Crispy Tofu Buddha Bowl with Ponzu Sauce & Sesame Seeds Recipe
Use up all veggies in your refrigerator with this Japanese inspired Crispy Tofu Buddha Bowl with either a homemade or store-bought Ponzu Sauce and Sesame Seeds. For extra protein, add an hard boiled egg to the bowl.
2-3cupscooked quinoaor other grain of choice (for low carb, choose a base of greens)
For the VEGGIES
4-6cups vegetables of choice: lettuce, kale, shredded carrot, steamed broccoli, roasted butternut squash, sliced cucumbers, shredded cabbage, garbanzo beans, tomatoes, sliced bell pepper, etc.
For the PROTEIN
3tablespoonslow sodium soy sauce
For the SAUCE
1/2cup low sodium soy sauce
1/2 cupcitrus juicelemon and/or orange juice
For the CRUNCH
4teaspoonssesame seedstoasted in dry pan until fragrant
To make the Ponzu sauce, whisk all the ingredients together. Give it a taste. Is it tangy, salty, but still slightly sweet? Feel free to add more sugar. If it's too salty add more water.
Place the tofu block on a plate lined with a couple pieces of paper towel. Place another plate on top of the tofu. Stack on something heavy, like a couple cans of soup. Let sit 15 minutes. Drain and discard water. Slice tofu into 1/2" slices. Pat the tofu very dry on both sides. Brush soy sauce on both sides of each slice of tofu.
Heat a frying pan with the cooking oil on medium-high heat, until shimmering. Carefully add the tofu slices. Pan-fry for 2 minutes, until golden brown. Brush on more soy sauce. Flip tofu slice and fry an additional 1 minute. Brush on more soy sauce.
Assemble Buddha Bowl
Get four large bowls ready. Add to bowl: Grains, veggies, tofu. Drizzle on sauce. Sprinkle on sesame seeds.