Rainbow Teriyaki Tofu Buddha Bowl
Ingredients
- 400 g tofu
- 1 eggplant, finely diced
- 1 tbsp teriyaki sauce + 1 tbsp water
- 1 tbsp sesame seeds
- 1 1/3 cup basmati rice
- 2 carrots
- 1 avocado
- 1 red onion
- 1 pack of celery
- Cherry tomatoes
- Some blueberries
For Tofu Marinade
- 2 tablespoons grated ginger
- 2 cloves of garlic
- 5 tablespoons maple syrup
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 3 tablespoons water
- 1 tablespoon lime juice
- Salt and pepper
For Sauce
- Leftover marinade
- 2 tablespoons tahini
- 1 teaspoon sesame seeds
Preparation
Cook the basmati rice according to package instructions.
Cut the tofu into 1-2 cm cubes. Peel and press garlic, then mix it with maple syrup, water, soy sauce, lemon juice, oil, salt, and pepper. Add tofu, stir gently, and let it marinate for 10 minutes.
Wash and cut vegetables. Drain yellow corn. Fry tofu without marinade in a hot pan with 1 tbsp sesame oil for 2-3 minutes. Set aside the remaining marinade for the sauce. Remove tofu and add eggplant cubes, lime juice, teriyaki sauce, and water to the pan. Braise for about 2 minutes with the lid closed.
Mix remaining marinade with tahini and sesame seeds to make sesame sauce. Serve all ingredients as in the picture when rice is cooked.