Buddha Bowl
One of the favorites from our kitchen, we love this healthy dish for its versatility. Because it's also good at room temp, it's an ideal recipe to pack for lunches!
Ingredients (serves 4):
To Cook in the Rice Cooker:
For Tofu:
For Vegetables:
Measure rice accurately using the measuring cup that came with your rice cooker. Rinse rice until the water clears, drain and place in the inner cooking pan.
While rice cooks, prepare the tofu. In a saucepan, combine soy sauce, mirin (or maple syrup), sugar (no sugar if maple syrup is used) and add tofu cubes. Bring sauce to a boil over high heat, then reduce heat to low and simmer with a lid on for 3 minutes. Turn heat off and set aside.
Make toasted almonds. Place sliced almonds in a dry skillet. Heat over medium heat for 3 to 4 minutes, stirring continuously until golden. Turn heat off and transfer to a plate to set aside.
Cut both avocados in halves, peel and thinly slice. Chop green onion. Set aside.
When rice completes cooking, gently fluff the rice with the rice spatula. Serve into 4 bowls.
Make the dressing. Drain tofu from Step 2 over a small pitcher to collect sauce, and set tofu aside. Add apple cider vinegar and olive oil to the sauce and mix.
Arrange the ingredients. Place tofu, pineapple, almond, avocado, green onions and corn on top the rice. Drizzle dressing from step 6.
Top with sprouts and sprinkle white and black sesame. Enjoy while hot or at room temperature.
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