Miso Glazed Tofu Buddha Bowl
Ingredients
- 1 pack @cauldronfoods Tofu
- 2 pak choy
- 6-7 asparagus
- 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, let it sit for 5 minutes, and then bake 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.
Set up a steamer and steam the pak choy and asparagus; first, slice the pak choy in half and steam both for about 4-5 minutes.
Slice the red cabbage as finely as possible.
Divide the components between two bowls by adding cabbage, mushrooms, pak choy, asparagus, and tofu, then sprinkle with chopped spring onion and chili.
