Buddha Bowl | zojirushi.com

Ingredients (serves 4):
To Cook in the Rice Cooker:

3 cups (rice measuring cup) short or medium grain brown rice
Water to fill to water level 3 for “BROWN RICE”

For Tofu:

6 Tbsp. soy sauce
6 Tbsp. mirin (Japanese sweet rice wine) or maple syrup
1-1/2 Tbsp. sugar (no sugar if maple syrup is used)
14 oz. extra firm tofu, cut into 4/3” cubes

For Vegetables:

2 oz. sliced almonds
2 avocados
4 stalks green onion
1 cup frozen corn, thawed according to the package instructions
15 oz. pineapple, tidbits cut, canned or fresh
2 oz. sprouts, broccoli or clover
1 Tbsp. apple cider vinegar
1 Tbsp. olive oil
1/2 tsp. white sesame
1/2 tsp. black sesame

1

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.

2

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.

3

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.

4

Cut both avocados in halves, peel and thinly slice. Chop green onion. Set aside.

5

When rice completes cooking, gently fluff the rice with the rice spatula. Serve into 4 bowls.

6

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.

7

Arrange the ingredients. Place tofu, pineapple, almond, avocado, green onions and corn on top the rice. Drizzle dressing from step 6.

8

Top with sprouts and sprinkle white and black sesame. Enjoy while hot or at room temperature.