Crispy tofu buddha bowl

When you're feeling a buddha bowl, I've got one for you!

Marinating tofu

Marinating the tofu is important! It allows the tofu to soak up the flavours from the soy sauce and oyster sauce so that it doesn’t taste bland in the end. Be sure to marinate them for at least 30 minutes.

Vegetables

I think you can go beyond of what I've used in this recipe. Go on and bake some carrots or steam some spinach/celery/broccoli!

Rice

I added a bit of red rice into my white rice to make it multigrained. Be sure to soak the red rice in warm water for at least 30 minutes before boiling it together with the white rice.

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Servings: 2-3

Total time: 1 hour 30 minutes

Ingredients:

1/4 cup red rice

1 1/2 cup white rice 264g firm tofu (cubed)

1 tablespoon dark soy sauce

1 tbsp oyster sauce

1 tsp sesame oil

3/4 cup panko breadcrumbs

1 large courgette (sliced into matchsticks)

1 red bell pepper (sliced into matchsticks)

1 small avocado (cubed)

1/4 cup kimchi

Method:

1. Soak the red rice in warm water for at least 30 minutes. Boil the red and white rice in a rice cooker under the ‘white rice’ or normal ‘boil’ setting.

2. Marinate firm tofu in dark soy sauce, oyster sauce and sesame oil for at least 30 minutes. Coat the sliced courgette and red bell pepper with oil, salt and pepper.

3. Pre-heat the oven at 160C for 15 minutes. Once pre-heated, bake the marinated tofu for 25 minutes, flipping the tofu round halfway. Bake the sliced courgette and red bell pepper along with the tofu for 25 minutes.

4. Mix in the panko breadcrumbs with the tofu and bake for another 5 minutes at 200C.

5. Assemble cooked rice, tofu, courgette, bell pepper, avocado and kimchi in a bowl.