syrup
- 4 tsp sesame oil
- 1/2 lemon, juiced
- 1-2 tsp tamari
- Water to loosen
Preparation
Preheat the oven to 200°C.
Drain the tofu and wrap it in a clean kitchen cloth, then place it under something heavy to remove excess water.
Mix all the marinade ingredients together.
Chop the tofu into bite-sized squares, cover it in the glaze, allow it to sit for 5 minutes, and then bake it in the oven for 25 minutes until golden and caramelized around the edges.
Prepare the mushrooms by slicing them in half and sautéing them in a pan with sesame oil for about 7 minutes until all the liquid has come out, then drizzle with tamari and sesame seeds.
Prepare a steamer, slice the pak choy in half, and steam it along with the broccoli florets for about 4-5 minutes.
Slice the red cabbage as finely as possible.
Divide the components between two bowls: cabbage, mushrooms, pak choy, and tofu. Finally, sprinkle with chopped spring onion and chili.
